If you’ve been searching for a delicious, comforting dish that feels both elegant and homey, look no further than this Baked White Wine Chicken Breasts Recipe. Tender chicken breasts bathed in a rich, creamy sauce made with dry white wine, garlic, and Italian seasoning come together to create a meal that’s bursting with flavor and perfect for any night of the week. Whether you’re cooking for family or impressing friends, this recipe hits all the right notes with its beautifully balanced taste and simple cooking method.
Ingredients You’ll Need
The beauty of this Baked White Wine Chicken Breasts Recipe lies in its straightforward ingredients, each playing a crucial role in building layers of flavor and texture. From the savory bite of garlic powder to the creamy touch of heavy cream, every component is thoughtfully chosen to turn basic chicken breasts into a spectacular meal.
- 2 pounds boneless skinless chicken breasts: The star of the dish, these provide a lean and tender protein base.
- 1/2 teaspoon garlic powder: Adds mellow, aromatic flavor that deepens the sauce.
- 1/2 teaspoon Italian seasoning: Brings a herbaceous note reminiscent of classic Mediterranean flavors.
- Salt & pepper (to taste): Essential seasonings that enhance every other ingredient.
- 1/3 cup freshly grated parmesan cheese: A nutty, salty finish topping the chicken for extra richness.
- 1 tablespoon finely chopped fresh parsley: Brings a fresh pop of green and brightness.
- 1 cup heavy/whipping cream: Creates the luscious, velvety base of the sauce.
- 1/4 cup chicken broth: Adds depth, moistness, and a subtle savory note to the sauce.
- 1/4 cup dry white wine: The secret ingredient that elevates everything with complexity and a slight acidity.
- 3/4 tablespoon cornstarch: Thickens the sauce to the perfect consistency.
- 2 cloves garlic (minced): Infuses bold, fresh garlic flavor directly into the sauce.
- 1/2 teaspoon Italian seasoning: Additional seasoning to layer into the sauce for a cohesive taste.
- 1/4 teaspoon salt: Balances flavors within the creamy sauce perfectly.
How to Make Baked White Wine Chicken Breasts Recipe
Step 1: Preheat Your Oven
Start by setting your oven to 400 degrees Fahrenheit and positioning the rack in the upper third of the oven. This ensures the chicken cooks evenly with a nicely browned top, setting the foundation for a juicy, flavorful dish.
Step 2: Season the Chicken
Arrange the chicken breasts side by side in a 9×13-inch baking dish. Sprinkle the garlic powder, Italian seasoning, salt, and pepper evenly over the chicken. This step locks in flavor, giving the meat a delicious aromatic crust as it bakes.
Step 3: Prepare the Sauce
In a medium bowl, whisk together the heavy cream, chicken broth, dry white wine, minced garlic, cornstarch, Italian seasoning, and salt. This creamy mixture is where all the magic happens, blending rich and tangy notes that soak into every bite of chicken.
Step 4: Pour the Sauce
Carefully pour the sauce around the chicken breasts in the baking dish, making sure it’s evenly distributed but not covering the tops completely. This allows the chicken to cook in the sauce and remain moist without losing that lovely baked texture.
Step 5: Bake to Perfection
Bake the chicken uncovered for 30 to 35 minutes, or until the internal temperature reaches 165 degrees Fahrenheit. Because ovens and chicken thickness vary, it’s a great idea to start checking earlier. This slow baking in the sauce guarantees tender, juicy chicken every time.
Step 6: Finish with Cheese and Herbs
Remove the dish from the oven and give the sauce a gentle stir. Spoon some of it back over the chicken, then sprinkle the freshly grated parmesan and chopped parsley on top. Allow the chicken to rest for 5 minutes before serving—this lets the juices redistribute and the flavors meld for an even better experience.
How to Serve Baked White Wine Chicken Breasts Recipe
Garnishes
For a beautiful presentation and extra flavor, a sprinkle of fresh parsley and a little grated parmesan are perfect. A few twists of freshly ground black pepper right before serving also add a subtle heat that makes the dish sing.
Side Dishes
This chicken pairs wonderfully with simple sides like garlic mashed potatoes, steamed asparagus, or a light arugula salad. These sides complement the creamy sauce and keep the meal balanced and fresh.
Creative Ways to Present
Consider plating the chicken breast atop a bed of buttery polenta or creamy risotto for a restaurant-style finish. Drizzle extra sauce over the plate and garnish with lemon zest or microgreens for a pop of color and brightness.
