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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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Is there a way you can suggest to make this a bit ahead of time and keep warm in a crock pot? I’d love to serve it to company but hate to be in the kitchen cooking while everyone else is having appetizers and a glass of wine in another room.
Hi! Hmm… so this one doesn’t really lend itself to keeping warm in the Crockpot. Creamy sauces are notoriously finicky and chicken breasts can overcook very easily. I would probably do a test run to see how it keeps warm, though, because you never know… you may be pleasantly surprised. Or, you could make it before they arrive and just reheat it slowly on the stove (low heat).
I am having a party and would like to make this recipe. Can I make this the day before or does this need to be made the same day.
Hi Linda! I find that these cream sauce chicken recipes are best on day 1. When reheating, it’s easy to separate the sauce and overcook the chicken. Reheating slowly over a low heat is best. With that said, I always recommend giving it a test run first. That way you’ll know exactly what to expect and whether the reheated version is good enough for company. 🙂
Made this for Saturday dinner and it was just delicious, I think this will be a regular at our house
Wonderful!
Great fast food for us. Right amount of ingredients. Served with broccoli, garden tomatoes, broad noodles. Excellent!
I’m thrilled to hear that, Bernadette!! 😀 Thanks for your 5-star review!
How many servings is this recipe? I’m confused since you cut chicken breast in half.
Hi Kelley! There’s 4 servings. The recipe card shows the number of servings all of my recipes. Each person would get one piece (half a large chicken breast). Hope you enjoy it! 🙂
This recipe is easy and heavenly. Love it.
Thank you!! 🙂
Delicious! I subbed the Italian seasoning for 1 tsp of herbes de provence, and it was amazing. Will be making it again
Wonderful to hear! Thank you for your 5-star review, Emily!
I made this tonight using a Pinot. We loved it! I have made other cream sauce recipes in the past using cooking wine. I decided to use the real thing this time and it was really good! Thank you for the recipe. It will be our go-to from now on.
Fantastic!! 🙂 Thanks for your review!
Thank you for such a great recipe! My husband really liked it and asked me if I’ve made it before lol. He loves savory dishes, this one is a keeper!
You’re welcome! 🙂
Now THIS is DELICIOUS!!!!!!!!!!!!! I used my favorite Baby Bella Mushrooms and a white cooking wine, but WOW is this AWESOME! I’m always looking for other ways to cook chicken, which I eat more than any other meat. If you love mushrooms and don’t mind wine, this is the dish for you! I roasted some zucchini, yellow squash and carrots are the side! GREAT JOB on this recipe!
Thank you so much! Glad it was a hit! 🙂
Absolutely delicious! I served it with some angel hair pasta. Thanks so much!
You’re very welcome! 😀