You don’t need a special occasion to make this chicken with white wine sauce. This chicken recipe is bursting with flavor and comes together in under 20 minutes.
There’s something about cooking with wine that makes a simple meal feel special.
Many wine-based dishes can feel complicated or time-consuming, but this one is quick, straightforward, and uses everyday ingredients.
Perfect for a weeknight when you want something elegant without the fuss.
This chicken in white wine sauce relies on simple pantry staples and ready in about 20 minutes from start to finish.
If you prefer, omit the wine and compensate with a touch more lemon and a pinch of sugar for balance — the sauce will still be bright and delicious.
Chicken with white wine sauce ingredients:
A short ingredient list with flexible options. The essentials are:
• chicken
• salt and pepper
• olive oil
• butter
• garlic
• white wine (optional)
• water or chicken stock
• lemon juice
If you skip the wine, add ½ teaspoon sugar and an extra tablespoon of lemon juice to mimic its sweet-acidic depth. Chicken stock gives a slightly richer sauce than water, but both work great.
This time I used water and loved how bright the sauce turned out — it’s that good!
How to make chicken with white wine sauce:
Because the recipe moves quickly, gather your ingredients before you start. The method is simple and fast:
1. Slice each chicken breast in half horizontally to make thin cutlets (optional). Season both sides with salt and pepper.
2. Heat 2 tablespoons olive oil and 1 tablespoon butter in a large skillet over medium heat. When hot, sear the chicken 1–2 minutes per side until golden. Remove and set aside.
3. In the same skillet, add 1 tablespoon butter and the minced garlic. Sauté about 30 seconds until fragrant. Remove the pan from the heat, pour in the wine, then return to medium and bring to a boil. Reduce the wine until it’s about half the original volume (≈2 minutes).
4. Add the water (or stock), remaining butter, and lemon juice. Stir and bring to a simmer. Return the chicken to the skillet and cook for another 2 minutes, or until the chicken is cooked through.
Dinner is ready — bright, buttery, and full of flavor.
Tips for chicken dinner success:
• Use the same skillet for the sauce to capture the browned bits left from searing the chicken — that caramelized fond builds most of the sauce’s flavor.
• While reducing the wine, scrape the pan with a wooden spoon to loosen those browned bits.
• Remove the skillet from the heat when adding the wine to avoid splatter.
• Use a white wine you enjoy drinking — cooking wine lacks the flavor depth of a good dry white.
• Finish cooking the chicken in the sauce to keep it juicy and flavored through and through.
How to serve this chicken with white wine sauce:
Keep the sides simple so the chicken and sauce shine. Good options include:
• plain rice
• pasta tossed in the sauce with the chicken on top
• roasted or mashed potatoes, garlic green beans, steamed vegetables, or a crisp salad
If you liked this chicken dinner, you may also like these other dinner ideas:
• Lemon Garlic Baked Salmon
• Honey Garlic Salmon
• Spicy Shrimp
• Skillet Steak and Peas
• Italian Meatballs
• Crispy Baked Chicken Parmesan
• Herb Roasted Chicken and Potatoes
Chicken with White Wine Sauce Recipe
- Author: Mimi
- Total Time: 20 minutes
- Yield: 2 servings
Description
This bright, buttery chicken in white wine sauce is flavorful, fast, and perfect for any night when you want an elegant meal without the effort.
Ingredients
- 2 (8 ounce) boneless, skinless chicken breasts (about 1 pound total)
- salt and freshly ground black pepper, to season
- 2 tablespoons extra-virgin olive oil
- 5 tablespoons unsalted butter, divided
- 2 cloves garlic, minced
- ⅓ cup dry white wine (optional)
- ¼ cup water or chicken stock
- 2 tablespoons freshly squeezed lemon juice (about ½ lemon)
Instructions
- Slice each chicken breast in half horizontally to make thin cutlets and season both sides with salt and pepper. This speeds up cooking but is optional.
- Heat olive oil and 1 tablespoon butter in a large skillet over medium heat. Sear the chicken 2 minutes per side or until golden. Transfer to a plate.
- In the same skillet, add 1 tablespoon butter and the garlic. Cook 30 seconds to 1 minute until fragrant.
- Remove the skillet from the heat, add the wine, then return to medium and bring to a boil. Reduce until about half (≈2 minutes), scraping the pan to lift browned bits.
- Add the water (or stock), lemon juice, and the remaining 3 tablespoons butter. Stir and bring to a simmer, seasoning with salt and pepper to taste.
- Return the chicken to the skillet and simmer 2 more minutes or until cooked through. Serve with lemon slices and parsley if desired.
Notes
* Use water or chicken stock based on what you have. Stock will yield a slightly deeper flavor, but water works well and keeps the dish light.
** Cutting chicken breasts in half is optional; if left whole, cook time will be longer. Thin cutlets cook quickly and absorb more sauce flavor.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
Enjoy!