Imagine a dish so luxurious and creamy that it transports you straight to a charming Italian bistro with just one bite. This Creamy White Wine Chicken is not just a meal—it's a culinary experience that transforms ordinary weeknight dinners into gourmet celebrations. With a perfect balance of tender chicken, rich white wine sauce, and velvety cream, this recipe will have your family and guests begging for seconds and wondering how you became such an incredible home chef.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 4 chicken breasts
- 1 cup white wine
- 1 cup heavy cream
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Remove chicken breasts from refrigerator 30 minutes before cooking to allow them to reach room temperature, which ensures even cooking.
- Pat chicken breasts dry with paper towels and season generously on both sides with salt and freshly ground black pepper.
- Heat olive oil in a large skillet over medium-high heat until it shimmers and is hot but not smoking.
- Carefully place seasoned chicken breasts into the hot skillet, cooking for 5-6 minutes on each side until golden brown and internal temperature reaches 165°F (74°C).
- Remove chicken from skillet and set aside on a warm plate, covering loosely with aluminum foil to keep warm.
- In the same skillet, reduce heat to medium and add minced garlic, sautéing for 30-45 seconds until fragrant but not browned.
- Pour white wine into the skillet, scraping up any browned bits from the bottom of the pan to incorporate maximum flavor.
- Simmer wine for 2-3 minutes, allowing it to reduce by approximately one-third.
- Slowly stir in heavy cream, reducing heat to low and simmering for 4-5 minutes until sauce thickens slightly.
- Return chicken to the skillet, spooning sauce over each breast to reheat and coat thoroughly.
- Garnish with freshly chopped parsley and serve immediately with your choice of side dishes like roasted vegetables or pasta.
Tips
- Temperature Matters: Always let chicken come to room temperature before cooking to ensure even heat distribution and prevent dry meat.
- Pat Chicken Dry: Use paper towels to remove moisture from chicken breasts, which helps achieve a beautiful golden-brown sear.
- Choose the Right Wine: Select a dry white wine like Pinot Grigio or Sauvignon Blanc that you'd enjoy drinking—the flavor will concentrate in the sauce.
- Don't Rush the Sauce: Allow the wine to reduce and the cream to simmer slowly, which develops deeper, more complex flavors.
- Watch Your Heat: Medium-high for searing chicken, then reduce to low when making the sauce to prevent separation or burning.
- Use a Meat Thermometer: Always check that chicken reaches 165°F (74°C) for food safety without overcooking.
- Fresh Herbs Make a Difference: Chopped parsley isn't just garnish—it adds a bright, fresh note to the rich sauce.
Nutrition Facts
Calories: 502kcal
Carbohydrates: 2g
Protein: 42g
Fat: 30g
Saturated Fat: 15g
Cholesterol: 185mg
