If you’re craving a dish that feels both elegant and comforting, this Baked White Wine Chicken Breasts Recipe is an absolute winner. It’s packed with tender, juicy chicken breasts bathed in a creamy sauce enriched with white wine, garlic, and fresh herbs, making every bite a delightful experience. The combination of Parmesan and parsley adds a bright, savory touch, turning a simple weeknight meal into something special. Whether you’re cooking for family or entertaining friends, this recipe delivers a smooth, flavorful dish that’s surprisingly easy to pull off.
Ingredients You’ll Need
These ingredients are simple, but each one is essential in building the rich layers of flavor and luscious texture that make this dish shine. From the creamy sauce to the perfectly seasoned chicken, everything works together like a delicious symphony on your plate.
- 2 pounds boneless skinless chicken breasts: Choose breasts of roughly equal size for even cooking and juicy results.
- 1/2 teaspoon garlic powder: Adds a mellow, comforting garlic note that infuses the chicken throughout.
- 1/2 teaspoon Italian seasoning: A classic herb blend that imparts a fresh, aromatic touch.
- Salt & pepper (to taste): Essential for bringing out all the natural flavors.
- 1/3 cup freshly grated Parmesan cheese: Adds a nutty, salty layer that sprinkles a perfect finish.
- 1 tablespoon finely chopped fresh parsley: Brightens the dish with color and a subtle herbal freshness.
- 1 cup heavy/whipping cream: The creamy base that gives the sauce its luscious texture.
- 1/4 cup chicken broth: Lightens the sauce while enhancing savory depth.
- 1/4 cup dry white wine: Brings a sophisticated tang and complexity to the sauce.
- 3/4 tablespoon cornstarch: Thickens the sauce for that perfect cling to the chicken.
- 2 cloves garlic (minced): Provides a punch of fresh garlic flavor in the sauce.
- 1/2 teaspoon Italian seasoning: Additional herbiness to complement the sauce.
- 1/4 teaspoon salt: Balances all the flavors in the sauce.
How to Make Baked White Wine Chicken Breasts Recipe
Step 1: Prep Your Oven and Chicken
Set your oven to 400°F and adjust the rack to the top third so your chicken can bake evenly and brown beautifully. Arrange the chicken breasts side by side in a generously sized baking dish, ensuring they have room to cook without steaming. Season them evenly with garlic powder, Italian seasoning, and a good pinch of salt and pepper to build a flavorful foundation.
Step 2: Whisk Together the Creamy White Wine Sauce
In a medium bowl, combine the heavy cream, chicken broth, dry white wine, minced garlic, cornstarch, Italian seasoning, and salt. Whisk until everything is smoothly incorporated and the cornstarch is fully dissolved. This step is key because the sauce will gently thicken during baking, creating that irresistible velvety coating on the chicken.
Step 3: Pour Sauce and Bake
Carefully pour the sauce around the chicken breasts in the baking dish, making sure they remain partially exposed to allow that golden finish. Pop it into the oven and let it bake uncovered for about 30 to 35 minutes. Keep an eye on the internal temperature; you want the chicken to reach 165°F to be perfectly cooked and safe to eat. Ovens and chicken thickness can vary, so feel free to test a little earlier.
Step 4: Finish with Parmesan and Parsley
Once your chicken is cooked and tender, take the dish out of the oven. Stir the sauce gently to combine all those wonderful flavors, then spoon it generously over the chicken breasts. Sprinkle the freshly grated Parmesan cheese and chopped parsley evenly on top. Let the chicken rest for 5 minutes to lock in juices before serving – this resting step makes all the difference to retain moisture and tenderness.
How to Serve Baked White Wine Chicken Breasts Recipe
Garnishes
A simple sprinkle of freshly chopped parsley adds vibrant color and a fresh herbal note that contrasts beautifully with the creamy sauce. For a touch of elegance, consider thin lemon slices or a few twists of black pepper on top, which brighten the dish and make it feel restaurant-worthy.
Side Dishes
This chicken pairs wonderfully with a variety of sides. Think buttery mashed potatoes or fluffy rice to soak up every bit of that divine sauce. Roasted or steamed green vegetables like asparagus, green beans, or broccoli create a crisp texture and fresh bite to balance the dish’s creaminess. For a lighter option, a crisp garden salad dressed with lemon vinaigrette is perfect.
