This 10-ingredient Chicken With White Wine Cream Sauce is both savory and creamy, with hints of fresh herbs, vegetables, and wine! It’s perfect for a quick weeknight meal with a sophisticated taste!

Favorite Homemade Meal Made With Wine!

That’s right! This is one of my all-time FAVORITE dishes to make at home at it even involves cooking with white wine!

Of course, there are tricks around using the white wine as an ingredient and I will walk you through those steps.

Besides the wine, there are only 9 other ingredients you’ll need to create the perfect little recipe in your own kitchen!

This dish is also gluten-free and can be done on the stovetop or in your Instant Pot or pressure cooker!

The chicken breasts are seared and browned in the skillet or in the bottom of your pressure cooker.

Then the chicken is removed and we get to work on the creamy white wine sauce with fresh herbs!

Now when I saw “work” I don’t really mean work.

In fact, most of the work is pouring yourself a glass of the white wine that you are cooking with…. to keep you cool and you know… ahem, hydrated 😉

Creamy Saucy Chicken Pairings:

Quick Teriyaki Green Beans

Bacon Walnut Brussel Sprouts

Air Fryer Asparagus

Sriracha Mayo Cream Broccoli

Easy Blue Cheese Green Beans

You’ll Need These 10 Ingredients:

1. butter
2. skinless, boneless chicken breasts or thighs
3. 1/2 red onion, chopped
4. minced garlic
5. mushrooms of choice, chopped
6. bacon bits
7. dry white wine
8. cream
9. salt and pepper to taste
10. fresh rosemary or thyme to taste (I like to use 2-3 Tablespoons)

Wine Alternatives:

Yes, you do NOT have to use wine in this recipe to make it and make it more than delicious!

If you don’t want to use wine for this dish, this is what you need to do:

Combine 1/2 cup of chicken broth or stock with 1/4 cup apple juice, and 2 Tablespoons of Dijon mustard!

Shhhhh! This is our little secret!

Stovetop Directions:

1. Melt the butter in the bottom of a large skillet over medium heat. Add the chicken breasts and brown each side for 5 minutes, then remove from the heat to rest on a plate. Set chicken aside.
2. Add the chopped onion and minced garlic to the buttered skillet and allow to saute until the onion becomes translucent and fragrant. Then add in the mushrooms and bacon bits and allow it all to saute for an additional 3-4 minutes, until the mushrooms are tender.
3. Add the chicken back into the skillet and pour in the white wine. Allow the skillet to simmer for 5 minutes covered. Remove the cover, add in the cream, salt and pepper, and fresh rosemary or thyme and allow to heat back up to a simmer.
4. Allow to simmer for an additional 10-15 minutes, stirring occasionally, until the sauce is reduced to 1/4 it’s original amount. Remove the skillet from heat once the internal temperature of the chicken reaches 165*F and the sauce is becoming thickened.

Instant Pot Pressure Cooker Instructions:

1. Melt the butter in the bottom of the pressure cooker using the ‘sear’ or ;saute’ function. Add the chicken breasts and brown each side for 5 minutes, then remove from the heat to rest on a plate. Set chicken aside.
2. Add the chopped onion and minced garlic to the bottom of the buttered pressure cooker and allow to saute until the onion becomes translucent and fragrant. Then add in the mushrooms and bacon bits and allow it all to saute for an additional 3-4 minutes, until the mushrooms are tender.
3. Add the chicken back into the pressure cooker and pour in the white wine. Allow the Instant Pot to simmer the ingredients for 5 minutes uncovered. Add in the cream, salt and pepper, and fresh rosemary or thyme and allow to heat back up to a simmer.
4. Allow to simmer for an additional 10-15 minutes, stirring occasionally, until the sauce is reduced to 1/4 it’s original amount. Remove the chicken and sauce from the heat once the internal temperature of the chicken reaches 165*F and the sauce is becoming thickened.

What Pressure Cooker to Use?

This post may contain affiliate links.

I have two favorite pressure cookers: My first is my Instant Pot – love that guy!

My second one is my Pampered Chef Quick Cooker – Man is this thing worth the money!

You’d be perfectly happy and more than content with either pressure cooker option here.

Recipe Pro Tips:

To make this take as little time as possible, I start my butter melting while gathering my other ingredients and preparing the plate of the four mixture.

That way, when you are ready with your coated chicken, your butter will be all melted and ready for it’s savory adventure!

What To Do With Leftovers?

You will very very likely not have anything left over.

Do not be surprised if the plates are even licked clean on this recipe because the sauce is so insanely savory and delicious!

BUT, if you find yourself with some leftovers, simply place the cooled-to-room-temp chicken and cream sauce in an airtight food-safe container in the fridge for up to 2-3 days.

Reheat Instructions:

To reheat your leftovers, place them in a microwave-safe dish or plate with a loose-fitting cover on it to help prevent splatter in your microwave, making sure that hot air can still escape between the dish and the cover or top.

Microwave on high power for 45-90 seconds depending on how hot you like your leftover chicken and sauce!

Recipe Summary:

If you make my Chicken in Creamy White Wine Sauce, let me know in the comments! Enjoy enjoy enjoy!

Also- be sure to follow me on Instagram and hashtag #BlessHerHeartYall or tag @BlessHerHeartYall – I love seeing and hearing the delicious things you make!

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