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Simple, delicious pan seared White Wine Chicken Recipe is a juicy stove top chicken dish that is ready in about 20 minutes. A rich buttery white wine sauce makes this a perfect dinner that will pair with your favorite side dishes!
I am pretty sure we all feel the same way about cooking dinner.
We want it to taste amazing and we want to get it done with as little effort as possible. Am I right or am I RIGHT?
This Pan Seared White Wine Chicken is the perfect compromise for dinner. Feels so fancy, super flavorful but absolute minimal effort to whip it up.
Chicken is on the menu weekly, and while a lot of times we opt for something baked like Mozzarella Stuffed Chicken or these Slow Cooker Burrito Bowls, there is something to be said about a chicken dinner that is ready in 20 minutes with just about zero prep.
Why You Will Love This White Wine Chicken Recipe:
- Uses simple, basic ingredients.
- You can make it in under 30 minutes.
- Pairs well with numerous side dishes.
- Great for meal prepping!
Go ahead, wow your family, your guests, whoever you are feeding. They don’t need to know how simple it was to make! And if you love a creamy chicken skillet dinner–these Creamy Chicken Thighs are perfect as well!
Recipe Ingredients and Notes:
- chicken: boneless skinless chicken breast is recommended for this recipe. You can use bone in but the cooking time will vary.
- olive oil: extra virgin olive oil is our recommendation, but if you have a preferred cooking oil, you can use that.
- salt/pepper: season to taste if the amount recommended is not to your liking. We like to make sure a generous amount of freshly cracked pepper covers our chicken when making this white wine chicken recipe or any chicken breast really.
- chicken stock: If you don’t have chicken stock, chicken broth will work fine as well.
- wine: It is recommended to make this recipe with Pinot Grigio or Sauvignon Blanc or another dry white wine. When it comes to cooking with white wine, it is recommended to use a crisp, dry white wine. Using an oaky or rich wine can cause the recipe to taste bitter.
- butter: salted or unsalted will work well, whatever you have is great
- thyme: fresh thyme makes this chicken dish. It adds a level of flavor to the white wine sauce that is just not the same if you use dried thyme. Highly recommended if at all possible! Another fresh herb can certainly be added to vary the flavor.
- garlic: freshly minced garlic for the best flavor
How to make this recipe:
- Pat your chicken dry and season with salt and pepper on both sides. Heat olive oil over medium-high heat for several minutes until shimmering. For best results make sure the oil is HOT. Place the chicken in the skillet over the oil and DO NOT TOUCH the chicken for about 6 minutes. The chicken will start to pull away from the skillet a touch when it is ready to flip.
- After about 6-7 minutes, flip the chicken and once again, try your best not to touch it at all–I promise this is the hardest part. Allow the chicken to cook for another 5-7 minutes. Flip once more.
- Add in the white wine, chicken stock, butter, garlic and thyme sprigs. Allow the butter to melt and stir the mixture, pouring it over the chicken several times, to allow all the flavors to meld.
- Allow the chicken to cook another 4-6 minutes, or until it reaches an internal temperature of 165°F. The size of your chicken can cause this to vary. Add more broth or wine to the skillet if too much of the sauce reduces.
- Remove the chicken from the skillet and allow it to rest four several minutes before serving. Pour extra butter wine sauce over plated chicken and enjoy!
Notes and Pro-Tips:
- It is ideal for your chicken breasts to be the same thickness. This will allow for them to cook the same amount of time. You can pound the chicken to even them out. Chicken that is about one/one and a half inches thick is ideal for the times given in this recipe.
- I find that oil sprays out a bit at me when cooking at this high heat on stove top. I sometimes Take a piece of foil and fold it in half to make a little tent to help catch the oil. That stuff is hot! Here are some other ideas as well.
- Make sure to use a large enough skillet for this pan seared chicken. I use at least a 10 inch skillet when making this recipe.
What to Serve With This White Wine Chicken:
I love going full on meat and potatoes with this meal and sever it often with these Instant Pot Mashed Potatoes and Parmesan Roasted Green Beans.
A big salad on the side like this Spring Salad with Burrata and Sourdough Croutons or Shaved Brussels Sprout Salad would pair well.
Other Recipes To Try:
- Instant Pot Creamy Garlic Parmesan Chicken
- Spinach Ricotta Chicken
- Mozzarella Stuffed Chicken with Tomato and Basil
- Orange Chicken One Pan Dinner
- Baked Cashew Chicken
- Parmesan Chicken Sheet Pan Dinner
- Honey Garlic Chicken
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Pan Seared White Wine Chicken
Ingredients
- 3-4 chicken breasts (about 1 ½ lbs.)
- 3 T unsalted butter
- ½ c white wine
- ½ c chicken stock
- 3 garlic cloves, minced
- 6-8 fresh thyme sprigs
- ½ tsp sea salt
- ½ tsp cracked pepper
- 2 T olive oil
Instructions
- Pat chicken dry and season both sides with salt and pepper.
- Add olive oil to skillet at medium-high and heat for about 2-3 minutes or until shimmering. Place the chicken breasts into the oil and do not touch at all for about 6-7 minutes.
- Flip the chicken and once again, allow it to cook for about 6-7 minutes without touching. Flip it back over and add in the chicken stock, wine, butter, garlic and thyme to the skillet. Once the butter is melted, stir the mixture and spoon it over the chicken several times.
- Allow the chicken to cook another 4-6 minutes or until it has reached an internal temperature of 165°F. Remove the chicken from the skillet and allow it to rest several minutes before serving. Spoon remaining white wine sauce over chicken when serving.
Notes
- It is ideal for your chicken breasts to be the same thickness. This will allow for them to cook the same amount of time. You can pound the chicken to even them out. Chicken that is about one/one and a half inches thick is ideal for the times given in this recipe.
- I find that oil sprays out a bit at me when cooking at this high heat on stove top. I sometimes Take a piece of foil and fold it in half to make a little tent to help catch the oil. That stuff is hot! Here are some other ideas as well.
- Make sure to use a large enough skillet for this pan seared chicken. I use at least a 10 inch skillet when making this recipe.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
So good. So easy. Do exactly like the recipe says. It was lovely and the whole family liked it. We had it with green beans and risotto. Perfect dinner. Thanks for a winner Lorie!
Oh my gosh now I need risotto! So glad that you all enjoyed another recipe!