Chicken in White Wine Sauce, also known as Chicken Bianco, is one of our favorite copycat Olive Garden recipes. A succulent dish of juicy chicken with a buttery, creamy sauce — you’ll love this 30-minute Italian chicken recipe!
Chicken in White Wine Sauce
Originally known as Chicken Vino Bianco, this dish was one of my favorite Olive Garden recipes. Sadly, it’s no longer on their menu.
If it was one of your favorites too, now you can make it yourself at home for a fraction of the cost you paid for it at Olive Garden!
Simply boil some pasta in a large pot. Then, stir into pan-fried chicken with wine sauce. Aside from the pasta, the entire meal is made in the same skillet!
Skillet chicken recipes are a great solution for any night of the week. Not only do they come together quickly, but they make enough to feed the whole family!
Our Monterey Chicken combines seared chicken breast with crispy bacon, BBQ sauce, and melted cheese for a delicious one-pan dinner.
For something more simple, try this Rosemary Lemon Chicken skillet meal instead.
Skillet Chicken Pot Pie lets you enjoy the classic comfort food meal without heating up the oven. The secret ingredient is the drop biscuits!
Ingredient Notes and Substitutions
- Linguine – Any ribbon pasta can be used, such as spaghetti or tagliatelle. Fettucine will also work, but may take a few extra minutes to cook.
- Onion – Yellow onion is the best choice for Chicken Bianco, but shallots would be tasty too! Use 1/2 cup diced shallots in place of half a yellow onion.
- White Wine – If you’re sensitive to alcohol, you can substitute chicken or vegetable stock for the wine.
If you’ll be using wine, I recommend a Chardonnay. Be sure to use a variety that you also enjoy drinking.
- Heavy Cream – It’s important not to replace this with half and half or milk, as those curdle more easily when combined with wine.
- Parmesan Cheese – Buy a fresh wedge and shred it yourself. Not only is the texture and flavor better, but it will melt into the sauce much easier as well.
Tips for Making Chicken with Wine Sauce
Because each breast will be a different size and thickness, you may need to make some adjustments.
- For larger breasts, reduce the number that you use for this Italian chicken recipe. Cook them whole, then slice into portions for serving.
- If they’re extra thick, cut them into filets first so they cook faster. To do this, press the palm of your hand down lightly on top of the meat.
Use a sharp chef’s knife to slice through the thickness of the breast, creating two thin pieces.
And if you prefer to cook off the alcohol, you will need to simmer the sauce before adding the cooked pasta. Keep the heat low and simmer for 10-12 minutes.
Don’t try to rush the process — if you turn up the heat, you’ll ruin the flavors of the wine and could curdle the dairy.
Because this chicken in white wine sauce also includes linguine, it’s more than enough for a meal on its own!
Italian Chicken Recipe FAQ
As mentioned above, I prefer a buttery Chardonnay that I also like to drink alone. Sauvignon Blanc is another great option, and the flavor is nearly identical when making chicken in white wine sauce.
Always use a meat thermometer when checking poultry. According to the USDA, chicken is considered safe to eat when it reaches an internal temperature of 165°F.
You sure can! This is a great option if you’ll be cooking for yourself or one other person, or you can make the full recipe and eat the leftovers for lunch or dinner.
Storing and Reheating Leftover Chicken Bianco
Allow the chicken with wine sauce to cool, then transfer to an airtight container. Store in the refrigerator for 3 to 4 days — I do not recommend freezing.
Return the leftovers to a pan on the stove and simmer until warmed through. Or, warm the chicken separately in the oven so it isn’t soggy.
If the meat or pasta appears dry, you can add a splash of cream or chicken stock to the pan.
This will also help loosen the sauce if it is too thick (or if you need to stretch it a bit).
With love, from our simple kitchen to yours.
Other Copycat Olive Garden Recipes
Chicken in White Wine Sauce (Chicken Bianco) + Video
- 1/2 pound dried linguine
- 3/4 cup all-purpose flour, divided
- 1/2 teaspoon fresh ground black pepper, divided
- 1 teaspoon kosher salt, divided
- 4 4 ounce boneless skinless chicken breasts
- 1/4 cup extra virgin olive oil
- 4 tablespoons unsalted butter
- 1/2 medium yellow onion, grated
- 5 cloves garlic, minced
- 1 cup heavy cream
- 1/4 cup lemon juice
- 1 cup white wine, (I use Chardonnay)
- 1/4 teaspoon crushed red pepper flakes
- 2 scallions, chopped (divided)
- 2 Roma tomatoes, diced (divided)
- 1/2 cup fresh grated Parmesan cheese
- Bring a large pot of salted water to a boil over high heat. Add linguine. Cook until al dente (tender but still with a bite to it), about 8-10 minutes. Reserve 1 cup pasta water. Drain pasta, set aside.
- Meanwhile: in a pie plate or shallow dish, combine 1/2 cup flour, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Stir with a fork to blend. Place the chicken breasts in the flour mixture, one at a time. Press into the mixture with tongs and flip the chicken over to coat the other side. Shake off the excess.
- Add oil to a large skillet over medium-high heat. Place all 4 chicken breasts in the skillet and cook until golden brown on both sides and cooked through, turning once between cooking, about 8-10 minutes. Remove chicken from pan and set aside.
- Add butter, onion and garlic to pan. Cook until onions are translucent, about 2 minutes. Add 1/4 cup remaining flour to pan and whisk to combine. Add cream, lemon juice, wine, red pepper flakes, salt, pepper and Parmesan cheese. Whisk until mixture is smooth. Add up to 1 cup of pasta water to help create the sauce.
- Add cooked pasta, half of scallions and half of tomatoes, stir to combine. Return chicken to skillet and allow it to warm. Sprinkle remaining scallions and tomatoes on top of skillet.
- Serve and enjoy.
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published October 2012. Updated and republished August 2023
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