There’s something undeniably soothing about a dinner that fills your kitchen with warm, inviting aromas, and this Creamy Chicken in White Wine Sauce with Bacon does just that. Picture the rich, buttery scent of garlic and onions mingling with the crispy notes of bacon, all simmering together in a luxurious sauce. It’s a delightful marriage of flavors that transforms a simple weeknight meal into an experience worth sharing.
I discovered this recipe during a particularly busy week when fast food just wouldn’t do. I craved something richer, something that spoke of comfort and care. And there it was—a one-pan wonder that promised both ease and elegance. Whether you’re looking to impress guests at a dinner party or simply want to enjoy a restaurant-quality meal at home, this dish fits the bill perfectly. With tender chicken slowly cooking to perfection and a silky sauce that begs for crusty bread, you’ll find it hard to resist making this creamy symphony again and again.
Why is Chicken in White Wine Cream Sauce a Must-Try?
Comforting, Homestyle Goodness: This dish is the epitome of cozy meals, perfect for gatherings or a quiet night in.
One-Pan Convenience: Enjoy the ease of a delicious meal without the hassle of multiple dishes to wash.
Worldly Flavors: The combination of garlic, onions, and crispy bacon creates an unforgettable taste experience.
Versatile Ingredients: Replace chicken or adjust ingredients based on what you have on hand—perfect for home cooks.
Impressive Yet Simple: This recipe strikes the perfect balance, allowing you to create a gourmet dinner without hours in the kitchen.
For more ideas on elevating your cooking game, check out our suggestions on easy dinners.
Creamy Chicken in White Wine Sauce Ingredients
For the Chicken
- Chicken Pieces (2.5 lb / 1.2 kg) – Bone-in thighs and drumsticks provide richness and moisture. Avoid using breast meat for this slow-cooked dish.
- Olive Oil – Adds a healthy fat for cooking the chicken.
- Butter (1 tbsp / 15g / 0.5 oz) – Adds flavor and helps in sautéing the onions and garlic.
For the Aromatic Base
- Garlic Cloves (3, crushed) – Imparts a robust aroma and flavor.
- Onion (1, finely chopped, ~1 cup) – Provides sweetness and depth to the sauce.
- Bacon (5 oz / 150 g, diced) – Enhances flavor and adds savory notes.
For the Sauce
- Dry White Wine (2 cups / 500 ml) – Key ingredient that adds complexity; can substitute with 1 cup broth + 1 cup water + 2 tbsp Dijon mustard for a non-alcoholic version.
- Chicken Broth (1 cup / 250 ml) – Improves sauce depth; substitute with more water if necessary.
- Fresh Thyme Leaves (2 tsp or 1 tsp dried) – Imparts herbaceous notes to the dish.
For the Creaminess
- Heavy Cream (3/4 cup / 185 ml) – Provides a creamy texture; low-fat options are not recommended for this recipe.
For Garnish
- Finely Chopped Parsley – Used as a garnish for freshness and color.
With this Chicken in White Wine Cream Sauce, you’ll have a delectable dish that’s both comforting and full of flavor!
How to Make Chicken in White Wine Cream Sauce
-
Preheat your oven to 180°C (350°F). This first step ensures that your chicken cooks evenly and gets beautifully golden on the outside.
-
Season the chicken pieces generously with salt and pepper. This simple step enhances the flavor of the chicken, making each bite deliciously satisfying.
-
Heat olive oil in an ovenproof skillet over high heat. Place the chicken skin-side down and brown for about 5-7 minutes until golden brown. Then, flip and remove the chicken from the skillet.
-
Melt butter in the same skillet. Add crushed garlic and chopped onion, sautéing for about 3 minutes until softened and aromatic. Your kitchen will fill with irresistible scents!
-
Cook diced bacon in the skillet for about 5 minutes until golden and crisp. This step adds a savory depth that complements the creamy sauce beautifully.
-
Pour in the dry white wine, bringing it to a simmer. Let it cook for about 2 minutes, reducing slightly to concentrate the flavors.
-
Stir in the chicken broth and thyme. Return the browned chicken to the skillet, skin-side up, allowing it to soak in the rich flavors.
