There is something truly magical about a dish that balances bright citrus notes with the subtle warmth of white wine, all wrapped up in tender chicken. The Lemon and White Wine Chicken Recipe is just that kind of dish — effortlessly elegant yet surprisingly simple to make. This recipe offers a delightful harmony of flavors with juicy chicken cutlets sautéed to golden perfection and bathed in a buttery, lemony white wine sauce that will have you savoring every bite. Whether you’re cooking for a casual weeknight dinner or an impressive weekend gathering, this dish brings a fresh, vibrant, and comforting taste to your table.
Ingredients You’ll Need
The beauty of this recipe lies in its simplicity. Each ingredient plays a vital role in creating layers of flavor and lovely textures that make this dish stand out. From the tender chicken breasts to the zesty lemon juice and rich butter, these essentials ensure that every component shines.
- 4 large boneless (skinless) chicken breasts: Cutting these in half gives you perfectly tender cutlets that cook evenly and quickly.
- 1/2 cup all-purpose flour: Helps create a delicate crust on the chicken that locks in moisture while allowing the sauce to cling beautifully.
- 1 tsp salt: Essential for seasoning the chicken and enhancing all the flavors.
- 1/2 tsp freshly ground black pepper: Adds a gentle kick that balances nicely with the lemon and wine.
- 4 Tbsp unsalted butter: Brings creaminess and richness, crucial for that luxurious sauce.
- 3 Tbsp extra-virgin olive oil: Provides a savory base for sautéing while keeping the chicken moist.
- 1/2 cup dry white wine: Infuses the dish with subtle acidity and depth, perfectly marrying with the lemon juice.
- Juice of 1 lemon (freshly squeezed): Brightens the entire dish with refreshing citrus zing that’s simply irresistible.
How to Make Lemon and White Wine Chicken Recipe
Step 1: Prepare the Chicken
Begin by slicing each chicken breast in half horizontally, which creates thinner cutlets that cook evenly and quickly. Season both sides generously with salt and freshly ground black pepper to bring out the chicken’s natural flavor and provide a well-seasoned base for your dish.
Step 2: Dredge the Chicken in Flour
Place 1/2 cup of all-purpose flour into a medium, flat-bottomed dish. Lightly coat each chicken piece with flour, shaking off any excess. This step is key to developing a light crust during sautéing, which helps seal in juices and sets the stage for your sauce to stick nicely.
Step 3: Heat Butter and Olive Oil
In a large skillet, melt 2 tablespoons of unsalted butter together with 2 tablespoons of extra-virgin olive oil over medium-high heat. Watch for the butter to begin sizzling — this indicates the pan is hot enough for the chicken to achieve a lovely golden sear.
Step 4: Cook the First Batch of Chicken
Place half of the chicken cutlets in the pan, giving them space so they brown beautifully. Cook each side for 2 to 4 minutes, depending on thickness, until golden and cooked through. Transfer the cooked chicken to a serving platter, keeping it warm while you cook the next batch.
Step 5: Cook the Second Batch
Add another tablespoon of butter and olive oil to the skillet and repeat the cooking process with the remaining chicken cutlets. This ensures every piece will be perfectly cooked and wrapped in that alluring crust.
Step 6: Create the Lemon and White Wine Sauce
Without turning down the heat, pour 1/2 cup of dry white wine into the same skillet to deglaze the pan. Add 1 tablespoon of butter and the freshly squeezed juice of one lemon, stirring well. Let the sauce simmer for about 3 minutes until it thickens slightly and develops a rich, velvety texture. Then, drizzle this luscious sauce over the chicken before serving, and garnish with lemon slices for a vibrant presentation.
How to Serve Lemon and White Wine Chicken Recipe
Garnishes
A simple garnish can make your dish feel special. Bright lemon slices not only brighten the dish visually but also complement the zesty flavors in the sauce. For a touch of color and freshness, sprinkle chopped fresh parsley or thyme on top just before serving.
Side Dishes
This chicken shines when paired with sides that soak up the luscious sauce. Creamy mashed potatoes, fragrant jasmine rice, or buttery pasta noodles are perfect partners. For some fresh contrast, a crisp green salad or steamed seasonal vegetables such as asparagus or green beans bring balance and lively texture to the plate.
Creative Ways to Present
Elevate your presentation by arranging the chicken on a platter and pouring the sauce artistically over each cutlet. Adding edible flowers or microgreens gives an elegant restaurant-style touch. Another fun twist is serving the chicken over a bed of herbed couscous or polenta, allowing those bright lemon and white wine flavors to infuse every bite.
Make Ahead and Storage
Storing Leftovers
You can store any leftover Lemon and White Wine Chicken Recipe in an airtight container in the refrigerator for up to 3 days. To preserve the juicy texture, make sure the chicken is covered well with some of the sauce, which helps retain moisture.
