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Creamy White Wine Mushroom Chicken

A quick one-pan dish with savory chicken, rich cream, and earthy mushrooms that impresses for any occasion.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 650
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 pieces boneless, skinless chicken breasts
  • to taste Salt and pepper
  • 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
  • to taste chopped fresh parsley (optional garnish)

Method
 

Preparation
  1. Season the chicken breasts with salt and pepper on both sides.
  2. In a large skillet, heat olive oil and 2 tablespoons butter over medium-high heat.
  3. Sear the chicken breasts until golden brown, about 5 minutes per side. Remove them from the skillet and set aside.
Sauce Preparation
  1. 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.
  2. Stir in the minced garlic and thyme, cooking for an additional 1-2 minutes until fragrant.
  3. Pour in the white wine and let it simmer until reduced by half, scraping up any brown bits from the skillet.
  4. Add the heavy cream and chicken broth, bringing the sauce to a gentle simmer.
  5. Stir in the Parmesan cheese until melted and smooth.
Final Cooking
  1. 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.
  2. Taste the sauce and adjust seasoning with salt and pepper if necessary.
  3. Serve the chicken hot with the creamy sauce spooned over the top. Garnish with fresh parsley if desired.

Notes

For a lighter version, consider using half-and-half instead of heavy cream. You can store leftovers in the fridge for about 3–4 days or freeze for up to 3 months.