As I told before Continental food has my heart so does this White Wine Chicken, a famed french cuisine. This classic recipe is my favorite one-pan recipes to make when I’m craving a comforting, flavorful dish. The meal is so easy to whip up and can be ready in under an hour. Not to lie but this dish has always worked wonders on me and my tum-tum. The taste may not be same every time but guess what that's the play, it tastes delicious every time. I would recommend you to surely and surely make this for yourself or for your parents' anniversary, I bet they'd love it! 


  • 1 tbsp vegetable oil

  • 4-5 chicken breasts

  • 1 large onion

  • 2 garlic cloves

  • 1 small bowl of mushrooms

  • Unsalted butter

  • pinch dried mixed herbs

  • 250ml white wine

  • 250ml fresh cream


  • ​Add handful fresh parsley leaves


  • Trim the chicken pieces of excess fat. Sprinkle them lightly with salt. Let sit at room temp while you peel the garlic.

  • Lightly smash the garlic cloves with the side of a heavy chef's knife, just enough to break the cloves. Peel.

  •  Heat 1 Tbsp olive oil in a Dutch oven (or a large thick-bottom pan with a tight fitting cover) on medium high heat. Working in batches, brown the chicken pieces on all sides, about 2 to 3 minutes per side. Lay the chicken pieces on the hot oil, do not move until browned, then turn over to other side using tongs. Remove from pan when browned.

  • Add the garlic and sauté until golden brown, about 4 minutes.

  • Add the wine and the sprigs of thyme. Bring to a boil. Add the chicken pieces, skin-side-up. Reduce the heat to medium low. Cover the pan and simmer until the chicken is cooked through, about 20-25 minutes. Chicken is done when a meat thermometer inserted into thickest part reads 160-165°F.

  • Season to taste with salt and pepper. Transfer chicken pieces to a platter; spoon garlic sauce over the chicken.