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This easy skillet chicken recipe turns simple boneless chicken breasts into a rich and flavorful dish. Lightly floured chicken is browned, then simmered in dry white wine or Champagne, creating a delicate, flavorful base for the creamy sauce.
A splash of cream transforms the sauce into something luxuriously silky, while fresh lemon juice, parsley, and Parmesan bring brightness. Using Champagne makes it feel extra special—perfect for a dinner party—yet it’s still quick and simple enough for weeknights.
What You’ll Like About This Dish
Elegant but easy. Starts with simple ingredients and ends with a restaurant-worthy sauce.
Rich, velvety flavor. White wine, garlic, and Parmesan build a beautiful creamy base.
One-skillet meal. Everything cooks in the same pan, so cleanup stays simple.
Ingredient Notes
- Chicken breasts: Boneless halves, lightly floured for browning.
- Butter and olive oil: The mix adds flavor and helps with golden color.
- Green onions: Use the white/light green parts for the base and tops for garnish.
- Garlic: A small amount goes a long way in this sauce.
- White wine or Champagne: Any dry variety works; it reduces for deeper flavor.
- Chicken broth: Preferably unsalted to keep the sauce balanced.
- Heavy cream: Creates the rich, silky finish.
- Lemon juice: Brightens the entire dish right before serving.
- Parmesan: Grated in at the end for flavor and richness.
- Fresh herbs: Tarragon, basil, or parsley add freshness.
Steps to Make Chicken Breasts in a Creamy White Wine Sauce
- Pat the chicken dry, season with salt and pepper, and lightly coat with flour.
- Brown the chicken in a skillet with butter and olive oil, then set aside.
- Sauté the green onion whites and garlic until softened.
- Deglaze the pan with wine and broth, scraping up the browned bits.
- Simmer until the liquid is reduced by about half.
- Return the chicken to the skillet, cover, and cook until tender.
- Transfer the chicken out and add heavy cream to the skillet.
- Simmer the sauce until slightly thickened.
- Stir in lemon juice, parsley, and adjust seasoning.
- Spoon the sauce over the chicken and garnish with onions, herbs, and Parmesan.
Tips
- Lightly flouring the chicken helps it brown beautifully and thickens the sauce.
- Let the wine reduce well—it deepens the flavor of the sauce.
- Add the lemon juice at the end so the brightness doesn’t cook off.
- Keep the Parmesan modest; too much can thicken the sauce more than desired.
Recipe Variations
- Use a different wine. Dry white wine works beautifully if you don’t have Champagne on hand.
- Add mushrooms. Sauté sliced mushrooms with the onions for more texture and flavor.
- Make it herby. Stir in fresh tarragon, basil, or thyme for a different herbal note.
- Go extra creamy. Add a little cream cheese or mascarpone for a thicker, more decadent sauce.
- Try crème fraîche. Swap half of the heavy cream for crème fraîche to add a light tang and extra creaminess.
- Add lemon zest. Stir in a pinch of freshly grated zest with the lemon juice for extra brightness.
- Make it lighter. Use half-and-half instead of cream for a slightly lighter sauce.
Serving Suggestions
- Serve with buttered noodles or mashed potatoes to soak up the sauce.
- Pair with steamed green beans, asparagus, or a crisp salad for a refreshing combination.
- Add a loaf of crusty bread to mop up every bit of sauce.
- Garnish with extra Parmesan and a sprinkle of fresh herbs for a polished finish.
How to Store and Reheat
Refrigerate. Store leftover chicken in an airtight container in the refrigerator for up to 3 days.
Freeze? Freezing is not recommended, as the cream sauce may separate and lose its silky texture when thawed.
To Reheat. Warm gently in a skillet over low heat with a splash of cream or broth to keep the sauce smooth. Avoid high heat to prevent the sauce from breaking.
Chicken Breasts in a Creamy White Wine Sauce
Ingredients
- 4 boneless chicken breasts, about 1 1/2 pounds
- Kosher salt and freshly ground black pepper to taste
- ½ cup flour
- 1 tbsp unsalted butter
- 1 tbsp olive oil, plus extra, as needed
- 4 green onions
- 1 tsp minced garlic
- ⅔ cup Champagne or dry white wine
- ½ cup low sodium chicken broth, or unsalted
- ¾ cup heavy cream
- 1 to 2 tsp lemon juice
- 1 tbsp fresh chopped parsley
- Freshly grated Parmesan cheese, for serving
- Fresh tarragon or basil leaves (optional), for garnish
Recommended Equipment
Instructions
- Pat the chicken pieces dry with paper towels and sprinkle lightly with kosher salt and pepper. Put the flour in a bowl or plate and lightly coat the chicken pieces with it.4 boneless chicken breasts (about 1 1/2 pounds) | Kosher salt and freshly ground black pepper to taste | 1/2 cup flour
- Heat the butter and olive oil in a large skillet (12-inch) over medium-high heat. When hot, add the chicken pieces and cook for about 3 to 4 minutes on each side, or until lightly browned. Remove the chicken to a plate and set aside.1 tbsp unsalted butter | 1 tbsp olive oil (plus extra, as needed)
- Slice the green onions, separating the white and light green from the dark green tops. Reserve the dark green for garnish and set aside.4 green onions
- Place the same skillet used for the chicken over medium heat and add the white and light green parts of the green onions. Sauté for about 2 minutes. Add the garlic and continue cooking for about 1 minute.1 tsp minced garlic
- Add Champagne or wine and chicken broth to the skillet and bring to a simmer, scraping up any browned bits. Reduce the heat to medium-low and simmer, uncovered, for 5 minutes, or until reduced by about half.1/2 cup low sodium chicken broth (or unsalted) | 2/3 cup Champagne or dry white wine
- Add the chicken back to the skillet. Cover, reduce the heat to low, and cook for 10 to 15 minutes, or until the chicken is tender and reaches 165°F on an instant-read thermometer inserted into the thickest pieces. Remove the chicken to a platter and keep warm.
- Add the heavy cream to the skillet and cook, uncovered, for an additional 5 minutes. Right before serving, stir in 1 to 2 teaspoons fresh lemon juice and add the parsley. Taste and season with salt and freshly ground black pepper, if needed.3/4 cup heavy cream | 1 to 2 tsp lemon juice | 1 tbsp fresh chopped parsley
- Serve chicken with the sauce and sprinkle with the reserved sliced green onion tops, Parmesan cheese, and a few fresh tarragon or basil leaves (if using).Freshly grated Parmesan cheese (for serving) | Fresh tarragon or basil leaves (optional) (for garnish)
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
