Cooking with wine used to intimidate me more than it should have. I worried about choosing the wrong bottle, using too much, or somehow ruining both the dish and the wine. Over time, I realized that cooking with wine doesn’t need to feel technical or overwhelming. When treated the same way we treat wine in a glass, with intention and simplicity, it becomes one of the easiest ways to add depth and warmth to a meal.
Wine doesn’t need to dominate a recipe to make an impact. Some of the most comforting dishes are the ones where wine quietly builds flavor in the background. This recipe is one I return to often, especially on evenings when I want something cozy but still elevated enough to feel special.
If you’re new to cooking with wine or unsure about which wines work best, I cover the fundamentals in my Cooking with Wine 101 post. That guide focuses on choosing the right wine, understanding how alcohol cooks off, and knowing how much to use. This recipe brings those ideas to life in a very approachable, practical way.
Why This Recipe Works So Well
This dish works because it allows the wine to do what it does best. It adds depth and softness to the sauce without overpowering the other ingredients. As the wine simmers, the alcohol cooks off, leaving behind a subtle richness that stock alone can’t provide. It’s also forgiving, which makes it ideal if you’re still building confidence cooking with wine.
Creamy White Wine Chicken with Garlic and Herbs
This is the kind of meal that feels like a quiet evening at home. It’s comforting, unfussy, and best enjoyed slowly, ideally with a glass of the same wine used in the pan.
Ingredients
• 2 boneless, skinless chicken breasts
• Salt and freshly cracked black pepper
• 1 tablespoon olive oil
• 2 tablespoons butter
• 3 cloves garlic, minced
• ¾ cup dry white wine, such as Sauvignon Blanc or Pinot Grigio
• ½ cup chicken stock
• ½ cup heavy cream
• 1 teaspoon Dijon mustard
• Fresh thyme or rosemary
• Grated Parmesan, optional for finishing
How to Make It
Start by seasoning the chicken generously with salt and pepper. Heat the olive oil and butter in a wide pan over medium heat. Once the pan is warm and the butter has melted, add the chicken and let it cook until golden on both sides. At this stage, you are building flavor rather than cooking the chicken all the way through. Remove it from the pan and set it aside.
In the same pan, add the garlic and let it soften gently. Keep the heat moderate so it doesn’t burn. Pour in the white wine and allow it to simmer for a few minutes. This is when the alcohol cooks off and the flavours concentrate. You’ll notice the sharpness soften into something warmer and more rounded.
Add the chicken stock and cream, stirring gently to combine. Stir in the Dijon mustard and fresh herbs, then return the chicken to the pan. Lower the heat and let everything simmer until the chicken is fully cooked and the sauce thickens slightly. Taste and adjust seasoning as needed. If you prefer a richer finish, stir in a small amount of grated Parmesan just before serving.
What to Serve It With
I usually serve this dish with something simple that can absorb the sauce, such as mashed potatoes, rice, or crusty bread. A green vegetable or a light salad helps balance the richness of the sauce.
What to Drink with This Dish
When it comes to what to drink, I always reach for the same wine I cooked with. It ties the entire meal together and makes the experience feel intentional rather than complicated.
A Final Thought on Cooking with Wine
Cooking with wine doesn’t have to feel like a separate skill you need to master. It’s simply another way to enjoy wine, this time as part of the meal itself. This recipe is proof that you don’t need complexity to create something memorable. All you need is a good bottle, a warm pan, and the confidence to trust the process.