The BEST One Pot Chicken in White Wine Sauce

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Chicken in white wine sauce is a fun way to change up a normal chicken recipe!

This recipe is not only easy to prepare, but it also makes for a comforting meal perfect for any occasion.

The combination of white wine, garlic, and herbs elevates the chicken, making it a dish that is yummy without requiring hours in the kitchen.

Jump to Recipe

As I prepare this dish, I love how it quickly transforms ordinary ingredients into a gourmet experience. It’s an excellent choice for family dinners or when hosting friends.

Each bite highlights the simplicity and elegance of comfort food, reminding me that cooking can be both enjoyable and satisfying.

If you’re looking to impress at your next gathering or simply want to treat yourself to a delicious meal, chicken in white wine sauce can easily become a go-to recipe in your kitchen.

With a few common ingredients, I can create a dish that showcases the harmony of flavours, perfect for a relaxed dinner or a special celebration.

Preparing the Chicken

To make delicious chicken in white wine sauce, I focus on the right cuts of chicken, how to season them effectively, and the best cooking techniques. Each choice significantly impacts the flavour and texture of the dish.

Choosing the Right Cut

I prefer using chicken breasts or chicken thighs for this recipe.

Chicken breasts are lean and cook quickly, ideal for a lighter dish. They absorb the sauce well, offering a tender bite.

On the other hand, chicken thighs have more fat, adding richness and depth to the flavour. They remain juicy even if slightly overcooked.

When selecting chicken, freshness is key. I choose pieces that are pink with no discolouration. If possible, I buy organic or free-range chicken for better quality. These cuts can be used interchangeably, allowing for personal preference in taste and texture.

Seasoning for Flavour

Seasoning is vital before cooking the chicken. I use a simple blend of salt, pepper, and sometimes paprika for a hint of warmth.

For added depth, I often mix in garlic powder or fresh herbs like thyme or rosemary.

I usually let the chicken sit with the seasoning for at least 15 minutes. This resting time allows the flavours to penetrate the meat.

If I want a more robust taste, marinating in olive oil, lemon juice, and herbs for a few hours can enhance the dish significantly.

Cooking Techniques

For cooking, I typically choose a skillet, as it provides even heat and allows for a good sear.

I heat a combination of butter and olive oil in the pan. This mix not only helps to prevent burning but also enhances the flavour.

I start by browning the chicken on both sides for about 3-5 minutes, depending on the thickness.

After browning, I add the white wine and any additional sauces to create the signature sauce.

It’s important to let the chicken simmer until it’s fully cooked through, reaching an internal temperature of 74°C (165°F). This ensures a moist and flavourful result.

Crafting the White Wine Sauce

Creating a delicious white wine sauce involves choosing the right wine, balancing flavours, and achieving a smooth consistency. Each step plays a crucial role in enhancing the dish’s overall taste.

Selecting a Wine

Choosing the right wine is essential for flavour. I prefer using a dry white wine like Sauvignon Blanc or Chardonnay.

These wines have a crisp taste that complements the sauce well. Avoid cooking wines, as they often contain added salt and preservatives that can alter the sauce’s flavour.

To achieve the best result, select a wine that you enjoy drinking. It will enhance the taste of the sauce more than a less appealing option.

I often opt for a Pinot Grigio, as its bright acidity works well alongside chicken broth. This combination adds depth to the sauce.

Balancing Flavours

Balancing the flavours in my white wine sauce is key to creating a well-rounded dish.

I usually start with a base of unsalted butter and olive oil. This combination provides richness and smoothness.

Next, I sauté onions and garlic cloves until they are translucent, releasing their fragrant oils.

I often add fresh thyme and a splash of lemon juice for brightness. If I’m including mushrooms, I cook them until they’re golden to enhance their umami flavour.

Using Italian seasoning can also deepen the sauce’s profile. The goal is to layer flavours carefully, ensuring each ingredient shines without overpowering the others.

Achieving the Perfect Consistency

The consistency of the sauce should be creamy yet light.

I typically start by adding all-purpose flour to create a roux, which thickens the sauce. After cooking it for a minute, I pour in the white wine slowly, allowing it to deglaze the pan. This step brings out all those delicious bits stuck to the bottom.

To finish, I incorporate heavy cream for richness, adjusting the amount to my preference.

