What's For Dinner? | Skillet Chicken with White Wine* Sauce

Looking for something classy and Italian for dinner with not much hassle? We have a lovely chicken dish with a white wine reduction sauce, but don't let the name put you off if you do not want to use wine because we have some substitutes listed in the ingredients just for you as well.

Step One: Pan sear that chicken

  1. Pour enough olive oil into a skillet to generously coat the bottom.

  2. Heat over medium heat until the oil shimmers, about 2 to 3 minutes.

  3. Season both sides of the chicken breasts with salt and pepper.

  4. Place the chicken breasts in the pan and do not move the chicken around; let it cook for about 6 minutes.

  5. Using a pair of tongs, flip the chicken and cook for an additional 6 minutes, or until cooked through.

  6. Remove chicken to a plate and cover.

Step Two: Making that creamy sauce

  1. We will need butter, onions, garlic, wine, cream, herbs and seasonings.

  2. In the same skillet that you used to prepare the chicken, you will fry the onion and garlic in melted butter.

  3. Add the wine and simmer for about 5 minutes, or until the wine has reduced.

  4. Add the cream and herbs.

  5. Reduce heat to slowly bring to a boil; place chicken breasts back in the skillet and leave to simmer and thicken for about 5 minutes.

  6. Serve!

Notes on Wine:

While I've never met anyone who has become drunk on wine that has gone through the cooking process, I do appreciate those who have decided not to use alcohol while cooking and I have some alternatives to suggest.

White Grape Juice: Similar flavor, but sweeter

Apple Juice: Slightly tangier or sharp flavor, but sweeter

Chicken Stock: Adds depth of flavor and a bit of saltiness

White Wine Vinegar: most of the same flavor without any alcohol

Lemon Juice: Pucker up because this adds a sour citric note

Skillet Chicken with White Wine Sauce

Prep Time: 10 Minutes

Cook Time: 25 Minutes

Course: Dinner

Cuisine: Italian

Servings: 4

Calories: 276



  • 1 tablespoon olive oil

  • 4 boneless skinless chicken breasts

  • salt and fresh ground pepper to taste

  • 1 teaspoon garlic powder


  • 1 tablespoon unsalted butter

  • 1 large yellow onion diced

  • 3 garlic cloves minced

  • salt and fresh ground pepper to taste

  • 1 cup dry white wine

  • 1 teaspoon dried thyme

  • 1/2 cup half and half/heavy cream/or evaporated milk

  • Fresh chopped parsley



  • Heat olive oil in a large skillet over medium heat until the oil shimmers, about 2 to 3 minutes.

  • Season chicken with salt, pepper and garlic powder.

  • Add chicken to the skillet and cook until golden brown, about 6 minutes. DO NOT move it around.

  • Using tongs, flip the chicken over and continue to cook for 6 more minutes, or until cooked through.

  • Remove chicken from skillet to a plate; cover and set aside.


  • DO NOT wipe the skillet.

  • Add butter to skillet and melt over medium-high heat.

  • Add onions and cook for 3 minutes, or until softened.

  • Stir in garlic, salt, and pepper; cook for 30 seconds, or until fragrant.

  • Add wine and bring to a simmer, scraping the bottom of the skillet to mix the brown bits into the liquid; cook for 4 to 5 more minutes, or until half of the wine has reduced.

  • Stir in thyme and half-and-half.

  • Reduce heat to slowly bring to a boil; place chicken breasts back in the skillet and leave to simmer and thicken for about 4 minutes.

  • Remove skillet from heat.

  • Garnish with fresh chopped parsley.

  • Serve.

Serve With

  • Green Salad

  • Asparagus

  • Rice Pilaf

  • Steamed Vegtables

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