This Low Carb Chicken in White Wine Sauce uses tender chicken breasts that are seasoned with Italian seasoning and browned to perfection, then cooked in a creamy white wine sauce.
» You might also like these 27 Fantastic Low Carb Chicken Recipes.
This chicken with white wine sauce is one of my favorites. I’ve been making it for over 30 years now. It’s quick and easy to make, using only 8 ingredients, and you won’t believe the incredibly flavor of the sauce.
The chicken breast is browned slightly in butter before deglazing with white wine, which gives the sauce far more flavor. It’s a heathy dish, but tastes so decadent and special.
This dish is not only tasty, but also quick and healthy. It cooks in less than 30 minutes, so you can make it even on the busiest days. Another benefit of this recipe is that it can easily be doubled to make more servings to take to work for lunch or serve at a dinner party.
Ingredients You’ll Need
- Chicken Breasts – In this recipe, boneless and skinless chicken breasts work best. Chicken thighs can also be used, they are just a bit more fatty.
- Butter – To provide even more flavor, I use salted butter.
- Salt & Pepper – Always season the chicken with salt and pepper on both sides before cooking.
- Flour – All purpose flour will help thicken the sauce.
- Dry White Wine – Dry white wines like Pinot Grigio, Chardonnay, and Sauvignon Blanc are great for this recipe. It doesn’t have to be expensive. You can also use cooking wine, but I prefer table wine.
- Chicken Broth – To avoid adding excessive salt to the recipe, use a low-sodium broth. Water mixed with bouillon cubes can also be used.
- Italian Seasoning – This is a blend of oregano, basil, and sage. Feel free to sub with any dried or fresh herbs you like.
- Heavy Whipping Cream – It is best to use heavy whipping cream or double cream. Because single cream or half-and-half contains less fat, it will be more difficult to reduce into a lovely creamy sauce without it breaking.
I’m a huge fan of the 100% grass-fed, organic meat from FarmFoods. It’s a great way to get healthy meat you can trust straight from the farmers, delivered to your door. You choose the meat you want. All the meat is humanely raised and never given antibiotics or added hormones. I appreciate the peace of mind that gives.
How to Make Chicken in White Wine Sauce
Melt the butter in a large frying pan over medium heat. It needs to be large enough that you can fit all 4 of your chicken breasts without overlapping, so they cook evenly. They will shrink slightly as they cook.
Season both sides of the chicken filets with salt and pepper and lay them in the pan. They need the seasoning to brown well, so give them a healthy sprinkle.
Saute the chicken for about 3-4 minutes per side, so they get slightly browned on each side, then remove them from the pan.
Add the flour to the pan and whisk it together with the pan drippings. Cook the flour for 1 minute.
Carefully add the white wine to the pan. If you have an open flame, you might want to reduce it while you pour the wine so it doesn’t flare up. Whisk the wine into the flour and simmer the sauce until it’s reduced by half. Add the garlic and simmer for 30 seconds.
Add the chicken broth, Italian seasoning, and cream. Set the chicken back into the pan and nestle it into the sauce. Continue to cook over medium heat for 5-10 minutes, until the chicken reaches an internal temperature of 165° F and the sauce has thickened into a creamy sauce.
Garnish with chives and serve with the sauce. Try it with broccoli or these Orange Brussels Sprouts on the side.
Additional Helpful Tips
- I always slice the chicken breasts in half lengthwise, so they are flat and even. This helps them cook evenly and makes a more healthy portion than using a full chicken breast.
- Always cook chicken breasts until they reach 165° F, for safety, but don’t go past 165° F or they will become dry and tough.
- If you don’t want to use wine, you can use more chicken broth instead, but it won’t achieve the proper result, as this is a “white wine” sauce.
How to Store and Reheat
You can refrigerate any leftovers in an airtight container for up to 5 days. Place the sauce in the bottom of the container and place the chicken on top. This will make it easier to reheat the chicken separately from the sauce, because the sauce takes less time to reheat.
If you want, you can freeze leftovers for up to 3 months in an air tight container. The sauce doesn’t reheat very well after being frozen however, since it contains cream that might curdle when reheated.
Frequently Asked Questions
Can I prepare ahead of time?
Yes, you may prepare the dish ahead of time and serve it within three days, which is ideal if you’re bringing lunch to work. Reheat the chicken, covered, in the oven at 160C/320F for 20-25 minutes or on the stovetop until it is piping hot all the way through. Make sure to check the temperature of the chicken.
Can I use chicken thighs?
Yes, boneless chicken thighs can be used in this recipe. Though I think chicken breasts work best, the choice is entirely yours.
Do I need to use wine?
If you don’t use wine in your cooking you could add more chicken stock in replace of the wine. Though this is a wine-based sauce it makes a big difference.
What to Serve With This Dish?
If you’re looking for a great side dish to serve alongside this main dish, why not try one of these recipes below. They will compliment this main dish very well and are all low in carbs so you can make a great keto or low-carb meal to enjoy.
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Chicken in White Wine Sauce
- 2 tablespoons butter
- 2 large chicken breasts cut in half lengthwise
- Salt and pepper for seasoning
- 1/2 tablespoon flour
- 1/2 cup dry white wine
- 1 clove garlic minced
- 1/2 cup chicken broth
- 1 pinch Italian seasoning
- 1/2 cup heavy whipping cream
- chives for garnish
- Melt the butter in a large frying pan. Season both sides of the chicken filets and lay them in the pan. Saute for 3-4 minutes per side, then remove from the pan.
- Add the flour to the pan and whisk it together with the pan drippings. Cook for 1 minute.
- Carefully add the white wine, whisk, and simmer until reduced by half. Add the garlic and simmer for 30 seconds.
- Add the chicken broth, Italian seasoning, and cream. Set the chicken back into the pan and nestle it into the sauce. Continue to cook for 5-10 minutes, until the chicken reaches an internal temperature of 165° F and the sauce has thickened into a creamy sauce.
- Garnish with chives and serve with the sauce.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
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Laura is dedicated to a low-carb lifestyle after losing 52 pounds on the keto diet. As many of us do, she struggles with her weight and has found that one of the only diet lifestyles that allows her to maintain a healthy weight is a low-carb diet. She shares her favorite low-carb recipes here that are both easy to make and full of flavor, so you don’t even miss the carbs.