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:
- 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
Melty mozzarella and parmesan cheeses make this mushroom white wine chicken extra delicious!
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
sherri says
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.
Natasha says
Aww I love that!! 🙂 Thank you for letting me know, Sherri!
Kara says
Quick no fuss dinner that the whole family loved with minimal ingredients. Will revisit this one again and again!
Natasha says
Wonderful!! Thanks so much!
Kelly says
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!
Natasha says
Wonderful!! So happy to hear that, Kelly!
Diahann says
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.
Natasha says
Aww your comment made my day! 🙂 So glad you found me!
Dana says
This was delicious! I paired it with some brown rice and peas. Thanks for the detailed instructions. I have bookmarked this recipe!
Natasha says
You're welcome!! I'm so glad you liked the recipe and found the instructions helpful 🙂
Jessica C says
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!
Natasha says
You're very welcome! So happy you liked it! 🙂
Sharon says
We made this for dinner tonight. It was fast and easy. And DELICIOUS! Thank you for sharing.
Natasha says
Wonderful! You're very welcome. 🙂
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🥰
Natasha says
Aww that's great to hear! I'm so glad that you found me, Lana! 🙂
Tracy says
Made this tonight and it was really good. Will definitely make again.
Natasha says
That's great!! Thanks for commenting, Tracy!
Karene says
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!
Natasha says
I'm so happy it was a hit, Karene!! Thanks for taking the time to leave me a comment. 🙂
Louise Short says
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
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 🙂
Jennifer Best says
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
Natasha says
Thank you so much!! I’m so glad you liked it! ♥️🤗