Chicken Breasts in a Creamy White Wine Sauce
Easy skillet chicken breasts in a creamy Champagne or white wine sauce with garlic, lemon, and Parmesan. A simple but elegant dinner.
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 | 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
- 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 | 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 | Fresh tarragon or basil leaves (optional)
If the skillet seems dry after removing the chicken, add a small drizzle of olive oil before sautéing the onions.
Nutrition
Calories: 547kcalCarbohydrates: 15gProtein: 51gFat: 29gSaturated Fat: 14gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 0.1gCholesterol: 203mgSodium: 389mgPotassium: 970mgFiber: 1gSugar: 2gVitamin A: 932IUVitamin C: 6mgCalcium: 57mgIron: 2mg
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.
Tried this recipe?Let us know how it was!