The Chicken Chardonnay recipe is a perfect combination of rich, creamy sauce and light, fruity wine, making it a crowd-pleasing dish for any occasion.
The balance of flavors from tender chicken, buttery Chardonnay sauce, and aromatic herbs creates a meal that feels luxurious yet simple to prepare.
Whether you’re cooking for a special event or just want a delicious dinner at home, this recipe will quickly become one of your favorites. I’ve made this dish countless times, and it’s always a hit!
Why You Will Love It
The creamy Chardonnay sauce is what makes this dish stand out. The wine adds a slight tang and a fruity note that perfectly complements the tender, juicy chicken.
You’ll love how easy it is to prepare, but how impressive it looks and tastes. The subtle herbs, garlic, and touch of lemon juice add layers of flavor without overwhelming the dish, making it elegant yet comforting.
Ingredients
Here’s what you’ll need to create this delightful dish:
- 4 chicken breasts (or thighs)
- 1 cup Chardonnay wine
- 1/2 cup heavy cream
- 2 tablespoons butter
- 3 cloves garlic, minced
- 1 teaspoon thyme or rosemary (fresh or dried)
- 1 tablespoon lemon juice
- Salt and pepper to taste
- Optional: 1/4 cup grated Parmesan cheese for extra richness
How to Make Chicken Chardonnay
- Prepare the Chicken
Start by seasoning the chicken with salt and pepper on both sides. Heat a large skillet over medium heat and melt 2 tablespoons of butter. Once the butter is melted and bubbling, add the chicken breasts. Sear them on both sides until they turn golden brown, about 4-5 minutes per side. Remove the chicken and set it aside. - Make the Sauce
In the same pan, add the minced garlic and sauté until it becomes fragrant, about 30 seconds. Be careful not to burn it. Now, pour in the Chardonnay wine, scraping the bottom of the pan to release all those flavorful browned bits. Let the wine simmer for 3-4 minutes to reduce slightly and cook off some of the alcohol. - Finish the Sauce
Lower the heat to medium-low and stir in the heavy cream. Let the sauce simmer gently until it thickens slightly, about 3 minutes. If you want a richer sauce, you can add 1/4 cup of Parmesan cheese at this point, stirring it in until melted. Add the thyme or rosemary, and squeeze in the lemon juice for a bright finish. - Combine and Simmer
Return the seared chicken to the pan, spooning some of the sauce over each piece. Let everything simmer together for 5-7 minutes, or until the chicken is fully cooked through (internal temperature should reach 165°F).
Serving Suggestions
This Chicken Chardonnay pairs beautifully with creamy sides like mashed potatoes, buttered pasta, or even rice pilaf. If you’re looking for a lighter option, serve it with steamed asparagus, roasted vegetables, or a crisp side salad.
The sauce is rich and flavorful, so any side that can soak it up will complement the dish perfectly.
Recipe Tips
- Wine Selection: Use a dry Chardonnay for this recipe. Avoid overly sweet wines, as they can make the sauce taste unbalanced.
- Searing the Chicken: Don’t skip the searing step. It locks in the juices and gives the chicken a beautiful golden crust.
- Thickness of the Sauce: If you prefer a thicker sauce, you can let it reduce for a bit longer or stir in a small amount of cornstarch mixed with water.
Variations
If you want to switch things up, you can try these variations:
- Add mushrooms: Sauté sliced mushrooms with the garlic for an earthy twist.
- Swap the chicken: This recipe also works well with pork chops or turkey cutlets.
- Herb swap: Use basil, oregano, or even tarragon for different flavor profiles.
For More Recipes
| – Dominican Chicken Soup |
| – Cuban Chicken Soup |
| – Jamaican Chicken Soup |
How to Store Leftovers
If you have leftovers, store the chicken and Chardonnay sauce together in an airtight container. It will last for up to 3 days in the fridge.
To reheat, gently warm the dish in a skillet over low heat, adding a splash of Chardonnay or chicken stock to loosen the sauce if needed.
You can also reheat it in the microwave, but the stove is preferred to maintain the sauce’s creamy consistency.
Is Chardonnay good for cooking chicken?
Yes, Chardonnay is excellent for cooking chicken. Its light, fruity notes and balanced acidity add depth to sauces without overpowering the dish. It works especially well in creamy or herb-based chicken recipes.
Can you use Chardonnay for chicken marsala?
While Chardonnay isn’t traditionally used in chicken marsala, it can be a good substitute if you’re out of Marsala wine. It will create a lighter sauce with a different flavor profile, but it can still be delicious.
What Chardonnay goes with chicken?
A crisp, unoaked Chardonnay pairs best with chicken dishes. The bright acidity balances creamy sauces while the fruity undertones complement roasted or grilled chicken without overwhelming the flavors.
What can you cook with Chardonnay?
Chardonnay is versatile and can be used in many dishes, from chicken to seafood or creamy pasta sauces. It enhances flavors in risottos, stews, and even soups, adding complexity and richness to the overall taste.
