Jamie Oliver​ Chicken In White Wine Sauce

You know those nights when you’re this close to ordering takeaway but your fridge is winking at you with that lone pack of chicken breasts and a half-used tub of cream? That’s how this creamy chicken in white wine sauce became a thing in my house. One pan, a splash of something decent from the wine rack (or the fridge door, let’s be honest), and dinner’s suddenly feeling quite elegant.

I first made this in a bit of a fluster — late, tired, and honestly just winging it. But as the butter melted and the white wine hit the pan with that familiar hiss… something shifted. It felt warm. Romantic even. Like I was cooking for someone I adored — even if it was just myself, barefoot in the kitchen at 8:47pm.

This dish has that sneaky way of feeling both cozy and a little posh. It’s not fussy. It’s not perfect. But when the cream thickens around that garlicky, herby sauce? Oh, love, it sings.

Why You’ll Love It

• Comes together in under 30 minutes, even if you dawdle like me.
• The sauce is lick-the-spoon good — buttery, herby, just a bit winey.
• Feels fancy enough for guests, but doable on a Wednesday.
• Works wonders with rice, mash, pasta, or even a crusty baguette.
• Leftovers (if any) reheat like a dream. Fridge lunch goals.
• Customizable — swap herbs, wine, or cream based on what’s lurking in your kitchen.

Ingredients

• 2 large chicken breasts
• Salt & pepper, to taste
• 1/4 tsp garlic powder — just enough to warm the edges
• Flour, for dredging
• 1 tbsp olive oil
• 3 tbsp butter, divided — it’s worth the richness
• 1/2 cup dry white wine — nothing too sweet
• 1/3 cup chicken broth
• 1 pinch Herbs de Provence (or Italian seasoning if that’s all you’ve got)
• 1/2 cup heavy cream
• Chopped fresh parsley, optional — but pretty

How to Make It

Slice and season the chicken:

Take your chicken breasts and slice them lengthwise — we’re making thinner cutlets here, not wrestling with fat lumps that take ages to cook. Dust both sides with salt, pepper, and garlic powder.

Dredge lightly:

Grab a shallow dish and give the chicken a light coat of flour. Not caked on — just enough for a bit of golden crisp and to help the sauce cling later.

Sizzle to golden:

Heat up your olive oil and one tablespoon of butter in a big pan over medium-high heat. Once it’s shimmering, add the chicken. Cook for about 4–5 minutes per side until you’ve got a lovely golden crust. Don’t worry if it’s not fully cooked — we’ll finish it in the sauce.

Pour in the flavour:

Set the chicken aside. Into that same pan, pour in your white wine and chicken broth. It’ll bubble up and steam a bit — let it! Scrape up those golden bits at the bottom. That’s the good stuff.

Butter and herbs join the party:

Add the remaining 2 tablespoons of butter and a pinch of Herbs de Provence. Let it simmer gently for a minute or two. The smell? Wildly comforting.

Cream it up:

Turn the heat down a touch, stir in the cream, and slide your chicken back into the pan. Let it all simmer together for another 5 minutes or so, until the chicken’s cooked through and the sauce has thickened up a bit. Taste and tweak the salt if needed.

Finish with something green:

A little fresh parsley scattered on top makes this sing — and adds that ‘I know what I’m doing’ look, even if you’re wearing slippers.

Common Mistakes and How to Dodge Them

Why did my sauce split?
Cream doesn’t love high heat. Once it goes in, keep the flame on medium or lower — let it thicken slowly.

Chicken came out dry. What gives?
You probably overcooked it. Remember: we’re just searing first, then finishing in the sauce. Use a thermometer if you’re unsure (165°F is the magic number).

Sauce too thin?
Give it a few more minutes to bubble gently. Or stir in a teaspoon of flour mixed with a bit of cold water. I’ve done both in a panic.

Too salty?
If your broth was salty to begin with, it might’ve tipped things. Add a splash of cream or wine to mellow it out.

Storage and Reheating

Fridge: Store any leftovers in an airtight container. Keeps well for 2–3 days.

Freezer: You can freeze it, but the cream sauce might go a bit grainy on reheating. I’d say only do it if you’re desperate not to waste.

Microwave: Reheat slowly in 30-second bursts, stirring in between.

Stovetop: Warm gently over low heat, stirring now and then. Add a splash of broth or cream to loosen.

Air fryer: Bit of a weird one for saucy dishes — I wouldn’t.

Frequently Asked Questions

Can I use chicken thighs instead of breasts?
Absolutely — just cook them a bit longer. They’re juicier and harder to mess up, to be honest.

What wine should I use?
Something dry and drinkable. Sauvignon Blanc, Pinot Grigio, or Chardonnay work. Just don’t use anything sweet — it’ll clash.

Can I make this without wine?
Yep. Use more broth with a teaspoon of white wine vinegar or lemon juice to bring back the acidity.

Is this gluten-free?
Not as written, since the chicken’s dredged in flour — but you can easily swap in a GF flour blend or even cornstarch.

Nutrition Facts (Per Serving):

• Calories: ~425
• Fat: 27g
• Carbs: 6g
• Protein: 36g
• Sodium: 280mg
• Sugar: 1g

Try More Jamie Oliver Recipes:

• Jamie Oliver Chicken Stew
• Jamie Oliver Chicken Pasta 15 Minute Meals
• Jamie Oliver Chicken Shawarma Recipe