White Zinfandel Chicken Recipe - Allrecipes.com
White Zinfandel Chicken Recipe
  • READY IN 50 mins

White Zinfandel Chicken

Recipe by  

"Everybody loves this simple and delicious chicken. If you don't have white Zinfandel available, you can use another wine, whiskey, bourbon, or even balsamic vinegar. This recipe is very versatile!"

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    10 mins
  • COOK

    20 mins

    50 mins


  1. Place the chicken breasts in a shallow dish. Combine the sesame oil, rosemary, basil, thyme, garlic powder, salt, and pepper in a small bowl and mix well. Pour the herb mixture over the chicken breasts; cover and marinate 20 minutes.
  2. Heat the olive oil in a large skillet over medium heat. Place the chicken breasts in the skillet and cook until lightly browned, about 5 minutes on each side. Melt the butter in the skillet, and add the shallots. Cook the shallots until softened and browned, about 5-8 minutes.
  3. Increase the heat to medium-high, and stir the wine into the chicken-shallot mixture. Cook all ingredients for 5 minutes longer, allowing the wine to reduce. Check the chicken for doneness: it is cooked when the juices run clear when pierced with a fork.
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Reviews More Reviews

Most Helpful Positive Review
Sep 24, 2008

Great recipe, we will make this one again. I did use 1/2 cup White Zinfandel in the marinate, I also added another 1/2 cup White Zinfandel prior to reducing. Next time I will try adding some mushrooms for something a little extra.

Most Helpful Critical Review
Aug 17, 2010

Good, but not great. At least in comparison to the many of other flavorful recipes I've found on here. Easy to make, though, so if I needed something last-minute, this is a decent choice.

Nov 07, 2008

Excellent! I made with balsamic vinegar instead of wine, and it was delicious! I actually marinated my chicken a lot longer--about 4 hours--and used the BV in the marinade ... I then used the marinade when cooking the chicken and onions (I didn't have shallots, so I used white onions) ... it made the most yummy sauce! Served over wild rice ... will definitely be preparing again! Thanks!

Apr 24, 2008

I really enjoyed this recipe it's very refreshing a good summer recipe for the grill!!What I did is used the wine in the marinade and also omitted the sesame oil and used olive oil. I also chopped some fresh parsley instead of shallots and put it in the marinade. I let it sit for about an hour. I cooked the chicken on the stove until it was almost done and then I added the marinade to it and let it cook for about 5-10 min longer. At the end I put it in the broiler for a few min on each side to get it a little crunchy on the outside.

Jan 20, 2009

I really enjoyed this recipe. It was very quick and quite flavorful. I didn't have the sesame oil so I used olive oil, and I included some of the wine in the marinade. My husband and I both loved it. Thanks a bunch!

Nov 23, 2009

Ok I know I am going to upset alot of people but....this is agreat recipe to use as a guide then modify as needed. THis is what I did tonight: used olive oil instead of sesame oil; fresh rosemary instead of dried(hey I have it growing all around me) no thyme so I used tarragon; used sherry instead of wine( in marinade too); used onions. It was great!!!!! Will make again!!!!

Jul 20, 2008

Overall a great recipe, will make again. I followed the advise of the other reviewers and added the wine into the marinade and let is soak for an hour. I also used white onions instead of shallots and added a little extra wine while on the skillet. Served it over a bed of rice,

Aug 02, 2010

This recipe is awesome. I told some of my family members about this recipe and now there cooking it, everyone just loves it!


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  • Calories
  • 248 kcal
  • 12%
  • Carbohydrates
  • 5 g
  • 2%
  • Cholesterol
  • 76 mg
  • 25%
  • Fat
  • 10.2 g
  • 16%
  • Fiber
  • 0.4 g
  • 2%
  • Protein
  • 28 g
  • 56%
  • Sodium
  • 102 mg
  • 4%

* Percent Daily Values are based on a 2,000 calorie diet.

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