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Skillet Chicken in White Wine Sauce

Quick and easy skillet seared chicken topped with a creamy garlic and onions white wine sauce that’s sure to please any crowd!

Skillet Chicken in White Wine Sauce


  • 1 tablespoon olive oil
  • 4 boneless skinless chicken breasts
  • salt and fresh ground pepper to taste
  • 1 teaspoon garlic powder
  • 1 tablespoon unsalted butter
  • 1 large yellow onion diced
  • 3 garlic cloves minced
  • salt and fresh ground pepper to taste
  • 1 cup dry white wine
  • 1 teaspoon dried thyme
  • 1/2 cup half and half/heavy cream/or evaporated milk
  • Fresh chopped parsley


  1. Heat olive oil in a large skillet over medium heat until the oil shimmers, about 2 to 3 minutes.
  2. Season chicken with salt, pepper and garlic powder.
  3. Add chicken to the skillet and cook until golden brown, about 6 minutes. DO NOT move it around.
  4. Using tongs, flip the chicken over and continue to cook for 6 more minutes, or until cooked through.
  5. Remove chicken from skillet to a plate; cover and set aside.
  1. DO NOT wipe the skillet.
  2. Add butter to skillet and melt over medium-high heat.
  3. Add onions and cook for 3 minutes, or until softened.
  4. Stir in garlic, salt, and pepper; cook for 30 seconds, or until fragrant.
  5. Add wine and bring to a simmer, scraping the bottom of the skillet to mix the brown bits into the liquid; cook for 4 to 5 more minutes, or until half of the wine has reduced.
  6. Stir in thyme and half-and-half.
  7. Reduce heat to slowly bring to a boil; place chicken breasts back in the skillet and leave to simmer and thicken for about 4 minutes.
  8. Remove skillet from heat.
  9. Garnish with fresh chopped parsley.
  10. Serve.

Recipe by: Katerina

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