White Wine Mushroom Chicken
This Creamy White Wine Mushroom Chicken is a restaurant-worthy one-pan dinner made with golden-seared chicken breasts, earthy cremini mushrooms, and a silky white wine cream sauce infused with garlic, Parmesan, and fresh thyme. It comes together in just 40 minutes and is elegant enough for guests yet easy enough for any weeknight.
Equipment
- 12-inch skillet or saute pan Cast iron or stainless steel recommended for best sear
- Meat mallet or rolling pin For pounding chicken to even thickness
- Chef's knife and cutting board
- Measuring cups and spoons
- Wooden spoon or silicone spatula
- Tongs
- Small bowl For mixing the seasoning blend
- Instant-read thermometer To check chicken reaches 165°F internal temperature
- Grater For freshly grating Parmesan cheese
Ingredients
For the Chicken
- 4 boneless skinless chicken breasts about 6-8 oz / 170-225g each
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 2 tbsp olive oil extra virgin
- 2 tbsp unsalted butter divided — 1 tbsp for searing, 1 tbsp for mushrooms
For the Mushroom Cream Sauce
- 8 oz cremini mushrooms 225g, sliced; baby bella mushrooms work great too
- 4 garlic cloves minced
- 1/2 cup dry white wine 120ml; Pinot Grigio, Sauvignon Blanc, or dry Chardonnay recommended
- 1 cup chicken broth 240ml, low sodium preferred
- 1 cup heavy cream 240ml
- 1 tsp fresh thyme leaves or 1/2 tsp dried thyme
- 1/2 tsp Italian seasoning
- 1/4 cup Parmesan cheese freshly grated; about 25g
- 1 tbsp all-purpose flour optional, for a thicker sauce
For Garnish
- fresh parsley chopped, to taste
Instructions
- Pat chicken breasts dry with paper towels. Pound any thick pieces to an even 3/4-inch thickness, then season all over with a mixture of salt, pepper, garlic powder, and onion powder.
- Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Sear the chicken for 5 to 6 minutes per side until deep golden brown and cooked through to 165°F, then transfer to a plate and tent with foil.
- Reduce heat to medium and melt the remaining 1 tablespoon butter in the same skillet. Add sliced mushrooms in a single layer and cook undisturbed for 2 to 3 minutes, then stir and cook another 2 minutes until golden brown and tender.
- Stir in the minced garlic and cook for 30 to 60 seconds until fragrant. If using the optional flour, sprinkle it over the mushrooms, stir to coat, and cook for 1 minute to eliminate the raw taste.
- Pour in the white wine and scrape up all the browned bits from the bottom of the skillet. Let the wine simmer and reduce by half, about 2 to 3 minutes.
- Add chicken broth, thyme, and Italian seasoning, then simmer for 3 to 4 minutes. Reduce heat to medium-low, pour in the heavy cream, and stir in the Parmesan until melted and smooth. Simmer for 3 to 4 more minutes until the sauce coats the back of a spoon.
- Return the seared chicken to the skillet, spoon the sauce over the top, and simmer on low for 3 to 5 minutes until heated through. Garnish with fresh chopped parsley and serve immediately.
Notes
- Use a dry white wine you enjoy drinking. Avoid bottles labeled "cooking wine" as they contain added salt and can throw off the flavor of the sauce.
- Patting the chicken completely dry before searing is essential. Any surface moisture will create steam and prevent a proper golden crust from forming.
- Do not crowd the mushrooms. If your skillet is small, cook them in two batches so they brown rather than steam.
- For a gluten-free version, simply omit the tablespoon of flour and allow the sauce to reduce a few extra minutes to naturally thicken.
- To prevent the cream sauce from breaking, always add the heavy cream over medium-low heat and keep it at a gentle simmer. Never allow it to boil aggressively after adding dairy.
- Use freshly grated Parmesan rather than pre-shredded. Pre-shredded cheese is coated in anti-caking agents that prevent smooth melting and can cause a grainy sauce.
- A small squeeze of fresh lemon juice stirred in at the very end brightens the sauce and balances the richness of the cream beautifully.
- Leftovers keep well in an airtight container in the refrigerator for 3 to 4 days. Reheat gently over low heat with a splash of chicken broth to loosen the sauce.
- For a dairy-free version, substitute full-fat coconut cream for the heavy cream. The flavor will shift slightly but the sauce will remain rich and satisfying.
- Chicken thighs can be used in place of breasts. They are more forgiving if slightly overcooked and lend a richer, more unctuous flavor to the finished dish.
Nutrition
Serving: 1ServingCalories: 520kcalCarbohydrates: 8gProtein: 42gFat: 32gSaturated Fat: 16gPolyunsaturated Fat: 3gMonounsaturated Fat: 11gCholesterol: 185mgSodium: 680mgPotassium: 720mgFiber: 1gSugar: 2gVitamin A: 18IUVitamin C: 6mgCalcium: 14mgIron: 10mg
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