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Chardonnay Chicken

This chardonnay chicken recipe is super easy and is just the thing to fancy-up a regular weeknight meal. I used a chardonnay gifted to me by Prescription Vineyards and chicken from Omaha Steaks and the combo was perfect (we drank the chardonnay with the chicken also and that was even better).

Here’s how to make this simple recipe:

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Slice a red onion thinly and place rounds of it on the bottom of a greased baking dish. Place four large chicken breasts on top of the onion rounds, then cover the chicken with chopped garlic (I used at least seven to eight cloves). Add a large tablespoon of butter on top of each chicken breast, then generously season them with salt and steak seasoning. Pour about a half cup of heavy cream on and around the chicken, then about a half cup of the chardonnay. Sprinkle some fresh thyme on top. Bake at 400 for roughly 25 minutes, or until it’s bubbling and the chicken is not pink in the middle.

Substitutes for chardonnay chicken

You can make this dish your own in a lot of ways. The thyme can be subbed for another herb, like sage, basil, oregano, or parsley. Chives would also be amazing. You could add some canned tomatoes to give it an Italian flair. Half and half or whole milk can be subbed for the heavy cream if you are out of cream. You could use pork chops instead of chicken, if that’s what you have on hand! I served this with green beans, but a potato dish would be amazing with it. This goes with almost any side dish you can think of, and everyone liked it (even the kids, and they are difficult to please!).

Here’s the recipe:

Chardonnay chicken

Servings 4 people

Ingredients

  • 4 large chicken breasts
  • 1 red onion, sliced thinly into rounds
  • 8 cloves garlic or to taste
  • 4 tbsp butter
  • 1/2 cup heavy cream
  • 1/2 cup chardonnay
  • 2 tbsp fresh thyme
  • 1 tsp salt (or to taste)
  • 1 tsp steak seasoning (or to taste)

Instructions

  • Slice a red onion thinly and place rounds of it on the bottom of a greased baking dish. Place four large chicken breasts on top of the onion rounds, then cover the chicken with chopped garlic (I used at least seven to eight cloves). Add a large tablespoon of butter on top of each chicken breast, then generously season them with salt and steak seasoning. Pour about a half cup of heavy cream on and around the chicken, then about a half cup of the chardonnay. Sprinkle some fresh thyme on top. Bake at 400 for roughly 25 minutes, or until it's bubbling and the chicken is not pink in the middle. 

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