White wine sauce-topped chicken breasts cooked in the oven. One of my husband’s favorite recipes is this quick and simple one. It’s one of my favorites because the flavor much outweighs the effort put into making it.
| Prep Time: | 10 mins |
| Cook Time: | 1 hr |
| Total Time: | 1 hr 10 mins |
| Servings: | 5 |
| Yield: | 4 to 6 servings |
Ingredients
- 6 skinless, boneless chicken breast halves
- 1 (10.75 ounce) can condensed cream of mushroom soup
- 1 (8 ounce) package cream cheese
- 1 (1 ounce) package dry Ranch-style dressing mix
- 1 ¼ cups white wine
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- Place chicken breasts in a 9×13 inch baking dish. In a blender, combine the soup, cream cheese, dressing mix and wine. Blend until smooth, then pour over chicken.
- Bake at 350 degrees F (175 degrees C) for 1 hour, or until chicken is cooked through and no longer pink inside.
Reviews
I made this exactly as the recipe indicated and it was a big hit. Will make again. Loved it!
It was just ok. The sauce was a bit too tangy for my liking. I chargrilled the chicken because I noted in other reviews that the chicken was bland and I cooked the sauce in a pan for about 20 minutes. Served over rice.
Simple and delicious! My husband LOVED it. No leftovers. Even all the sauce was gone!
I love the wine sauce! Served over brown rice which was a nice combo. Would have worked on pasta too. AS for the wine I used a cheap Pinot Grigio.
Super easy, great for weeknight dinners. My favorite chicken to make!
Did true to original recipe, served with fettucini, and my family really liked it. Tasted good as leftovers too. I thought it was strangely a bit salty since I didn’t add any salt but might have been the wine bringing out flavors in the ranch dressing mix? Really liked it though and will make again!
This was really delicious! I put it together in the afternoon, and baked it for the recommended hour and the chicken came out beautifully! I added some fresh mushrooms that I sauteed in white wine, butter and garlic, but followed the other directions exactly. So good!
Hubby hated it, his coworkers couldn’t even stay in the room when he reheated it because it smelled so bad, and I just thought it was “okay”
Unbelievable recipe. I absolutely enjoyed every bite. I would definately make this again and again. Delicious!! Thanks for sharing
Absolutely delicious! I have also made this recipe with pork instead of chicken and it’s also really good! Will definitely make this again.
Outstanding. Alterations I made: 1 cup of white wine, added a little sour cream, 4-5 cloves of garlic, and added fresh sliced mushrooms. Adding the mushrooms really made this recipe so much more enjoyable. The sauce is absolutely amazing. I, too, would like to try this with some shrimp, scallops, and lobster.
I made this tonight for my family. It was very good but the sauce was a little to runny and I reduced the wine to 3/4 c. as many people suggested. I think I might add a little cornstarch, to the blender mixture, the next time I make it.
Easy to make and great tasting. I added some artichoke hearts and fresh portabella mushrooms to it and the whole family loved it.
Taste like “Angel Chicken”, another recipe on this site which I love! I think it needs a little milk or chicken broth because it’s pretty thick and it has a really strong flavor. I will definitely make it again. Served over rice.
Good rich sauce and the wine adds a nice fragrant taste. I used chardonnay wine and added mushrooms to the sauce. This was delicious and easy to make. Thanks for this easy and wonderful recipe.
The sauce comes out so rich and delicious…one of my faves on allrecipes.
Served over Rotini pasta with salad and rolls. We really enjoyed this, even the two-year-old. (NOTE: the alcohol in the wine cooks out, making it safe for children). Thought the wine taste was a little overpowering; we used a cheap white wine, but think it would have been better with a really good white wine. Overall, it was fantastic!
I really liked this recipe!! My husband didnt care for it, but I really loved it…I added some parmesan cheese to the mix and it was excellent.
I made this for dinner tonight, following the directions exactly, and my husband RAVED about it. It is an excellent dish, and I plan to make it for company soon. It tastes like it took hours of prep time.
Pretty good- not really anything special. Made it as called for- would use less wine next time. (sauce too thin & wine a bit over-powering) But it’s good since it’s so easy! (& low carb)
HELPFUL TIPS NOT MENTIONED: I’ve read all the reviews, have made this myself for several years now, and have learned a few things. When using ranch packages, the sooner you mix, cook, and eat …the more you “taste” the ranch. The longer it has to blend into the rest of the ingredients, the more it’ll taste like a traditional chicken jerusalem. I make mine in the morning (mix ingredients on stovetop then onto the chicken) & cook when husband comes home (only needs 45 minutes)! With that said, it is wise to only use half a package of ranch. Cutting down the white wine to 1C makes it perfect for us. While quality of the wine makes a difference, I use dirt cheap and have wonderful results. It’s great to have a recipe you can put together so quickly and make all in one casserole dish! Perfect for those days you’re very busy or not wanting to make a big fuss over dinner. The chicken comes out so super tender! Great with stuffing and salad, or sometimes we serve with diced potatoes, and there’s plenty of sauce to serve it over pasta and rice! Another recipe that is very similar and quick (and not as powerful) is: Wine Sauce Chicken from this site! I prefer that one and my husband prefers this one! So they’re both keepers!