If you’ve ever wished for a dish that feels both comforting and elegantly impressive, this Chicken in White Wine Cream Sauce Recipe is exactly what your dinner table needs. Tender chicken pieces slowly baked in a luscious white wine and cream sauce create a perfect harmony of flavors that taste like a celebration of simple ingredients done right. The bacon and garlic bring smoky, savory depth, while the fresh thyme and parsley add herbal brightness. Every bite is a cozy hug with a splash of sophistication, making it a fantastic meal to share with loved ones anytime you want to treat yourself or your guests.
Ingredients You’ll Need
These ingredients are straightforward but wonderfully essential—they each add something special, from richness and aroma to texture and color. With simple pantry staples plus a bit of fresh herbs, you’ll have everything you need to create this unforgettable dish.
- Olive Oil: Provides a flavorful base for browning the chicken and starting the sauce.
- Chicken Pieces (bone in thigh and drumsticks ideally): Bone-in cuts stay juicy and develop amazing flavor as they slow cook.
- Butter: Adds creaminess and helps soften the onions and garlic beautifully.
- Garlic Cloves (crushed): Infuses the sauce with a subtle pungent warmth.
- Onion (finely chopped): Gives sweetness and a tender texture to the sauce’s base.
- Bacon (diced): Crisps up to introduce smoky richness that complements the cream and wine.
- Dry White Wine: The star ingredient, offering acidity and flavor brightness that balances the cream.
- Chicken Broth or Stock: Enhances the savory depth of the sauce while keeping it moist.
- Fresh Thyme Leaves: Adds a fragrant herbal note that lifts the whole dish.
- Cream (pouring or heavy, not low fat): Creates a silky, indulgent sauce that clings perfectly to the chicken.
- Fresh Parsley (finely chopped): A finishing touch for color and fresh flavor bursts.
How to Make Chicken in White Wine Cream Sauce Recipe
Step 1: Preheat and Prepare Your Chicken
Start by heating your oven to 180C/350F so it’s ready for baking later. Season your chicken generously with salt and pepper for maximum flavor right from the start. Then heat olive oil in an ovenproof skillet over high heat and brown the chicken skin side down until it’s golden and irresistible. This step locks in juices and adds a beautiful crispy finish.
Step 2: Build the Flavor Base
After browning, remove the chicken and drain excess fat, leaving just enough for richness without greasiness. Lower the heat and melt butter in the skillet before adding crushed garlic and finely chopped onions. Cook until softened and fragrant—around three minutes—then toss in the diced bacon to render its fat and transform it to golden crisp perfection.
Step 3: Deglaze with White Wine
This is the magic moment where the sauce starts to shine. Pour in the dry white wine and bring it to a simmer. Use your spatula to gently scrape the browned bits from the skillet’s bottom—these caramelized morsels pack incredible flavor and add character to your sauce. Let it simmer for two minutes so the alcohol cooks off and the taste concentrates.
Step 4: Add Broth, Herbs, and Bake
Next, stir in the chicken broth and fresh thyme leaves to complete the savory liquid base. Nestle the browned chicken back into the skillet, skin side up, cover tightly with a lid or foil, and transfer to the oven. Baking covered for an hour gradually tenderizes the chicken while infusing it with all those wonderful flavors. Afterward, uncover and bake for another 15 minutes to recrisp the skin and deepen the color.
Step 5: Finish with Cream and Season
Once the chicken is perfectly tender and golden, remove it or move it aside in the skillet. Stir the cream into the cooking juices, swirling to create a silky, luxurious sauce. Taste and adjust seasoning with salt and pepper so every spoonful sings. This creamy sauce is the heart of the dish and pairs beautifully with each bite of chicken.
How to Serve Chicken in White Wine Cream Sauce Recipe
Garnishes
Finishing with a generous sprinkle of finely chopped parsley adds not only a pop of fresh green color but also a burst of herbaceous brightness that cuts through the creaminess. It brightens the plate visually and refreshes the palate, making the dish feel lively and vibrant.
Side Dishes
This dish calls for sides that can soak up the fantastic sauce—think creamy mashed potatoes or buttery polenta. Roasted or glazed carrots are also a lovely accompaniment, offering sweetness and a bit of texture contrast. Simple steamed green beans or a crisp salad could balance richness with freshness effortlessly.
Creative Ways to Present
For an impressive yet homey presentation, serve the chicken plated over a bed of mashed potatoes with the sauce spooned generously on top and a scattering of bacon and thyme leaves for texture and aroma. Alternatively, serve family-style straight from the skillet at the table, letting everyone help themselves, encouraging conversation and a warm, communal vibe.
Make Ahead and Storage
Storing Leftovers
Leftover chicken in white wine cream sauce keeps beautifully in an airtight container in the refrigerator for up to 3 days. The flavors even deepen overnight, making it perfect for quick meals later in the week.
Freezing
You can freeze the cooked chicken and sauce together, but keep in mind the cream sauce may slightly separate upon thawing. To minimize this, cool completely before freezing in a sealed container. Use within 2 months for best flavor and texture.
