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
Scale
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.
