Chicken With White Wine and Mushrooms – Comforting, Simple, and Elegant

This is the kind of dinner that feels special without making a fuss. Tender chicken, golden mushrooms, and a buttery white wine sauce come together in one pan with minimal effort. It tastes restaurant-worthy, but it’s weeknight friendly and forgiving.

If you enjoy rich flavor with clean, bright notes, this is for you. Serve it with mashed potatoes, rice, or crusty bread, and you’ll have a meal that makes everyone quiet at the table in the best way.

What Makes This Recipe So Good

• Balanced flavors: The white wine adds brightness, mushrooms bring earthiness, and a touch of butter rounds everything out.
• One-pan ease: Everything cooks in the same skillet, which keeps cleanup simple.
• Flexible and forgiving: Works with chicken breasts or thighs, different mushrooms, and a range of wines.
• Fast but impressive: From start to finish, you’re looking at about 35–45 minutes.
• Great sauce: The pan sauce clings to the chicken and is perfect for sopping up with bread or spooning over sides.

Ingredients

• 4 boneless, skinless chicken breasts (or 6 small thighs), patted dry
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon garlic powder (optional, for seasoning)
• 1/4 cup all-purpose flour, for lightly dredging
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter, divided
• 12 ounces mushrooms, sliced (cremini, button, or a mix)
• 1 small shallot or 1/2 small onion, finely chopped
• 3 garlic cloves, minced
• 3/4 cup dry white wine (such as Sauvignon Blanc, Pinot Grigio, or Chardonnay)
• 1/2 cup low-sodium chicken broth (plus a splash more if needed)
• 1 teaspoon Dijon mustard
• 1/3 cup heavy cream or half-and-half (optional, for a creamier sauce)
• 1–2 teaspoons fresh lemon juice, to taste
• 2 tablespoons fresh parsley, chopped
• Lemon wedges, for serving (optional)

Instructions

1. Season and dredge the chicken: Season the chicken with salt, pepper, and garlic powder. Lightly dredge in flour, shaking off excess.

   This helps with browning and lightly thickens the sauce.

2. Brown the chicken: Heat olive oil and 1 tablespoon butter in a large skillet over medium-high. Add the chicken and cook until golden on both sides, about 4–5 minutes per side. Transfer to a plate; it will finish cooking later.
3. Sauté the mushrooms: In the same skillet, add the remaining 1 tablespoon butter.

   Add mushrooms with a pinch of salt. Cook without stirring too much for 2–3 minutes to get color, then stir and cook until browned and their liquid evaporates, about 5–7 minutes.
4. Add aromatics: Stir in the shallot and cook 1–2 minutes until softened. Add the garlic and cook 30 seconds, just until fragrant.

   Don’t let it brown.

5. Deglaze with wine: Pour in the white wine. Scrape up browned bits from the pan with a wooden spoon. Let the wine simmer and reduce by about half, 2–3 minutes.
6. Build the sauce: Stir in the chicken broth and Dijon.

   Bring to a gentle simmer. If using cream, add it now. Taste and adjust salt and pepper.

7. Finish the chicken: Return the chicken and any juices to the pan.

   Simmer gently over medium-low until the chicken is cooked through (internal temp 165°F) and the sauce is slightly thickened, 5–8 minutes.

8. Brighten and serve: Stir in lemon juice to taste and half the parsley. Spoon sauce and mushrooms over the chicken. Garnish with remaining parsley and serve with lemon wedges.

How to Store

• Refrigerate: Cool completely, then store in an airtight container for up to 3 days.
• Reheat: Warm gently in a skillet over low heat with a splash of broth or water to loosen the sauce.

  Avoid boiling so the chicken stays tender.

• Freeze: You can freeze for up to 2 months, though cream sauces can separate slightly. If freezing, skip the cream and add it when reheating.

