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



 For The Chicken

1 Tbsp olive oil

4 boneless skinless chicken breasts

 Salt and fresh ground pepper to taste

1 tsp garlic powder

For The Creamy White Wine Sauce

1 Tbsp unsalted butter

1 large yellow onion diced

3 garlic cloves minced salt and fresh ground pepper to taste

 1 cup dry white wine

1 tsp dried thyme

½ cup half and half/heavy cream/or evaporated milk Fresh

Chopped parsley


For The Chicken

 01. Heat olive oil in a large skillet over medium heat until the oil shimmers, about 2 to 3 minutes.

02. Season chicken with salt, pepper and garlic powder.

 03. Add chicken to the skillet and cook until golden brown, about 6 minutes. DO NOT move it around.

04. Using tongs flip the chicken over and continue to cook for 6 more minutes, or until cooked through.

05. Remove chicken from skillet to a plate; cover and set aside.

For The Creamy White Wine Sauce

01. DO NOT wipe the skillet.

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

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

04. Stir in garlic, salt, and pepper; cook for 30 seconds, or until fragrant.

05. 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.

06. Stir in thyme and half-and-half.

07. 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.

08. Remove skillet from heat.

09. Garnish with fresh chopped parsley.

10. Serve.


Calories 276

Calories from Fat 90

Total Fat 10 g

Saturated Fat 3 g

Cholesterol 85 mg

Sodium 151 mg

Potassium 520 mg

Total Carbohydrates 6 g

Dietary Fiber 0 g

Sugars 2 g

Protein 25 g

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