Reheating
Slow and gentle reheating is key to preserving the luscious texture of the sauce and tender chicken. Warm it in a covered skillet over low heat or in the microwave at medium power, stirring occasionally. Adding a splash of broth or cream can refresh the sauce’s consistency if needed.
FAQs
Can I use chicken breasts instead of thighs and drumsticks?
You certainly can, but bone-in thighs and drumsticks give the best flavor and stay moist throughout the long cook time. If using breasts, consider shorter baking time to avoid drying out.
What type of white wine works best in this recipe?
A dry white wine like Sauvignon Blanc or Pinot Grigio is ideal because it adds acidity and fruitiness without sweetness, perfectly balancing the cream and bacon.
Is it necessary to use cream, or can I substitute with something else?
Cream gives this dish its signature silky, rich texture, but you could try full-fat coconut milk or crème fraîche as alternatives for a twist. Avoid low fat creams as they won’t thicken or enrich the sauce properly.
Can I prepare this dish entirely on the stovetop without baking?
Baking allows the chicken to cook slowly and become incredibly tender while developing rich flavor. You can simmer it on the stovetop covered for about 45-60 minutes, but the texture may differ slightly and you might miss that crispy skin step.
How do I make sure the chicken skin gets crispy?
Getting a golden crispy skin requires browning the chicken first in hot oil and then baking uncovered during the last 15 minutes to recrisp. Make sure the oven is hot enough and don’t cover the skillet during that last stage.
Final Thoughts
This Chicken in White Wine Cream Sauce Recipe is a total game-changer for anyone who loves comforting meals filled with bright, sophisticated flavors. It’s surprisingly easy to make yet feels like a special occasion every time. So, gather your ingredients, roll up your sleeves, and get ready to impress yourself and everyone at your table with this utterly delicious classic. You’ll find yourself coming back to it again and again.
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Chicken in White Wine Cream Sauce Recipe
- Prep Time: 10 minutes
- Cook Time: 75 minutes
- Total Time: 85 minutes
- Yield: 4 to 5 servings
- Category: Main Dish
- Method: Baking
- Cuisine: French
Description
This classic Chicken in White Wine Cream Sauce features tender, juicy chicken pieces slow-baked in a flavorful sauce made with dry white wine, cream, garlic, onion, and bacon. The dish is finished with fresh thyme and parsley, offering a rich and comforting meal perfect for family dinners or special occasions.
Ingredients
Chicken and Seasoning
- 1 tbsp olive oil
- 2.5 lb / 1.2 kg chicken pieces (bone-in thigh and drumsticks are ideal)
- Salt and pepper, to season
Sauce
- 1 tbsp / 15g / 0.5 oz butter
- 3 garlic cloves, crushed
- 1 onion (brown, white, or yellow), finely chopped (~1 cup)
- 5 oz / 150 g bacon, diced
- 2 cups / 500 ml dry white wine
- 1 cup / 250 ml chicken broth, stock, or water
- 2 tsp fresh thyme leaves (or 1 tsp dried)
- 3/4 cup / 185 ml cream (pouring or heavy cream, not low fat)
Garnish
- Finely chopped parsley
Instructions
- Preheat Oven: Preheat your oven to 180°C (350°F) to ensure it’s ready for baking the chicken.
- Brown the Chicken: Season the chicken pieces generously with salt and pepper. Heat the olive oil in an ovenproof skillet over high heat. Place the chicken skin-side down and cook until golden brown. Flip and cook the other side for 1 minute, then remove the chicken. Drain any excess fat from the skillet but do not wipe it clean.
- Prepare the Base: Reduce the heat to medium-high, melt the butter in the skillet, then add the crushed garlic and finely chopped onion. Sauté for about 3 minutes until softened. Add the diced bacon and cook until golden.
- Add Wine and Simmer: Pour in the dry white wine, bringing it to a simmer while scraping the skillet’s bottom to incorporate browned bits into the liquid. Let it simmer for 2 minutes to reduce slightly.
- Combine and Bake: Add the chicken broth, fresh thyme, and return the browned chicken pieces to the skillet skin-side up. Cover with a lid or foil and transfer to the preheated oven. Bake for 60 minutes covered, then uncover and bake for an additional 15 minutes to crisp up the skin. The chicken should be tender and cooked through.
- Finish the Sauce: Remove the chicken from the skillet or move it to one side. Stir the cream into the sauce and season with salt and pepper to taste, allowing the sauce to warm and thicken slightly.
- Serve and Garnish: Sprinkle chopped parsley over the chicken and sauce. Serve hot alongside creamy mashed potatoes and optionally glazed carrots for a complete meal.
Notes
- Use bone-in thighs and drumsticks for the best flavor and tenderness.
- Dry white wine such as Sauvignon Blanc or Pinot Grigio works well in this recipe.
- Do not use low-fat cream, as it will not provide the richness needed for the sauce.
- The sauce can be served with mashed potatoes, rice, or crusty bread to soak up the flavorful cream sauce.
- For a thicker sauce, allow it to reduce a bit longer on the stovetop after adding the cream.
