Creamy White Wine Chicken

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This creamy white wine chicken is an easy but elegant weeknight meal. Rich white wine sauce is poured over juicy chicken breasts. Serve with a fresh lemon slice to bring out the white wine undertones. Did I mention this recipe is also dairy free?

You can easily serve this meal any day of the week, but I think it would be perfect for an at home date night or when you have guests over for dinner. This meal is easy to prepare but beautiful to serve. Because this creamy white wine chicken is made in one pan, it makes for easy clean up.

Something I always wondered about when cooking with wine was if the alcohol completely cooks out. I know this sounds funny, but I didn't know this (I really didn't!). I am especially aware of this since I am pregnant, but the good news is that the alcohol does get cooked out if you let it simmer for a couple minutes. I find if I let it simmer more than a couple minutes then some of that white wine deliciousness is not as present. And we want that more complex flavor. So two minutes is a perfect time frame.

I love to serve creamy white wine chicken with white rice, but you could also use cauliflower rice as a low-carb option.

Ingredients You Will Need:

1 tsp dried basil

1 tsp dried oregano

1 tsp garlic powder

1 tsp dried thyme

1 tsp salt

1 tbsp butter

4 cloves garlic minced

1 white onion diced

4 skinless chicken breasts

¾ cup white wine

15 oz coconut cream (or heavy cream)

salt to taste

1 lemon sliced (for serving)

How to Make White Wine Chicken:

In a small bowl, mix together the chicken seasoning ingredients. Rub the seasoning onto the chicken breasts. Set aside. I like to let my seasoned chicken sit in the refrigerator for an hour or more to let chicken absorb flavor, but the this step is optional.

Meanwhile, sauté the garlic and onion in butter until translucent. By the time you are done cooking the chicken breasts, the garlic and onions will be nicely caramelized!

Move the garlic and onion to the side of the pan and add your chicken breasts. Cook on each side until the chicken reaches an internal temperature of 165°F. I find that my chicken cooks faster and more evenly when I cover the pan.

Set the chicken aside and add the coconut cream, white wine, and salt to the pan. Stir and allow it to simmer for two minutes.

Plate the chicken breasts and pour the white wine sauce over the chicken.

This serves well with white rice and a fresh lemon slice.

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