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Chicken in White Wine Cream Sauce Recipe

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4.4 from 3 reviews

This Chicken in White Wine Sauce recipe features tender chicken breasts cooked in a creamy, flavorful sauce made with white wine, chicken stock, mushrooms, onions, garlic, and thyme. It’s a quick and elegant stovetop dish perfect for a comforting weeknight dinner or casual entertaining, served best with sautéed potatoes and green beans.

Ingredients

Chicken and Seasoning

  • 2 tsp avocado oil
  • 4 chicken breasts
  • 1/2 tsp salt
  • 1/2 tsp pepper

Vegetables and Aromatics

  • 8 chestnut mushrooms, sliced
  • 1 small onion, peeled and finely chopped
  • 3 cloves garlic, peeled and minced
  • ¼ tsp dried thyme or 2 sprigs fresh thyme

Liquids and Cream

  • 120 ml (1/2 cup) white wine
  • 120 ml (1/2 cup) chicken stock
  • 180 ml (¾ cup) double (heavy) cream
  • Fresh thyme (for garnish)

Instructions

  1. Heat the oil: Warm 2 tsp avocado oil in a large frying pan or skillet over medium-high heat until hot.
  2. Season the chicken: Sprinkle both sides of the 4 chicken breasts evenly with 1/2 tsp salt and 1/2 tsp pepper.
  3. Cook the chicken: Add the chicken breasts to the pan and cook them for about 6-8 minutes, turning to brown both sides nicely. They do not need to be fully cooked through at this stage as they will finish cooking in the sauce.
  4. Sauté onion and mushrooms: Add the finely chopped onion and sliced mushrooms to the pan with the chicken. Cook for 3 minutes until the vegetables are lightly softened.
  5. Add garlic and thyme: Stir in the minced garlic and dried or fresh thyme and cook for an additional 30 seconds to release their flavors.
  6. Deglaze with wine: Pour in the white wine and increase the heat to high. Bring to a boil, then reduce to a simmer and cook until most of the liquid has evaporated, about 5 minutes.
  7. Add stock and cream: Stir in the chicken stock and double cream. Heat the sauce through for 2-3 minutes until warmed and slightly thickened.
  8. Check doneness: Ensure the chicken breasts are cooked through by verifying there is no pink in the center. Once done, turn off the heat.
  9. Serve: Place each chicken breast on a plate, spoon over the white wine sauce with mushrooms and onions, sprinkle fresh thyme on top, and serve alongside your choice of sides such as green beans and sauté potatoes.

Notes

  • You can substitute double cream with heavy cream or half-and-half for a lighter sauce, but the texture will be less rich.
  • White wine can be replaced with dry vermouth or additional chicken stock if preferred.
  • To ensure even cooking, pound chicken breasts to an even thickness if needed before seasoning.
  • For a gluten-free version, confirm that the chicken stock and cream used are free from gluten additives.
  • Serve immediately for best flavor and texture.

Find it online: https://bitezly.com/chicken-in-white-wine-cream-sauce-recipe/