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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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This was so yummy. I added fresh baby spinach on top of each piece of chicken before topping with the 2 cheeses. This way I didn’t have to make a vegetable. I ate it with leftover linguine.
Love that!! So glad it was a hit, Mary!
Mary I was bummed I didn’t get Spinach when I was at Sam’s picking up the mushrooms! Spinach always goes well with chicken and mushrooms, and I like your idea about putting the spinach on top of the chicken, before the cheese. Yummy!
Absolutely loved this recipe!! Do you think there is a crock pit option or an option to make a bigger portion?
Hi Nicole! I’m thrilled you enjoyed it! I’d probably sear the chicken in batches then transfer it to a 9×13 casserole dish and you could fit more pieces of chicken in that way (increase sauce and cheese etc.), then finish it in the oven. I am not sure how you’d do it in a slow cooker as it would be a bit difficult to guess without testing – sorry!
Delicious! I added some chopped shallots when I sautéed the mushrooms. Next time I might pound the chicken after slicing because I usually do that. A hit with my husband and son.
Thank you so much! I’m so glad it was a hit! 😀
I’ve made this several times and it has become a family favorite. I’m making it for my wife’s parents tonight, so we’ll see how it goes!
Great!! Good luck with the parents. 😀
This recipe is one of my favorites. It is simple, delicious and very easy to make. The cheese and mushroom combination gives it a lot of flavor. A must try.
Thank you so much!!
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!