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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.
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.
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:
- Chicken Madeira
- Creamy Mushroom Chicken
- Creamy Chicken in White Wine Sauce
- Cheesy Mozzarella Chicken Bake
- Tomato Spinach White Wine Chicken
- Chicken Gloria
Made this recipe? Have questions? Let me know in the comments below!
Mozzarella Mushroom White Wine Chicken
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
Nutrition information is automatically calculated, so should only be used as an approximation.
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Delicious easy weeknight meal. I used 1 split chicken breast and whole recipe of sauce. I skipped the Mozzarella to cut down on fat and Served over grilled eggplant sprinkled with a small bit of 3 Italian cheese blend before taking from oven. Husband said “Save this recipe.” Loved it!
Happy you both liked it, Tas! 🙂
OMG This was so good!! I love the Parmesan under the mozzarella, such a flavor!! I will double the sauce next time, it was SO good
Awesome! Thrilled you enjoyed it, Doreen.
I tried to post a picture but it wouldn’t let me. I added more seasonings and when I removed the chicken from the pan after searing it, I added mushrooms and onions and Caramelized them for about 20-25 minutes. I added more wine and chicken broth than called for and used a little flour to thicken the sauce – all done so we’d have extra sauce. My husband LOVED it and so did I.
Hi Mary! Yes… my website doesn’t have the capability for readers to upload photos on here – sorry! But if you happen to be on Instagram and tag me, I will see it. 🙂 I’m thrilled you guys enjoyed it. Appreciate your review!
Wow! What a burst of awesome flavors! The chicken just melts in your mouth. We coupled it with lemon potatoes and roasted carrots. Will definitely be making this again. Thank you for the recipe
You’re very welcome, Mike!
Excellent recipe! I also seasoned my flour with a little seasoning salt, pepper & sweet paprika. I also doubled the mushrooms, stock and wine..glad I did because it was so yummy!
Excellent!! Glad you enjoyed it!