How to Pair Chardonnay with Chicken? The 4 Best Chicken and Chardonnay Recipes
Chicken and Chardonnay are versatile: Chicken can be comfort food, healthy protein, Italian, or spicy. Plus, it’s cost-effective, which is a great bonus.
Chardonnay is the winemaker’s blank canvas. Unlike the finicky Pinot Noir, Chardonnay is easier to grow and doesn’t have overpowering characteristics like the high tannins you’ll find in Cabernet. It can be buttery, crisp, elegant, or refreshing. It all depends on how the fruit inspires the winemaker. This versatility makes it a perfect match for the many genres of chicken. In this blog, we explore a curated selection of flavorful chicken recipes, crafted to pair perfectly with Chardonnay and tantalize your taste buds. Let’s get into some Chardonnay 101 before we dive into our recipes.
What is Chardonnay Wine?
Chardonnay is a popular white wine varietal known for its versatility and wide range of flavor profiles. Originating from the Burgundy region of France, Chardonnay grapes have spread to vineyards across the globe, thriving in diverse climates and soil types. This adaptable grape produces wines that can range from crisp and refreshing to rich and full-bodied, depending on factors such as terroir, winemaking techniques, and oak aging. With its broad appeal and diverse expressions, Chardonnay remains a beloved choice among wine enthusiasts worldwide.
Chardonnay Characteristics
Here are some key characteristics to look for when exploring Chardonnay:
- Fruit Flavors: Chardonnay often exhibits a spectrum of fruit flavors, ranging from crisp citrus notes like lemon and grapefruit to ripe tropical fruits such as pineapple and mango. These fruity undertones add depth and complexity to the wine.
- Oak Influence: Oak aging can impart additional layers of flavor to Chardonnay, including vanilla, caramel, and baking spices like clove and nutmeg. The level of oak influence varies, with some Chardonnays showcasing pronounced oak characteristics while others focus on fruit-forwardness.
- Body and Texture: Chardonnay can range from light-bodied and refreshing to full-bodied and creamy. Unoaked or lightly oaked Chardonnays tend to have a crisp, clean texture, while those aged in oak barrels often exhibit a richer, rounder mouthfeel.
- Acidity: Acidity plays a crucial role in balancing the flavors of Chardonnay. Higher acidity lends brightness and freshness to the wine, while lower acidity can result in a softer, more mellow palate. The level of acidity can vary depending on factors such as climate and winemaking style.
- Minerality: Some Chardonnays express distinct mineral notes, which can range from flinty and steely to chalky and saline. These mineral nuances add complexity and terroir-driven character to the wine, reflecting the soil and growing conditions of the vineyard.
Our List of the 4 Best Chicken Recipes to Pair with Chardonnay
Our very talented Chef, Tracey Shepos Cenami, has masterfully crafted recipes that pair beautifully with La Crema’s Chardonnays. While these recipes are Tracy’s unique creations, we also offer quick and easy tips for those busy nights, so you can elevate your dinner menu any day of the week.
Chicken Thighs with Potato, Lemon & Castelvetrano Olives
Thighs are fatty, savory, and flavorful! If you want to cut down on prep time, buy minced garlic in the jar, don’t peel the potatoes, and use dried oregano. The dried oregano may not have as much oomph, but roughly 2 ½ tablespoons (or to taste) should add plenty of flavor.
Wine Pairing: Pair it with Russian River Chardonnay. The fats of the thighs create a richness that can withstand the oak influence of the Chardonnay instead of being overpowered by it. The lemon in the recipe will also help bring out the more subtle citrus notes of the wine.
Chicken Thighs with Potato, Lemon, & Castelvetrano Olives
Author: Chef Tracey Shepos Cenami
Prep time:
Total time:
Serves: 4
Ingredients
- 8 sprigs oregano, leaves picked (½ cup packed)
- 5 cloves garlic
- 2 lemons, one zested then cut in ½ and one cut into 1/8 wedges
- 2 tsp. cumin
- 3 Tbsp. olive oil
- 8 chicken thighs (1½ lbs.), bone in, skin on
- 1.25# medium Yukon gold, cut into ½-inch circles
- 1 cup Castelvetrano olives, pitted, drained and rough chopped
- 4 Tablespoon kosher salt
- ¼ cup whole Italian parsley leaves
Instructions
- Preheat oven to 400⁰F.
- In a food processor, add oregano, garlic, lemon zest, cumin, 2 Tablespoons salt and 2 tablespoons oil. Process until chopped. Place mixture in large bowl and toss with chicken thighs.
- Toss the sliced potatoes in 2 Tablespoons of oil and 2 Tablespoons of salt.