-
Cover the skillet and transfer it to the preheated oven. Bake for 60 minutes, then remove the lid and bake for an additional 15 minutes until the skin is crisp and the chicken is tender.
-
Remove the chicken once it’s done. Stir the heavy cream into the sauce, adjusting seasoning with salt and pepper to taste. This will create a luscious, creamy sauce.
-
Garnish the dish with finely chopped parsley before serving. This adds a lovely touch of color and freshness to your creamy chicken masterpiece.
Optional: Serve with crusty bread to soak up the delectable sauce.
Exact quantities are listed in the recipe card below.
Chicken in White Wine Cream Sauce Variations
Customize this comforting dish to suit your taste and pantry—you’ll love the various twists and turns you can take!
- Herb Boost: Add fresh rosemary or sage for an earthy aroma. These herbs elevate the flavor, adding a delightful fragrance to the dish.
- Vegetable Medley: Toss in sliced mushrooms, spinach, or green beans. The vegetables add vibrant color and texture, making your dinner even more nutritious.
- Cheesy Delight: Stir in grated Parmesan or crumbled blue cheese for a rich, savory finish. The cheese melts into the sauce, adding an extra layer of creaminess and flavor that’s hard to resist.
- Spice It Up: Sprinkle in red pepper flakes for a touch of heat. This addition creates a delightful contrast to the creamy sauce and bacon’s richness.
- Non-Alcoholic Version: Substitute white wine with 1 cup of chicken broth and 1 cup of water mixed with 2 tbsp of Dijon mustard. This swap keeps the dish flavorful without any alcohol.
- Cream Variation: Use half-and-half instead of heavy cream for a lighter sauce. This option maintains creaminess while reducing the richness slightly, perfect for those who prefer a milder flavor.
- Fruit Twist: Add a handful of dried apricots or cranberries for a sweet surprise. These fruits introduce a delightful contrast to the savory elements and elevate the overall taste experience.
- Chicken Swap: Try using turkey for a leaner option that still delivers juicy, tender bites. Turkey pairs beautifully with the creamy sauce, making it an excellent alternative for those seeking variety.
Make Ahead Options
These creamy chicken in white wine sauce delights are perfect for busy cooks looking to simplify their meal prep! You can fully prepare the dish up to 24 hours in advance, simply sauté the chicken and prepare the sauce (steps 1-9). Allow it to cool, then refrigerate in an airtight container. When you’re ready to serve, just reheat the mixture in a skillet over low heat, ensuring it reaches the right temperature before stirring in the heavy cream (step 9). This method not only saves time but also maintains the dish’s rich flavors, making it just as delicious when you finally dig in!
Tips for the Best Chicken in White Wine Cream Sauce
-
Quality Ingredients: Use good quality dry white wine for the best flavor. Avoid sweet or overly woody wines, as they can alter the dish’s profile.
-
Avoid Overcrowding: When browning the chicken, don’t overcrowd the pan; this ensures even cooking and allows for that beautiful golden crust.
-
Creamy Consistency: For the perfect creamy texture, avoid low-fat options. Heavy cream is essential to achieve that rich sauce.
-
Master the Reduce: Let the wine cook down properly to concentrate flavors. This reduces the acidity and enhances the sauce’s depth.
-
Customize Ingredients: Feel free to substitute chicken pieces based on what you have; just remember to keep bone-in options for moisture and flavor in the Chicken in White Wine Cream Sauce.
How to Store and Freeze Creamy Chicken in White Wine Sauce
- Fridge: Store leftovers in an airtight container for up to 4 days. Make sure to cool completely before sealing to maintain freshness.
- Freezer: Freeze the creamy chicken in an airtight container for up to 3 months. Consider freezing the sauce separately if you prefer a thicker texture after reheating.
- Reheating: To reheat, thaw overnight in the refrigerator and gently warm in a saucepan over low heat, stirring occasionally to achieve a smooth, creamy consistency.
- Serving Suggestion: This dish is best enjoyed fresh, but if you have leftovers, the Chicken in White Wine Cream Sauce tastes even better the next day, allowing the flavors to meld beautifully.
