Chicken with Mushrooms in White Wine Sauce

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.

How to Make Chicken with Mushrooms in White Wine Sauce

1. 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.
2. 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.

3. 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.
4. 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.

5. Add the Parmesan cheese and stir until it melts into the sauce. Then stir in the half-and-half or cream.
6. 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 Success 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!

More Recipes You’ll Like

If you’d like to browse more chicken recipes, here are some of my favorites.

• If you enjoy hearty, saucy dishes, my Chicken Cacciatore is a cozy favorite with tender chicken simmered in tomatoes, peppers, onions, and wine.
• For something with a bright, Mediterranean twist, try the Lemon Olive Chicken. This recipe combines juicy chicken with green olives, lemon, garlic, and oregano for a bold, tangy finish.
• When the grill’s calling your name, Rosemary Lemon Spatchcocked Chicken is a good one to have in your back pocket. The chicken cooks up juicy and flavorful, thanks to a quick marinade and the clever spatchcocking method.
• Paprika Chicken is a simple, stovetop meal that always hits the spot. The chicken is simmered with sweet peppers, onions, and fennel in a flavorful, savory broth.

I hope these recipes bring some new flavors to your kitchen and become favorites on your table.

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Chicken with Mushrooms in White Wine Sauce

Chicken with mushrooms in white wine sauce is a creamy skillet dinner with garlic, Parmesan, and a touch of cream, ready in under an hour.

5 from 1 vote

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Course: Main Dishes

Cuisine: American

Prep Time: 15 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 45 minutes minutes

Servings: 4 servings

Calories: 651kcal

Author: Lana Stuart

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 flour
  2 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 oil
  4 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 flour
  1 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 Facts

Chicken with Mushrooms in White Wine Sauce

Amount Per Serving (1 )

Calories 651 Calories from Fat 351

% Daily Value*

Fat 39g60%

Saturated Fat 13g81%

Trans Fat 1g

Cholesterol 185mg62%

Sodium 1274mg55%

Potassium 1207mg34%

Carbohydrates 10g3%

Fiber 1g4%

Sugar 6g7%

Protein 55g110%

Vitamin A 510IU10%

Vitamin C 9mg11%

Calcium 131mg13%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

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.

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