{"id":313,"date":"2026-06-29T22:00:43","date_gmt":"2026-06-29T22:00:43","guid":{"rendered":"https:\/\/keeillena.com\/?p=313"},"modified":"2026-06-29T22:02:19","modified_gmt":"2026-06-29T22:02:19","slug":"creamy-white-wine-chicken","status":"publish","type":"post","link":"https:\/\/keeillena.com\/index.php\/2026\/06\/29\/creamy-white-wine-chicken\/","title":{"rendered":"Creamy White Wine Chicken"},"content":{"rendered":"
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Creamy White Wine Chicken<\/h2>Recipe by Kiarra<\/span><\/div>
<\/span>Servings<\/span>

4<\/p>servings<\/span><\/div>

<\/span>Prep time<\/span>

15<\/p>minutes<\/span><\/div>

<\/span>Cooking time<\/span>

45<\/p>minutes<\/span><\/div><\/div><\/div>

Ingredients<\/h3>
  • <\/span>

    4 boneless, skinless chicken breasts (or 6 boneless, skinless chicken thighs)<\/span><\/p><\/li>

  • <\/span>

    Salt, to taste<\/span><\/p><\/li>

  • <\/span>

    Black pepper, to taste<\/span><\/p><\/li>

  • <\/span>

    1 teaspoon garlic powder<\/span><\/p><\/li>

  • <\/span>

    1 teaspoon onion powder<\/span><\/p><\/li>

  • <\/span>

    \u00bd teaspoon paprika<\/span><\/p><\/li>

  • <\/span>

    2 tablespoons olive oil<\/span><\/p><\/li>

  • <\/span>

    2 tablespoons unsalted butter<\/span><\/p><\/li>

  • <\/span>

    1 shallot, finely diced<\/span><\/p><\/li>

  • <\/span>

    4 garlic cloves, minced<\/span><\/p><\/li>

  • <\/span>

    1 cup dry sparkling wine<\/span><\/p><\/li>

  • <\/span>

    3\/4 cup chicken broth<\/span><\/p><\/li>

  • <\/span>

    1\/2 cup heavy cream<\/span><\/p><\/li>

  • <\/span>

    2 teaspoons Dijon mustard<\/span><\/p><\/li>

  • <\/span>

    1\/4 cup grated Parmesan cheese<\/span><\/p><\/li>

  • <\/span>

    1 teaspoon fresh thyme leaves<\/span><\/p><\/li>

  • <\/span>

    Zest of 1\/2 lemon<\/span><\/p><\/li>

  • <\/span>

    Juice of 1\/2 lemon<\/span><\/p><\/li>

  • <\/span>

    Fresh parsley, chopped, for garnish<\/span><\/p><\/li><\/ul><\/div>

    Directions<\/h3>
    • Prepare the Chicken<\/strong><\/li>
    • Pat the chicken dry with paper towels. Season both sides with salt, pepper, garlic powder, onion powder, and paprika.<\/li>
    • Sear the Chicken<\/strong><\/li>
    • Heat the olive oil in a large skillet over medium-high heat. Add the chicken and sear for 4\u20135 minutes per side until golden brown. The chicken does not need to be fully cooked at this stage. Transfer to a plate and set aside.<\/li>
    • Cook the Aromatics<\/strong><\/li>
    • Reduce the heat to medium. Add the butter to the skillet, followed by the diced shallot. Cook for 2\u20133 minutes until softened, then stir in the minced garlic and cook for 30 seconds until fragrant.<\/li>
    • Deglaze with Sparkling Wine<\/strong><\/li>
    • Pour the sparkling wine into the skillet, scraping up any browned bits from the bottom of the pan. Simmer for 3\u20135 minutes, or until the wine has reduced by about half.<\/li>
    • Build the Sauce<\/strong><\/li>
    • Stir in the chicken broth, Dijon mustard, and fresh thyme. Simmer for 2\u20133 minutes. Reduce the heat to low and whisk in the heavy cream and Parmesan cheese until smooth and creamy.<\/li>
    • Finish Cooking the Chicken<\/strong><\/li>
    • Return the chicken and any accumulated juices to the skillet. Spoon the sauce over the chicken, cover, and simmer for 6\u20138 minutes, or until the chicken reaches an internal temperature of 165\u00b0F.<\/li>
    • Finish and Serve<\/strong><\/li>
    • Stir in the lemon zest and lemon juice. Taste the sauce and adjust the seasoning with additional salt and pepper if needed. Garnish with fresh parsley before serving.<\/li>
    • Notes:<\/li>
    • Dry sparkling wine works best for this recipe. Avoid sweet sparkling wines, as they can make the sauce overly sweet.<\/li>
    • Boneless chicken thighs can be substituted for chicken breasts and will stay extra juicy.<\/li>
    • For a thicker sauce, let it simmer uncovered for a few extra minutes before serving.<\/li><\/ul><\/div>