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.
Deborah Gorman says
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.
Natasha says
I'm thrilled to hear that, Deborah!
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.
Natasha says
You're very welcome, Linda!
Faith says
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.
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.
Mike Collins says
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?
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. 🙂
Melissa Unglaub says
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!
Natasha says
I'm so glad you enjoyed it! 😀
Mike baker says
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.
Miranda @ Salt & Lavender says
Thrilled to hear it, Mike! Thanks for that freezer tip. 🙂
Becky Brandel says
Tastes like it was made in a gourmet restaurant!
Natasha says
Thank you!! Glad you enjoyed it. 😀
Nancy says
Excellent!! As others stated, I doubled the sauce and mushrooms. Served over fresh mashed potatoes!
Natasha says
So glad it was a hit!!
Maria says
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
😋
Natasha says
Awesome!!
Bonnie says
This is definitely a restaurant quality recipe. It went together easily and I was amazed at the flavor of the sauce. A real keeper!
Natasha says
Thank you so much!
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
Natasha says
Thank you so much! Glad you enjoyed it!
BrandiAnn Pagano says
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.
Natasha says
That's great to hear, BrandiAnn! 😀
Gabby says
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!!!!
Natasha says
Yay!! I'm so happy it's a hit! Thank you!
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!
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.
Jill says
I have made this twice. It is delicious. I made it exactly as recipe was written.
Natasha says
Fantastic!! 🙂 Thanks for your review, Jill!
Charleen says
Can you use chicken boneless skinless thighs?
Natasha says
Sure! I would probably sear them for a tad longer.
Stacey says
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!!! ❤️
Natasha says
I'm so glad you enjoyed it!! You're welcome!
Christine M. Psychic Medium says
Truly amaZING. Simple & Delicious ..... Make enough for leftovers (or midnight snack).
It's almost ridiculous how freaking good this is.
Thank you!
Natasha says
Aww that's so nice to hear! Thanks for your review! 😀
Jan Gaiser says
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!
Miranda @ Salt & Lavender says
We're so happy everyone enjoyed it, Jan! 🙂
Cheree says
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!!
Natasha says
That's great to hear! Appreciate your review, Cheree! 🙂
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!
Natasha says
Aww thanks so much!! I'm so glad you enjoy the tips too. 🙂 Thanks for your review!!
Ann Marie Bretz says
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!
Natasha says
Fantastic!! I'm so glad you guys enjoyed it, Ann Marie! 🙂 Thanks for your review.
DB says
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!
Miranda @ Salt & Lavender says
Aw thanks for passing the recipe on! So pleased you enjoyed it 🙂
Bev says
Made this tonight 12/01/2022 and really enjoyed it was easy to follow will definitely make again
Natasha says
Fantastic! 🙂 Thanks for letting me know, Bev!
Ranee says
Thank you for the recipe! Super simple and tastes amazing!
Natasha says
You're very welcome, Ranee! 🙂
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.
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).
Sam gottler says
I’m allergic to chicken how would pork chops be?
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.
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! ♥️🤗