Substitute for White Wine in Chicken: A Simple Guide

For chicken recipes that call for white wine, use chicken broth, a little water, and lemon juice to replace its liquid and gentle acidity. This skillet chicken cooks in a savory, bright pan sauce, so you can make a satisfying dinner without opening a bottle of wine.

Ingredients

1½ pounds (680 g) boneless, skinless chicken breasts, about 4 small breasts or 2 large breasts halved horizontally
2 tablespoons (16 g) all-purpose flour
¾ teaspoon (4.5 g) fine salt, divided
¼ teaspoon (0.5 g) freshly ground black pepper
1 tablespoon (15 ml) olive oil
1 tablespoon (14 g) unsalted butter
½ cup (50 g) finely chopped shallot, or ⅓ cup (50 g) finely chopped yellow onion
2 garlic cloves (6 g), finely chopped
¾ cup (180 ml) low-sodium chicken broth
¼ cup (60 ml) water
2 teaspoons (10 ml) fresh lemon juice
1 teaspoon (5 g) Dijon mustard
1 teaspoon (1 g) finely grated lemon zest
1 tablespoon (4 g) chopped fresh parsley, plus more for serving

Instructions

Pat the chicken dry with paper towels. If using two large breasts, slice each horizontally into two thinner cutlets so they cook at a similar rate. Season both sides with ½ teaspoon of the salt and the black pepper. Put the flour in a shallow dish and lightly coat each piece, shaking off excess. The thin coating helps the chicken brown and gives the sauce a little body; a thick, pasty layer is not needed.
Set a large skillet over medium-high heat and add the olive oil. When the oil shimmers, lay in the chicken in one layer, working in batches if the pan is crowded. Cook for about 3 to 4 minutes on the first side and 2 to 3 minutes on the second, until lightly golden. The chicken does not need to be cooked through yet. Transfer it to a plate. If the pan looks dry before the next batch, add a small splash of oil.
Reduce the heat to medium and add the butter. Stir in the shallot and the remaining ¼ teaspoon salt. Cook for about 2 minutes, stirring and scraping up the browned bits, until the shallot softens. Add the garlic and cook for 30 seconds, just until fragrant. Do not let the garlic turn dark brown, since it can make the finished sauce taste bitter.
Pour in the chicken broth and water, then stir in the lemon juice and Dijon mustard. Scrape the bottom of the pan to release the browned pieces left from searing. Bring the liquid to a gentle simmer and cook for about 3 minutes. This mixture stands in for 1 cup of dry white wine: broth supplies savory depth, water keeps the sauce from becoming too salty, and lemon gives it a restrained, wine-like lift.
Return the chicken and any juices on the plate to the skillet. Turn each piece once to coat it, then simmer gently for about 9 to 10 minutes, turning once more if needed. Keep the sauce at a steady, gentle simmer rather than a hard boil, which can make chicken breast tough. Check the thickest part of each piece with a food thermometer; USDA FSIS lists 165°F (74°C) as the safe minimum internal temperature for poultry. If a piece is not there yet, cook it a little longer and check again.
Transfer the cooked chicken to a clean serving plate and let it rest for 3 minutes while you finish the sauce. Stir the lemon zest and parsley into the skillet. Taste the sauce; add a pinch of salt or a few drops of lemon juice only if it needs them. Spoon the sauce over the chicken and serve warm.

Tips

Keep the substitute balanced. For each 1 cup (240 ml) dry white wine in a savory chicken recipe, start with ¾ cup (180 ml) broth, ¼ cup (60 ml) water, and 2 teaspoons (10 ml) lemon juice. This recipe uses that ratio. If the original recipe already contains lemon, vinegar, or another acidic ingredient, use less lemon or leave it out at first, then taste the sauce near the end.
Choose low-sodium broth. Wine contributes liquid without the same salt level as many commercial broths. Low-sodium broth gives you more control, especially if the sauce will reduce. If only regular broth is available, leave out some of the added salt and adjust after cooking.
Brown in batches and avoid over-reducing. Crowding the skillet makes chicken steam instead of brown. A sauce that simmers too hard or too long can become salty and concentrated, so keep the heat moderate and add a tablespoon or two of water if it thickens before the chicken is tender.
Adjust the acid gradually. Lemon is sharper than wine, so measure it rather than pouring freely. Start with the listed amount, taste once the sauce is finished, and add a few drops at a time if it tastes flat. A small knob of butter can soften an overly tart sauce.