- Heat a 10-inch cast iron pan and add 2 Tablespoons EVOO (Extra Virgin Olive Oil). Add the chicken thighs, skin side down, and cook on medium heat until skin is evenly browned. Toss the sliced potatoes in 2 Tablespoons of oil and 2 Tablespoons of salt.
- Remove chicken from pan and immediately layer in the potatoes Place chicken thighs on top of potatoes, skin side up. Scatter lemon wedges and olives over chicken thighs.
- Place the pan over medium heat, cook for 5 minutes or until the edges start to brown. Immediately place the pan on the top rack in the oven and bake for 10 minutes. Adjust oven temperature to 450⁰F and cook for another 15 minutes or until chicken is browned and internal temperature is 155 F. Squeeze half of lemon juice on top and garnish with whole parsley leaves to serve.
Marry Me Chicken
This Chicken dish gained viral fame in 2023, and for good reason: it’s flavorful, creamy, and oh so comforting. It got its name because supposedly it’s so good, your partner will pop the question on the spot (although we can’t confirm or deny this statement). For an easy second meal option, save some of the sauce and use it for pasta the next day.
Wine Pairing: With this creamy dish (and the bonus pasta dish), pair with Sonoma Coast Chardonnay. The oak notes will complement the richness of the chicken while the acidity will help cut through the fats.
Marry Me Chicken
Author: Tracey Shepos Cenami
Cook time:
Total time:
Serves: 4
Ingredients
- 3 each boneless skinless chicken breast, cut in 1/2 through the center
- 1/2 cup flour
- 1 tablespoons butter
- 2 tablespoons olive oil
- 1/2 cup Parmesan cheese
- 1/2 cup diced pancetta or bacon
- 2 large shallots, minced
- 3 large garlic cloves, minced
- 1 tablespoon fresh thyme, chopped
- 1 tablespoon fresh oregano chopped
- 1 tablespoon tomato paste
- 1 cup white wine
- 1/2 cup chicken stock
- 1 tablespoon Sicilian chili, chopped
- 3/4 heavy cream
Instructions
- Season the chicken with salt and pepper on both sides. Coat in the flour and remove any excess.
- Heat a large, flat sauté pan with the oil. When hot add the chicken. Cook until the first side is browned and then add the ghee. Flip over and brown on the other side until cooked through.
- Remove from pan, pour out oil. Add pancetta to pan and cook until just crispy. Remove and set aside with chicken.
- Adjust fat in the pan as needed. Add the shallot, garlic and herbs and cook until soft and fragrant. Add the tomato paste, stir and cook for 1 minute.
- Deglaze with white wine and cook until reduced by half. Add back into the pan- chicken, pancetta, chilis, tomato , stock and cream and cook until sauce has thickened and coats the chicken.
- Season and serve immediately.
- I like to eat this over fregola or Israeli cous cous and sprinkle with toasty breadcrumbs.
Fried Chicken Tenders with Dill Pickle Dip
Fried chicken tenders are a crowd-pleaser. To reduce prep time, opt for pre-cut chicken cutlets. For super easy prep, you can grab some ready-made fried chicken tenders from your grocery store’s deli section (claiming the fried chicken tenders as your own creation is your choice—your secret is safe with us). Whip up the dill pickle dip for a unique tender-twist.
Wine Pairing: Pair the fried chicken with Monterey Chardonnay. The acid will cut through the fats while the subtle oak notes will complement the dill pickle dip. It’s a comfort food dish disguised as an elegant meal.
Fried Chicken Tenders with Dill Pickle Dip
Author: Chef Tracey Shepos Cenami
Cook time:
Total time:
Serves: 6
Ingredients
- Fried Chicken tenders
- 24 chicken tenders (about 4 lb)
- Kosher salt
- 3 cups all-purpose flour
- 6 large eggs, lightly beaten
- 3⁄4 cup whole milk
- 6 cups panko (Japanese bread crumbs)
- Leaves from 3⁄4 bunch flat-leaf parsley, chopped
- 3 tablespoons garlic powder
- 11⁄2 teaspoons onion powder
- 1 teaspoon freshly ground black pepper
- 4 1⁄2 oz Fiscalini Bandage Wrapped Cheddar cheese or romano cheese, finely grated
- Rice oil or other neutral-flavored oil, for frying
- Dill Pickle Dip
- 11⁄2 cups firmly packed, finely grated, and well-drained dill pickles
- 1 tablespoon chopped fresh tarragon
- 1 tablespoon chopped fresh dill
- 3⁄4 cup mayonnaise
- 1⁄2 cup sour cream
- 2 teaspoons powdered ranch seasoning mix
Instructions
- To prepare the chicken: Season the chicken on both sides with 1 tablespoon salt. Put the flour in a shallow container, then put eggs and milk in a second shallow container and whisk to combine. In a third shallow container combine the panko, parsley, garlic powder, onion powder, 2 tablespoons salt, the pepper, and half the cheese.
