Chicken in White Wine Sauce Recipe
Chicken in White Wine Sauce Recipe photo by Taste of Home

Chicken in White Wine Sauce Recipe

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Want to welcome dinner guests with a healthy meal? This saucy chicken will wow them with its moist and tender texture and golden brown coating. —Lucia Johnson, Massena, New York
TOTAL TIME: Prep: 15 min. Bake: 20 min.
MAKES:4 servings
TOTAL TIME: Prep: 15 min. Bake: 20 min.
MAKES: 4 servings


  • 2 tablespoons all-purpose flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon paprika
  • 1/4 teaspoon pepper
  • 4 boneless skinless chicken breast halves (4 ounces each)
  • 1 teaspoon olive oil
  • 1/2 cup reduced-sodium chicken broth
  • 1/2 cup white wine or additional reduced-sodium chicken broth
  • 4 teaspoons grated Parmesan cheese

Nutritional Facts

1 each: 165 calories, 4g fat (1g saturated fat), 64mg cholesterol, 300mg sodium, 4g carbohydrate (trace sugars, trace fiber), 24g protein Diabetic Exchanges:3 lean meat, 1/2 fat


  1. In a large resealable plastic bag, combine the flour, salt, paprika and pepper. Add chicken, a few pieces at a time, and shake to coat.
  2. In a large ovenproof skillet coated with cooking spray, brown chicken in oil for 1-2 minutes on each side. Add broth and wine; bring to a boil. Remove from the heat.
  3. Cover and bake at 350° for 20-25 minutes or until a meat thermometer reads 170°. Sprinkle with cheese. Yield: 4 servings.
Originally published as Chicken in White Wine Sauce in Country Woman April/May 2009, p40

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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Reviewed Jan. 20, 2015

"chicken recipes are good... but all the stupid adverts would drive me up the wall"

Reviewed Nov. 10, 2013

"Delicious,, This is our Sunday dinner today. I always add garlic and shallots,I make double the sauce and braise the chicken"

Reviewed Dec. 2, 2012

"This is an amazing, easy to make, delicious recipe. I always prepare this on the stove top from start to finish, without transferring it to the oven. I let the sauce thicken in the skillet, and spoon it over the chicken pieces. Wonderful entree to serve guests and family; very attractive and nutritious. Thanks for sharing this great recipe."

Reviewed Sep. 5, 2012

"This recipe can be made in a non- stick Dutch Oven. No need to transfer to oven to bake. I used a salt-free seasoning blend and regular chicken broth I had on hand.

Lemon pepper seasoning works easily as well."

Reviewed Jan. 11, 2011

"This recipe was so easy and it was so moist. It is definitely a keeper. The only thing I changed was when the chicken was done I took it out of the oven and placed it on a plate. I then made a sauce with cornstarch and milk to thicken it up. I then put the chicken back in the over and spooned the sauce over it and put the parm cheese on top for about 10 minutes. It was awesome."

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