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Mozzarella Mushroom White Wine Chicken

Published: / Updated: / 78 Comments

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Melty mozzarella and parmesan cheeses make this mushroom white wine chicken extra delicious! It's ready in just over half an hour, so it's perfect for busy weeknights or easy entertaining.

mozzarella mushroom white wine chicken in a gray Le Creuset skillet

Chicken with white wine and mushrooms is a great combo, but I decided to take it up a notch with this recipe. Behold this cheesy delight. This recipe reminds me a bit of French onion soup... like you get the broth and then the melted cheese. Different ingredients but you get the idea. Hopefully. 😛 The lighter (but fabulously buttery) sauce is the perfect complement to the cheeses.

This is a mushroom chicken bake of sorts... we start it in the skillet and then finish it in the oven. 

mozzarella mushroom white wine chicken ready for the oven (cheeses aren't melted yet in the photo)
Ready for the oven!

Recipe notes & tips:

  • I don't have a brand preference for the white wine, but for cooking I tend to buy sauv blanc or pinot grigio. 
  • Feel free to swap the cremini mushrooms for another kind (e.g. baby bellas or white mushrooms).
  • I highly recommend getting an oven-proof skillet if you don't own one already. It's so handy to take it from the stove to the oven without having to transfer the food to a baking dish. This is the skillet pictured in the photos. 
  • To make this (and many other recipes) hassle-free, I love using kitchen tongs to quickly and easily flip the chicken, and I love my splatter guard to make clean-up easier.
  • I prefer to grate my own parmesan cheese - I always keep a block in my fridge. The flavor and texture is just so much better than the pre-grated stuff.
  • If you're ever unsure about whether chicken is cooked, always use an instant read meat thermometer to ensure it's 165F in the deepest part.

What to serve with this recipe?

Rice, mashed potatoes, or pasta. Veggies (try my Easy Roasted Green Beans) or a salad if you're looking for something lighter works too.

Other tasty chicken recipes you'll love:

close-up of mozzarella mushroom white wine chicken

Made this recipe? Have questions? Let me know in the comments below!

mozzarella mushroom white wine chicken in a gray Le Creuset skillet

Mozzarella Mushroom White Wine Chicken

Melty mozzarella and parmesan cheeses make this mushroom white wine chicken extra delicious!
5 from 32 votes
Print Recipe Pin Recipe Save
Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Course Main Course
Cuisine American
Servings 4
Calories 418 kcal

Ingredients
 

  • 2 large chicken breasts cut in half lengthwise
  • 1/2 teaspoon garlic powder
  • Salt & pepper to taste
  • Flour for dredging
  • 1 tablespoon olive oil
  • 3 tablespoons butter divided
  • 7 ounces cremini mushrooms
  • 1/2 cup dry white wine
  • 1/4 cup chicken broth
  • 1 dash Italian seasoning
  • 1 cup shredded mozzarella cheese
  • 1/2 cup freshly grated parmesan cheese
  • 1 tablespoon fresh parsley chopped finely

Instructions
 

  • Cut the chicken in half lengthwise to make 4 thinner pieces. Sprinkle the chicken with garlic powder and salt & pepper on both sides, then coat the chicken in flour.
  • Preheat the oven to 400F.
  • Add the oil and 1 tablespoon of the butter to a skillet over medium-high heat. Once the pan is hot, cook the chicken for 4-5 min/side until golden. Transfer chicken to a plate. I like to chop the mushrooms while the chicken cooks, but feel free to prep ingredients beforehand.
  • Add the remaining butter to the skillet and once it melts, add in the mushrooms. Cook until the mushrooms release their water and then get a nice sear (about 5-6 minutes).
  • Stir in the wine, chicken broth, and Italian seasoning. Let the sauce bubble for about a minute, and scrape up any brown bits from the bottom of the pan.
  • Add the chicken back into the pan and spoon the sauce and some mushrooms over top. Take the pan off the heat.
  • Top the chicken with the parmesan, followed by the mozzarella. I like to sprinkle the majority of the cheese over the chicken, but also sprinkle some on the sauce if you wish.
  • Place the skillet in the oven and cook for 5 minutes, then turn the broiler on and cook for an additional few minutes or until the cheese has browned a bit. If you don't want to broil, I recommend leaving it in the oven for 7 minutes or so.
  • Take the pan out of the oven and sprinkle the fresh parsley on top. Serve immediately (spoon the juices over rice or mashed potatoes or whatever you're serving it with).

Notes

  • If you don't have an oven-proof skillet, transfer the skillet contents to a baking dish for step 7.
  • 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.

