Creamy Chardonnay Chicken

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This creamy Chardonnay chicken is a quick, one-pan dish made with white wine, butter, and a splash of lime. Simple, rich, and worth repeating.

Prep Time10

Cook Time35

Course: Chicken Breast, Main Course

Cuisine: American

Servings: servings

Calories: 559kcal

Author: Adina

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.

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.