This creamy Chardonnay chicken recipe is made with dry white wine, butter, and a splash of lime to make it special. It’s a quick, one-pan version of a classic-style dish you’ll want to make again and again.
The chardonnay chicken is a simple skillet recipe with chicken breasts in a creamy white wine sauce, flavored with fresh thyme. Traditionally, similar dishes are made with a whole chicken, tarragon, and cream. I use chicken breasts and add a bit of lime juice to cut the richness and bring out the herbs. It’s not classic, but it works so well.
This Chardonnay chicken goes perfectly with Garlic Parmesan Mashed Potatoes or French-Style Green Beans.
And if you’re into creamy wine sauces, check out this French Coq au Riesling, too - it’s one of my favorites.
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Ingredients
Chicken breast: I use boneless, skinless breasts. You can also use boneless, skinless thighs - the cooking time should be about the same. For bone-in, skin-on thighs, increase the cooking time slightly and make sure they’re cooked through.
Chardonnay or another dry white wine.
Sauce: Chicken broth or water, heavy cream, and thyme. A bit of butter at the end makes it silky.
Lime: This is what sets this recipe apart. You can replace it with lemon, but I really recommend the lime.
See the recipe card for full information on ingredients and quantities.
How to make Chardonnay chicken?
Step #1: Cook the pounded and seasoned breasts in a large skillet until golden on both sides.
Step #2: Pour in wine and chicken broth. Simmer until it’s cooked through, turning halfway. Remove the chicken and keep it warm.
Step #3: Add the lime zest and juice to the pan. Let it simmer for a minute or two.
Step #4: Stir in the cream and chopped thyme. Let it simmer for about 2 minutes, until slightly thickened.
Step #5: Whisk in the butter and season to taste with honey, salt, and pepper.
Step #6: Return the chicken to the pan, turn it in the sauce, and serve right away.
Store and reheat
Store any chardonnay chicken leftovers in an airtight container in the fridge. They’ll keep for up to 2 days.
Reheat gently in a pan over low heat. If the sauce is too thick, add a splash of water, cream, or broth to loosen it. Stir often and don’t let it boil - the sauce can split.
I don’t recommend freezing this dish. Cream sauces tend to separate when thawed and reheated.
Recipe FAQs
Yes, but fresh thyme is better. If using dried, add it earlier so it has time to soften and release its flavor.
You can, just use more broth instead. The sauce will still taste good, but it won’t have quite the same depth.
Yes. Lemon will give you a slightly more traditional flavor. But I think lime works really well in this dish.
Creamy Chardonnay Chicken
Equipment
- Large cast-iron skillet or another large pan
Ingredients
- 4 chicken breasts about 150–200 g / 6–7 oz each, Note 1
- 2 tablespoons olive oil
- ⅔ cup Chardonnay or another dry white wine, Note 2
- ½ cup chicken broth
- 2 small limes zest and juice, Note 3
- ⅔ cup heavy cream
- 2 sprigs fresh thyme leaves only, chopped
- 2 tablespoons butter
- 1-2 teaspoons honey to taste
- fine sea salt and freshly ground black pepper
Instructions
- Chicken: Lightly pound the chicken breasts so they cook evenly. Season them with salt and pepper.4 chicken breasts + fine sea salt and freshly ground black pepper
- Sear the chicken: Heat the olive oil in a large skillet over medium heat. Sear the chicken for about 3–4 minutes per side, until golden. Only try to turn it when it releases easily from the pan - don’t force it, or it will tear.2 tablespoons olive oil
- Cook the Chardonnay chicken: Pour in the wine and broth and scrape up the browned bits from the bottom of the pan. Let the chicken simmer gently in the wine, turning halfway, until it’s cooked through (about 15 minutes, but check - Note 4). Remove the chicken from the pan and keep it warm.⅔ cup Chardonnay + ½ cup chicken broth
- Add lime and thyme: Add the lime zest and juice to the pan. Let it simmer for a minute or two. Stir in the chopped thyme. 2 small limes + 2 sprigs fresh thyme
- Finish the sauce: Lower the heat and add the cream. Let it bubble gently for 2–3 minutes until slightly thickened. Whisk in the butter, a little at a time, until the sauce is smooth. Adjust the taste with honey, salt, pepper, and more lime if needed. Start with 1 teaspoon of honey and add more to taste - it depends on how juicy the limes were.⅔ cup heavy cream + 2 tablespoons butter + 1-2 teaspoons honey
- Coat and serve: Return the chicken to the pan and turn it a few times to coat it in the sauce.
Notes
- Chicken: You can make this with boneless, skinless chicken thighs instead of breasts. The cooking time stays about the same - just check they’re done. Bone-in, skin-on thighs work too; increase the cooking time slightly and make sure they’re fully cooked through.
- White wine: You can use another dry white wine if you don’t have Chardonnay, Sauvignon Blanc, or Pinot Grigio; they work well too. Just avoid anything sweet.
- Limes: Use unwaxed, untreated limes if you can, since you’ll be using the zest. If you don’t have limes, lemon works fine too - the flavor will be a little different, but still great.
- Check that the chicken is cooked through. It works best with an instant-read thermometer (the Amazon affiliate link opens in a new tab). The internal temperature is 165°F/ 74°C.
- Storage: Keep any leftovers in a sealed container in the fridge for up to 2 days. Reheat gently in a pan with a splash of broth or cream if needed. Don’t let it boil or the sauce might split. Not recommended for freezing.
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