One Skillet Chicken with White Wine Sauce
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main Course
Serves: 4-6
Ingredients
  • 4 (approx. 6 oz) boneless, skinless chicken breasts
  • 2 tbsp olive oil, divided
  • 1 tsp oregano, divided
  • ½ tsp salt, divided
  • ¼ tsp black pepper
  • 1 medium onion, sliced in rings
  • 2 cups low-sodium vegetable broth
  • ½ cup sauvignon blanc
  • 1 tbsp lemon juice
  • 1 tsp arrowroot starch
  • ½ tsp thyme
Instructions
  1. In a large skillet, heat 1 tablespoon of oil over medium-high heat. Place the chicken breasts (round side down) in pan and sprinkle with ½ a teaspoon of oregano, ¼ teaspoon salt, and the black pepper. Cook for 4-5 minutes. Flip, reduce the heat to medium, and cook for 5-7 minutes more, until cooked through.*
  2. Remove chicken and set aside. In the same pan, heat remaining oil. Brown the onion rings for 2 minutes over medium-low flame.
  3. Add the remaining ingredients to the skillet, stirring to dissolve the arrowroot starch. Let cook, continuing to stir occasionally, for 15-20 minutes, until sauce gets slightly thicker.**
  4. Return the chicken to the pan and baste with the sauce. Serve hot.
  5. Store in airtight container in the fridge for up to 1 week.
Notes
*This depends on how thick your chicken breasts are. Mine needed about 7 minutes more.
**The sauce does not reduce to a very thick gravy-like texture, but you'll notice that it's less liquid than when you started. It should reach a light boil at least before you add the chicken back to the pan.
Recipe by Lenses and Lentils at https://lensesandlentils.com/one-skillet-white-wine-chicken/