What to Serve with Creamy Chicken in White Wine Sauce?
Enhance your dining experience with delicious side dishes that complement the rich, savory flavors of this delightful chicken dish.
-
Creamy Mashed Potatoes: A classic pairing, their smooth texture soaks up the sauce perfectly, creating a comforting bite.
-
Stovetop Glazed Carrots: Their natural sweetness and vibrant color add a lovely contrast both visually and flavor-wise, brightening up the meal.
-
Crusty Baguette: The ideal bread for mopping up every drop of that luscious sauce—perfect for those who want to savor every last bite.
-
Garlic Green Beans: Crisp-tender beans sautéed with garlic offer a refreshing crunch that complements the richness of the chicken.
-
Herbed Rice: Fluffy rice infused with fresh herbs provides a light, aromatic base that balances the creamy sauce beautifully.
-
Roasted Asparagus: Their earthy flavor and slight crunch introduce a delightful variety to your plate, making each mouthful a bit more exciting.
-
Caesar Salad: A fresh side salad with crunchy romaine, tangy dressing, and savory parmesan offers a bright contrast, cleansing the palate between bites.
-
Chardonnay: A chilled glass of this wine brings out the delicate flavors of the chicken and sauce, making it a delightful pairing.
Each of these accompaniments will elevate your creamy chicken in white wine sauce to an extraordinary dining experience!
Creamy Chicken in White Wine Sauce Recipe FAQs
What type of chicken works best for this recipe?
For this creamy chicken in white wine sauce, bone-in thighs and drumsticks are ideal because they provide richness and moisture. Avoid using breast meat as it may dry out during the slow cooking process.
How should I store leftovers?
Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. Make sure to let the dish cool to room temperature before sealing. When you’re ready to enjoy it again, gently reheat in a saucepan over low heat to preserve the creamy texture.
Can I freeze creamy chicken in white wine sauce?
Absolutely! You can freeze the creamy chicken in an airtight container for up to 3 months. For the best results, consider freezing the sauce separately from the chicken if you want a thicker texture upon reheating. Just be sure to let it cool down completely before placing it in the freezer.
What if my sauce is too thin?
If your sauce isn’t as thick as you like, you can simmer it over medium heat after removing the chicken to help it reduce further. Alternatively, create a slurry by mixing cornstarch with a little cold water, then stir it into the sauce to thicken it, simmering for a few more minutes until it reaches your desired consistency.
Are there any dietary considerations or substitutions?
Yes! For a non-alcoholic option, substitute the dry white wine with 1 cup of broth, 1 cup of water, and 2 tablespoons of Dijon mustard. Additionally, if you’re avoiding pork, you can replace the bacon with turkey bacon or simply omit it altogether for a lighter version while still keeping the creaminess.
How can I enhance the flavors further?
To elevate the dish, consider adding seasonal vegetables like mushrooms or peas while sautéing the onions and garlic. This addition not only boosts the nutrition but also adds great texture and flavor diversity to your creamy chicken in white wine sauce.
Creamy Chicken in White Wine Sauce: Comfort Food Delight
Ingredients
Equipment
Method
- Preheat your oven to 180°C (350°F). This first step ensures that your chicken cooks evenly and gets beautifully golden on the outside.
- Season the chicken pieces generously with salt and pepper to enhance the flavor.
- Heat olive oil in an ovenproof skillet over high heat. Brown the chicken skin-side down for about 5-7 minutes.
- Melt butter in the same skillet, add crushed garlic and chopped onion, sauté for about 3 minutes until softened.
- Cook diced bacon in the skillet for about 5 minutes until golden and crisp.
- Pour in the dry white wine, bringing it to a simmer, and cook for about 2 minutes.
- Stir in the chicken broth and thyme. Return the browned chicken to the skillet, skin-side up.
- Cover the skillet and transfer it to the oven. Bake for 60 minutes, then for an additional 15 minutes uncovered.
- Remove the chicken and stir the heavy cream into the sauce, adjusting seasoning with salt and pepper.
- Garnish with finely chopped parsley before serving.