Freezing
This dish also freezes wonderfully if you want to keep it for longer. Place chicken and sauce in a freezer-safe container, leaving some room for expansion. Freeze for up to 2 months. When ready to enjoy, thaw overnight in the refrigerator for best results.
Reheating
Reheat gently in a skillet over low heat, spooning extra sauce on top to maintain moisture. Avoid microwave reheating if possible, as it may dry out the chicken. Warm it slowly until just heated through, preserving the tender texture and vibrant flavors.
FAQs
Can I use chicken thighs instead of chicken breasts?
Absolutely! Boneless, skinless chicken thighs work wonderfully in this recipe and add a bit more richness and moisture. Just adjust cooking time slightly since thighs can be a bit thicker.
What type of white wine is best for this recipe?
A dry white wine such as Sauvignon Blanc, Pinot Grigio, or Chardonnay (unoaked) works best. These wines add acidity and depth without overpowering the delicate flavors of the chicken.
Is it necessary to dredge the chicken in flour?
Dredging creates a lovely crust that seals in juices and helps the sauce thicken as it clings to the chicken. While you can skip it, the texture and sauce consistency won’t be quite the same.
Can I add herbs to the lemon and white wine sauce?
Definitely! Fresh herbs like thyme, rosemary, or parsley can be stirred into the sauce at the end for extra aroma and flavor. Just use them sparingly to keep the bright lemon and wine flavors front and center.
How do I know when the chicken is cooked through?
Each thin cutlet should take about 2 to 4 minutes per side on medium-high heat. The chicken is done when it’s no longer pink inside and juices run clear. Using a meat thermometer, the internal temperature should reach 165°F (74°C).
Final Thoughts
If you’re searching for a dish that’s both impressive and easy to prepare, this Lemon and White Wine Chicken Recipe is your perfect go-to. It delivers a bright, flavorful experience with every bite and elevates simple ingredients into something truly memorable. Gather your favorite people around the table and treat them to this delicious taste of comfort and elegance—you won’t regret it!
Print
Lemon and White Wine Chicken Recipe
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 6 chicken cutlets
- Category: Main Course
- Method: Frying
- Cuisine: American
Description
This Lemon and White Wine Chicken recipe features tender chicken cutlets sautéed to golden perfection, then finished with a vibrant lemon and white wine sauce. Easy to prepare in under 40 minutes, this dish delivers a perfect balance of tangy citrus and rich buttery flavors, ideal for a quick weeknight dinner or a special meal.
Ingredients
Chicken
- 4 large boneless, skinless chicken breasts (cut in half horizontally to make 6 cutlets)
- 1/2 cup all-purpose flour
- 1 tsp salt
- 1/2 tsp freshly ground black pepper
For Cooking
- 4 Tbsp unsalted butter (divided)
- 3 Tbsp extra-virgin olive oil (divided)
Sauce
- 1/2 cup dry white wine
- Juice of 1 fresh lemon
- Extra lemon slices, for garnish
Instructions
- Prepare the Chicken: Cut the chicken breasts horizontally to create thinner cutlets. Season both sides with salt and freshly ground black pepper to enhance flavor.
- Coat with Flour: Place 1/2 cup of all-purpose flour in a flat-bottomed medium dish. Dredge each chicken cutlet lightly in the flour, shaking off any excess to ensure a thin coating.
- Heat Fat in Skillet: In a large skillet over medium-high heat, melt 2 tablespoons of butter together with 2 tablespoons of olive oil until the butter starts to sizzle, creating a flavorful base for sautéing.
- Sauté First Batch of Chicken: Add half of the floured chicken cutlets to the skillet. Cook for 2 to 4 minutes on each side until golden brown and cooked through, adjusting based on the thickness. Transfer cooked chicken to a serving platter.
- Sauté Second Batch of Chicken: Add the remaining 1 tablespoon of butter and 1 tablespoon of olive oil to the skillet. Repeat the sauté process with the second batch of chicken cutlets until fully cooked. Return all chicken to the platter.
- Make the Sauce: Without lowering the heat, add 1/2 cup of dry white wine, 1 tablespoon of butter, and the freshly squeezed lemon juice to the skillet. Stir and cook for about 3 minutes until the sauce slightly thickens.
- Serve: Pour the lemon and white wine sauce evenly over the chicken cutlets. Garnish with fresh lemon slices for an elegant finish and serve immediately.
Notes
- For juicier chicken, let the cutlets rest for a few minutes after cooking before serving.
- Use a dry white wine like Sauvignon Blanc or Pinot Grigio for best sauce flavor.
- If you prefer a thicker sauce, simmer it a bit longer to reduce further.
- Serve with steamed vegetables or a light salad to balance the richness.
