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Creamy Chicken in White Wine Sauce

This Creamy Chicken in White Wine Sauce is an elegant one pan meal for the family. It is easy to make and tastes like something from a French bistro! The chicken breast fillets are cooked in a skillet, then left to rest while the delicious creamy white wine sauce is cooked in the same pan. This adds plenty of flavor and saves on washing up! Winner. The perfect comfort food! Serve this simple french chicken recipe with potatoes, rice, or even pasta, for an easy meals that everyone will love.

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 4
Calories: 319 kcal
Course: Main Course
Cuisine: French-American Fusion

Ingredients

For the chicken
  • 2 large chicken breasts
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 2 tablespoon olive oil
For the Sauce
  • 2 tablespoon butter (see note 1)
  • 1 onion finely chopped (see note 2)
  • ½ cup dry white wine (see note 3)
  • ½ cup chicken broth
  • ½ cup heavy cream
  • salt and pepper
  • 1 tablespoon fresh thyme leaves

Instructions

To fillet the chicken breasts (see bulk of post for photos)
    Cup of Yum
  1. Lay the chicken breast flat on a chopping board, smooth side up.2 large chicken breasts
  2. Use a large sharp knife to cut sideways through the breast.
  3. Continue to cut through the chicken breast, keeping the knife flat and parallel to the chopping board.
  4. Carefully cut through until you have two plump fillets.
  5. Repeat with the second chicken breast.
To cook the chicken
  1. Place a large, heavy-bottom skillet/frying pan over medium-high heat, add the olive oil and allow to get hot.2 tbsp olive oil
  2. Season the chicken cutlets with salt and pepper.1 tsp salt½ tsp black pepper
  3. Add the chicken breast fillets the skillet in a single layer and leave them to cook over medium-high heat for 3 minutes.
  4. Turn the chicken and cook on the other side for a further 3 minutes.
  5. Transfer the chicken breasts to a plate, cover tightly with foil, and let the rest while you make the sauce.
For the sauce
  1. Place the same skillet back over medium-low heat. (see note 4)
  2. Melt the butter in the pan then add in the finely chopped onion.2 tbsp butter1 onion
  3. Cook for 3 minutes until softened and lightly golden.
  4. Turn up the heat and pour in the white wine, scrape the bottom of the pan to release any bits that have stuck on the bottom. Then let the wine bubble for a minute.½ cup / 120 ml dry white wine
  5. Add the chicken broth, bring back to a simmer, and cook for 2 minutes.½ cup / 120 ml chicken broth
  6. Add the heavy cream to the pan and simmer for 3 minutes.½ cup / 120 ml heavy cream
  7. Return the chicken to the pan and cook gently for 2-3 minutes.
  8. Check the seasoning of your sauce and scatter over fresh thyme. salt and pepper1 tbsp fresh thyme leaves

Notes

  • I use salted butter, but unsalted will be fine too.
  • You can use any onion here, brown, white, or yellow onions will work. Or use 2-3 shallots if you have them.
  • Use a dry white wine like a Pinot Grigio, Sauvignon Blanc or Viognier.
  • There is no need to wash the pan as the crispy bits on the bottom will add flavor to the sauce.

Nutrition Information

Calories 319kcal (16%) Carbohydrates 5g (2%) Protein 13g (26%) Fat 25g (38%) Saturated Fat 12g (60%) Cholesterol 92mg (31%) Sodium 819mg (34%) Potassium 327mg (9%) Fiber 1g (4%) Sugar 1g (2%) Vitamin A 712IU (14%) Vitamin C 8mg (9%) Calcium 38mg (4%) Iron 1mg (6%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 319

% Daily Value*

Calories 319kcal 16%
Carbohydrates 5g 2%
Protein 13g 26%
Fat 25g 38%
Saturated Fat 12g 60%
Cholesterol 92mg 31%
Sodium 819mg 34%
Potassium 327mg 7%
Fiber 1g 4%
Sugar 1g 2%
Vitamin A 712IU 14%
Vitamin C 8mg 9%
Calcium 38mg 4%
Iron 1mg 6%

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