Nutrition

Calories: 418kcalCarbohydrates: 6gProtein: 37gFat: 25gSaturated Fat: 12gCholesterol: 128mgSodium: 632mgPotassium: 710mgFiber: 1gSugar: 2gVitamin A: 678IUVitamin C: 4mgCalcium: 304mgIron: 1mg
Keyword mozzarella mushroom chicken, white wine mushroom chicken
Author Natasha Bull
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  1. Deborah Gorman says

    5 stars
    I have made this several times for two. Always delicious, followed recipe exactly. I served it, tonight, with rice pilaf and peas. Nice week night dinner.

    Reply

  2. Linda says

    Followed the directions exactly but next time I will double the sauce ingredients and try adding spinach. Delicious. I will definitely be making again. Thanks for sharing.

    Reply

  3. Faith says

    5 stars
    I am making for Christmas. Because my oven will be used do you think this can made in slow cooker that has stove top & baked feature. This is one of our very favorite meals.

    Reply

    • Natasha says

      Hi Faith! I've only tested it as written - sorry. 🙁 You'd have to experiment a bit, but I don't feel comfortable guessing without testing.

      Reply

  4. Mike Collins says

    5 stars
    I cut pockets it the breast and stuff cheeses, (Gruyere and mozzarella) and some mushrooms and thyme then sew the pocket. I sear my chicken in clarified butter for about 2 to 4 minutes aside depending on thickness. I try to attain 155 internal temp and then set on plate and they'll raise to about 160 and then 170 once finished. Very tender and juicy.

    Your's is a lot less work intensive and turned out excellent. Thank you for posting. I did toast the cheese under the broiler.

    How can I attach a picture of the finished product?

    Reply

    • Natasha says

      So glad you enjoyed it, Mike! You can't attach a photo on here, but if you post an Instagram story and tag me in it (and your account isn't private), I'll see it and repost. 🙂

      Reply

  5. Melissa Unglaub says

    5 stars
    Thanks for making an easy chicken and mushroom with white wine dish NOT using cream of mushroom soup! Too many recipes that calls for it, when Googling, since it's easy. I love easy, but we have to stay away from cream of any sort in this house.

    I followed pretty closely with a few modifications. For the spices, I used Montreal Chicken Seasoning by McCormick (we love it on chicken when grilling).

    The butter, I only used in some bowtie pasta to go with the chicken, then spooned the white wine, seasoning broth (what was left after cooking) on top of the pasta.

    I just used more olive oil with the chicken and mushrooms (a household member doesn't like the smell of sauteed butter otherwise I would have followed the instructions).

    First time we used the broiler in the newer oven, and it was worth it! Very browned melty cheese!

    Reply

  6. Mike baker says

    5 stars
    We have made this multiple times since we found this recipe. Always fantastic! We make more than we can eat in one sitting so we can seal and freeze the leftovers. Then just throw the frozen packet in boiling water for 15 mins and it’s just as good as fresh! Super easy quick after work dinner.

    Reply

  9. Maria says

    5 stars
    Was delicious!
    Tripled the sauce. Added spinach. Used thighs (8)
    Next time will omit wine and add a touch of mustard.
    Added a touch of heavy cream
    Served with mashed potatoes
    😋

    Reply

  10. Bonnie says

    5 stars
    This is definitely a restaurant quality recipe. It went together easily and I was amazed at the flavor of the sauce. A real keeper!

    Reply

  11. Gretchen says

    Excellent. This is wonderful. I only used one chicken breast for the two of us but used all the cheese and liquids for one. My chicken pieces were equal size. I sautéed some fresh spinach ( with a shake of crushed red pepper) and served it with angel hair pasta, spinach and chicken and sauce. Wow

    Reply

  12. BrandiAnn Pagano says

    5 stars
    This was amazing. The flavor savory, and it won praise from my husband...a meat and potatoes kind of guy. It's definitely going to be one of our favorites.

    Reply

  13. Gabby says

    5 stars
    I don't eat mushrooms often, BUT this meal is literally everything! It is so good!!! I let my wine and broth cook down for 3 minutes and added onions as well. I also seasoned my chicken with more ingredients. This is def a must make for families! My son said this was restaurant quality!!!!

    Reply

  14. Lori says

    Hi there! I don't use wine for cooking, is there a substitute for the white winr or should I replace it with more chicken stock? Thanx!

    Reply

    • Natasha says

      I'd replace it with chicken stock/broth. Perhaps add in a little Dijon mustard too (up to about a teaspoon or so) - that's a trick I use to mimic the taste of white wine.

      Reply

  17. Stacey says

    5 stars
    Amazing! I made it exactly to the recipe with one exception. I added in sautéed spinach with the mushrooms! So very tasty!! Will definitely make again and again! Thanks for sharing!!! ❤️

    Reply

  18. Christine M. Psychic Medium says

    5 stars
    Truly amaZING. Simple & Delicious ..... Make enough for leftovers (or midnight snack).
    It's almost ridiculous how freaking good this is.
    Thank you!

