Description
This Baked White Wine Chicken Breasts recipe features tender, juicy chicken breasts baked in a creamy white wine sauce infused with garlic, Italian seasoning, and parmesan cheese. Quick to prepare and oven-baked to perfection, it’s a flavorful and elegant dish perfect for weeknight dinners or special occasions.
Ingredients
Scale
Chicken
- 2 pounds boneless skinless chicken breasts (about 4 breasts, roughly 8 oz each)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon Italian seasoning
- Salt & pepper to taste
Sauce
- 1 cup heavy/whipping cream
- 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
Topping
- 1/3 cup freshly grated parmesan cheese
- 1 tablespoon finely chopped fresh parsley
Instructions
- Preheat the oven: Preheat your oven to 400°F (205°C) and position the rack in the top third of the oven to ensure even cooking and browning.
- Prepare the chicken: Arrange the chicken breasts side by side in a 9×13 inch baking dish. Season each breast evenly with garlic powder, Italian seasoning, and salt and pepper to taste.
- Make the sauce: In a medium-sized bowl, whisk together the heavy cream, chicken broth, dry white wine, cornstarch, minced garlic, Italian seasoning, and salt until fully combined and smooth.
- Combine sauce and chicken: Pour the prepared sauce evenly around the chicken breasts in the baking dish, ensuring the chicken is surrounded but not fully submerged.
- Bake the chicken: Place the baking dish uncovered in the oven and bake for 30 to 35 minutes, or until the chicken reaches an internal temperature of 165°F (74°C). Since oven temperatures and chicken thickness vary, check for doneness early to prevent overcooking.
- Finish and serve: Remove the dish from the oven, stir the sauce around the chicken gently, then spoon some of the sauce over the breasts. Sprinkle freshly grated parmesan cheese and chopped parsley on top. Let the chicken rest for 5 minutes before slicing or serving. Adjust seasoning with more salt and pepper if desired.
Notes
- Use full-fat heavy or whipping cream for the best rich and creamy sauce texture.
- Dry white wine like Sauvignon Blanc or Pinot Grigio works well for this recipe.
- Ensure chicken breasts are of even thickness for uniform cooking; you can gently pound them if needed.
- Resting the chicken after baking helps retain juices for a moist result.
- For a gluten-free version, verify the cornstarch and broth are certified gluten-free.
- Leftover chicken can be stored in an airtight container in the refrigerator for up to 3 days.