If the sauce is too thick, a dash of chicken broth can help loosen it without compromising the flavour.

I often use cornstarch mixed with water if I need to thicken it further without additional weight.

Chicken in White Wine Sauce

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Ingredients

For the Chicken:

• 4 boneless, skinless chicken breasts
• Salt and black pepper, to taste
• 2 tbsp olive oil
• 2 tbsp unsalted butter

For the Sauce:

• 4 cloves garlic, minced
• 1 cup (240ml) dry white wine (e.g., Sauvignon Blanc or Pinot Grigio)
• 1 cup (240ml) chicken broth
• 1/2 cup (120ml) heavy cream
• 2 tbsp fresh lemon juice
• 1 tbsp fresh parsley, chopped
• 1 tbsp fresh thyme leaves (optional)
• Salt and black pepper, to taste

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Instructions

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1. Sear the Chicken

1. Pat the chicken breasts dry with paper towels. Season both sides with salt and black pepper.
2. In a large skillet or sauté pan over medium-high heat, heat olive oil and butter until the butter is melted and the pan is hot.
3. Sear the chicken breasts for about 5 minutes on each side until golden brown. Once seared, remove the chicken from the skillet and set aside on a plate.

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2. Make the White Wine Sauce

1. In the same skillet, reduce the heat to medium and add the minced garlic. Sauté for about 1 minute until fragrant.
2. Pour in the white wine, scraping the bottom of the skillet to get any browned bits. Let it simmer for about 5 minutes until the wine has reduced by half.
3. Add the chicken broth, heavy cream, and lemon juice to the skillet. Stir well.

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3. Simmer the Chicken in the Sauce

1. Return the seared chicken breasts to the skillet, nestling them into the sauce.
2. Cover the skillet with a lid and let it simmer on low heat for about 15 minutes.
3. Remove the lid and let it cook another 5 minutes until the sauce thickens slightly and the chicken is tender and cooked through.

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4. Finish and Serve

1. Sprinkle fresh parsley and thyme (if using) over the chicken. Taste the sauce and adjust the seasoning with salt and pepper if needed.
2. Serve warm with crusty bread, rice, or a side of sautéed vegetables.

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Tips for Success

• Wine Selection: Use a good quality dry white wine—you don’t need an expensive bottle, but it should be something you’d enjoy drinking.
• Herb Variations: Feel free to add other fresh herbs like basil or oregano to customize the flavors.
• Thickening the Sauce: If you want a thicker sauce, let it simmer longer or mix 1 tablespoon of butter with 1 tablespoon of flour and whisk it into the sauce before simmering.

This Chicken in White Wine Sauce brings a touch of sophistication to any meal, while still being simple and quick enough for a weeknight dinner.

Frequently Asked Questions

I often get questions about cooking chicken in white wine sauce. Here, I’ll provide clear answers to some common queries that can help enhance your cooking experience and flavour.

How can I make chicken in white wine sauce without cream?

You can make a creamy sauce without actually using cream by substituting with a mixture of chicken broth and a splash of white wine.

Alternatively, adding cornstarch mixed with a bit of water can give a thicker consistency without cream.

What are some classic herbs to include in a French chicken in white wine sauce recipe?

Classic herbs like thyme, rosemary, and parsley are great choices. They add an aromatic and earthy flavour that pairs well with the chicken and wine.

You can also consider using tarragon for a unique twist.

Which white wines are recommended for creating an optimal white wine sauce?

For a good white wine sauce, I recommend using dry wines like Sauvignon Blanc or Chardonnay.

These wines have the acidity needed to balance the dish’s richness and enhance the flavours of the chicken.

What are some recommended side dishes to serve with chicken in white wine sauce?

I like serving chicken in white wine sauce with sides like creamy mashed potatoes, steamed vegetables, or a light salad. These options complement the dish without overpowering its delicate flavours.

Could you suggest a simple recipe for an easy chicken in white wine sauce?

A simple way to prepare this dish is to sauté seasoned chicken thighs in olive oil until golden brown. Then, add shallots and garlic, pour in white wine, and simmer until the sauce thickens. Serve it with your choice of sides.

How does adding white wine enhance the flavour of a chicken sauce?

White wine adds acidity. This brightens the dish and balances the richness of the chicken. It also helps to deepen the flavour as it reduces. This brings out the natural tastes of the herbs and ingredients in the sauce.