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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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Looks and sounds amazing! I’m making this for dinner. Thanks.
Hope you love it, Debbie! Let me know how it goes! 😀
Wow, this recipe is so so yummy. I’m not one to write reviews but this was so tasty I feel like I had to. I used chicken tenders because they are very tender. The breading was light with just flour. I seasoned heavily with the seasonings you recommended. The sauce is so good with wine and broth. Next time I’ll double the sauce. This recipe is a keeper. Thank you
Thank you so much! I appreciate it!
I made this last night, doubled the recipe, my daughter and her husband and my husband loved it! My daughter said mom this is a keeper lol. I print all my recipes and test them out, KEEPER for sure .
Thank you for all your great recipes, I make a lot of them lol.
From Ottawa Ontario
P.S. Your pork tenderloin medallions is a keeper too lol
Awww thank you so much, Danielle!! 😀 That’s great to hear!
Can we use fresh mozzarella? Or should we use the shredded?
Hi Lauren! I haven’t tested with fresh, but I don’t see why that wouldn’t work. Let me know if you try! 🙂
Made mostly ☺️ as written.
Instead of the garlic powder, salt and pepper on the chicken, I used Kinder’s Garlic, salt and pepper seasoning.
The mushrooms were more than 7 oz, 12 or more oz, button mushrooms. But when are more mushrooms bad?
*The white wine I originally put in 1/2 cup (118 ml) as written, then threw in the rest of the small bottle in after tasting it, more towards the end, (69 ml, the bottle is 187 ml of Pinot Grigio).
I weighed the Parmesan (*Romano), but didn’t weigh the mozzarella. (I forgot)) It was in slices, so I just laid enough slices to cover the chicken really well.
I didn’t have Italian seasoning, so I put in a couple sprinkles of Mushroom Umami Seasoning and a sprinkle of Chicken Powder (Oriental seasonings I learned about, boosts the mushroom flavor)
No parsley, too anxious to eat for green onions.
Omg, this was the best! Will make again with double the sauce.
*We only buy Romano, believe it’s a better taste, more nutty. Plus it’s cheaper than Parmesan.
*The wine we use is in the 187 ml bottles that come in packages of 4, most flavors. We don’t drink much wine and it doesn’t pay to buy a bottle of it. This one was Pinot Grigio, by Sutter Farms.
This was delicious. My family loved it !
Thank you, Mary! I’m so happy to hear that!
We loved this recipe! It’s very easy to make. It was so delicious I would make it for guests! Everything is made using the same pan. Restaurant quality!!
Thanks so much, Cyndee! 😀
I made this for my Bunco group and they loved it!
Wonderful!
The Best Meatball and Spaghetti, Yum, Yum Yum. I divided for three days with two more in the freezer; 1) with Garlic Spaghetti then 2) Meatball and Mozzarella Hero.
Hi, I’ve made this for myself and my husband-delicious!
I’d like to do it for 8 people (dinner party) firstly, do I double it up or cut down/add any ingredients?
Secondly can I prepare prior in people arriving and please tell me when/instructions please.
Thank you
Hi Charlotte! Glad you enjoyed it! I would double every ingredient so as to have the same ratios. I would finish the chicken in a baking dish in the oven rather than the skillet.