Chicken in Creamy White Wine Sauce

Chicken in white wine is probably one of the easiest recipes there is to cook as a student, besides the obvious basics like frozen Pizzas and Chicken Nuggets & Chips! It also tastes great and if done with a selection of seasonal vegetables can be a really healthy meal. This meal has been written for 1 person, remember to bulk up if you require more.


  • 1 Breast of Chicken (this can be too much for some people, cut the chicken down to what you can eat)
  • 3-4 Mushrooms Sliced
  • Half an onion
  • Chicken stock cube.
  • Half a glass of white wine
  • Crushed garlic clove (optional)
  • 2-3 tablespoons of double or single cream.

Suggested Vegetables

  • Carrots
  • Brocolli
  • Califlower
  • Asparagus
  • Green Beans

This dish can also be served with new potatoes or rice. If you are feeling really lazy I’ve had it with chips and it doesn’t taste too bad!


  • First things first, chop up the chicken into bite size chunks and the onions.
  • Then put a bit of oil in your frying pan and fry your onions until they are soft.
  • Put the chicken in the pan and fry until slightly browned on top.
  • Boil up around 1/2 to 3/4 a mug of water and dissolve the stock cube in it. Then place in the frying pan with the white wine. At this point also put in your mushrooms and garlic. Turn down the heat so it is gently simmering and leave for at least 10 minutes, but I would recommend around 45 minutes to 1 hour to get the chicken really tender and soft.
  • When it’s nearing ready, chop up and put your vegetables on to cook in their own pan and the rice or potatoes. About 10 minutes from the end place in the cream and stir it around, it will give the sauce a lovely white wine creamy look, you can also add Tarragon at this point to make a Tarragon chicken, it does taste really nice!
  • When it’s all cooked, serve up and eat!


You can turn this recipe into a variety of different meals as well. As well as the previously mentioned Tarragon chicken, you can omit the mushrooms and add 1 red, 1 green and 1 yellow pepper, 2 inches of sliced chorizo and healthy couple tea spoons of smoked paprika. This turns it into a very nice spanish style dish.

While this recipe isn’t for those in a rush, it is not difficult to do, and it gives you some time in between doing things unlike some of the recipes later on in this series of posts which will be quite demanding but will be over with quickly! (Stir Fry!)

Please feel free to add your suggestions or advice about chicken in white wine below.


12 Responses to Chicken in Creamy White Wine Sauce

  1. Mary Morrison says:

    Stunningly simple recipe without the fancy bits and pieces required by modern chefs to make it a bit “different”. It isn’t only students who like these recipies – grandmas do too!!

  2. Rich Corless says:

    Agree. A stunning and simple receipe which went down a storm with the family

  3. David says:

    Many thanks Mary, Rich I’m glad that you enjoyed it!

  4. Leighanne says:

    how many does this recipe serve, i would like 2 make it for 5? thanks

    • David says:

      HI Leighanne, this was originally designed for 1 person, but it would be a large portion for one. I’d say for 5 people to x4 the recipe. You could also do 1/2 a breast per person if they are large chicken breasts. Hope the meal is enjoyed by all.


  5. Joe says:

    Just gave this a go. Used whipping cream instead of normal cream but it tasted alright. Served it with steamed veg and roast potatoes which was very nice.

    The mix was a bit oily though but perhaps that was from when I fired the onions and chicken?

    Will try it again with double cream and see if I can get it a bit thicker. I did it for an hour this time.

    Would you recommend anything as a wine substitute?


    • David says:

      Hi Joe, yes it is likely that this is the case. I’d recommend usnig less oil, or if you find it is a bit oily then after you fry the chicken and onions take them out and drain any excess oil from the pan. You shouldn’t need much oil though.

      As for thickness you can add 1 tablespoon of flour or cornflour to the mix about 10 minutse from the end and it will thicken pretty quickly.

      There are small bottles of cooking wine you can often get for £1.25 ish in some shops, however a good subsitute would be to use tarragon. It’s not the same taste but it will ensure there is a rich taste still. You could also add paprika to give an earthen spanish taste to the dish. If I do this I often add chorizo and peppers in as well.


  6. Neal Pearson says:

    This is a great basic recipe.

    I added thyme instead of tarragon, and a teaspoon of vegetable gravy granules instead of a chicken stock cube. I wanted the sauce really thick, so pre-tossed the chicken in flour, and used twice as much double cream near the end plus half a teaspoon of sugar. Naughty but nice!

    Mmn delicious, thanks!

  7. Tanya Beal says:

    i love chicken and so does my 9 year old son he is very fussy with his food but i made this and there wasn’t any left on his plate, thank you 🙂

  8. Elizabeth says:

    I am a really rubbish cook due to complete lack of interest in the subject – I get bored and do things wrong. Normal recipes are too long and complex for me so I look for student recipes on purpose. They are no nonsense and easier to prepare.

    Even I can cook this recipe. Yes, I burned the onions but it tasted great! Thanks for great instructions and a tasty meal.

  9. jonboybissett says:

    Please please help me, my girlfriend, is always on about this dish and i would love to cook it for her, but im nt the best in the kitchen, any chance u could help, with as much detail on step by step on how to cook and wht list ov names ov creams, and timing everything please, id make her day if i pulled it off, plus it would be the perfect time to ask her to marry me, thanks

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