When I wanna impress some folks, I make my chicken in white wine sauce. Its super chic boos. I season up some chicken quarters then braise them in a delish white wine butter sauce that thickens and tastes like straight up perfection. Serve over some garlic mashed potatoes or creamy grits and get your whole life.
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How to Make Chicken in White Wine Sauce
These step-by-step photos show how to make wine braised garlic chicken, but be sure to check the recipe card below for the full ingredient list and detailed instructions. Skip to the → Chicken in White Wine Sauce Recipe
1. Brown the chicken and sauté the onions and garlic
Stir in the thyme, rosemary, and flour, and cook until the flour is fully absorbed.
2. Pour in the wine and stock to deglaze the pan
Mix in the parmesan, heavy cream, and butter until the sauce is smooth and creamy.
3. Add the chicken back into the sauce and cover the pan
Roast until the chicken is tender and cooked through, then stir the sauce again if needed.
4. Spoon the chicken and sauce over grits or mashed potatoes
Serve warm with plenty of that creamy white wine gravy on top!
Full Chicken in White Wine Sauce Recipe
Chicken in White Wine Sauce Recipe
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Ingredients
- 4 (6 oz) bone-in, skin on chicken thighs and 2 legs or quarters at room temperature
- salt and pepper to taste
- 1 1/2 tbsp olive oil
- 1 medium onion diced
- 20 garlic cloves peeled
- 2 tsp fresh thyme chopped
- 2 rosemary sprigs leaves only, finely chopped
- 2 tbsp all purpose flour
- 1/2 cup white wine
- 1/2 cup chicken stock
- 2 tbsp parmesan cheese grated
- 1 tbsp heavy whipping cream
- 1 tbsp unsalted butter
Instructions
- Season chicken on both sides with salt and pepper. Heat the oil in a large saucepan over medium-high heat, add the chicken and brown, about 3-5 minutes per side, before setting aside.
- Add the onion and garlic and saute until the onions are tender and everything is lightly browned, about 3-5 minutes.
- Sprinkle in the thyme and rosemary and flour and cook for a minute.
- Add the wine and stock and deglaze the pan by scraping the brown bits off of the bottom of the pan with a spoon while the broth is sizzling when added.
- Mix the parmesan cheese, heavy cream and butter into the sauce and season with salt and pepper to taste. If you want more sauce, double it as it will thicken and cook down.
- Add the chicken, cover with lid, and roast in a preheated 400F oven for 15-20 minutes until chicken is tender and completely cooked throughout.
- Add back over stove top if gravy has separated and mix back together.
- Serve over grits or mashed potatoes.
Notes
Storage
Bring the chicken and sauce to room temp then pop into an airtight container. It should be all good for about 3-4 days. You can technically freeze for 2-3 months but keep in mind the sauce might separate. To reheat, do it over the stove on medium low heat until warmed through. If you need to add cream or wine to bring the sauce back together, add a little.Nutrition
Recipe Tips
- Salt Ahead: Salt your chicken beforehand (2 to 3 hours before), to allow the salt to penetrate into the meat. It’s gonna help build flavor.
- Get Your Sear On: Make sure the chicken is super dry before you sear so you get a great golden crust.
- Go Bone-in and Skin-On: This is gonna keep your chicken moist and also give more flavor.
Recipe Help
Technically yes but just know they tend to dry out. If you do go with breasts, make sure they are bone in with skin on to keep them a bit more moist.
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I don’t usually cook with Wine.
I want to know what kind to buy!
This looks delicious!
Thank you
Roxanne
Hi Roxanne! For this recipe, I’d go with a dry white wine that you would actually enjoy drinking.
Something like a Sauvignon Blanc, Pinot Grigio, or Chardonnay works great here. You definitely do not need anything expensive. Just avoid “cooking wine” from the grocery store because it can taste overly salty and harsh.
If you really don’t want to cook with wine at all, you can substitute more chicken stock, but the wine does add a nice depth to the sauce.
We do not use alcohol, could I use the chick stock instead? Or what should I use?
Yep you can use chicken stock instead for sure.
This was finger smackin’ good!!
OMG! This is definitely one of the best chicken recipes ever. I doubled the amount of gravy so we had plenty to cover the chicken and potatoes. My dinner guest was still talking about the meal the next day.
We loved this recipe! Made is as directed, but did not use the cheese. I used all thighs and paired with roasted Broccoli and garlic rice. DELICIOUS! Thank you for this recipe!
Oh. My. Goodness. This recipe is the bomb! It comes together so easily and the aroma while it’s cooking has everyone in the house salivating. I served this over barley couscous with a nice fresh side salad. Such a treat & will be in our regular rotation from now on!!
QUESTION re: “If you want more sauce, double it . . .” Does this refer to twice as much of the white wine and chicken stock ingredients . . . or twice as much of the white wine, chicken stock, parmesan cheese, whipping cream and butter (all five) ingredients?
I double all of it so you have all of the incredible flavor but double the sauce.
Delicious and so easy! Thank you- we ate it with some snow peas, and it was a light contrast to the rich flavors of the sauce!
The recipes was easy to make. What an aroma in the house. It was delicious