Prepare to impress with this exquisite one-pan chicken in white wine sauce, perfectly complemented by sweet, delicate blistered tomatoes and a medley of fresh herbs. This dish strikes a beautiful balance of flavors, offering a sophisticated yet utterly satisfying meal that’s surprisingly easy to achieve. In under an hour, you can transform simple ingredients into a restaurant-quality experience, all within a single pan for minimal cleanup.

Drawing inspiration from a beloved recipe first featured in a 2013 edition of Cooking Light, this iteration of chicken in white wine sauce is designed to be both a comforting Sunday dinner for your family and an impressive main dish for an elegant dinner party. Featuring beautifully browned pieces of chicken immersed in a rich, crisp white wine sauce, savory chicken stock, and vibrant fresh herbs, then topped with sweet and tangy blistered tomatoes, this recipe is destined to become a new favorite. It stands proudly alongside other celebrated chicken dishes like this lemon chicken recipe and a hearty baked chicken marinara!

Professional Tips for Making White Wine Chicken

Achieving a truly exceptional chicken in white wine sauce involves a few key techniques. Follow these professional tips to ensure your dish is brimming with flavor and boasts a perfect texture every time:

• Ensure Adequate Sauce Reduction for Intense Flavor: This is a crucial step! The process of reducing the pan sauce not only thickens it but, more importantly, intensifies all the beautiful flavors you’ve built. As the liquid evaporates, the sweet, savory, and aromatic compounds become more concentrated, creating a rich, velvety sauce that coats the chicken beautifully. Be patient and allow it sufficient time to simmer down to the correct consistency, which is often described as thick enough to coat the back of a spoon.
• Prioritize High-Quality Ingredients: The foundation of any great dish lies in its ingredients. While all components are important, your choice of chicken stock and white wine will significantly impact the final flavor of your sauce. For the best possible taste, homemade chicken stock is highly recommended. For the wine, select a dry white wine that you would enjoy drinking – if it tastes good in the glass, it will taste even better in your sauce. Avoid “cooking wines” as they often contain added salt and preservatives that can detract from the dish.
• Always Adjust Seasoning to Taste: Every palate is unique, and ingredients can vary in their inherent saltiness. Before transferring the dish to the oven or serving, always taste the sauce. This allows you to fine-tune the seasoning, adding more salt, pepper, or fresh herbs as needed to suit your personal preferences. Don’t be shy – this step ensures the dish is perfectly balanced for you and your guests.

Key Ingredients for White Wine Chicken

Crafting this flavorful chicken dish requires a careful selection of fresh and pantry-staple ingredients. Here’s a closer look at what you’ll need to create this culinary masterpiece:

