Quick Recipe Version (TL;DR)
Quick Ingredients
- 1.5 lb (680 g) boneless, skinless chicken breasts, pounded to 1/2 in (1.3 cm)
- 1 tsp kosher salt + 1/2 tsp black pepper
- 2 tbsp all-purpose flour (light dredge)
- 1 tbsp olive oil + 2 tbsp unsalted butter (divided)
- 1 large bunch scallions (green onions), sliced (1 cup whites + 1/2 cup greens)
- 1 small shallot, minced (about 2 tbsp)
- 2 garlic cloves, minced
- 1/2 cup (120 ml) dry white wine
- 1/2 cup (120 ml) low-sodium chicken stock
- 1 cup (240 ml) heavy cream
- 1 tsp Dijon mustard
- 1 tsp fresh lemon juice
Do This
- 1. Pat chicken dry; season with salt and pepper. Lightly dredge in flour, shaking off excess.
- 2. Sear in 1 tbsp oil + 1 tbsp butter over medium-high, 4–5 min per side, to 160°F/71°C; remove.
- 3. Add 1 tbsp butter; sauté scallion whites and shallot 2–3 min. Add garlic 30 sec.
- 4. Deglaze with wine; reduce by half, 2–3 min.
- 5. Stir in stock and cream; simmer 3–4 min. Whisk in Dijon.
- 6. Return chicken; simmer 2–4 min until sauce coats a spoon and chicken reaches 165°F/74°C.
- 7. Off heat, stir in scallion greens and lemon juice; season to taste. Serve over mashed potatoes or rice.
Why You’ll Love This Recipe
- Comforting and elegant: golden seared chicken bathed in a velvety white-wine cream sauce.
- Scallion-forward flavor: loads of tender scallion whites and fresh green tops for brightness.
- Weeknight-friendly: 40 minutes, one pan, and pantry staples.
- Versatile: perfect with buttery puré (mashed potatoes) or fluffy white rice.
Grocery List
- Produce: 1 large bunch scallions (green onions), 1 small shallot, 2 garlic cloves, 1 lemon (optional parsley for garnish)
- Dairy: Heavy cream, unsalted butter
- Pantry: Boneless skinless chicken breasts, olive oil, all-purpose flour, dry white wine, low-sodium chicken stock, Dijon mustard, kosher salt, black pepper
Full Ingredients
For the Chicken
- 1.5 lb (680 g) boneless, skinless chicken breasts (4 small), pounded to 1/2 in (1.3 cm) even thickness
- 1 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 2 tbsp all-purpose flour (for a light dredge)
- 1 tbsp olive oil
- 2 tbsp unsalted butter, divided
For the Verdeo Cream Sauce
- 1 large bunch scallions (green onions), thinly sliced; keep whites/light greens separate from dark greens (about 1 cup whites + 1/2 cup greens)
- 1 small shallot, minced (about 2 tbsp)
- 2 garlic cloves, minced
- 1/2 cup (120 ml) dry white wine (Sauvignon Blanc or Pinot Grigio)
- 1/2 cup (120 ml) low-sodium chicken stock
- 1 cup (240 ml) heavy cream
- 1 tsp Dijon mustard
- 1 tsp fresh lemon juice, plus more to taste
- Fine salt and black pepper, to taste
For Serving (Optional)
- 4 cups hot buttery mashed potatoes or 3 cups cooked white rice
- Extra sliced scallion greens and freshly cracked black pepper for garnish
Step-by-Step Instructions
Step 1: Prep the chicken and aromatics
Pat the chicken very dry with paper towels, then pound to an even 1/2 in (1.3 cm) thickness so it cooks uniformly. Season both sides with 1 tsp kosher salt and 1/2 tsp black pepper. Lightly dredge in 2 tbsp flour, shaking off excess. Slice the scallions, keeping the whites/light greens separate from the dark greens. Mince the shallot and garlic.
Step 2: Sear the chicken to a deep golden crust
Heat a large stainless-steel or cast-iron skillet over medium-high heat. Add 1 tbsp olive oil and 1 tbsp butter. When the fat is hot and shimmering, add the chicken in one layer (work in batches if needed). Sear 4–5 minutes per side until the surface is well browned and the thickest part registers about 160°F/71°C. Transfer to a warm plate; tent loosely with foil.
Step 3: Build the scallion base
Reduce heat to medium. Add the remaining 1 tbsp butter. Stir in the scallion whites and the minced shallot with a pinch of salt. Cook, stirring, until soft and fragrant, 2–3 minutes. Add the garlic and cook 30 seconds more, just until aromatic (do not brown).
Step 4: Deglaze with white wine
Pour in 1/2 cup wine, scraping up browned bits with a wooden spoon. Simmer briskly until reduced by roughly half, 2–3 minutes; the pan should look glossy and the alcohol aroma should mellow.
Step 5: Create the velvety cream sauce
Add 1/2 cup chicken stock and 1 cup heavy cream. Bring to a gentle simmer and cook 3–4 minutes, stirring occasionally, until the sauce lightly thickens and coats the back of a spoon. Whisk in 1 tsp Dijon mustard. Taste and season with a pinch of salt and pepper.
Step 6: Finish with chicken, scallion greens, and lemon
Return the chicken and any accumulated juices to the pan, turning to coat. Simmer 2–4 minutes, until the chicken reaches 165°F/74°C and the sauce is silky. Off heat, stir in the sliced scallion greens and 1 tsp lemon juice. Adjust salt, pepper, and lemon to taste.
Step 7: Serve generously
Spoon the chicken and plenty of sauce over hot buttery mashed potatoes or simple white rice. Garnish with extra scallion greens and freshly cracked black pepper. Serve immediately.
Pro Tips
- Even thickness = even cooking. A quick pound with a mallet or rolling pin prevents dry edges and undercooked centers.
- Do not overcrowd the pan. Sear in batches if necessary to keep the heat high and develop a deep crust.
- Reduce the wine properly. If it still smells boozy, give it another minute before adding stock and cream.
- Too thin? Simmer a minute longer. Too thick? Whisk in a splash of warm stock to loosen.
- Using thighs instead of breasts? Sear 5–6 minutes per side, then simmer in sauce until tender and 175°F/80°C.
Variations
- Mushroom Verdeo: Sauté 6 oz (170 g) sliced cremini mushrooms with the scallion whites for an earthier sauce.
- Bacon-Boosted: Crisp 3 oz (85 g) diced pancetta or bacon first; use the rendered fat to sear the chicken and continue as directed.
- No-Wine Option: Replace wine with 1/2 cup stock plus 1 tsp white wine vinegar or lemon juice, added after simmering.
Storage & Make-Ahead
Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently over low heat, adding a splash of stock or cream to restore the sauce’s silkiness; avoid boiling to prevent splitting. You can sear the chicken up to 24 hours ahead and refrigerate; slice scallions and measure liquids in advance. Freezing is not recommended for cream sauces, as texture can break on thawing.
Nutrition (per serving)
Approximate: 640 calories; 52 g protein; 41 g fat; 14 g carbohydrates; 1 g fiber; 720 mg sodium. Values will vary based on brands and side dish.
