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Creamy White Wine Chicken is creamy and hearty comfort food! Seared chicken breasts are smothered in a creamy sauce.

I like to serve this chicken with rice, mashed potatoes, or pasta. For a side, I like a bright fresh green salad or vegetable to compliment the creamy sauce.

Chicken in wine sauce


Even though this recipe doesn’t have many ingredients, it does have plenty of flavors. Herbs De Provence makes this dish in my opinion. If you’re unfamiliar with Herbs De Provence it’s a spice blend that often contains marjoram, rosemary, thyme, and oregano. However, that combination varies between brands. You can also use Italian seasoning whichever you prefer or have on hand.

This is an easy recipe to double or even triple. 

Four chicken cutlets in a sauce pan with gravy.


You can also add mushrooms and onions to this chicken. Add them after the chicken and cook them for 3 to 4 minutes.

Creamy Chicken


Chicken is safe to eat when it has an internal temperature of 165°F. Use an instant-read thermometer to test for doneness. If you don’t have a thermometer, you can cut into the thickest part of the chicken. It’s done if the juices run clear.

chicken in saucepan


I recommend reheating this on the stovetop on low. Low heat will help prevent the sauce from separating. I actually think the sauce has more flavor after it’s reheated.

While you’re here, check out these recipes

chicken in sauce in pan

You can also find great recipes at Recipe Index

I updated this post from an earlier version dated July 19, 2012, I made new photos and simplified the recipe instructions.

Please keep in mind that nutritional information is a rough estimate and can vary based on the products used.

Creamy White Wine Chicken is creamy and hearty comfort food! Seared chicken breasts are smothered in a creamy sauce.

Chicken in Cream Sauce

Chicken in Cream Sauce is creamy and hearty comfort food! Seared chicken breasts are smothered in a creamy sauce.
Author: Paula
5 from 6 votes
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Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4 servings
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  • 1 pound chicken breast boneless, skinless
  • 2 Tablespoons olive oil
  • 2 Tablespoons butter
  • ½ teaspoon garlic minced
  • salt and pepper to taste
  • ¼ teaspoon Herbs De Provence or Italian seasoning
  • ½ cup dry white wine
  • cup chicken broth
  • ½ cup heavy whipping cream


  • Split chicken breast and pound with a meat mallet to an even thickness.
  • Rub salt, pepper, and Herbs De Provence on the chicken.
  • Heat a skillet on medium-high, when the pan is hot, add oil and butter, when oil and butter are hot add 2 chicken cutlets to the pan. (Don't overcrowd the pan, depending on the size of your pan add only 2 pieces of chicken at a time.)
  • Cook 4 to 5 minutes on the first side. Do not disturb. When chicken is brown and releases from the pan easily, turn it to the second side. Cook for 3 to 4 more minutes. It usually doesn't take as long on the second side.
  • When all breasts are cooked, take the chicken out of the pan and set it aside.
  • Add the wine and chicken broth to the pan and let it bubble for about a minute. Stir to scrape up any bits from the bottom of the pan. Simmer for about 2 minutes.
  • Add the chicken back into the pan and simmer for about 5 minutes to allow the sauce to thicken. Taste and add more salt and pepper if needed.


Recipe from Paula All images and content are copyright protected. Please do not use my images without prior permission that includes copying the ingredient list or entire recipe and posting in the comments on Pinterest. If you want to share this recipe, please simply link back to this post for the recipe. Thank you, Paula


Calories: 673kcal | Carbohydrates: 4g | Protein: 28g | Fat: 61g | Saturated Fat: 33g | Cholesterol: 250mg | Sodium: 262mg | Potassium: 513mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1924IU | Vitamin C: 1mg | Calcium: 83mg | Iron: 1mg
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  1. 5 stars
    Thank you so much for sharing this amazing recipe! Will surely have this again! It’s really easy to make and it tasted so delicious! Highly recommended!

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Your email address will not be published. Have you tried this recipe? Consider giving it 5 stars!