- One at a time, dredge the tenders in the flour, coating completely, and shaking off the excess, and then in egg mixture, allowing excess to drip off, and finally in the panko mixture, again coating completely and shaking off the excess.
- To fry the chicken: Pour rice oil to a depth of 1/4 inch into a 12-inch cast-iron skillet and heat over medium heat to 350 degrees on a deep-frying thermometer. Line a large platter with paper towels. Working in batches to avoid crowding, carefully add the tenders to the hot oil and fry, turning once, for about 3 minutes on each side, until just cooked through. Adjust the heat as needed. Using a slotted spoon, transfer to the towel-lined platter to drain and immediately sprinkle with some of the remaining cheese. Repeat with the remaining tenders and cheese, adding more oil to the pan if needed to maintain the original level.
- To prepare the Dill Pickle Dip: When grating the pickles, use the fine holes on a box grater and place the grater on folded paper towels to help absorb the pickle juice. In a medium bowl, combine the pickles, tarragon, dill, mayonnaise, sour cream, and ranch mix and stir to mix well.
Rotisserie Chicken Chopped Salad
We’re going straight to the easy with this one! Pick up an already made rotisserie chicken and use some of it to make a chopped salad. Two meals in one! How can it get any better than that? With a bottle of La Crema of course!
Wine Pairing: Pair with Saralee’s Chardonnay for a healthy and tasty meal.
Time To Go To the Grocery Store
Now that you have your menu, you can shop for the ingredients for the chicken and chardonnay recipes. Remember to tag us in your La Crema culinary endeavors and sign up for our mailing list so you never run menu ideas!
Frequently Asked Questions
What style of Chardonnay goes with chicken?
Since chicken is a versatile protein, there are many options. Unoaked or lightly oaked Chardonnay tends to pair well with lighter chicken dishes, while richer, oaked Chardonnays can complement heavier dishes with creamy sauces. La Crema’s Nine Barrel Chardonnay is a great wine for those comforting, creamy chicken dishes, while the Monterey Chardonnay pairs well with lighter dishes.
What flavors should I consider when pairing chicken with Chardonnay?
When choosing a Chardonnay to pair with your chicken dish, look for flavors and textures that match your meal. For instance, if your chicken dish has a creamy lemon sauce, a Chardonnay with a fuller texture and citrus influence, like the La Crema Durell Chardonnay, would be a great choice.
I’m not a fan of oaky Chardonnays. Are there other options?
Unoaked and lightly oaked Chardonnays are very popular styles. They tend to have more mineral notes and are lighter in body. The La Crema Monterey Chardonnay is a great option if you prefer less oak influence. If you want a zestier white wine, try the La Crema Pinot Gris.
Can I cook with Chardonnay?
Absolutely! Use it as an acid addition or to deglaze a pan. There’s nothing easier than cooking while sipping a glass of wine, and then effortlessly pouring a bit from your glass into the pan.
What temperature should Chardonnay be served at with chicken?
Chardonnay is best served chilled, typically between 45-55°F. For heavier bodied Chardonnays, don’t chill it too much because the cold will mask the oak influence. For light-bodied Chardonnays, chill between 45-50°F to help highlight the crisp texture.
What is the best wine to pair with chicken?
It depends on the chicken dish. For a creamy, heavier dish like risotto, go with a white wine that can complement the creamy notes yet cut through the fats with the acidity. La Crema’s Saralee’s Russian River Chardonnay is a great choice. For a lighter, more lean chicken go with a Chardonnay that has a lighter texture and crisp notes like La Crema’s Arroyo Seco Chardonnay.
Does white wine go with chicken or does red wine?
Red and white wines both pair well with chicken. It just depends on the style of your chicken dish and your personal preference. Pinot Noir and Chardonnay are two varieties that usually pair well with most chicken dishes. For a creamier dish, stick with a lusher Chardonnay, like La Crema’s Nine Barrel Chardonnay, and a light-bodied Pinot Noir, like La Crema’s Monterey Pinot Noir.
If you’re having something lighter in texture like a rotisserie chicken, then go with a less-heavy Chardonnay like La Crema’s Anderson Valley Chardonnay. A lighter Pinot works well for both types of dishes.
For spicy chicken dishes, an acidic white is best like La Crema’s Pinot Gris.
What not to pair with Chardonnay?
When pairing food with Chardonnay, there are a few things to remember: skip the super spicy dishes because the heat might drown out the wine’s delicate flavors. Also, certain veggies and spices (like turmeric) might not be the best match because they can make Chardonnay taste dull. Cheese-wise, avoid the strong and tangy ones, like blue or aged goat cheese. The best way to find out what pairs with Chardonnay, however, is to experiment with different recipes and pairings. And, most importantly, have fun!
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