Go Back

Skillet Chicken in White Wine Sauce

Print Recipe

Ingredients
  

Chicken

  • 1 Tbsp olive oil
  • 4 boneless, skinless chicken breasts
  • salt and freshly ground black pepper to taste
  • 1 teaspoon garlic powder

Sauce

  • 1 Tbsp unsalted butter
  • 1 yellow onion large, diced
  • 3 cloves garlic minced
  • salt and freshly ground black pepper to taste
  • 1 c dry white wine
  • 1 tsp dried thyme
  • 1/2 c heavy cream
  • fresh parsley chopped
  • fresh parsley chopped

Instructions
 

Chicken

  • Heat olive oil in a large skillet over medium heat until the oil shimmers, about 2 to 3 minutes.
  • Season chicken with salt, pepper and garlic powder.
  • Add chicken to the skillet and cook until golden brown, about 6 minutes. DO NOT move it around.
  • Using tongs, flip the chicken over and continue to cook for 6 more minutes, or until cooked through.
  • Remove chicken from skillet to a plate; cover and set aside.

Sauce

  • DO NOT wipe the skillet.
  • Add butter to skillet and melt over medium-high heat.
  • Add onions and cook for 3 minutes, or until softened.
  • Stir in garlic, salt, and pepper; cook for 30 seconds, or until fragrant.
  • Add wine and bring to a simmer, scraping the bottom of the skillet to mix the brown bits into the liquid; cook for 4 to 5 more minutes, or until half of the wine has reduced.
  • Stir in thyme and half-and-half.
  • Reduce heat to slowly bring to a boil; place chicken breasts back in the skillet and leave to simmer and thicken for about 4 minutes.
  • Remove skillet from heat.
  • Garnish with fresh chopped parsley.