This skillet creamy white wine mushroom chicken recipe has a buttery white wine cream sauce that's simple to make and delicious!
Try my Easy Chicken Francese next for another restaurant-worthy meal at home.
This recipe is sort of a mashup of my Creamy Mushroom Chicken and my Creamy Chicken in White Wine Sauce. It seems that one can never have too many chicken recipes, so I figured I'd combine the two concepts since people love the flavors. 🙂
This is one of those recipes that's great for busy weeknights (my specialty) but elegant enough for a dinner party.
It's straightforward to make. Cut the chicken breasts in half lengthwise so you've got 4 thinner cutlets, sprinkle the chicken with salt & pepper and garlic powder, then coat each piece in flour. Sear it in your skillet for about 5 minutes/side, and then take it out of the pan. You then make the sauce (the lovely brown bits from cooking the chicken add so much flavor), add the chicken back in, and cook it for a few more minutes. Easy peasy and fast!
Recipe notes & tips:
- Like many of my other chicken recipes, I use the technique of cutting the chicken breasts in half lengthwise so the chicken cooks through faster and remains tender without overcooking on the outside.
- I recommend using an instant read meat thermometer - it'll tell you whether chicken is safe to eat or not (it's ready at 165F). Undercooked or overcooked chicken can be a thing of the past!
- I don't have a particular wine brand preference, but I typically cook with sauvignon blanc or pinot grigio (any dry white wine will be fine for this recipe).
- I know I will get this question, so I will answer it here: if for some reason you need to sub the white wine, use the equivalent amount of chicken broth + 1/2 teaspoon (or more) Dijon mustard.
- I don't recommend subbing the cream with anything else (like milk or half-and-half). The sauce won't thicken up as well and may separate/curdle.
- You can use a different variety of mushrooms (e.g. white or portobello) if you wish.
More tasty chicken recipe to try:
- Creamy Balsamic Spinach Bacon Mushroom Chicken
- White Wine Mushroom Chicken Thighs
- Creamy Garlic Chicken
- Creamy Chicken Florentine
- Mozzarella Mushroom White Wine Chicken
Will you give this creamy white wine mushroom chicken recipe a try? Questions? Made it? Leave me a comment/review below!
Creamy White Wine Mushroom Chicken
Ingredients
- 2 large chicken breasts cut in half lengthwise
- 1/4 teaspoon garlic powder
- Salt & pepper to taste
- Flour for dredging
- 1 tablespoon olive oil
- 3 tablespoons butter divided
- 7 ounces cremini mushrooms sliced
- 1/4 teaspoon Italian seasoning
- 2 cloves garlic minced
- 1/2 cup dry white wine
- 3/4 cup heavy/whipping cream
Instructions
- Cut the chicken in half lengthwise so you have four thinner pieces. Sprinkle them with the garlic powder, season them generously with salt & pepper on both sides, and then coat each piece in flour.
- Add the oil and 1 tablespoon of the butter to a skillet over medium-high heat. Let the pan heat up for a few minutes.
- Sear the chicken for about 4-5 minutes/side or until golden. Transfer to a plate.
- To the skillet, add in the remaining butter, mushrooms, and Italian seasoning. Cook for about 5-6 minutes or until the water has been released and then cooked off.
- Stir in the garlic and cook for about a minute.
- Add in the white wine and scrape up the brown bits from the bottom of the pan. Let the sauce bubble for about 2-3 minutes or until the liquid is reduced by half.
- Stir in the cream, then add the chicken back to the pan. Let it cook for about 5 minutes or until the chicken is cooked through and the sauce has reduced/thickened up a bit. Season the sauce with extra salt & pepper as needed.
Notes
- Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.
Elizabeth gibson says
This is SO freaking good. This is the third time I’ve made it and everyone has licked their plates. I do always add more garlic though… I usually use about 4-5 cloves because we love garlic around here. That’s my only adjustment though. Five stars, added to the rotation, thank you!
Natasha says
Wonderful!! I'm so happy you enjoyed it!!
Tammy S says
Absolutely delicious and a family hit! The only change is that I added one additional chicken breast - there was plenty of sauce. I did have to cook the mushrooms about 10 minutes longer. I'll definitely be adding this recipe to the rotation.
Natasha says
I'm so pleased it was a hit, Tammy! 🙂
Tammy S says
I'm planning on making this tonight! What other herbs can be substituted for Italian seasoning?
Natasha says
Hi! So, I just Googled Italian seasoning, and it usually contains oregano, basil, thyme and rosemary (many recipes also have marjoram). So, I'd just use a combo of those herbs or whatever you happen to have on hand. I do recommend picking up a jar of it, though, as many recipes use it, and it's a well balanced herb blend that makes it so easy to add a pop of flavor with very little effort. Hope you enjoy the recipe. 🙂
Talia says
Absolutely delicious! Added some zucchini and shell pasta. Saving this recipe for sure. 11/10
Natasha says
Aww thank you so much!! Glad you liked it! Thanks for your review.
Katrisha Beckham says
My family loved this recipe I used Mafalda pasta with Brussels sprouts.
Natasha says
Fantastic! Thank you!
Natalie says
Delicious- as your recipes always are!
Natasha says
Aww thank you so much, Natalie! 😀
Emma says
Made this for dinner tonight and it was delicious. Thank you!
Natasha says
Fantastic!!!
monica says
it is easy to make and the taste is good also. I put asparagus also. thank you for the recipe
Natasha says
Awesome!! You're very welcome, Monica. 🙂
Judy Smith says
I made this tonight, pounding my chicken rather than cutting it lengthwise. It took me about 45 minutes to make, although next time probably not as long. It was good, but I felt it was missing something-maybe a little onion. I used cooking wine because I don't have any other wine. My husband really liked it, but then he says he likes anything I make!! He doesn't cook. I will make this again. Thank-you for sharing your recipes.
Natasha says
You're welcome, Judy!