How to Cook Sauteed Chicken With White Wine

by Serena Styles

Sauteed chicken has a golden brown exterior.

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Chicken contains high amounts of protein, iron and calcium. It has a mild, slightly sweet flavor that is enhanced when the exterior of the meat is crisped. Sauteing creates a crunchy, brown crust that locks in moisture. Sauteed chicken goes well with rich-tasting white wine sauce drizzled over the top. You'll need approximately 20 minutes to cook sautéed chicken with white wine.

Coat the chicken breast in the sea salt and ground black pepper. Set the seasoned chicken breast aside.

Heat the olive oil in the skillet over medium-high until it begins to smoke. Place the seasoned chicken breast into the preheated skillet.

Allow the chicken breast to cook 5 minutes per side or until its juices run clear when pierced with a knife. Remove the chicken breast from the skillet and place it onto a plate. If using a meat thermometer, the USDA recommends cook all poultry to a safe minimum internal temperature of 165 F.

Pour out the excess olive oil from the skillet and add the white wine and chicken stock. Use a spoon to scrape any browned pieces of chicken from the bottom of the skillet, and then stir them in with the white wine and chicken stock. Simmer the sauce for about five minutes, stirring constantly.

Pour the white wine sauce over the sautéed chicken breast and serve the dish while hot. This breast serves one person.


  • You can use a different cut of chicken if you prefer, but boneless, skinless pieces work well. Refrigerate leftover sautéed chicken with white wine sauce immediately and consume it within two days.

Photo Credits

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