Creative Ways to Present
If you’re aiming to impress at a dinner party, slice the chicken breasts and fan them out on warm plates, drizzling the sauce over the slices. Garnish with extra Parmesan shards and a sprig of parsley for an artful presentation. Alternatively, serve the chicken atop a bed of creamy polenta or buttered noodles, letting the sauce be the star pooling around the base.
Make Ahead and Storage
Storing Leftovers
Place any leftover chicken and sauce in an airtight container and refrigerate for up to 3 days. The chicken continues to absorb the flavors overnight, making it even tastier the next day.
Freezing
This recipe can be frozen, but it’s best to freeze the chicken separately from the sauce if possible. Freeze in airtight containers or heavy-duty freezer bags for up to 2 months. Thaw overnight in the refrigerator before reheating.
Reheating
Reheat gently in a covered skillet over medium-low heat or in the oven at 350°F until warmed through, adding a splash of chicken broth or cream if the sauce has thickened too much. Avoid microwaving if possible, as slow reheating preserves the chicken’s tenderness and sauce creaminess better.
FAQs
Can I use bone-in chicken breasts instead?
Absolutely! Just note that bone-in breasts may require a longer cooking time. Make sure to check the internal temperature for doneness and adjust accordingly to keep the chicken juicy.
What type of white wine is best for this recipe?
Go for a dry white wine like Sauvignon Blanc or Pinot Grigio. These wines add bright acidity without overpowering the creamy sauce, enhancing the dish’s overall balance.
Is it okay to substitute heavy cream with milk?
Milk won’t provide the same rich, silky texture as heavy cream and may result in a thinner sauce. For the best results, stick to heavy cream or use half-and-half as a lighter alternative.
Can I make this recipe dairy-free?
Yes! Use a dairy-free cream substitute like coconut cream and a vegan Parmesan alternative. Keep in mind the flavor and texture will vary slightly, but it will still be delicious.
How do I know when the chicken is fully cooked?
The safest way is to use a meat thermometer. The internal temperature should reach 165°F. If you don’t have one, make sure the juices run clear and the meat is no longer pink inside.
Final Thoughts
This Baked White Wine Chicken Breasts Recipe truly feels like a cozy hug on a plate, offering rich flavors and tender chicken with minimal fuss. I encourage you to try it soon—you’ll love how effortlessly it elevates your dinner routine and fills your kitchen with amazing aromas. It’s destined to become a beloved favorite that you’ll turn to again and again!
Print
Baked White Wine Chicken Breasts Recipe
- Prep Time: 10 minutes
- Cook Time: 30-35 minutes
- Total Time: 40-45 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Baking
- Cuisine: American
Description
This Baked White Wine Chicken Breasts recipe features tender boneless, skinless chicken breasts baked in a creamy white wine sauce infused with garlic, Italian seasoning, and parmesan cheese. It’s an easy, flavorful dish perfect for a hearty weeknight dinner or a special occasion.
Ingredients
Chicken
- 2 pounds boneless skinless chicken breasts (about 4 breasts, 8 oz each)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon Italian seasoning
- Salt & pepper, to taste
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
Topping
- 1/3 cup freshly grated parmesan cheese
- 1 tablespoon finely chopped fresh parsley
Instructions
- Preheat the oven: Set your oven to 400°F (200°C) and position the oven rack in the top third to ensure proper baking.
- Prepare the chicken: Arrange the chicken breasts side-by-side in a 9×13 inch baking dish. Season evenly with garlic powder, Italian seasoning, and salt and pepper to taste.
- Make the 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 the sauce: Pour the prepared creamy sauce evenly around the chicken breasts in the baking dish, ensuring the chicken isn’t submerged but surrounded.
- Bake: Place the dish uncovered in the oven and bake for 30 to 35 minutes, or until the chicken reaches an internal temperature of 165°F (74°C). Since oven temperatures and chicken thickness vary, begin testing for doneness around 25 minutes.
- Finish and serve: Remove from the oven and stir the sauce gently. Spoon the sauce over the chicken, then sprinkle with freshly grated parmesan cheese and chopped parsley. Let the chicken rest for 5 minutes before slicing. Adjust seasoning with additional salt and pepper if desired.
Notes
- Use heavy or whipping cream for the best richness in the sauce; lighter creams may not thicken as well.
- Dry white wine adds acidity and depth; choose a wine you would enjoy drinking.
- Letting the chicken rest after baking helps retain juices making it more tender.
- Ensure chicken is cooked to 165°F for safe consumption.
- Serve with rice, pasta, or steamed vegetables to complete the meal.
