what can i substitute for white wine in a recipe

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The Best what can i substitute for white wine in a recipe

I cook with white wine often enough that I have a permanent spot for it in my fridge, but there are plenty of nights I reach for the bottle and it is not there. When that happens I do not run to the store. Chicken broth with a squeeze of lemon is my go to for anything savory, and it works in a one to one swap. Apple cider vinegar or white wine vinegar diluted with a little water brings back that sharp finish in pan sauces and salad dressings, and white grape juice with a spoon of vinegar stands in when I want something a touch sweeter. Vegetable broth handles soups and risotto well, and a splash of clam juice does right by shrimp and fish dishes.

I started keeping these swaps around because of my kids. They eat what I make, and I would rather they dig into a plate of chicken and rice without me worrying about what went into the pan. My husband cannot tell the difference most weeks, and my oldest has asked for this dinner on repeat since she was seven. It is easy enough for a Tuesday and nice enough for a holiday table, which is the kind of recipe I actually keep.

The swaps also make the dish lighter. Broth based versions skip the sugar that sweet wines bring and cut the alcohol, which means I can serve it to the whole family and feel good about it. I get the same depth of flavor from pantry ingredients I already have on hand, and that is the part I appreciate most on a busy weeknight.

Skillet Lemon Chicken with White Wine Pan Sauce

4.8 from 778 votes

Golden pan-seared chicken breasts finished in a bright lemon-garlic sauce built right in the skillet. The pan sauce calls for dry white wine, and any of the easy stand-ins in the notes below work just as well if you would rather skip the bottle.

Prep Time15 mins
Cook Time25 mins
Resting Time0 mins
Total Time40 mins
Servings: 4Cuisine: InternationalCalories: 340 kcal

🥘Ingredients

For the Chicken

4 boneless, skinless chicken breasts, about 1 1/2 lb total
1 tsp kosher salt
1/2 tsp black pepper
1/2 tsp garlic powder
3 tbsp all-purpose flour
2 tbsp olive oil

For the Pan Sauce

2 tbsp unsalted butter
3 cloves garlic, minced
1/2 cup dry white wine or a substitute from the notes
1/2 cup low-sodium chicken broth
2 tbsp fresh lemon juice
1 tsp lemon zest
1/4 tsp red pepper flakes, optional
1 tbsp chopped fresh parsley

👨‍🍳Directions

1Pat the chicken breasts dry with paper towels. Season both sides with the salt, pepper, and garlic powder, then dredge each piece in the flour and shake off the excess so only a thin coating remains.
2Heat the olive oil in a large skillet over medium-high heat until it shimmers. Add the chicken and cook 5 to 6 minutes per side, until the crust is deep golden and an instant-read thermometer in the thickest part reads 165°F. Transfer the chicken to a plate and set aside.
3Lower the heat to medium. Add the butter to the skillet and let it melt, then stir in the garlic and cook about 30 seconds, just until fragrant and no longer raw smelling.
4Pour in the white wine or substitute and scrape the browned bits off the bottom of the pan with a wooden spoon. Simmer 2 to 3 minutes, until the liquid has reduced by about half.
5Stir in the chicken broth, lemon juice, lemon zest, and red pepper flakes if using. Simmer 3 to 4 minutes, until the sauce coats the back of a spoon.
6Return the chicken and any collected juices to the skillet. Spoon the sauce over the top and simmer 2 minutes, until the chicken is heated through and the sauce clings to the surface.
7Scatter the parsley over the pan and serve hot, spooning extra sauce over each portion.

🔧Equipment

Large skillet or sauté pan with a lid
Measuring cups and spoons
Tongs
Cutting board and knife
Instant-read thermometer

📊Nutrition Facts (per serving)

🔥Calories: 340 kcal🧈Total Fat: 17g💛Saturated Fat: 6g❤️Cholesterol: 110mg🧂Sodium: 520mg🌾Total Carbs: 9g🥦Dietary Fiber: 1g🍬Sugars: 1g🥩Protein: 35g

📝Notes

White wine substitutes: For the 1/2 cup in this pan sauce, use any of the following measure for measure. Low-sodium chicken broth plus 1 tablespoon lemon juice is the closest all-purpose swap. Dry vermouth is the most wine-like option if you have a bottle on hand. White grape juice or unsweetened apple juice works but runs sweeter, so cut the lemon juice to 1 tablespoon. Mix 1 tablespoon white wine vinegar or apple cider vinegar with enough broth to reach 1/2 cup for a sharper, tangier sauce. Vegetable broth keeps the sauce light and works well if you want to keep the dish meat-free in flavor. Skip anything labeled cooking wine, which is heavily salted. Tips: Do not crowd the skillet when searing the chicken; cook in two batches if your pan is small. If the sauce reduces too far, loosen it with a splash of broth or water off the heat. Serve with rice, crusty bread, or roasted potatoes to soak up the sauce.

Watch Video Of How Skillet Lemon Chicken with White Wine Pan Sauce Works

I keep dry vermouth and a good box of broth in my pantry because either one covers almost any recipe that calls for white wine, and a splash of lemon juice or vinegar gets the acidity close enough. Having that backup means I can cook a dish at the last minute and still serve something balanced at a family gathering or a weeknight dinner. It is a small habit that keeps me relaxed in the kitchen, and that is exactly why I always keep it on hand.

❓ Frequently Asked Questions About Skillet Lemon Chicken with White Wine Pan Sauce

1. Can I just leave the white wine out of the recipe?

You can, but the dish will taste flatter. White wine adds acidity and a savory depth that plain water does not replace. If you skip it entirely, add a squeeze of lemon juice or a splash of vinegar at the end to bring the flavor back into balance.

2. What is the best substitute for white wine in a savory recipe?

Chicken or vegetable broth is the easiest swap and works in almost any pan sauce, risotto, or braise. Use the same amount the recipe calls for, but taste before adding extra salt since broth is usually seasoned. For a closer match to wine’s acidity, use half broth and half dry vermouth.

3. Can I use vinegar instead of white wine?

Only in small amounts, because vinegar is far more acidic. A common approach is one tablespoon of white wine vinegar or apple cider vinegar mixed into a half cup of broth or water for every half cup of wine the recipe calls for. Straight vinegar will overpower most dishes.

4. Is cooking wine or dry vermouth a good substitute?

Dry vermouth is the closest match and can be used measure for measure, though it has a slightly herbal note. Cooking wine sold in the grocery aisle is usually heavily salted, so reduce or skip added salt elsewhere in the recipe. Avoid sweet vermouth, which will make a savory dish taste wrong.

5. What can I use instead of white wine in a dessert or delicate sauce?

White grape juice or verjus both work well when you want acidity without alcohol, and apple juice is a good option for fruit-based desserts. Use slightly less than the recipe calls for, since juices are sweeter than wine. For a cream sauce, a squeeze of lemon juice plus a little extra broth keeps the texture without curdling.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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