Description
Creamy White Wine Chicken Pot Bake is a comforting dish that brings together succulent chicken, vibrant vegetables, and a rich, velvety sauce. This delightful bake combines everyday ingredients to create restaurant-quality flavors right at home. Perfect for cozy family dinners or impressing guests, this recipe guarantees smiles all around. The warm aroma wafting through your kitchen will have everyone asking for seconds!
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 3 cloves fresh garlic, minced
- 2 medium carrots, chopped
- 1 cup frozen peas
- 1 cup dry white wine (like Sauvignon Blanc)
- 1 cup heavy cream
- 1 cup low-sodium chicken broth
- 1 medium sweet onion, diced
- 1 tsp dried thyme
Instructions
- Preheat the oven to 400°F (200°C) and spray a baking dish with nonstick cooking spray.
- Season the chicken breasts with salt and pepper, then brown them in a skillet over medium-high heat for about 5-7 minutes per side until golden. Set aside.
- Sauté the diced onion in the same skillet until translucent (about 3 minutes), then add minced garlic and stir for 30 seconds.
- Pour in the white wine, scraping up any bits from the pan, and simmer until reduced by half.
- Stir in chicken broth and heavy cream until well combined. Add carrots, peas, and thyme to the mixture before returning the chicken to the pan.
- Transfer everything into your prepared baking dish, cover with foil, and bake for approximately 25 minutes. Remove foil during the last 10 minutes for a golden top.
- Serve hot with crusty bread or over rice.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main
- Method: Baking
- Cuisine: Comfort Food
Nutrition
- Serving Size: Approximately 1 cup (240g)
- Calories: 410
- Sugar: 3g
- Sodium: 480mg
- Fat: 21g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 34g
- Cholesterol: 110mg