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This creamy white wine mushroom chicken recipe has a buttery white wine cream sauce that’s simple to make and totally delicious! It’s an impressive 30-minute dish.
Try my Easy Chicken Francese next for another restaurant-worthy meal at home.
Why you’ll love it
This recipe is sort of a hybrid of my Creamy Mushroom Chicken and Creamy Chicken in White Wine Sauce. I can’t believe it’s taken me this long to combine the two concepts since people love both flavors. Pair with some everyday pantry ingredients, and you’ve got a winning skillet chicken dinner that’s straightforward to make.
Since my specialty is making recipes that are great for busy weeknights, this white wine chicken is no exception, and it’s ready in just half an hour. It’s also elegant enough for something more special like a dinner party. This is one of those meals where everyone will think you put in way more effort than is actually needed!
What you’ll need
- Chicken – we’re using two boneless, skinless chicken breasts cut into four thinner cutlets. I use this technique so it cooks through faster and remains tender without overcooking on the outside.
- Garlic powder – along with salt & pepper, it infuses savory flavor right on the cutlets
- Flour – for dredging and getting that pan-seared exterior
- Olive oil and butter – for pan frying and making the base of the sauce
- Mushrooms – I chose cremini for this one. They’re also known as baby bellas.
- Italian seasoning – it’s a well-balanced blend of dried herbs that adds a pop of herby flavor
- Garlic – add even more than suggested if you’re a garlic lover. I recommend using a garlic press to mince the cloves to save time and energy.
- White wine – grab a bottle of dry white wine that you enjoy drinking (not cooking wine) since it plays a starring role. Sauvignon blanc, pinot grigio, or chardonnay would all work great.
- Heavy cream – for that luscious quality in the sauce
Pro tip
- I recommend using an instant read meat thermometer here. 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 with this inexpensive kitchen tool!
How to make creamy mushroom white wine chicken
This is an overview, and full ingredients & instructions are in the recipe card below.
- Cut the chicken into four cutlets, sprinkle on both sides with salt & pepper and garlic powder, then coat each piece in flour. Sear the chicken in your skillet in the oil and some of the butter until golden, and then transfer to a plate.
- To the skillet, add the remaining butter along with the mushrooms and Italian seasoning. Sauté until the water has cooked off, then stir in the garlic.
- Add in the wine, and scrape up the tasty brown bits from the bottom of the pan. Let it reduce, then stir in the cream and add the chicken back in, and cook it for a few more minutes. Season with extra salt & pepper if desired, and enjoy.
Substitutions and variations
- If for some reason you need to sub the white wine, use the equivalent amount of chicken broth plus 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 if you wish, e.g. white or portobello.
What to serve with this creamy mushroom chicken
- The sauce is excellent over a big portion of Garlic Mashed Potatoes, rice, or even pasta. Try my Quick and Easy Garlic Butter Noodles.
- For veggie sides, I suggest Maple Roasted Carrots or Simple Sautéed Leeks for two easy options.
- It’s great with a salad as well. My really simple Parmesan Arugula Salad is always a good idea.
Leftovers and storage
- This creamy white wine chicken is best served fresh, but you can keep it in the fridge for 3-4 days in an airtight container.
- For best results, reheat in a saucepan over a very low heat so the sauce doesn’t separate. Make sure it’s warmed all the way through.
- Freezing this one isn’t recommended due to the dairy content.
Will you give this creamy white wine mushroom chicken recipe a try? Questions? Leave me a comment or review below! You can also find me on Instagram.
Creamy White Wine Mushroom Chicken
Ingredients
- 2 large chicken breasts
- 1/4 teaspoon garlic powder
- Salt & pepper to taste
- Flour for dredging
- 1 tablespoon olive oil
- 3 tablespoons butter divided
- 8 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 browned 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Dear Natasha
I made this dish it was very flavorful.
I had a large basket of baby portobello mushrooms and two large chicken breasts.
It came together quickly and had a lot of flavor. I liked adding the Italian herbs with the mushrooms.
I diffently recommend this recipe.
I’m so glad it was a hit!! Thank you!!
Hi Natasha, this looks great!!! Can you make this in the slow cooker?
Hi Sonia! I am not really sure how – you’d need to sauté the mushrooms, figure out a roux, and not overcook the chicken breasts or cream.
It was kind of bland. I added Dijon mustard. It helps
Sounds like you didn’t salt it properly.
I have always done a variation of this since becoming a wife at a very young age…I wanted to impress…show these buffoons I could cook even at 19….LOL…and needless to say…All of these years later…divorced….and having made this entrée for some pretty big friends…including a WWE wrestler and a Grammy award winning singer…and usually with a simple butter pasta and fresh asparagus…along with some great bread….I leave people thinking Im genius …LOL…So simple…so great…
That’s fascinating! 😀 Thanks, Kat!
I had 3 breast so I ended up with 6 cutlets…I doubled the butter, white wine and cream to create more sauce for the extra chicken and the addition of angel hair pasta at the end of cooking…I followed the recipes cook time and everything besides that…so good!!!
Excellent! Glad you enjoyed it. Thanks for your review!
Absolutely delicious. Followed recipe to the letter & is now in our permanent
rotation!!:)
Love that!! Thank you!
I followed this recipe tonight for dinner but added onions and a little more wine. I did not have fresh garlic so used jarred – turned out beautifully!! I know it’s great when my husband says “This is a do-again”!!! I served over rice with a spinach souffle on the side. Also served garlic bread with cheese!!! Yum! Yum! Yum!
Yay!! So pleased to hear it, Mary!
Delicious!!!!! I add more wine than the recipe calls for because I LOVE the flavor. Super easy to make
I’m thrilled you like this one, Erika!