Chicken in White Wine Sauce (Chicken Bianco) + Video

This post may contain affiliate links. Please read my disclosure policy.

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!

titled: Skillet Chicken with White Wine Sauce


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!

dredging chicken in flour with tongs

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!

Recipe Video

To see us make chicken in white wine sauce from start to finish, watch the video in this post!

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!

skillet chicken

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.
searing chicken breast in skillet

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.

squeezing halved lemon into skillet to make sauce

Serving Suggestions

Because this chicken in white wine sauce also includes linguine, it’s more than enough for a meal on its own!

To stretch the servings — or make it a full feast — add some extra veggies like roasted broccoli or green beans.

We always love to pair our copycat Olive Garden recipes with homemade breadsticks and a big bowl of Italian salad. It’s just like having takeout!

whisking pepper and shredded parmesan into pan sauce

Italian Chicken Recipe FAQ

What kind of white wine is good for cooking chicken?

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.

How do you know when pan seared chicken is done?

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.

Can I halve this Italian chicken recipe?

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.

browned chicken and pasta with wine sauce in skillet

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).

tongs lifting chicken out of skillet with tomatoes, green onion, pasta, and sauce

With love, from our simple kitchen to yours. 

Don’t miss a thing! Follow us on
Facebook | Twitter Pinterest | Instagram 

copycat Chicken Bianco on a large plate

Italian chicken bianco over noodles

Chicken in White Wine Sauce (Chicken Bianco) + Video

Donna Elick
Chicken in White Wine Sauce with tender linguine is one of our favorite copycat Olive Garden recipes. Make it in just 30 minutes!
5 stars from 5 reviews
Tried this recipe?Please comment and review!
Prep Time 30 minutes
Total Time 30 minutes
Course Main
Cuisine Italian
Method Stovetop
Servings 4


  • 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.


Donna’s Notes

If you are sensitive to alcohol you can substitute chicken stock for the wine.


Serving: 1 | Calories: 971cal | Carbohydrates: 70g | Protein: 40g | Fat: 54g | Saturated Fat: 26g | Cholesterol: 181mg | Sodium: 962mg | Sugar: 6g | Fiber: 3g | Calcium: 200mg | Iron: 3mg

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.

Tried this recipe?Let us know how it was!
titled image (and shown): skillet chicken with white wine sauce

Originally published October 2012. Updated and republished August 2023

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The Simple Kitchen cookbook affiliate linked banner


  1. Just made this now, i've never eaten at Olive Garden as none available here in Hawaii, it came out ok although it needs more salt added to this recipe.

    1. Glad you enjoyed it anon. I would add more salt to taste. The products you use make a difference in the salt content, so I always recommend erring on the side of caution and adding a little more at the end if needed.

  2. just got done making this for dinner tonite! Was very good although the husband said to cut down on the lemon juice a hair as he said it seems to him it dominates the plate alittle. Will cut it down to 1/3 and that should be good instead of 1/2. I have no problems with the recipe. Absolutely Delicious!

    1. The recipe calls for 1/4 so unless she changed it, you added twice as much lemon juice as the recipe calls for.

    2. The recipe that I copied and kept on my computer called for 1/2 cup and it WAS too much (just made it tonight). I wish I'd checked to see if there were any changes, because I had a feeling it was too much, or I should have just trusted my instinct). On another note, I made it with 4 chicken thighs (bone-in, skin on) and they had to cook much longer (I let them do that in the sauce).

      1. Bone~In Chicken will always take longer than Boneless, Skinless Chicken Breasts, especially meaty things or bone~in breasts. Even more so with this recipe, as Donna suggests that you slice the chicken breasts in half horizontally to create thinner filets.

    3. I found by asking google how to cut the acidity – use 1/4 tsp baking soda for each cup of liquid. I removed the chicken and sprinkled about 1 tsp on the leftovers and it helped a lot – no need to throw anything out.

  3. If you have ever been to Italy … this does not taste anything like Italian ! It`s American Italian .

    1. I call Olive Garden "General Foods Italian." Which is definitely not to say I haven't eaten there often and loved it. 😉 I'm putting this on my list of recipes to try.

  4. Not crazy about lemons…. wonder if I could just leave the lemon juice out or does it add something to the recipe?

    1. It does add something, however I would cut the lemon to just a squeeze that way you get the acidity, but it will not make the dish too lemon-y. Enjoy and let us know how it goes.

    1. Thanks, I don't use wine either and will try with the white grape juice. Also, without the chicken, as we cook vegan but I may try it with some vegan "chicken" tenders. Thanks for the recipe and the beautiful photography.

  5. I made it this evening, and I agree that the lemons totally took over the dish. I can see the potential, so I will probably try it again, but only use a splash or two. I think I will also try a different kind of wine.

  6. I would like to make this for one, any idea's….do you have any recipes for one, or two on your site?

    1. I am by myself and since most recipes are for 4 – 6 servings, I just halve the recipes.Very easy to do! I hope this suggestion helps!

    2. The other thing you can like I do with any recipe and I’m Italian so I never make for less than 6 I give some to my neighbor or a friend

  7. I was prepared to love this….the dish is beautiful, however I found it to be failry bland. The chicken was delicious, but the pasta and sauce really was flavorless. I reduced the lemon juice to 1/3 cup as other reviewers suggested and yes, it could have used a bit more salt. I won't make it again, but I'll still be watching your blog, Donna! You do some fantastic stuff here. Thank you!!

    1. C-horse, I am sorry you found other commenters adaptations to make the recipe bland. I stand by this one. As written it packs on heck of a flavor punch. Keep cooking and let us know what you are up to! Enjoy the site.

    2. People if she told you to add more salt, you'd complain it was too salty. I always under salt when I cook, that way you can add salt to your serving if you like more. If you've ever cooked with lemon, especially with chicken, it can be overwhelming. With any recipe when you're not sure of the ingredients, add a little, taste and add more if needed. Donna you have the patience of a saint with some of these comments.

      1. YOU ARE SOOO RIGHT!! Donna ABSOLUTELY has the patience of a Saint and the heart of an Angel! I would personally find it very difficult to continue responding in a kind manner and dealing with rude people by giving their comments any weight, much less any attention. Some people aren’t ever happy, nothing tastes just perfect (of course THEY ARE THE ONES PREPARING THE DISHES they’re complaining about, so the fault could definitely lie in that simple fact 🙄), nothing ever turns out like it should (refer back to my comment about THEM creating the dish), they know better, yada, yada, yada and the beat goes on…

  8. Hi Donna from Australia. Can this be made with chicken thighs instead of the breast as I always find the breast a little too dry?

  9. So, I made this tonight. Not being one to strictly adhere to recipes I changed it slightly. I did 4 big breasts and fileted them. Doubled everything else except the lemon juice, wine and pasta water…in the end it was one of the best meals I ever made. The garlicky, thick sauce was amazing. My wife said if I don't make it again she's leaving me lol…

  10. This is very good. I used a little less lemon juice out of concern from the other comments, but I don't have any complaints. I've been learning to cook and have made about 30 recipes so far. I've only come across probably 4 or 5 I would make again: this is one. Thank you for creating/posting this.

  11. I’m looking forward to making this tonight for my hubs and 88 year old mom. Do you have any thoughts about using half and half instead of cream?

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating