Lemon and White Wine Chicken
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This Lemon and White Wine Chicken Recipe is hands-down-best staple on our table. This dish is very easy to make and will keep you going for more.
Ingredients for Lemon and White Wine Chicken:
3 large boneless, skinless chicken breasts
1/2 cup all-purpose flour
1 tsp salt
1/2 tsp freshly ground black pepper
4 Tbsp unsalted butter
3 Tbsp extra-virgin olive oil
1/2 cup dry white wine
Juice of 1 lemon, freshly squeezed
How to Make Lemon and white wine chicken:
1. Cut the chicken breasts in half so they are half as thick and sprinkle it with salt and pepper.
2. Add flour to flat-bottomed medium dish. Dredge, or coat the chicken with the flour. Use just enough flour to coat and tap off extra.
3. Heat 2 Tbsp butter and 2 Tbsp olive oil in a large skillet over medium/high heat until the butter begins to sizzle. Add 1/2 of the chicken and Saute for about 2-4 minutes per side (depending on the thickness of your chicken). Remove chicken to a serving platter. Add more butter and olive oil to the pan and repeat with the second batch of chicken.
4. In the same skillet, without reducing the heat, add 1/2 cup wine, 1 Tbsp butter and lemon juice. Stir for about 3 minutes. Sauce will slightly thicken. Pour the sauce over the chicken just before serving and garnish with lemon slices.
Lemon and White Wine Chicken
Ingredients
- 4 large boneless, skinless chicken breasts
- 1/2 cup all-purpose flour
- 1 tsp salt
- 1/2 tsp freshly ground black pepper
- 4 Tbsp unsalted butter
- 3 Tbsp extra-virgin olive oil
- 1/2 cup dry white wine
- Juice of 1 lemon, freshly squeezed
Instructions
- Cut the chicken breasts in half so they are half as thick and sprinkle it with salt and pepper.
- Add 1/2 cup of flour to flat-bottomed medium dish. Dredge, or coat the chicken with the flour. Use just enough flour to coat and tap off extra.
- Heat 2 Tbsp of butter and 2 Tbsp of olive oil in a large skillet over medium/high heat until the butter begins to sizzle.
- Add 1/2 of the chicken and Saute for about 2-4 minutes per side (depending on the thickness of your chicken). Remove chicken to a serving platter.
- Add 1 Tbsp butter and 1 Tbsp olive oil to the pan and repeat with the second batch of chicken.
- In the same skillet, without reducing the heat, add 1/2 cup wine, 1 Tbsp of butter and lemon juice. Stir for about 3 minutes. Sauce will slightly thicken. Pour the sauce over the chicken just before serving. Garnish with lemon slices.
Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
Made it for a picky eater, who loved it. Making it again tonight.
That is so great! I’m happy you found a keeper for a picky eater! 🙂 Thank you for the review.
So simple and so delicious!
used the left overs for sandwiches with provolone and red peppers. Sauce is awesome
Great! I’m happy that you enjoyed the recipe, Rick.
This is amazing! And so easy! Made this with almond flour and plant based butter. Turned out amazing!! Added some shallots and garlic with the sauce. Extra wine and lemon. Will be making it weekly!
Hello Ann, thanks for sharing that with us. I’m glad it was delicious using almond flour and plant-based butter.
I made this recipe tonight and it was delicious. Next time I think I will ad a bit of garlic too. I doubled the wine and juiced two lemons and put in some sliced mushrooms and a little more flour to thicken up the sauce. Served over rice. Its a keeper. thanks
You’re welcome! I’m so glad you enjoyed this recipe!
Fantastic, easy, tasty chicken breast recipe, Natasha. I can always count on your site to find me something new to try when I get myself into ruts of cooking the same thing over and over. Love it! An aside, small typo in the instruction at no. 1. You say salt and paper, lol. Doesn’t bother me but I know you like things as perfect as possible…like your recipes always are!!
Thank you, Theresa. I’m so glad you loved this recipe and good catch! That is definitely a typo error that we need to fix. I’ll get that fixed right away, thank you so much for the heads up!
Tonight I was looking to make a quick, easy dinner that didn’t require a lot of ingredients. I had all the ingredients to make this dish except for a fresh lemon, so I decided to use 2 tablespoons of concentrated lemon juice instead. I’m so glad I made this dish. It was easy and quick to make and oh soooooooo delicious!!! My family absolutely loved it. Next time, I’ll be sure to have a fresh lemon on hand. Thanks Natasha for sharing this amazing dish!
You’re welcome! I’m so happy you enjoyed it Yvette!
Have made this particular dish multiple times and we love it!! So delicious and easy. Hits the spot every time
Aww that’s the best! Sounds like you found a new favorite, Juliya!
Just recipe I was looking for!
But Tablespoon of butter? How do you measure that? How many grams is it?
Hi Roha, I’m so glad you found it! 🙂 8 Tbsp (1 stick of butter) has 113 grams so 4 Tbsp will be about 55 grams 🙂
Hi Natasha,
Is there an oil that can be used instead of butter to make this recipe (and all other recipes on your site)dairy free?
Thank you very much!
Hi Marta, in this recipe, you could just substitute the butter with more oil. Substitutions should be considered specific to each recipe though.
Any suggestion on what to serve with it?
It would be lovely with mashed potatoes and baked asparagus.
Delicious! 😍 And so easy to make!
Vika, thank you for the nice review, I’m glad you liked it 😀.
This was amazing and so easy! Just made it, and will definitely make it again. Chicken breasts definitely took longer than 4 mins though, even with slicing them in half.
I’m so glad you liked it 🙂
I added a litlle bit of garlic to the sauce… yummy!
Thanks for the tip Alejandra :).
Hello Natasha! I wanted to make this before church on Sunday and serve right after. Chicken will stay warm, but I was wondering about sauce. Can I heated it up? Or won’t taste as good? Thanks for all your great recipes!
If the chicken is already warm, you can add it over the chicken just before serving. Yes, I would warm up the sauce before serving, just heat it up slowly 🙂
I just made this chicken for lunch today and it turned out great! my husband loved it.
I’m so glad you both enjoyed it 🙂
This came out fantastic- very simple, great meal for the whole family!
Thank you Scott :). I love to make something that everyone can enjoy.
Happy to hear that ill be waiting… thanks anyway.
Yeah i saw it its for chicken i need to try it out. do you have more for pork maybe? because the marinate the meat before i cook it or put it on the barbecue. thanks in advance.
We don’t have any pork marinades posted but it is on our (growing) to-do list.
Hi, does anybody have recipes for marinating chicken and pork???
Have you seen this one? https://natashaskitchen.com/2012/01/13/allas-chicken-and-veggie-marinade/
Thanks Natasha! 🙂
You are very welcome 🙂
Is the chicken fully cooked with only 2-4 minutes per side of cooking?
If you cut the chicken in half (so it’s half as thick), it should cook with 2-4 minutes per side. If you still have a fairly thick piece of chicken, I’d always check the thickest piece to make sure it’s cooked through.
Made this tonight, turned out lovely!
Thank you!