This skillet Chicken with Mushrooms in White Wine Sauce is the kind of recipe that makes people feel like you fussed when you really didn’t. With garlic, Parmesan, and just enough cream to pull it all together, it’s rich without being heavy. And it’s simple enough for a weeknight, but special enough for company.
Chicken, mushrooms, garlic, and Parmesan cheese. Do I have your attention yet? Now add some lovely dry white wine and a bit of cream. Oh yeah…I see you’re paying attention now, huh?
Yes, this recipe is definitely an attention grabber. It’s a recipe I’ve made more times than I can count, and even though it might sound like something you’d only serve at a dinner party, it’s actually one of my easiest skillet suppers. I’ve made this on a busy Wednesday night, and I’ve served it on Sunday evening when we had company. And it fits both occasions equally well.
— This post was originally published on March 29, 2016. It has been updated with additional information and reformatted photos.
Recipe Snapshot
Cuisine: American
Cooking Method: Stovetop
Total Time: 45 Minutes
Servings: 4
Primary Ingredient(s): Chicken breast, garlic, mushrooms, white wine, Parmesan, cream
Skill Level: Easy
WHAT PEOPLE ARE SAYING …
⭐⭐⭐⭐⭐
“You just solved my “what’s for dinner” problem for tonight!“
— Kristen
What You’ll Like About This Recipe
- It comes together fast, but still feels special.
- The sauce is full of flavor thanks to the white wine, garlic, and Parmesan.
- It all cooks in one skillet, so fewer dishes to wash! Always a win.
- It pairs easily with so many options. Try it over steamed rice or buttered noodles with a simple green salad on the side.
Ingredient Notes
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- Boneless skinless chicken breast – I prefer breasts for this recipe, but you can easily use boneless thighs if you like. Whatever you choose, cut it into the same-sized pieces so it cooks evenly.
- Garlic – Garlic brings just the right flavor to the sauce and makes your whole kitchen smell wonderful.
- Mushrooms – Either white button mushrooms or baby bellas work well. Slice them thickly so they keep some “bite” after cooking.
- Dry white wine – Choose a wine you’d enjoy drinking, like a Chardonnay or Pinot Grigio. If you prefer to leave out the wine, simply substitute more chicken broth, but the flavor won’t be quite the same.
- Parmesan cheese – Freshly grated Parmesan melts smoothly and gives the sauce a creamy finish.
- Half and half or cream – Either will work. Cream makes the sauce richer, while half and half keeps it a bit lighter.
- Steamed rice – I like to serve this over plain buttered rice. Either long grain or basmati rice both make a good base.
- Fresh parsley – For a fresh pop of green right before serving.
The complete ingredient list with detailed measurements is included in the printable recipe card at the bottom of this post.
How to Make Chicken with Mushrooms in White Wine Sauce
- Start by cutting the chicken into bite-sized pieces, about an inch or so. In a shallow dish, stir together the flour and seasoned salt. Add half the chicken pieces and give them a good toss in the flour mixture until they’re nicely coated.
- Heat a non-stick skillet over medium heat. Add two tablespoons of olive oil and half the butter. Cook the first batch of chicken until it’s golden brown on the outside. (Note: You’re not trying to cook it all the way through at this point; you just want it nicely browned.) Once all the chicken is browned, set it aside and repeat the process with the remaining chicken, oil, and butter.
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- Now add the last tablespoon of oil to the pan. Stir in the garlic and mushrooms. Let the mushrooms cook down until they’re soft and have a nice deep color. Sprinkle the remaining two tablespoons of flour over the mushrooms and stir constantly for about a minute.
- Slowly pour in the white wine and chicken broth, stirring the whole time to keep things smooth. Let that simmer until the sauce starts to thicken just a bit.
- Add the Parmesan cheese and stir until it melts into the sauce. Then stir in the half-and-half or cream.
- Return the chicken to the skillet. Cover the pan and cook for another three to four minutes until the chicken is cooked through and tender.
Recipe Tips
- Leftovers keep well in the fridge for up to three days. Store them in an airtight container and reheat gently on the stovetop over low heat. Add a splash of broth or cream if the sauce needs thinning.
- Don’t crowd the skillet when browning the chicken. Give the pieces space so they sear instead of steaming.
- If the sauce gets too thick, I’ll add a splash of broth or water to loosen it up. If it’s too thin, just take the lid off and let it simmer a little longer.
