Creamy White Wine Mushroom Chicken
Creamy White Wine Mushroom Chicken Recipe
Ever had a creamy mushroom sauce that wraps around your taste buds and makes you feel like you’re indulging in a fancy restaurant meal? This Creamy White Wine Mushroom Chicken will do just that! It’s a quick, one-pan dish that’s sure to impress whether it’s a weeknight dinner or a cozy gathering. The combination of savory chicken, rich cream, and earthy mushrooms will have everyone at the table asking for seconds!
Why Make This Recipe
Why will you absolutely love this dish? Well, for starters, easy cleanup means less time in the kitchen and more time enjoying your meal. Plus, it’s a family-friendly crowd-pleaser that even picky eaters can adore. And let’s be honest, who doesn’t enjoy a meal that feels gourmet but takes less than 30 minutes? 🎉
Ingredients
You don’t need fancy stuff — just these basics!
- 4 boneless, skinless chicken breasts
- Salt and pepper to taste
- 2 tablespoons olive oil
- 4 tablespoons unsalted butter, divided
- 1 pound mushrooms, sliced (button or cremini work well)
- 4 cloves garlic, minced
- 1 teaspoon fresh thyme leaves (or ½ dried thyme)
- ½ cup dry white wine (like Sauvignon Blanc or Chardonnay)
- 1 cup heavy cream
- ½ cup chicken broth
- ½ cup grated Parmesan cheese
- Optional garnish: chopped fresh parsley
Directions
Here’s how to whip up this creamy goodness:
- Season the chicken breasts with salt and pepper on both sides.
- In a large skillet, heat olive oil and 2 tablespoons butter over medium-high heat.
- Sear the chicken breasts until golden brown, about 5 minutes per side. Remove them from the skillet and set aside.
- In the same skillet, add the remaining 2 tablespoons butter. Once melted, add the sliced mushrooms and sauté until golden brown, about 5-7 minutes.
- Stir in the minced garlic and thyme, cooking for an additional 1-2 minutes until fragrant.
- Pour in the white wine and let it simmer until reduced by half, scraping up any brown bits from the skillet.
- Add the heavy cream and chicken broth, bringing the sauce to a gentle simmer.
- Stir in the Parmesan cheese until melted and smooth.
- Return the chicken breasts to the skillet, nestling them into the sauce. Reduce the heat to low and let them cook through, about 10-12 more minutes.
- Taste the sauce and adjust seasoning with salt and pepper if necessary.
- Serve the chicken hot with the creamy sauce spooned over the top. Garnish with fresh parsley if desired.
How to Make Creamy White Wine Mushroom Chicken (Overview)
Making this creamy delight is a breeze! You start by seasoning and searing your chicken to golden perfection. While that’s happening, make your mushroom sauce, which is essentially the deliciousness that transforms an ordinary chicken dish into a culinary masterpiece. Pro tip: Don’t skip the garlic—it’s the magic that elevates the whole dish!
Once your sauce is simmering, you just nestle the chicken back in, and voilà! Dinner is ready in about 30 minutes. Easy-peasy, right?
How to Serve Creamy White Wine Mushroom Chicken
Imagine this—juicy chicken smothered in creamy, rich mushrooms that seems to melt in your mouth. Serve it over a bed of fluffy mashed potatoes or al dente pasta for a delightful contrast in texture. Pair with a crisp salad for that fresh crunch. The aroma alone will have your friends lining up for seconds!
How to Store Creamy White Wine Mushroom Chicken
Got leftovers? You can keep this tasty dish in the fridge for about 3–4 days. Just store it in an airtight container. If you’re feeling ambitious, you can even freeze it for up to 3 months, though the cream might separate a tad when thawing. To reheat, gently warm it on the stove and add a splash of cream or broth if it seems too thick.
Tips to Make Creamy White Wine Mushroom Chicken
- Don’t rush the sear: A good golden crust on the chicken means flavor!
- Feel free to swap out the mushrooms for spinach or kale if you prefer a different texture.
- If you want a lighter version, consider using half-and-half instead of heavy cream.
- Add a splash of lemon juice at the end for a bright finish—you won’t regret it!
Variation
Want to mix things up? You could easily turn this into a vegan dish by using plant-based chicken alternatives, coconut cream, and vegetable broth. For a kick of flavor, toss in some red pepper flakes or add sun-dried tomatoes for a Mediterranean twist!
FAQs
Can I use frozen chicken breasts?
Yes, but you’ll need to ensure they are completely thawed before cooking for even results.
What kind of wine should I use?
Stick to a dry white wine like Sauvignon Blanc or Chardonnay for the best flavor!
Can I make this dish ahead of time?
Definitely! You can prepare the sauce a day in advance and add the chicken when you’re ready to serve.
📌 Pin this recipe for your next cozy dinner night!
Creamy White Wine Mushroom Chicken
Ingredients
Method
- Season the chicken breasts with salt and pepper on both sides.
- In a large skillet, heat olive oil and 2 tablespoons butter over medium-high heat.
- Sear the chicken breasts until golden brown, about 5 minutes per side. Remove them from the skillet and set aside.
- In the same skillet, add the remaining 2 tablespoons butter. Once melted, add the sliced mushrooms and sauté until golden brown, about 5-7 minutes.
- Stir in the minced garlic and thyme, cooking for an additional 1-2 minutes until fragrant.
- Pour in the white wine and let it simmer until reduced by half, scraping up any brown bits from the skillet.
- Add the heavy cream and chicken broth, bringing the sauce to a gentle simmer.
- Stir in the Parmesan cheese until melted and smooth.
- Return the chicken breasts to the skillet, nestling them into the sauce. Reduce the heat to low and let them cook through, about 10-12 more minutes.
- Taste the sauce and adjust seasoning with salt and pepper if necessary.
- Serve the chicken hot with the creamy sauce spooned over the top. Garnish with fresh parsley if desired.
