Baked White Wine Chicken Breasts

This easy baked white wine chicken breasts recipe uses a simple technique, and there’s no messy frying involved! It has a sumptuous garlic cream sauce with Italian herbs.

Ingredients · Servings 4

2 pounds boneless skinless chicken breasts ((buy 4 chicken breasts roughly 8 oz each))
1/2 teaspoon garlic powder
1/2 teaspoon Italian seasoning
Salt & pepper (to taste)
1/3 cup freshly grated parmesan cheese
1 tablespoon finely chopped fresh parsley
1 cup heavy/whipping cream (see note)
1/4 cup chicken broth
1/4 cup dry white wine
3/4 tablespoon cornstarch
2 cloves garlic (minced)
1/2 teaspoon Italian seasoning
1/4 teaspoon salt

Method · 35 min

Preheat the oven to 400F and move the rack to the top third of the oven.
Place the chicken breasts beside each other in a 9x13 baking dish. Sprinkle them with the garlic powder, Italian seasoning, and some salt & pepper.
In a medium bowl, whisk the sauce ingredients together.
Pour the sauce around the chicken.
Bake, uncovered, for 30-35 minutes or until the chicken is cooked (165F). Keep in mind ovens vary as does the thickness of chicken breasts, so test early!
Take it out of the oven. Give the sauce a stir and spoon it over the chicken. Sprinkle the parmesan and parsley on top. Let the chicken rest for 5 minutes prior to serving or cutting. Season with extra salt & pepper as needed.

Why you’ll love it

For this recipe, I adapted the flavors of my Creamy Chicken in White Wine Sauce into a no-fuss oven baked chicken recipe. That one is already pretty effortless, but shoving this creamy white wine chicken in your oven is even easier! It’s just as elegant and delicious.

We’ve got pantry staples like Italian seasoning along with freshly grated parmesan and real cream to make this an indulgent weeknight meal. I’m a big fan of cooking with white wine to add that certain “je ne sais quoi” to get you feeling fancy with hardly any effort!

What you’ll need

White wine – the special touch! Use a wine you’d drink (not cooking wine). I’m partial to sauvignon blanc or pinot grigio.
Cornstarch – to thicken the sauce.
Garlic – use even more if you’re a garlic lover.
Italian seasoning and salt – to make the sauce herb-forward too! And adequate salt is necessary to bring out all the flavors.

Pro tip

Resting baked chicken is very important! It allows the juices to redistribute inside, making carving easier (they won’t all spill out) and ensures that every single bite is tender and retains moisture.

How to make baked white wine chicken

Preheat the oven. Arrange the chicken breasts side by side in a baking dish. Season them with Italian seasoning, garlic powder, and salt & pepper. In a prep bowl, whisk together the ingredients for the sauce.

Pour the sauce around the chicken. Bake, uncovered, until the chicken is cooked through. Stir the sauce and spoon it over the chicken. Sprinkle with parmesan and parsley. Let it rest before cutting, and season with additional salt & pepper as needed.

Tools for this recipe

Check out Natasha’s favorite kitchen essentials, gadgets, and cookware!

An instant read thermometer is a must-have for oven baked chicken so that you don’t overcook it. It’s perfect at 165F.
Use a Microplane to grate the parm and this whisk for the sauce.

Substitutions and variations

For a fancy touch, replace the Italian seasoning with Herbs de Provence.
Try adding in a handful of fresh baby spinach just prior to serving (while the chicken rests). Tuck it under the chicken so it wilts faster!
I do not recommend subbing the cream for something lower fat — it could curdle, and the sauce won’t thicken as well.

Leftovers and storage

Store any leftovers for 3-4 days in the fridge in a covered container.
Reheat over a low heat (and slowly!) in a saucepan, taking care not to overcook and dry out the chicken. That can happen fast.
I don’t recommend freezing this one due to the dairy.

Baked White Wine Chicken Breasts

baked white wine chicken breasts recipe uses a simple technique, and there's no messy frying involved! It has a sumptuous garlic cream sauce with Italian herbs.