- I think freshly grated Parmesan melts more easily and tastes better than the pre-shredded kind. However, the pre-shredded is easier on your budget. Your choice!
Questions About Chicken with Mushrooms in White Wine Sauce
Yes, you can cook the recipe ahead of time and store it in the refrigerator for up to three days. Reheat gently on the stovetop over low heat, adding a splash of broth or cream if the sauce needs thinning.
You can freeze it, but be aware that the cream will likely separate when thawed and reheated. If you plan to freeze it, consider holding off on adding the cream until after you reheat. Add the cream during reheating for the best texture.
More Recipes You’ll Like
If you’d like to browse more chicken recipes, here are some of my favorites.
I hope these recipes bring some new flavors to your kitchen and become favorites on your table.
Have a question or thought to share?
If you have a question about the recipe or if you’ve made it and want to share how it turned out, I would truly enjoy hearing from you. Just scroll down to leave a comment or add your star rating.
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Recipe
Chicken with Mushrooms in White Wine Sauce
Ingredients
- 2 pounds boneless skinless chicken breast
- ¾ cup plus 2 tblsp. flour
- 1 teaspoon seasoned salt
- 5 tablespoons olive oil
- 4 tablespoons butter
- 1 tablespoon minced garlic
- 12 ounces sliced mushrooms
- ¾ cup dry white wine
- ¾ cup chicken broth
- ⅓ cup grated Parmesan cheese
- ¼ cup half and half or cream
- Steamed buttered rice
- Minced fresh parsley
Instructions
- Cut the chicken breast in about 1” pieces. Place the 3/4 cup flour and seasoned salt in a shallow dish and mix together. Add half the chicken pieces and toss until well coated with flour mixture.3/4 cup flour2 pounds boneless skinless chicken breast, 1 teaspoon seasoned salt
- Heat a non-stick skillet over medium heat. Add 2 tablespoons of the olive oil and half the butter. Saute half the chicken until golden brown. Remove and set aside. Repeat with remaining chicken, an additional 2 tablespoons of oil, and remaining butter.4 tablespoons olive oil4 tablespoons butter
- Add the last tablespoon of oil to the pan and add the garlic and mushrooms. Cook until mushrooms are wilted and darkened. Sprinkle with remaining 2 tablespoons flour and continue cooking, stirring constantly, for one minute.1 tablespoon olive oil, 2 tablespoons flour1 tablespoon minced garlic, 12 ounces sliced mushrooms
- Slowly add the white wine and chicken broth. Cook, stirring frequently, until slightly thickened.¾ cup dry white wine, ¾ cup chicken broth
- Add the Parmesan cheese and stir until melted. Stir in the half and half or cream.⅓ cup grated Parmesan cheese, ¼ cup half and half or cream
- Return the chicken the pan. Cover and cook 3-4 minutes or until chicken is cooked through.
- Serve with rice and garnish with minced fresh parsley.Steamed buttered rice, Minced fresh parsley
Notes
- Leftovers keep for up to three days in the fridge. Reheat gently on the stovetop over low heat. Add a splash of broth or cream if the sauce needs thinning.
- Don’t crowd the skillet when browning the chicken. Give the pieces space so they sear instead of steaming.
Nutrition Information
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your healthcare provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
Is Kraft canister cheese exceptable?
I look forward to your response.
No.
What is the best dry white wine to use for cooking? I have seen some recipes say white vermouth, but don’t really care for that unless it is in a Martini. Do not drink hard liquor any more, unless it is a special occasion at someone else’s home.
Love Lana’s recipes.
This definitely looks like the perfect weeknight dinner…simple enough, but rich and full of flavor! This is a must-try.
I love dishes that are deceptively simple but so full of flavor. What a great option for making chicken special!
What a fabulous weeknight dinner. Perfect for Friday night, when I want something nicer than my ordinary weeknight fare, but don’t have the energy (or time) for a full blown, multi-hour main course. And honestly, I could easily serve this to company on a Saturday night too:)
This is a dish I would absolutely love. Chicken, mushrooms and white wine. I love the elegance and ease of this dish. Fabulous!
Thank you for sharing – you just solved my “what’s for dinner” problem for tonight!
I love a dish like this–easy and fancy at the same time! And yes, you had my attention from the very beginning!
This looks just wonderful – so comforting and so delicious!!
Oh, boy, do I need to add this to our menu! An excuse for me to eat all the mushrooms (hubby fakes that he’s allergic to avoid them) and for both of us to have a fabulous entree!