There’s something about perfectly seared, crispy chicken with a silky, fragrant white wine cream sauce that feels like a special occasion — even if you’re just making it on a quiet weeknight. This Crispy Skinned Chicken Breast in a White Wine Cream Sauce with Thyme, Garlic, and Lemon has become one of my favorite go-to meals when I want to impress but don’t want to spend hours in the kitchen.
It’s rich, flavorful, and elegant, with the brightness of lemon and thyme balancing out the indulgent creaminess of the sauce. The crispy skin on the chicken? Absolute perfection. And the best part — it all comes together in one skillet.
Let me show you how I make this easy but impressive dish that’s worthy of date night or any night.
Why You’ll Love This Dish
- Crispy chicken skin and juicy, tender meat
- Rich and velvety cream sauce with bright, fresh flavors
- Perfect balance of garlic, lemon, and herbs
- Quick enough for weeknights but fancy enough for guests
- Pairs beautifully with simple sides like mashed potatoes, rice, or pasta
Ingredients You’ll Need
- 4 bone-in, skin-on chicken breasts
- 1 tablespoon olive oil
- 2 tablespoons butter
- 4 cloves garlic, minced
- 1 cup dry white wine
- 1 cup heavy cream
- 1 teaspoon lemon zest
- 2 tablespoons lemon juice
- 1 teaspoon Dijon mustard (optional for depth)
- 4-5 sprigs fresh thyme (or 1 teaspoon dried thyme)
- Salt and freshly cracked black pepper, to taste
- Chopped parsley, for garnish (optional)
How I Make Crispy Skinned Chicken with White Wine Cream Sauce
1. Prepare and Sear the Chicken
I start by patting the chicken breasts dry with paper towels and seasoning both sides generously with salt and pepper.
In a large skillet over medium-high heat, I heat the olive oil and butter until hot and shimmering. I place the chicken breasts skin-side down and let them sear undisturbed for 6-7 minutes, until the skin is golden and crispy. I flip them and cook for another 5 minutes, then remove the chicken from the pan and set aside.
2. Make the Sauce Base
In the same pan (leaving all those flavorful bits), I add the minced garlic and sauté for about 1 minute until fragrant. Then, I pour in the white wine to deglaze, scraping up all those golden bits from the bottom. I let it simmer for 3-4 minutes to reduce slightly.
3. Add Cream and Flavor
I lower the heat and stir in the heavy cream, lemon zest, lemon juice, Dijon mustard (if using), and thyme. I season with a bit more salt and pepper and let the sauce simmer gently for 3-5 minutes until it thickens.
4. Return the Chicken
I place the seared chicken breasts back into the pan, skin-side up, nestling them into the sauce. I cover and let them simmer for another 10 minutes, until the chicken is cooked through and reaches an internal temperature of 165°F.
5. Finish and Serve
I remove the pan from the heat, spoon some of the sauce over the chicken, and garnish with chopped parsley for color and freshness.
My Favorite Tips for Success
- Pat the chicken skin very dry before seasoning to get that perfect crisp.
- Use a good-quality dry white wine (like Sauvignon Blanc or Pinot Grigio) for the best flavor.
- Don’t rush the sear — letting the chicken cook undisturbed is key to crispy skin.
- If your sauce gets too thick, add a splash more wine or chicken broth to loosen it up.
- Serve with crusty bread to soak up every drop of that luscious sauce.
What to Serve with This Dish
- Garlic mashed potatoes or creamy polenta
- Buttered noodles or pasta tossed with olive oil and herbs
- Steamed asparagus or sautéed green beans
- A fresh green salad with lemon vinaigrette
- A glass of chilled white wine (to match the sauce!)
Frequently Asked Questions
Q: Can I use boneless chicken breasts?
A: You can, but I recommend bone-in, skin-on for the best flavor and juiciness. If you use boneless, adjust the cooking time so they don’t dry out.
Q: Can I make this sauce without wine?
A: Yes! Substitute chicken broth and add a splash of white wine vinegar or lemon juice for acidity.
Q: Can I make this ahead of time?
A: It’s best served fresh, but you can make the sauce ahead and reheat gently. Just sear and finish the chicken fresh for the best texture.
Crispy, Creamy, and Bursting with Flavor
This Crispy Skinned Chicken Breast in a White Wine Cream Sauce with Thyme, Garlic, and Lemon tastes like something straight off a restaurant menu, but it’s simple enough to make in your own kitchen. It’s indulgent, bright, and comforting all at once — a dish that never fails to impress and always leaves everyone asking for seconds.
If you make this recipe, let me know how it turns out! Add your own twist with different herbs or a splash of cream sherry, and enjoy every rich, crispy bite.
Crispy Skinned Chicken Breast in a White Wine Cream Sauce with Thyme, Garlic, and Lemon: A Restaurant-Worthy Dinner Made Easy
Ingredients
- 4 chicken breasts, skin-on
- 1 teaspoon dried thyme
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 cup white wine
- 1 cup heavy cream
- 1 lemon, juiced
- Salt and pepper to taste
- Fresh thyme for garnish
Instructions
- Preheat the oven to 400°F (200°C).
- Season the chicken breasts with salt, pepper, and dried thyme.
- In a large oven-safe skillet, heat olive oil over medium-high heat.
- Place the chicken breasts skin-side down in the skillet and sear until golden brown, about 5-7 minutes.
- Flip the chicken breasts and add minced garlic, cooking for an additional minute.
- Pour in the white wine and let it reduce for 2-3 minutes.
- Add the heavy cream and lemon juice, stirring to combine.
- Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the chicken is cooked through.
- Remove from oven and let rest for a few minutes before serving.
- Garnish with fresh thyme and serve with your choice of sides.
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