• Bone-in Chicken Thighs: We recommend using bone-in chicken thighs for their incredible flavor and moisture, even after removing the skin. The bone helps infuse the sauce with extra richness. For a quicker cooking time and easier handling, feel free to use boneless chicken thighs, which will cook in roughly half the time.
• Bone-in Chicken Breasts: Bone-in chicken breasts offer a leaner option while still benefiting from the bone’s flavor contribution. If bone-in breasts are difficult to find, boneless, skinless chicken breasts are a perfectly acceptable alternative, though they will cook faster and may be slightly less moist.
• Kosher Salt: Essential for seasoning the chicken and balancing the overall flavors of the sauce.
• Freshly Ground Black Pepper: Adds a pungent, aromatic kick to both the chicken and the finished sauce.
• Canola Oil: A neutral oil with a high smoke point, ideal for browning the chicken and sautéing vegetables without imparting unwanted flavors.
• Onion: Approximately 1 cup of chopped onion (about 1 medium-sized onion) forms a crucial part of the aromatic base. Sweet onion or yellow onion are excellent choices, providing a sweet, savory depth.
• Carrot: Thinly sliced carrots add natural sweetness and color. Slicing them thinly ensures they meld into the sauce’s flavors and cook evenly. Peeling is optional based on preference.
• Celery: Completes the classic “mirepoix” aromatic base, adding a fresh, slightly bitter note that enhances the savory profile. Ensure it’s thinly sliced, similar to the carrots.
• Garlic: Freshly minced garlic (about 3 cloves, or 1 tablespoon of pre-minced jarred garlic) provides an indispensable aromatic foundation for the sauce. Fresh is always best, but jarred garlic in water is a convenient substitute found in most grocery stores.
• Dry White Wine: The star of the sauce! A dry white wine is paramount for the best flavor, offering acidity and complexity without overwhelming sweetness. I highly recommend using a crisp Pinot Grigio or Sauvignon Blanc. A classic, unoaked Chardonnay can also work beautifully. If you happen to have a bottle of dry red wine you adore, consider trying a red wine pasta sauce instead for another delicious option.
• Chicken Stock: Using unsalted or low-sodium chicken stock is key to controlling the overall seasoning of your dish. If you have the time, preparing homemade chicken stock from bones and vegetables will yield the most profound and flavorful results, adding unparalleled depth to your sauce.
• All-Purpose Flour: This recipe uses regular all-purpose flour primarily as a thickening agent for the sauce, rather than for dredging the chicken. It helps create that desirable velvety texture. For a gluten-free alternative, rice flour or almond flour can be used to achieve similar thickening properties.
• Fresh Tarragon: Chopped fresh tarragon is preferred for its distinctive floral flavor with hints of licorice, which is much more potent and aromatic than its dried counterpart. It adds an elegant, unique touch.
• Fresh Flat-Leaf Parsley: Used for both its fresh, slightly peppery flavor within the sauce and as a vibrant garnish, flat-leaf parsley brightens the entire dish.
• Whole-Grain Dijon Mustard: A tablespoon of whole-grain Dijon mustard is a secret weapon in this recipe. Its tangy, slightly acidic profile provides a crucial counterpoint, cutting through the richness of the chicken and stock to create a beautifully balanced sauce.
• Bay Leaf: One bay leaf infuses the sauce with subtle earthy notes, along with hints of eucalyptus, mint, and pepper, adding aromatic complexity that deepens as the dish cooks.
• Unsalted Butter: Added at the end, unsalted butter enriches the sauce, giving it a glossy finish and a luxurious mouthfeel.
• Cherry Tomatoes: These small, sweet cherry tomatoes or grape tomatoes are blistered under the broiler, adding a burst of sweet and tangy flavor, a lovely pop of color, and a tender texture that perfectly complements the chicken and sauce.
• Bacon (Optional): While optional, 2 slices of applewood-smoked bacon, cooked and crumbled, contribute a wonderful smoky, salty crispness that enhances the dish. If including, prepare it ahead of time. While you’re at it, consider making some loaded mashed potatoes for an indulgent side!

See the recipe card below for full information on specific quantities and detailed instructions.

Delicious Variations to Try

This versatile chicken in white wine sauce recipe is an excellent canvas for creative culinary experimentation. Don’t be afraid to make it your own with these delicious variations:

• Make it Creamy: For a richer, more indulgent experience, transform your white wine sauce into a creamy delight. Simply stir in about ½ cup of heavy cream at the very end of the stovetop reduction process, after the chicken has been removed. It’s important not to bake the cream sauce, as it can separate or “break” under high oven heat, resulting in a curdled texture. Keep this creamy version on the stovetop for the best results.
• Experiment with Different Cuts of Chicken: This recipe is incredibly adaptable to various chicken cuts. While bone-in pieces offer maximum flavor, you can certainly use a single cut of chicken if you prefer. Boneless, skinless chicken breasts or thighs both work wonderfully. Adjust cooking times accordingly; boneless cuts will cook much faster. This flexibility makes it comparable to other adaptable recipes like the Barefoot Contessa’s Chicken Marsala, where chicken type can be varied.
• Explore Different Fresh Herbs: While tarragon and parsley provide a classic flavor profile, don’t hesitate to experiment with other fresh herbs. Sprigs of fresh thyme and rosemary are fantastic additions that impart an earthy, aromatic quality, particularly when added during the baking phase. A touch of fresh oregano or chives could also offer interesting nuances.
• Add Mushrooms for Umami: Sauté sliced cremini or button mushrooms with the onions, carrots, and celery to add an extra layer of savory umami flavor and delightful texture to the sauce.
• Incorporate Lemon Zest: For an even brighter, more aromatic finish, grate in a teaspoon of fresh lemon zest during the final reduction of the sauce. The citrus notes will beautifully enhance the white wine and fresh herbs.
• Stir in Spinach or Kale: For an added boost of greens, wilt a few handfuls of fresh spinach or chopped kale into the sauce during the last few minutes of cooking on the stovetop. The residual heat will cook them perfectly.

How to Make Perfect White Wine Chicken

Follow these step-by-step instructions to effortlessly create a perfect pan of chicken in white wine sauce every single time. For precise measurements and more details, please refer to the comprehensive recipe card located at the bottom of this page!

Step 1: Prepare Your Oven. Preheat your oven to a steady 325°F (160°C). This ensures it’s ready for the chicken once the stovetop work is complete.

