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Chicken in White Wine Lemon Butter Sauce
4.8 from 72 votes

Chicken in White Wine Lemon Butter Sauce

Chicken in White Wine Lemon Butter Sauce features seared chicken breasts served over egg noodles, complemented by a pan sauce made from butter, garlic, chicken broth, dry white wine, and fresh lemon juice. The sauce blends rich, tangy, and aromatic notes, creating a bright and buttery finish that enhances the tender chicken and tender pasta.

Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
Servings: 4 servings
Calories: 541 kcal
Course: Dinner
Cuisine: American

Ingredients

  • 8 ounces egg noodles or pasta of choice
  • 4 chicken breast small, boneless, skinless
  • salt
  • black pepper
  • cooking spray or olive oil
  • 1/4 cup butter salted or unsalted is fine, 57g
  • 2 garlic pressed or minced, large cloves
  • 1 cup chicken broth low-sodium
  • 1 cup white wine dry
  • 2 tablespoons lemon juice fresh, up to 1/4 cup
  • parsley optional for garnish, minced

Instructions

Pasta
    Cup of Yum
  1. Bring a medium pot of generously salted water to a boil and cook pasta according to package instructions. Drain and set aside.
Chicken and Pan Sauce
  1. While your pasta water boils, generously salt and pepper both sides of your chicken breasts.
  2. Heat a large skillet over medium-high heat and lightly grease with cooking spray or a drizzle of olive oil.
  3. Add chicken breasts to the pan and cook until the first side is well-browned, 2 to 3 minutes. Flip and repeat with the second side. Remove skillet from heat and transfer chicken to a plate.
  4. Give the skillet a minute to cool down slightly and then return it to the burner and heat over medium heat. Add butter and once butter has melted, add garlic. Cook, stirring occasionally, until garlic is golden and aromatic, 30 seconds to 1 minute. Be careful not to allow the garlic to burn.
  5. Immediately stir in chicken broth, white wine, and lemon juice and bring to a low simmer. Return chicken breasts to the pan and simmer, flipping once, until an instant-read thermometer inserted into the center of the chicken breasts reads 165°F, about 3 to 5 minutes per side.
  6. Transfer chicken breasts to a cutting board and allow them to rest for 5 minutes before slicing into strips.
  7. Add salt and pepper to the pan sauce to taste. Serve sliced chicken breasts over cooked pasta and spoon pan sauce over the top.
  8. Garnish with chopped parsley if desired and enjoy!

Notes

  • If chicken breasts are large, slice each horizontally to create thinner pieces for even cooking.
  • Use Sauvignon Blanc or Pinot Grigio for the white wine in the sauce.
  • Adjust lemon juice amount for flavor intensity: 1/4 cup for strong, 2 tablespoons for mild.

Nutrition Information

Calories 541kcal (27%)

Nutrition Facts

Serving: 4 servings

Amount Per Serving

Calories 541

% Daily Value*

Calories 541kcal 27%

* Percent Daily Values are based on a 2,000 calorie diet.