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Chicken Breasts in a Creamy White Wine Sauce

Baked chicken breasts with creamy herb sauce and chopped green onions.
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Easy skillet chicken breasts in a creamy Champagne or white wine sauce with garlic, lemon, and Parmesan. A simple but elegant dinner.

Ingredients

Scale
  • 4 boneless chicken breast halves (1 1/2 pounds)
  • Kosher salt and freshly ground black pepper to taste
  • 1/2 cup flour
  • 1 tablespoon unsalted butter or ghee
  • 1 tablespoon olive oil
  • 4 green onions (thinly sliced, green separated from the white and light green)
  • 1 teaspoon minced garlic
  • 1/2 cup chicken broth, preferably unsalted
  • 2/3 cup Champagne or dry white wine
  • 3/4 cup heavy cream
  • 1 to 2 teaspoons lemon juice
  • 1 tablespoon fresh chopped parsley
  • Freshly grated Parmesan cheese to taste
  • Optional: Fresh tarragon or basil leaves (for garnish)

Instructions

  1. Prep the chicken breasts. 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.
  2. Brown the chicken. In a large skillet over medium heat, combine the butter and olive oil. When hot, add the chicken pieces and brown lightly on both sides. Remove the chicken to a plate and set aside.
  3. Sauté the aromatics. Add a drizzle of olive oil to the same skillet and place it over medium heat. Add the white and light green parts of the green onions, along with 1 to 2 teaspoons of minced garlic, to the skillet and cook for 2 minutes.
  4. Deglaze the pan. 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.
  5. Finish the chicken. 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.
  6. Make the sauce. 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 (or more to taste) and add parsley, salt, and pepper to taste.
  7. Serve. Serve chicken with the sauce and sprinkle with the sliced green onion tops, a few fresh tarragon or basil leaves (optional), and Parmesan cheese.

Nutrition

Find it online: https://classic-recipes.com/creamy-chicken-with-wine/