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Chicken in White Wine Sauce

Juicy chicken sautéed to golden perfection, drizzled with a creamy white wine sauce that’s just the right amount of tangy, making it an impressive quick dinner.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pieces chicken breasts
  • 1 cup white wine Use a good-quality wine you enjoy drinking.
  • 1/2 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoons olive oil
  • 1 unit lemon (juiced) Don't skip the lemon juice for brightness.
  • to taste Salt and pepper
  • for garnish Fresh parsley

Method
 

Cooking
  1. Heat olive oil in a pan over medium heat. Season the chicken breasts with salt and pepper.
  2. Add the chicken to the pan and cook until golden brown on both sides and cooked through, about 5-7 minutes per side. Remove chicken and set aside.
  3. In the same pan, add white wine and bring to a simmer, scraping any browned bits from the bottom for extra flavor.
  4. Stir in heavy cream and Parmesan cheese, letting it simmer until slightly thickened.
  5. Add lemon juice and stir well.
  6. Return the chicken to the pan, coating it with the sauce and letting it heat through.
  7. Serve hot, garnished with fresh parsley.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a pan over low heat or in the microwave. For a thicker sauce, let it simmer longer before adding chicken back in. For gluten-free, swap pasta with zucchini noodles. Enhance flavor by adding mushrooms or spinach while the sauce simmers.