A creamy chicken stew with parmesan and wine is always a great choice and this recipe delivers full flavors!
It’s perfect for both weekdays and weekends and is very easy to make.
It can be served comfortably in a one-pot-pan.
The chicken breasts are pan-fried until golden brown and slightly crispy from the outside and super tender on the inside.
And then I add them to the deliciously creamy white wine sauce with parmesan and thyme as the primary tastes. Guarantee to be the new favorite highlight of your family dinners.
The Creamy Sauce is made using a combination of cream, wine, chicken stock, butter, onions, Parmesan cheese, and thyme. It’s a simple recipe that comes together quickly. For the best flavor, use freshly grated Parmesan cheese. The dry white wine used in this dish gives it a sharp, acidic taste that makes it more sophisticated. The crispy bacon on top is the perfect finishing touch!
Serve it over rice or with pasta of your choice. And/or make a light salad to offset that cream.
Like chicken casseroles? Why not try one of my favorites, the Swedish recipe “Flying Jacob”.
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Chicken stew with parmesan and wine
Ingredients
- 700 g chicken fillet with or without skin
- 140 g bacon sliced
- 1 yellow onion chopped
- 3 shallot finely chopped
- 3 cloves garlic pressed or finely chopped
- butter for frying
- 2 dl white wine dry wine style, I used a Riesling
- 3 dl double cream
- 2 tbsp chicken broth concentrated
- 2 tbsp Dijon mustard
- 2 tsp Sambal oelek optional
- 6 sprigs of fresh thyme
- 100 g parmesan finely grated
- 1 tsp freshly grinded black pepper
- rice or pasta for serving
Instructions
- Start with the bacon and make the slices crispy fried. Put bacon aside.
- Add some butter into the pan Fry the chicken in a frying pan until the skin is crispy or you got a nice brown color (if frying without skin). Add pepper and lower the heat. Cook the chicken until done (about 72-73 C° inner temp), then lift it out of the pan and put aside.
- Add and fry onion, shallots and garlic in butter until soften. Add wine, cream, chicken stock, rest of the spices and thyme. Let simmer for a few minutes and then add parmesan cheese.
- Now, add the chicken again and let the stew simmer until the chicken is hot. Garnish with the crispy bacon and a little thyme.Taste the stew and serve with rice or pasta. Enjoy!Cuisine – it's like heaven!
Nutrition
- 2 dl vitt vin dry, I used a Riesling