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This mushroom white wine chicken recipe is extra delicious with parmesan and melty mozzarella! It’s ready in just over half an hour, so it’s perfect for busy weeknights.
Try my Tomato Spinach White Wine Chicken or Easy Chicken Marsala next.
Why you’ll love it
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, when you get both the broth and the melted cheese. Same vibes here!
This mozzarella chicken is easy to make, yet it tastes like a gourmet meal. The lighter (but fabulously buttery) white wine sauce is the perfect complement to the cheeses in every bite of tender pan-fried chicken. It goes seamlessly into the oven for melty goodness.
What you’ll need
- Chicken – we’re using boneless skinless chicken breasts
- Garlic powder – along with salt & pepper, it infuses flavor right into the chicken
- Flour – to get a great crust on the cutlets
- Olive oil and butter – for pan frying and to start the sauce
- Cremini mushrooms – aka baby bellas
- White wine – use a dry white wine you’d drink (not cooking wine). I don’t have a particular brand preference, but I tend to buy a sauvignon blanc or pinot grigio.
- Chicken broth – another layer of flavor
- Italian seasoning – this dried herb blend comes in one jar
- Mozzarella cheese – we’re using shredded
- Parmesan – 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.
Tools for this recipe
Check out Natasha’s favorite kitchen essentials, gadgets, and cookware!
- An oven-safe skillet is so handy to take it from the stove to the oven without having to transfer the food to a baking dish.
- I use kitchen tongs to quickly flip the chicken, a splatter guard to make cleanup easier, and a Microplane to grate the parm.
- 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.
How to make mozzarella mushroom chicken
This is an overview, and full ingredients & instructions are in the recipe card below.
- Cut the chicken lengthwise to make four cutlets, and season with the garlic powder and salt & pepper. Dredge in flour. Preheat the oven.
- Heat up the oil and a third of the butter in an oven-safe skillet. Pan fry on both sides until golden, then transfer to a plate. Add the remaining butter to the pan, and sauté the mushrooms. Stir in the wine, broth, and Italian seasoning.
- Return the chicken to the pan. Spoon sauce and some mushrooms on top, and remove from the heat. Sprinkle on the parm and mozza. Place in the oven, and cook until melty. Top with parsley if using.
Substitutions and variations
- Feel free to swap the cremini mushrooms for another kind (e.g., white mushrooms).
- We haven’t tested it, but a few readers enjoy placing spinach onto the chicken before adding the cheese to add in some greens.
What to serve with this cheesy white wine chicken
- Rice, mashed potatoes, or pasta are my go-to sides. Try my Cream Cheese Mashed Potatoes or Quick and Easy Garlic Butter Noodles.
- For vegetables, make steamed beans, Easy Stovetop Asparagus, or broccolini. My Simple Sautéed Leeks or Sautéed Spinach with Bacon are other great options.
- Complete the meal with my Super Simple Parmesan Arugula Salad.
Leftovers and storage
- I do prefer this mozzarella chicken recipe best fresh, but you can store leftovers in the fridge for 3-4 days.
- Reheat in a covered saucepan or skillet slowly over a low heat.
- I don’t recommend freezing the one.
More tasty chicken recipes
If you made this mushroom, white wine, and mozzarella chicken, please leave a star rating and review below! I would love to hear from you. Or tag me on Instagram!
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
- 8 ounces cremini mushrooms
- 1/2 cup dry white wine
- 1/4 cup chicken broth
- 1/4 teaspoon 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Loved the sauce!I will be doing this again and again.
I’m thrilled to hear it, Deb! Thanks!
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.
I’m thrilled to hear that, Deborah!
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.
You’re very welcome, Linda!
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.
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.
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?
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. 🙂
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!
I’m so glad you enjoyed it! 😀
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.
Thrilled to hear it, Mike! Thanks for that freezer tip. 🙂
Tastes like it was made in a gourmet restaurant!
Thank you!! Glad you enjoyed it. 😀
Excellent!! As others stated, I doubled the sauce and mushrooms. Served over fresh mashed potatoes!
So glad it was a hit!!
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
😋
Awesome!!