Chicken with White Wine Fresh Herb Sauce
Elevate your dinner table with this elegant Chicken with White Wine Fresh Herb Sauce, a dish that combines tender, golden-seared chicken breasts with a rich, velvety sauce bursting with flavors of dry white wine, garlic, and fresh garden herbs like rosemary, thyme, and parsley. Finished with a touch of cream and brightened by a hint of lemon juice, this recipe is the perfect blend of sophistication and comfort. Ready in just 45 minutes, it’s an excellent choice for a weeknight upgrade or a special occasion. Serve this restaurant-quality meal with roasted vegetables, mashed potatoes, or a slice of crusty bread to soak up every drop of the luscious, aromatic sauce. Perfectly balanced and irresistibly flavorful, this chicken recipe is sure to impress!
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Ingredients
- 4 pieces boneless, skinless chicken breasts
- 1 teaspoon salt
- 1 teaspoon black pepper
- 0.5 cup all-purpose flour
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 3 cloves garlic cloves, minced
- 1 cup dry white wine
- 1 cup low-sodium chicken broth
- 1 teaspoon fresh rosemary, chopped
- 1 teaspoon fresh thyme leaves
- 2 tablespoons fresh parsley, chopped
- 0.25 cup heavy cream
- 1 tablespoon lemon juice
Directions
Step 1
Season the chicken breasts with salt and black pepper on both sides.
Step 2
Dredge the seasoned chicken breasts in all-purpose flour, shaking off any excess flour.
Step 3
In a large skillet, heat olive oil and 1 tablespoon of butter over medium heat.
Step 4
Add the chicken breasts to the skillet and cook for 4-5 minutes per side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside on a plate.
Step 5
In the same skillet, add the remaining 1 tablespoon of butter and minced garlic. Sauté for 1 minute, stirring frequently, until fragrant.
Step 6
Deglaze the skillet by adding the white wine, scraping up any browned bits from the bottom of the pan. Let the wine cook for 2-3 minutes to reduce slightly.
Step 7
Add the chicken broth, rosemary, thyme, and parsley to the skillet. Stir to combine and cook for an additional 3-4 minutes to let the flavors meld.
Step 8
Reduce the heat to low and stir in the heavy cream. Simmer for 2 minutes, then add the lemon juice and stir to incorporate.
Step 9
Return the cooked chicken breasts to the skillet, spooning the sauce over the top. Allow the chicken to warm through for 3-4 minutes.
Step 10
Serve the chicken hot, topped with the white wine herb sauce. Pair with roasted vegetables, mashed potatoes, or crusty bread for a complete meal.
Nutrition Facts
| Serving size | (1389.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2255.0 |
| Total Fat 98.3g | 0% |
| Saturated Fat 37.4g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 713.6mg | 0% |
| Sodium 2988.6mg | 0% |
| Total Carbohydrate 59.0g | 0% |
| Dietary Fiber 2.9g | 0% |
| Total Sugars 3.8g | |
| Protein 225.5g | 0% |
| Vitamin D 7.0IU | 0% |
| Calcium 151.8mg | 0% |
| Iron 11.1mg | 0% |
| Potassium 2170.3mg | 0% |
Source of Calories