Step 2: Season and Sear the Chicken. Heat a Dutch Oven or a large, oven-safe pan with a lid over medium heat. While the pan heats, pat your chicken pieces thoroughly dry with paper towels – this is crucial for achieving a crispy, golden-brown skin. Season the chicken evenly with ¼ teaspoon of kosher salt and ¼ teaspoon of freshly ground black pepper. Add 2 teaspoons of canola oil to the hot skillet and swirl to coat the bottom. Carefully place the chicken, skin-side down (if applicable), into the hot oil.

Step 3: Brown the Chicken. Sear the chicken pieces on both sides until beautifully browned and caramelized. If you’re using a large pan, you might be able to brown all the chicken at once. For a Dutch Oven or smaller skillet, brown the chicken in two batches to avoid overcrowding the pan, which can lead to steaming instead of searing. Once browned, remove the chicken from the pan and set it aside on a plate; it will finish cooking in the oven.

Step 4: Sauté Aromatics. Add the chopped onion, thinly sliced carrot, thinly sliced celery, and minced garlic to the same pan, using the residual oil and flavorful drippings. Cook for about 6 minutes over medium heat, stirring occasionally, until the vegetables begin to soften and become fragrant. The goal here is to build a foundational layer of flavor.

Step 5: Deglaze with Wine. Pour the dry white wine into the pan with the sautéed vegetables. Cook for 2 minutes, actively scraping the bottom of the pan with a wooden spoon to loosen all the flavorful brown bits (fond) that accumulated during browning. This “deglazing” step is crucial for incorporating deep, savory flavors into your sauce. Return the browned chicken pieces to the pan.

Step 6: Thicken the Sauce. In a separate small bowl, whisk together the chicken stock and all-purpose flour until the mixture is completely smooth and no lumps remain. This creates a “slurry” that will thicken your sauce. Pour this stock mixture into the pan with the chicken and vegetables, stirring well to combine.

Step 7: Simmer and Bake. Stir in the fresh tarragon, 2 tablespoons of chopped parsley, whole-grain Dijon mustard, and the bay leaf. Bring the mixture to a gentle boil on the stovetop. Once boiling, cover the pan tightly with its lid. Carefully transfer the covered pan to your preheated 325°F (160°C) oven and bake for 45 minutes, or until the chicken is cooked through and incredibly tender. The internal temperature of the chicken should reach 165°F (74°C).

Step 8: Rest the Chicken. Carefully remove the pan from the oven. Take out the cooked chicken pieces from the pan and arrange them on a warm platter. Spoon about ¼ cup of the flavorful cooking liquid over the chicken to keep it moist and infuse it with more flavor. Keep the chicken warm while you finish the sauce.

Step 9: Reduce the Sauce. Place the pan back on the stovetop over medium-high heat. Bring the sauce to a rolling boil and let it boil vigorously for about 5 minutes, or until the liquid has reduced and thickened to approximately 3 cups. This reduction process concentrates the flavors and achieves that ideal consistency.

Step 10: Finish the Sauce. Whisk in the unsalted butter, along with the remaining ¼ teaspoon of salt and ¼ teaspoon of pepper, adjusting to your taste. The butter will add richness and a beautiful sheen. Remember to discard the bay leaf at this point, as its purpose is simply to infuse flavor during cooking.

Step 11: Broil Tomatoes and Garnish. While the sauce is reducing, preheat your broiler to high. Toss the cherry tomatoes with a teaspoon of olive oil and arrange them in a single layer on a jelly-roll pan or baking sheet. Broil for about 6 minutes, watching closely, until the tomatoes are nicely blistered and slightly softened. Remove from the broiler. Finally, sprinkle the warm chicken with the blistered tomatoes, crumbled bacon (if using), and the remaining 1 tablespoon of chopped parsley for a fresh, vibrant finish.

Step 12: Serve and Enjoy. Serve the beautifully garnished chicken immediately, with generous spoonfuls of the rich white wine sauce poured over each serving. Enjoy this elegant, flavor-packed dish!

Frequently Asked Questions About Chicken in White Wine Sauce

Got questions about preparing, storing, or serving your delicious white wine chicken? We’ve got answers!

Before You Go

We sincerely hope you enjoyed creating and savoring this professional chef-tested recipe for chicken in white wine sauce. It’s a truly versatile dish that promises to impress whether it’s a casual weeknight dinner or a special occasion. For more culinary inspiration, be sure to explore our other delicious, chef-developed chicken recipes. Or, if you’re ready to try something different, why not switch gears and cook up a vibrant Shrimp Curry tonight? Happy cooking!