Skillet Garlic Chicken with a White Wine Sauce is mild garlic flavor chicken with a flavorful sauce.
To make this dish, pound the chicken to about 1/2-inch thick then set aside. Saute the onion and garlic in olive oil over medium heat for a few minutes.
Season the chicken with seasoned salt, Italian Seasoning and pepper. I use Tastefully Simple Seasoned Salt. It adds lots of flavor to whatever you are seasoning. I usually season the top side then place the chicken top side down in the skillet then season the bottom side while the chicken is in the skillet.
Place the chicken, top side down, in the skillet and brown the chicken. Wait until the sides of the chicken are about 2/3 white and the side of the chicken that you can see starts to show moisture before turning. Turn the chicken and continue to cook until done. If you like to use a meat thermometer, the chicken should be 165F.
Remove the chicken from the skillet then set aside. Remove the skillet from the heat and add the white wine to deglaze the pan. Deglazing the pan removes the tiny bits of food that stick to the bottom of the pan. Those little bits are called "fond" and are very flavorful. Fond is used to make sauces.
Return the skillet to the heat then add the chicken broth. Stir to combine. If you are adding salt, add it at this step. I usually omit any additional salt.
Once the liquid starts to bubble a little bit, return the chicken to the pan and cook for a few minutes. Spoon the sauce over the chicken while cooking.
Serve the chicken with the sauce spooned over it. Neither Jeff nor I like a heavy wine flavor, so our sauce won't have much wine flavor. Add more wine if you prefer a stronger wine flavor.
I hope you enjoy the Skillet Garlic Chicken with White Wine Sauce!
Skillet Garlic Chicken with White Wine Sauce
- 2 chicken breasts, boneless and skinless About one pound of chcken breasts.
- 2 tablespoons olive oil
- 2 tablespoons minced garlic
- 2 tablespoons onion, diced
- 1/2 teaspoon seasoned salt I use Tastefully Simple Seasoned Salt.
- 1/2 teaspoon Italian Seasoning
- 1/4 teaspoon pepper
- 2 tablespoons white cooking wine
- 1/2 cup chicken broth
- salt to taste
- Pound the chicken to about 1/2-inch thick.
- Sprinkle the top of each chicken breast with half of the seasoned salt, half of the Italian Seasoning and half of pepper. Set aside.
- In a skillet large enough for both chicken breasts, heat the olive oil over medium heat.
- Add the garlic and onion and saute for a few minutes.
- Add the chicken, placing the seasoned side down.
- Sprinkle the remaining spices over the chicken breasts.
- Cook the chicken on the top side until the sides of the chicken is about 2/3 white and you can see moisture on the top of the chicken. The top side of the chicken will be browned.
- Flip the chicken over and cook until the chicken is done.
- Remove the chicken from the skillet and set aside.
- Remove the skillet from the heat and add the white cooking wine. Stir to deglaze the pan. The particles stuck to the bottom of the skillet should be loosened.
- Return the skillet to the heat then add the chicken broth. Stir to combine. Add the salt at this step, if you are adding salt.
- Once the liquid is hot and begins to boil, return the chicken to the skillet and cook for a few minutes. Spoon some of the liquid over the chicken breasts while cooking.
- Serve the chicken with sauce spooned on top.