Imagine a chicken dish so succulent, so perfectly infused with rich wine and aromatic herbs, that it transforms an ordinary dinner into a gourmet experience. This Baked Breast of Chicken in Wine isn't just a recipe—it's a culinary journey that brings the elegance of French cuisine right to your kitchen. With a golden-brown exterior, tender meat, and a luxurious wine sauce that will have everyone asking for seconds, this dish promises to elevate your cooking game and impress even the most discerning food lovers.
Prep Time: 15 mins
Cook Time: 40 mins
Total Time: 55 mins
Cuisine: French
Serves: 4 servings
Ingredients
- 4 chicken breasts
- 1 cup white wine
- 1/2 cup chicken broth
- 1 onion, sliced
- 2 cloves garlic, minced
- 2 tbsp olive oil
- 1 tsp thyme
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C). Pat the chicken breasts dry with paper towels to ensure proper browning.
- Season both sides of the chicken breasts generously with salt, pepper, and dried thyme. Allow the seasoned chicken to rest at room temperature for 10 minutes to absorb the flavors.
- Heat olive oil in a large oven-safe skillet over medium-high heat. Once the oil is shimmering, carefully place the chicken breasts into the pan and sear for 3-4 minutes on each side until golden brown.
- Remove the chicken from the skillet and set aside. In the same skillet, sauté the sliced onions and minced garlic until they become soft and translucent, approximately 3-4 minutes.
- Pour the white wine and chicken broth into the skillet, using a wooden spoon to scrape up any browned bits from the bottom of the pan, which will add depth to the sauce.
- Return the chicken breasts to the skillet, nestling them into the liquid and onion mixture. Ensure the chicken is partially submerged in the wine sauce.
- Transfer the skillet to the preheated oven and bake uncovered for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) when checked with a meat thermometer.
- Remove the skillet from the oven and let the chicken rest for 5-7 minutes. This allows the juices to redistribute, ensuring moist and tender meat.
- Serve the chicken breasts with the pan sauce and caramelized onions, optionally garnishing with fresh thyme or parsley for added flavor and visual appeal.
Tips
- Temperature is Key: Always use a meat thermometer to ensure your chicken reaches 165°F (74°C) for safe and perfectly cooked meat.
- Pat Dry for Crispy Skin: Removing moisture from the chicken breasts before searing helps achieve a beautiful golden-brown crust.
- Let It Rest: Allowing the chicken to rest after cooking helps redistribute juices, ensuring each bite is moist and flavorful.
- Wine Selection Matters: Choose a dry white wine like Sauvignon Blanc or Pinot Grigio that you'd enjoy drinking for the best flavor.
- Don't Overcrowd the Pan: Sear chicken in batches if necessary to ensure each piece browns evenly and develops a delicious crust.
- Fresh Herbs Make a Difference: If possible, use fresh thyme instead of dried for a more vibrant flavor profile.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 4g
Protein: 35g
Fat: 8g
Saturated Fat: 2g
Cholesterol: 95mg
