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White Wine Cream Sauce Baked Chicken 1

White Wine Cream Sauce Baked Chicken

This elegant recipe transforms ordinary chicken into a sophisticated centerpiece, bathed in a velvety white wine cream sauce that tastes like it took hours to prepare, when in reality, most of the cooking happens unattended in your oven.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Main Course
Cuisine American, French
Servings 4 servings
Calories 490 kcal

Equipment

  • Oven-safe skillet
  • Meat thermometer

Ingredients
  

For the chicken

  • 4 boneless, skinless chicken breasts approximately 2 pounds
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 teaspoon dried thyme or 1 tablespoon fresh
  • 1 teaspoon garlic powder

For the white wine cream sauce

  • 3 tablespoons butter
  • 4 cloves garlic minced
  • 1 shallot finely diced
  • 1 cup dry white wine Sauvignon Blanc or Pinot Grigio work beautifully
  • 1 cup heavy cream
  • 1/2 cup chicken broth
  • 1 tablespoon Dijon mustard
  • 1 teaspoon lemon zest
  • 2 tablespoons fresh lemon juice
  • 1/4 cup freshly grated Parmesan cheese
  • 2 tablespoons fresh parsley chopped (plus more for garnish)
  • salt and pepper to taste

Instructions
 

  • Preheat your oven to 375°F (190°C). Pat the chicken breasts dry with paper towels. In a small bowl, mix together salt, pepper, thyme, and garlic powder, then season the chicken breasts evenly on both sides.
  • Heat olive oil in a large, oven-safe skillet over medium-high heat. Once hot and shimmering, add the chicken breasts and sear for 2-3 minutes per side until golden brown. Remove the chicken to a plate and set aside.
  • In the same skillet, reduce heat to medium and add butter. Once melted, add the minced garlic and shallots, sautéing for 1-2 minutes until fragrant and translucent.
  • Add the white wine to the skillet, using a wooden spoon to scrape up all the browned bits from the bottom of the pan. Let the wine simmer for about 5 minutes until reduced by half.
  • Pour in the chicken broth and heavy cream, stirring to combine. Add the Dijon mustard, lemon zest, and lemon juice, whisking until smooth. Allow the sauce to simmer for 3-4 minutes until it begins to thicken slightly. Stir in the Parmesan cheese and parsley until fully incorporated and melted.
  • Return the seared chicken to the skillet, nestling it into the sauce. Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until chicken reaches an internal temperature of 165°F (74°C) and the sauce is bubbly and slightly reduced.
  • Remove the skillet from the oven and let it rest for 5 minutes. Garnish with additional fresh parsley before serving.

Notes

No white wine? Use additional chicken broth with 1 tablespoon of white wine vinegar.
For a lighter version, substitute half-and-half for heavy cream.
Dairy-free alternative: Use full-fat coconut milk instead of cream.
Fresh herbs unavailable? Use 1 teaspoon dried herbs for every tablespoon of fresh.
This dish pairs beautifully with roasted vegetables, a simple salad, or crusty bread to soak up the sauce.

Nutrition

Calories: 490kcalCarbohydrates: 6gProtein: 38gFat: 32gSaturated Fat: 18gCholesterol: 195mgSodium: 870mgFiber: 0.5gSugar: 2g
Keyword Chicken, White Wine Sauce, Cream Sauce, Baked Chicken, Elegant Dinner
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