Serving Suggestions

Serve the chicken with rice, couscous, buttered noodles, or mashed potatoes so there is something to catch the pan sauce. For a lighter plate, pair it with roasted green beans, steamed broccoli, or a crisp salad dressed simply with olive oil. A slice of crusty bread also works well for swiping up the sauce.

For a balanced meal, spoon a modest amount of sauce over the chicken and serve the rest at the table. If you are serving a group, keep the chicken pieces whole on a warm platter and scatter over extra parsley just before bringing it out. The recipe is mild and lemony, so it pairs easily with vegetables and starches that are not heavily seasoned.

Variations

Use another broth: Vegetable broth can replace chicken broth in the same amount. It makes the sauce a little lighter and less chicken-forward. Avoid strongly flavored broths, which can overwhelm the delicate lemon and shallot.

Swap the citrus: Use 1 to 2 teaspoons (5 to 10 ml) of white wine vinegar or apple cider vinegar instead of lemon juice. Vinegar tends to taste more direct and less fragrant, so start with 1 teaspoon and add more only after tasting. Rice vinegar can also work, though its gentler acidity gives a softer result.

Add mushrooms: Slice 8 ounces (225 g) of cremini mushrooms and cook them in the skillet after the chicken is browned, before adding the shallot. Allow their moisture to cook off, then continue with the recipe. The mushrooms make the sauce earthier; add a splash of water if they leave the pan dry.

Make it creamy: After the chicken reaches its safe temperature, remove the skillet from the heat and stir in 2 tablespoons (30 ml) of heavy cream. Warm gently without boiling. The result is richer and less sharp, so taste before adding extra lemon.

Storage and Reheating

Refrigerate the chicken and sauce within 2 hours of cooking, using a shallow airtight container. Store for 3 to 4 days in the refrigerator. Keep the chicken covered with sauce if possible, which helps limit drying. For longer storage, freeze it in a freezer-safe container for up to 2 months for best texture. Thaw frozen portions in the refrigerator overnight rather than on the counter.

Reheat a portion in a covered skillet over low heat with a tablespoon of water or broth, turning the chicken once and heating until steaming hot throughout. You can also microwave it in a covered, microwave-safe dish, stopping to turn or stir partway through. USDA FSIS advises reheating leftovers to 165°F (74°C); check the center with a food thermometer. Avoid repeated reheating, which dries out the chicken and makes the sauce reduce too much.

Frequently Asked Questions

What is the best substitute for white wine in chicken?
For a savory chicken pan sauce, low-sodium chicken broth with a little water and lemon juice is a dependable choice. It supplies moisture and savory flavor, while the lemon adds some of the brightness that wine would bring. Use less acid if the recipe already includes lemon, vinegar, or tomatoes.

Can I replace white wine with chicken broth in equal amounts?
Usually, yes, if the recipe is forgiving and the broth is low in salt. However, broth is less acidic and often saltier than wine. For a closer balance, replace 1 cup of wine with ¾ cup broth, ¼ cup water, and about 2 teaspoons lemon juice, then adjust to taste.

Will the chicken taste strongly of lemon?
Not with the amount in this recipe. Two teaspoons brighten the sauce without making it taste like lemonade. Lemon intensity varies, so measure the juice and add more only after tasting. If you want a particularly mild sauce, begin with 1 teaspoon.

Can I use water instead of wine?
Water can replace the liquid, but on its own it contributes little flavor and can leave the sauce thin-tasting. Use broth for most of the replacement and water to keep the broth from dominating. A measured touch of lemon or vinegar brings back some acidity.

Can I use cooking wine or nonalcoholic wine?
Nonalcoholic white wine can often replace regular white wine in equal amounts, but taste it first because products vary in sweetness and acidity. Cooking wine is often salty, so reduce the recipe’s added salt and taste before serving. Broth and lemon are convenient options when you do not have either type of wine.

Does this method work for chicken thighs?
Yes. Boneless, skinless thighs can replace the breasts by weight, though they may need several extra minutes to become tender. Check each piece with a thermometer and make sure it reaches 165°F (74°C). Bone-in thighs take longer and may need a different cooking time, so rely on the temperature check rather than the breast timing in this recipe.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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