Make Ahead and Storage
Storing Leftovers
Place any leftover baked white wine chicken breasts and sauce in an airtight container and store in the refrigerator for up to 3 days. The flavors actually deepen overnight, making leftovers almost as delightful as the first serving.
Freezing
This dish freezes well, too. Separate into meal-sized portions and freeze in airtight containers or heavy-duty freezer bags for up to 2 months. Just be sure to thaw overnight in the refrigerator before reheating.
Reheating
To reheat, gently warm the chicken and sauce in a skillet over medium-low heat to avoid drying out the breast. Alternatively, microwave in short bursts, stirring the sauce occasionally to keep things creamy and delicious.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs tend to be juicier and more forgiving in the oven, so you might want to reduce the cooking time slightly. The creamy white wine sauce works beautifully with thighs, too.
What kind of white wine is best for this recipe?
A dry white wine like Sauvignon Blanc or Pinot Grigio works best as it adds subtle acidity without too much sweetness, balancing the creamy sauce perfectly.
Can I make this recipe dairy-free?
Yes, you can substitute the heavy cream with coconut cream or a cashew-based cream, and use a dairy-free cheese alternative to keep the luscious texture without dairy.
Is it necessary to use cornstarch?
Cornstarch helps thicken the sauce nicely, but if you prefer a thinner sauce, you can skip it or use a flour slurry instead. Just be sure to whisk well to avoid lumps.
How can I tell when the chicken is fully cooked?
The safest way is to use a meat thermometer; the internal temperature should reach 165 degrees Fahrenheit. If you don’t have one, cut into the thickest part to make sure there’s no pink remaining and the juices run clear.
Final Thoughts
I’m so excited for you to try this Baked White Wine Chicken Breasts Recipe at home because it’s a true crowd-pleaser that’s surprisingly easy to make. The combination of juicy chicken, a velvety white wine sauce, and that golden parmesan topping is simply irresistible. Once you make this, it’s sure to become a favorite go-to dinner for sharing with loved ones again and again.
Print
Baked White Wine Chicken Breasts Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
This Baked White Wine Chicken Breasts recipe features tender boneless, skinless chicken breasts baked in a savory, creamy white wine sauce infused with garlic, Italian seasoning, and Parmesan cheese. Perfectly cooked in the oven for a simple yet elegant meal, it’s a great dish for weeknight dinners or entertaining guests.
Ingredients
Chicken
- 2 pounds boneless skinless chicken breasts (about 4 breasts, roughly 8 oz each)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon Italian seasoning
- Salt & pepper, to taste
- 1/3 cup freshly grated Parmesan cheese
- 1 tablespoon finely chopped fresh parsley
Sauce
- 1 cup heavy/whipping cream
- 1/4 cup chicken broth
- 1/4 cup dry white wine
- 3/4 tablespoon cornstarch
- 2 cloves garlic, minced
- 1/2 teaspoon Italian seasoning
- 1/4 teaspoon salt
Instructions
- Preheat Oven: Preheat your oven to 400°F (204°C) and position the oven rack in the top third of the oven to ensure even baking and browning.
- Prepare Chicken: Arrange the chicken breasts side by side in a 9×13-inch baking dish. Season them evenly with garlic powder, Italian seasoning, salt, and pepper to taste for a flavorful base.
- Mix Sauce: In a medium bowl, whisk together the heavy cream, chicken broth, dry white wine, cornstarch, minced garlic, Italian seasoning, and salt until smooth and combined.
- Add Sauce: Pour the prepared sauce evenly around the chicken breasts in the baking dish, making sure not to wash off the seasoning on top of the chicken.
- Bake Chicken: Place the baking dish in the preheated oven and bake uncovered for 30-35 minutes, or until the chicken reaches an internal temperature of 165°F (74°C). Oven times can vary based on chicken thickness, so start checking early.
- Finish and Serve: Remove the dish from the oven and give the sauce a gentle stir. Spoon the sauce over the chicken breasts, then sprinkle the grated Parmesan cheese and chopped fresh parsley on top. Let the chicken rest for 5 minutes before serving. Adjust seasoning with additional salt and pepper if desired.
Notes
- Use a meat thermometer to ensure your chicken is cooked safely to 165°F (74°C).
- If you prefer a thicker sauce, you can increase cornstarch slightly or simmer the sauce separately before adding to chicken.
- Dry white wines like Sauvignon Blanc or Pinot Grigio work best for this recipe.
- Heavy cream can be substituted with half-and-half for a lighter sauce, but the texture will be less rich.
- Chicken breasts can be pounded to an even thickness for more uniform cooking time.
