Chicken Chardonay Recipe

Prep the chicken

Pat the chicken breasts dry with paper towels. If breasts are thick, butterfly or pound to an even thickness about 3/4 inch. Season both sides evenly with 1 1/2 tsp kosher salt and 1 tsp black pepper.

Dredge

Spread 1/2 cup flour on a plate and lightly coat each seasoned breast, shaking off excess flour.

Sear the chicken

Heat 1 tbs olive oil and 2 tbs unsalted butter in a large skillet over medium-high heat until butter foams. Add chicken (work in batches if needed) and sear 3-4 minutes per side until golden brown and just cooked through (internal temperature 160-165°F / 71-74°C). Transfer chicken to a warm plate and tent with foil; reserve pan drippings.

Sweat aromatics

Reduce heat to medium. Add the minced shallots to the skillet with any remaining fat and cook 2-3 minutes, stirring, until softened but not browned. Add minced garlic and cook 30 seconds until fragrant.

Deglaze with Chardonnay

Pour in 1 cup dry Chardonnay, scraping up browned bits from the bottom of the pan with a wooden spoon. Bring to a simmer and reduce the wine by about half, about 3-5 minutes.

Build the sauce

Add 1 cup low-sodium chicken broth and bring to a gentle simmer. Let the liquid reduce slightly for 3 minutes. Whisk in 3/4 cup heavy cream and 1 tbs Dijon mustard. Simmer gently until the sauce slightly thickens, about 3-4 minutes.

Finish and season

Stir in 1 tbs fresh lemon juice and 1 tsp chopped fresh thyme. Remove the pan from heat and whisk in 1 tbs cold cubed unsalted butter to enrich and slightly thicken the sauce. Taste and adjust seasoning with 1/2 tsp salt and 1/2 tsp black pepper.

Return chicken to sauce

Nestle the seared chicken breasts back into the pan, spooning sauce over them. Warm over low heat for 1-2 minutes to reheat and meld flavors (do not boil). Ensure internal temp reaches 165°F (74°C).

Transfer chicken to plates or a serving platter and spoon the Chardonnay cream sauce over each breast. Garnish with chopped parsley and serve with lemon wedges on the side. Recommended accompaniments: buttered pasta, mashed potatoes, or roasted vegetables.