Creamy Skillet Chicken in White Wine Sauce

Prep: 10 mins

Cook: 25 mins

Servings: 4

 

Ingredients:

For the chicken:

1 tablespoon olive oil

4 boneless skinless chicken breasts

1 teaspoon garlic powder

Salt and pepper to taste

For the wine sauce:

1 tablespoon butter, unsalted

1 large yellow onion, diced

3 cloves garlic, minced

1 cup dry white wine

1 teaspoon dried thyme

1/2 cup half-and-half (or heavy cream)

Salt and pepper to taste

Fresh parsley, chopped

 

Directions:

1. Heat olive oil in a large skillet until the oil shimmers, about 2-3 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 while cooking.

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. Do NOT wipe the skillet.

6. Add butter to skillet and melt over medium-high heat.

7. Add onions and cook for 3 minutes, or until softened.

8. Stir in garlic, salt, and pepper; cook for 30 seconds.

9. Add wine and bring to a simmer, scraping the bottom of the skillet to mix the brown bits into the liquid; cook for 4-5 more minutes or until half the wine has reduced.

10. Stir in thyme and half-and-half (or heavy cream).

11. 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. Remove from heat.

12. Garnish with fresh chopped parsley.