My chicken breasts are so big! What should I do?

I know, some chicken breasts are too much for one serving, and in those cases I grab my handy kitchen shears and cut right through them so I have two halves. Good shears will cut right through the bone.

What can I substitute for the wine?

You can use an equal amount of chicken broth...the sauce will be a little less flavorful without the wine, so you might want to add in a sprinkle of poultry seasoning to the sauce.

Can this recipe be made ahead?

It can! If you are not serving it for a while, store it in the fridge. When you are ready to serve, let the chicken come to room temperature and then reheat it in the sauce on the stovetop - you may need to drizzle in a little chicken broth to loosen it up.

Have a question that I didn't cover?

Pop your question or comment in the Comments section below the recipe and I will answer pronto!

White Wine Chicken: An Elegant and Simple Recipe

Chicken with White Wine Gravy

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5 from 1 review

This easy recipe for chicken with white wine gravy is an elegant and simple spin on chicken in white wine sauce!

Author: Kate Jackson
Prep Time: 5 minutes
Cook Time: 40 minutes
Total Time: 45 minutes
Yield: 2 servings 1x
Category: Dinner
Method: Stovetop and Oven
Cuisine: American
Diet: Low Lactose

Ingredients

Scale

2 bone-in chicken breast halves
Salt and pepper
4 tablespoons olive oil
1 tablespoon fresh thyme, or 1 teaspoon dried
3/4 cup white wine
3/4 cup chicken broth
1 tablespoon flour

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Instructions

Preheat oven to 400.
Season the chicken with salt and pepper. Heat the olive oil in a deep oven-safe skillet, and sprinkle in half the thyme. Add the chicken, skin side down, and let it sear until golden (about 6-8 minutes). Don’t move the chicken while it is searing.
Turn the chicken over with tongs and pour 1/2 cup of the wine and all the broth over the top of it. Sprinkle the remaining thyme on top and put it in the oven. Bake for 30 minutes until the chicken is done.
Remove the chicken from the skillet and cover with foil to keep warm. Put the skillet on medium low heat and whisk in the flour. Bring to a simmer and then whisk in the rest of the wine. Simmer until slightly thickened.
Serve the chicken with the white wine gravy drizzled on top.

Notes

Chicken: We use bone-in chicken breasts for this recipe. You can swap in chicken thighs if you prefer.

White Wine: Any kind you have on hand will do – we usually go with a chardonnay.

Thyme: We always opt for fresh thyme if we can find it – usually in the produce section of your grocery store. If you can’t find fresh, dried thyme will work fine.

Find it online: https://www.framedcooks.com/chicken-white-wine-gravy/