    Reply

  19. Jan Gaiser says

    5 stars
    The cheeses and broth keep the chicken moist and tender. Beautiful presentation, and so delicious! Tripled the recipe for a large family dinner. Everyone loved it, and thought I went to a lot of effort!

    Reply

  20. Cheree says

    5 stars
    I never leave reviews but I made this tonight and it was possibly one of my favorite meals! I used unsalted chicken broth and it turned out just fine! So amazing! Thank you so much for the recipe!!

    Reply

  21. Sabena says

    Hi - I really enjoy your site. Love the different recipes along with suggestions and tips. Made this with lightly breaded cooked chicken breasts that had already been prepared for another recipe and it came out delicious. I seared the already cooked chicken for just a minute to get the brown bits and added some onions (just 1 small onion) and it was delicious. Other than that I followed the recipe for the sauce, mushroom and cheeses. Served with a side of sautéed spinach. Delish!

    Reply

  22. Ann Marie Bretz says

    5 stars
    My husband and I absolutely loved this recipe. I doubled the wine and chicken broth because he loves sauce! I used Purdue skinny chicken breasts, I did the mushrooms as you suggested. They were wonderful. Looking forward to making it again. Thank you! Will definitely share this recipe!

    Reply

  23. DB says

    5 stars
    Just made this tonight and OMG was delicious!!! Definitely making again and definitely a keeper! I doubled all ingredients to make for 8 servings (so 4 breasts, 8 servings) and worked perfectly. I’ve already passed this recipe onto friends and family! Easy to make, not time consuming and the aromas and flavour oh my!

    Reply

  26. Kathy says

    I have a lot of left over chicken from rotisserie chicken that I pulled off the bone. Could I adapt this recipe using cooked chicken. Thanks looking forward to answer.

    Reply

    • Natasha says

      Hi! I think you probably could... perhaps skip that initial searing step so you don't overcook the already cooked chicken (add it in step 6).

      Reply

    • Natasha says

      I think that would be delicious! You may need to adjust cooking time a bit, but you could definitely give it a try.

      Reply

  28. sherri says

    5 stars
    wonderful. My husband said to put two stars next to it in my recipe book. He said it made his heart smile and it tasted like it should have come from a restaurant. Thank you for this awesome recipe. Cant wait to cook more of your recipes.

    Reply

  30. Kelly says

    5 stars
    This was super easy and very tasty! I served it with roasted brussel sprouts and red skin mashed potatoes. My husband raved about dinner! I will be making this again very soon!

    Reply

  31. Diahann says

    5 stars
    Okay, I’m completely in love with your site. I found S&L 2 weeks ago and I haven’t stopped making meals off your recipes. All of which have been fantastic. This recipe is no exception. Love that you include tips or suggestions, ideas to serve alongside. Actually, love everything about it! Thank you and keep them coming, I’ll keep cooking. Gaining confidence with every meal.

    Reply

  32. Dana says

    5 stars
    This was delicious! I paired it with some brown rice and peas. Thanks for the detailed instructions. I have bookmarked this recipe!

    Reply

  33. Jessica C says

    5 stars
    Another delicious recipe!Personally, I like a lot of extra juice so next time I may double (,or triple) the wine and chicken broth portion. Thanks for sharing!

    Reply

  35. Lana says

    So happy I stumbled onto your blog! Just shared my “find” with my daughter, family of four.
    I’m retired, my generation was excited about casseroles! But these recipes don’t create stuck together blocks of food, and at the same time gives us restaurant quality meals!!
    Thank you so much🥰

    Reply

  37. Karene says

    5 stars
    I made this last night for my family. My 7 year old said it was her favorite dish I've made in a long time. It was super delicious and so easy. I would recommend you mix the pasta in with the chicken, sauce to pick up the flavor for the noodles. I think this would also be delicious with mashed potatoes. Either way, it's a keep in my recipe book for my family. Thank you!

    Reply

  38. Louise Short says

    5 stars
    This is just delicious. The mushrooms are so tasty. My husband loved as well as I and I want to thank you for all your wonderful recipes because I cooked many and they are all winners

    Reply

    • Natasha says

      I'm so happy to hear you two enjoyed it, Louise!! And I'm so happy you like my recipes in general. XO 🙂

      Reply

  39. Jennifer Best says

    5 stars
    I just made this fabulous recipe. The combination of flavours exceeded my expectations. Absolutely delicious! Love all your recipes and look forward to trying more. The instructions are easy to follow. Thank you for the wonderful meal inspiration!
    Jenn Best

    Reply