Description
This Creamy White Wine Mushroom Chicken recipe features tender chicken breasts seared to golden perfection and smothered in a rich, velvety sauce made from sautéed cremini mushrooms, garlic, white wine, and heavy cream. It’s a quick and indulgent dish perfect for a comforting weeknight dinner that combines savory flavors and luscious textures.
Ingredients
Scale
Chicken
- 2 large chicken breasts
- 1/4 teaspoon garlic powder
- Salt & pepper to taste
- Flour for dredging
- 1 tablespoon olive oil
- 3 tablespoons butter, divided
Sauce
- 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
- Prepare Chicken: Cut the chicken breasts in half lengthwise to create four thinner pieces. Sprinkle evenly with garlic powder and season generously with salt and pepper on both sides. Lightly coat each piece with flour, shaking off any excess.
- Heat Pan: Add olive oil and 1 tablespoon of butter to a skillet and heat over medium-high heat. Allow the pan to become hot to ensure a good sear.
- Sear Chicken: Place the coated chicken pieces in the skillet and cook for 4-5 minutes per side, searing until golden brown. Once cooked through on the outside, transfer them to a plate and set aside.
- Sauté Mushrooms: In the same skillet, add the remaining 2 tablespoons of butter along with the sliced mushrooms and Italian seasoning. Cook for 5-6 minutes, allowing the mushrooms to release their moisture and cook off the liquid.
- Add Garlic: Stir in the minced garlic and cook for about one minute until fragrant, being careful not to burn the garlic.
- Deglaze with Wine: Pour in the dry white wine and scrape the bottom of the pan to lift the browned bits. Let the wine simmer and reduce by half, about 2-3 minutes.
- Finish Sauce and Cook Chicken: Stir in the heavy cream, then return the chicken pieces to the skillet. Simmer for about 5 minutes until the chicken is cooked through and the sauce has thickened. Taste and adjust seasoning with additional salt and pepper as needed.
Notes
- Use a dry white wine like Sauvignon Blanc or Pinot Grigio for the best flavor and proper acidity in the sauce.
- To keep chicken juicy, avoid overcrowding the pan during searing and cook in batches if necessary.
- For a thicker sauce, simmer a little longer or add a slurry of cornstarch and water at the end.
- Serve with rice, pasta, or crusty bread to soak up the creamy sauce.
- If you prefer, substitute cremini mushrooms with button or portobello mushrooms.