Chicken Breast With White Wine
Creamy chicken breasts simmered in white wine and mushroom sauce, baked to perfection and served over yellow rice, ideal for comforting family dinners or entertaining guests.
Ingredients
Instructions
- Salt and pepper the chicken breasts.
- Place the chicken breasts in a large casserole dish.
- Mix the cream of mushroom soup, sour cream, and white cooking wine together.
- Pour the mixture over the chicken breasts.
- Refrigerate the casserole overnight.
- When ready to cook, sprinkle the chicken generously with paprika.
- Bake at 350°F (175°C) for 1 1/2 hours without covering or turning.
- Serve the baked chicken over yellow rice.
Tips & Substitutions
For enhanced flavor, consider marinating the chicken breasts in the white cooking wine for a few hours before preparing the dish. You can substitute the cream of mushroom soup with a homemade mushroom sauce if desired. If you're short on time, you can use cooked chicken, like the one from Jo'S Favorite Company Chicken, to reduce baking time significantly.
Serving Suggestions
Serve the baked chicken over a bed of fluffy yellow rice, which absorbs the creamy sauce beautifully. For a complete meal, consider pairing it with steamed vegetables or a crisp green salad. This dish also pairs nicely with Cornbread-Pecan Dressing for a comforting, hearty dinner.
Storage & Reheating
Store leftover chicken in an airtight container in the refrigerator for up to 3 days. To reheat, place the chicken in a baking dish with a splash of water or broth, cover with foil, and heat in a preheated oven at 350°F (175°C) until warmed through, about 15-20 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Chicken Breast With White Wine contains roughly 226 calories, with 18g protein, 24g carbohydrates, and 6g fat. It is an excellent source of protein (36% of the Daily Value), and a good source of vitamin A and calcium. At about 226 calories per serving, it is a lighter, protein-rich choice.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use boneless chicken thighs instead of breasts?
Yes, you can use boneless chicken thighs for this recipe. They will add more moisture and flavor to the dish. Just ensure to adjust the cooking time slightly, as thighs may take a bit longer to cook through compared to breasts.
Is it necessary to refrigerate the casserole overnight?
While it's not strictly necessary, refrigerating the casserole overnight allows the flavors to meld and enhances the overall taste. If you're short on time, you can skip this step and bake immediately, but marinating for at least a couple of hours is recommended for the best results.
Can I make this recipe ahead of time?
Absolutely! You can assemble the casserole a day in advance and store it in the refrigerator until you're ready to bake. This makes it a great option for meal prep or entertaining, as you can simply pop it in the oven when needed.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).