New Orleans Wine Sauced Chicken

Transform your dinner table into a flavorful feast with this New Orleans Wine Sauced Chicken recipe, a vibrant homage to Creole cooking. Tender, golden-seared chicken breasts are simmered in a luxurious sauce made from dry white wine, creamy chicken broth, and a touch of heavy cream, all enhanced by the bold kick of Creole seasoning. Sautéed onions, green bell peppers, and garlic provide a foundation of aromatic depth, while fresh parsley adds a bright finish. Perfectly paired with fluffy white rice or warm, crusty bread to soak up every drop of the rich sauce, this dish is an effortless way to bring a taste of New Orleans into your home. Ready in under an hour, it’s an ideal choice for a soulful, crowd-pleasing dinner.

Nutriscore Rating: 72/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

Ingredients

• 4 pieces boneless, skinless chicken breasts
• 0.5 cups all-purpose flour
• 1 teaspoons paprika
• 1 teaspoons salt
• 0.5 teaspoons black pepper
• 3 tablespoons unsalted butter
• 2 tablespoons olive oil
• 1 medium yellow onion, finely chopped
• 1 medium green bell pepper, finely diced
• 3 cloves garlic cloves, minced
• 1 cups dry white wine (such as Sauvignon Blanc)
• 1 cups chicken broth
• 0.25 cups heavy cream
• 1 teaspoons Creole seasoning
• 2 tablespoons fresh parsley, chopped
• 4 servings cooked white rice or crusty bread (for serving)

Directions

Step 1

Season the chicken breasts on both sides with a pinch of salt and pepper.

Step 2

In a shallow dish, combine the flour, paprika, 1 teaspoon of salt, and 1/2 teaspoon of black pepper.

Step 3

Dredge the chicken breasts in the seasoned flour mixture, shaking off any excess.

Step 4

In a large skillet, heat 2 tablespoons of butter and 2 tablespoons of olive oil over medium-high heat.

Step 5

Add the chicken breasts to the skillet and sear for 3-4 minutes per side until golden brown. Remove from the skillet and set aside.

Step 6

Reduce the heat to medium and add the remaining 1 tablespoon of butter to the skillet.

Step 7

Add the chopped onion and green bell pepper to the skillet. Sauté for 5 minutes or until softened.

Step 8

Stir in the minced garlic and cook for an additional 1 minute until fragrant.

Step 9

Deglaze the skillet by pouring in the white wine, scraping the browned bits from the bottom of the pan. Let it simmer for 2-3 minutes.

Step 10

Add the chicken broth, heavy cream, and Creole seasoning to the skillet. Stir to combine.

Step 11

Return the seared chicken breasts to the skillet. Reduce the heat to low, cover, and simmer for 20 minutes, or until the chicken is cooked through and the sauce has thickened.

Step 12

Taste the sauce and adjust seasoning with additional salt or Creole seasoning, if needed.

Step 13

Sprinkle fresh parsley over the chicken before serving.

Step 14

Serve hot over a bed of white rice or alongside crusty bread to soak up the sauce.

Nutrition Facts

Serving size	(2060.9g)

Amount per serving	% Daily Value*
Calories	2958.6

Total Fat 111.7g	0%
Saturated Fat 44.9g	0%
Polyunsaturated Fat 2.7g
Cholesterol 744.6mg	0%
Sodium 4051.0mg	0%
Total Carbohydrate 189.5g	0%
Dietary Fiber 9.9g	0%
Total Sugars 12.1g
Protein 240.4g	0%

Vitamin D 7.0IU	0%
Calcium 251.5mg	0%
Iron 13.3mg	0%
Potassium 2977.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 36.9%

Protein: 35.3%

Carbs: 27.8%