Pan-Seared Chicken with Creamy Garlicky Wine Sauce


30-Minute One-Pot Meals

Published by Page Street Publishing Co.

Pan-Seared Chicken with Creamy Garlicky Wine Sauce
Pan-Seared Chicken with Creamy Garlicky Wine Sauce
This image courtesy of Joanna Cismaru

Saucepans are perfect for searing meats, and yes, you can actually make a chicken dish like this in 30 minutes. If your chicken breasts are too thick, simply slice them in half or fillet them, so that they are thinner; this way they will cook much faster. The simple creamy, garlic wine sauce comes together in a matter of minutes and is the perfect accompaniment to this chicken. Always use good wine in your cooking; it’s best to use the wine that you’re actually going to drink with your dinner.


Preparation Time2 min

Cooking Time25 min


  • 4 chicken breast halves (1. lb [700 g] total)
  • Salt and freshly ground black pepper
  • 2 tablespoons (28 g) unsalted butter
  • 2 tablespoons (30 ml) olive oil
  • 3 cloves garlic, minced
  • 1/2 cup (120 ml) white wine
  • 1/2 cup (120 ml) heavy cream
  • 1 teaspoon (1.6 g) dried tarragon
  • 1 tablespoon (4 g) chopped fresh parsley, for garnish


  1. Start by seasoning the chicken breasts with salt and pepper. If the chicken breasts are too thick, slice them in half horizontally to thin them a bit so they cook faster.

  2. Heat the butter and olive oil in a saucepan over medium heat until the butter has melted. Add the chicken breasts and start searing until the chicken is golden brown, 8 to 10 minutes per side. To test whether the chicken is fully cooked, you can use a meat thermometer by inserting it into the thickest part of the breast. The chicken is ready when the temperature has reached 160ºF to 165ºF (71ºC to 74ºC). If you do not have a meat thermometer, you can use a knife to poke one of the breasts; if the juices run clear, the chicken is ready. You want to make sure you cook the chicken until it’s no longer pink inside. Remove the chicken from the pan and set aside.

  3. Place the garlic in the same saucepan and cook for 30 seconds to 1 minute, just until it becomes aromatic. Add the white wine, heavy cream and tarragon and season with salt and pepper to taste. Bring the sauce to a boil, then add the chicken back to the sauce and garnish with the parsley.

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