Sautéed Chicken with Fresh Thyme and White Wine Reduction

By AislePrompt Editorial · Published 2026-08-04 · Updated 2026-08-04

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Sautéed with fresh thyme and finished with a flavorful white wine reduction sauce. This French-inspired chicken recipe, ready in about 25 minutes, pairs boneless skinless chicken breasts, fresh thyme leaves, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 15 min Serves 2 French cuisine 320 cal/serving

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Ingredients

2 pieces (about 6 oz each) boneless skinless chicken breasts
2 tsp fresh thyme leaves
2 tbsp olive oil
1/2 cup dry white wine
1 tbsp unsalted butter
1 tsp salt
1/2 tsp black pepper

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Instructions

Step 1: Pat dry 2 boneless skinless chicken breasts and season both sides with 1 tsp salt and 1/2 tsp black pepper.
Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering, then add the chicken breasts. Sauté for 5-6 minutes per side until golden brown and cooked through, reaching an internal temperature of 165°F.
Step 3: Remove the chicken from the skillet and set aside on a plate. Lower the heat to medium and add 1/2 cup dry white wine and 2 tsp fresh thyme leaves to the skillet.
Step 4: Simmer the wine and thyme mixture for 3-4 minutes until it reduces by half and thickens slightly, scraping up any browned bits from the pan.
Step 5: Stir in 1 tbsp unsalted butter until melted and the sauce becomes glossy. Return the chicken to the skillet and coat with the sauce for 1 minute before serving.