Here’s a delicious and elegant Chicken in White Wine Sauce recipe—tender pan-seared chicken in a creamy, garlicky white wine sauce with herbs. Perfect for a fancy dinner that’s easy to make!Ingredients:4 boneless, skinless chicken breasts (or thighs)Salt & black pepper (to taste)½ tsp paprika (optional, for color)2 tbsp olive oil3 tbsp butter, divided3 garlic cloves, minced1 cup dry white wine (like Sauvignon Blanc or Chardonnay)1 cup chicken broth½ cup heavy cream (or half-and-half for lighter sauce)1 tsp Dijon mustard1 tbsp fresh thyme (or 1 tsp dried)½ cup grated Parmesan cheese1 tbsp fresh parsley, choppedInstructions:Season & Sear Chicken:Pat chicken dry and season with salt, pepper, and paprika.Heat olive oil + 1 tbsp butter in a large skillet over medium-high heat.Cook chicken for 5-6 minutes per side until golden. Remove and set aside.Make the Sauce:In the same pan, melt 2 tbsp butter and sauté garlic for 30 seconds.Pour in white wine, scraping up browned bits. Simmer 2-3 minutes until reduced by half.Add chicken broth, cream, Dijon mustard, and thyme. Stir well and simmer 5 minutes to thicken slightly.Stir in Parmesan cheese until melted.Finish Cooking Chicken:Return chicken to the pan and simmer for 5-7 minutes, until cooked through (165°F internal temp).Sprinkle with fresh parsley before serving.Serving Suggestion:Serve over mashed potatoes, pasta, or crusty bread to soak up the sauce.Enjoy your restaurant-quality Chicken in White Wine Sauce!
Chicken in White Wine Sauce Recipe
