Ingredients
- 4 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 teaspoon Italian seasoning
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
-
For the Creamy White Wine Sauce
- 1 tablespoon unsalted butter
- 4 garlic cloves, minced
- 1/2 cup dry white wine
- 1 cup chicken broth
- 3/4 cup heavy cream
- 1 teaspoon fresh thyme leaves
- 1 teaspoon fresh rosemary, finely chopped
- 1/4 cup grated Parmesan cheese
- 1 tablespoon chopped fresh parsley
- Salt and black pepper, to taste
Instructions
Refrigerate: Store leftover chicken and sauce in an airtight container for up to 3–4 days.
Freeze: For the best texture, freeze the chicken separately from the sauce if possible. Store in freezer-safe containers for up to 2 months.
Reheat: Warm gently in a skillet over low to medium-low heat. Add a splash of chicken broth if the sauce has thickened too much.
For safe handling and storage of cooked chicken, follow the USDA’s food safety recommendations.
Avoid overheating the sauce, as the cream can separate.
Notes
Chicken: Boneless, skinless chicken breasts work well, but boneless chicken thighs are an excellent option if you prefer darker meat.
White wine: Choose a dry white wine such as Sauvignon Blanc or Pinot Grigio. Avoid sweet wines because they can make the sauce overly sweet.
Heavy cream: Heavy cream gives the sauce a rich, smooth texture. For a lighter sauce, you can use half-and-half, although it won’t be quite as thick.
Fresh herbs: Thyme, rosemary, and parsley give this chicken its classic herb flavor. Dried herbs can be used if fresh herbs aren’t available.
Parmesan: Freshly grated Parmesan melts into the sauce and adds a savory finish.
- Cook Time: 12–18 minutes
- Category: Chicken
- Cuisine: American
Nutrition
- Calories: 520
- Sugar: 2g
- Sodium: 620mg
- Fat: 31g
- Saturated Fat: 16g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 48g