Benefits of This Recipe

• Protein-rich and satisfying: Chicken provides lean protein that pairs well with vegetables and grains.
• Uses everyday ingredients: Nothing fancy needed, but the result tastes polished.
• Scales easily: Double the recipe for a small gathering or halve it for two.
• Customizable: Works with different mushrooms, herbs, and even dairy options.
• Meal-prep friendly: The flavors deepen a bit after resting, making leftovers delicious.

Common Mistakes to Avoid

• Crowding the pan: Overcrowding prevents browning. Cook chicken in batches if needed.
• Skipping the reduction: Not reducing the wine enough can leave the sauce sharp.

  Let it simmer until it smells mellow and slightly sweet.
• High heat at the end: Boiling the sauce after adding cream can cause splitting. Keep it at a gentle simmer.
• Under-seasoning: Taste the sauce before adding the chicken back and again at the end. A pinch of salt or squeeze of lemon can wake it up.
• Overcooking the chicken: Pull it as soon as it reaches 165°F.

  Resting in the sauce for a few minutes helps it stay juicy.

Recipe Variations

• Chicken thighs: Use boneless, skinless thighs for richer flavor and extra tenderness. Add 2–3 minutes to the simmer time if needed.
• Herb swap: Replace parsley with thyme or tarragon. Thyme adds warmth; tarragon brings a light anise note that loves mushrooms.
• Extra veg: Add baby spinach in the last minute, or stir in thawed peas for sweetness and color.
• Creamy mustard: Increase Dijon to 2 teaspoons and use cream for a tangy, velvety sauce.
• Gluten-free: Skip the flour dredge or use a 1:1 gluten-free blend.

  The sauce will still thicken as it reduces.

• Dairy-free: Use olive oil instead of butter and skip the cream. Finish with a pat of dairy-free butter for gloss.
• Wine-free: Replace wine with extra broth plus 1 tablespoon lemon juice and 1 teaspoon white wine vinegar, added in stages to taste.

FAQ

What’s the best white wine to use?

A dry, crisp wine works best. Sauvignon Blanc and Pinot Grigio are reliable choices.

Chardonnay can work too if it’s not overly oaky.

Can I make this ahead?

Yes. Cook as directed, cool, and refrigerate. Reheat gently with a splash of broth.

If you plan to make it a day ahead, consider adding the cream during reheating for the best texture.

Do I have to use cream?

No. The sauce is delicious without it. Cream simply makes it silkier and slightly richer.

You can also add a knob of butter off heat for gloss.

How do I know the sauce is reduced enough?

It should lightly coat the back of a spoon and leave a clean line when you run your finger through it. The flavor should taste rounded, not sharply alcoholic.

What mushrooms are best?

Cremini are great for flavor and texture. White button mushrooms work fine.

A mix of cremini, shiitake, and oyster mushrooms adds depth and a variety of textures.

Can I use bone-in chicken?

You can, but adjust timing. Brown well, then simmer longer until the internal temperature reaches 165°F. Consider finishing in a 350°F oven if your skillet is oven-safe.

What should I serve with it?

Mashed potatoes, buttered noodles, rice, or creamy polenta are all excellent.

A simple green salad or steamed green beans balances the richness.

Is the alcohol cooked off?

Most of it cooks off as the wine reduces and the sauce simmers, leaving flavor behind. If avoiding alcohol entirely, use the wine-free variation.

Can I use rotisserie chicken?

You can. Make the sauce as directed, then add shredded or sliced rotisserie chicken at the end and warm through for 2–3 minutes.

How can I thicken the sauce more?

Reduce it longer over a gentle simmer, or whisk 1 teaspoon cornstarch with 1 tablespoon cold water and stir it in.

Simmer 1–2 minutes until glossy.

Final Thoughts

Chicken with white wine and mushrooms is the kind of meal that proves simple ingredients can feel special. It’s all about good browning, a short wine reduction, and a little patience while the sauce comes together. Keep the heat moderate, taste as you go, and finish with fresh herbs and lemon for brightness.

With a side of something cozy and a slice of bread, you’ll have a reliable favorite you’ll want to make again next week.