I enjoy sharing my own twist on Chicken With Cream Sauce Recipes that features juicy chicken breasts, earthy mushrooms, and aromatic garlic simmered in white wine. A splash of chicken broth, heavy cream and a hint of thyme round out the sauce, with fresh parsley adding an irresistible finish.
I love experimenting in the kitchen, and this Creamy White Wine Mushroom Chicken recipe has quickly become one of my favorites. I started with four boneless, skinless chicken breasts seasoned simply with salt and pepper then lightly dusted in flour before they sizzled in a mix of olive oil and butter.
Soon after, I tossed in plenty of sliced mushrooms and minced garlic, letting them soften in the pan while filling the air with the most irresistible aroma. The real magic happens when I pour in a splash of dry white wine, followed by chicken broth and heavy cream, which all blend into a rich, luscious sauce.
I finish it off with a sprinkle of dried thyme and a little fresh parsley for that extra touch of flavor. This dish is truly a delicious twist on chicken bianco, and its simple ingredients let the beautiful mushroom wine cream sauce steal the show every time.
Enjoy!
Why I Like this Recipe
I love this recipe because the creamy sauce packed with garlic and mushrooms always leaves me wanting more. I appreciate how the white wine deglazes the pan and infuses the dish with a rich flavor that makes every bite feel special. I also dig that it’s simple enough for a weeknight meal but still manages to taste fancy when I serve it up for friends. Plus, the tender chicken just melts in my mouth and fills the whole kitchen with this amazing, hearty aroma.
Treat yourself and make this creamy white wine chicken recipe! It’s got this awesome garlic mushroom cream sauce that really makes it stand out even though its ingredients are pretty basic. The whole process feels like you’re in control yet a bit messy, like you’re trying your best and sometimes things get a bit hectic. But that’s what makes it so real and satisfying after you’ve cooked it up, you know?
Ingredients
- Boneless chicken breasts gives hearty protein and fill the dish with savory goodness.
- Sliced mushrooms add fibre, rich umami, and earthy flavor thats simply irresistible.
- Heavy cream brings a velvety texture and a mild sweetness to balance the tangy notes.
- Dry white wine adds a zesty kick, and helps deglaze the pan for extra flavour.
- Minced garlic infuses bold flavor and subtle heat that enrichs the entire dish.
- Thyme offers an herby aroma that enlivens the sauce with its subtle earthiness.
- Olive oil helps in browning the chicken and elevates flavours with healthy fats.
- Butter enriches the sauce with a silky finish boosting its comforting taste.
Ingredient Quantities
- 4 boneless, skinless chicken breasts
- Salt and pepper to taste
- 1/2 cup all-purpose flour
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 1 lb mushrooms, sliced
- 3 cloves garlic, minced
- 1/2 cup dry white wine
- 1 cup chicken broth
- 1 cup heavy cream
- 1 tsp dried thyme (or 2 tsp fresh thyme leaves)
- Fresh parsley, chopped (for garnish)
How to Make this
1. Pat the chicken dry and season both sides with salt and pepper then dredge each breast in the flour, shaking off any extra.
2. Heat the olive oil and butter in a large skillet over medium heat. When the butter is melted, lay the chicken in the pan and cook it until it gets a nice brown color, about 5 minutes each side.
3. Once the chicken is browned, take it out of the skillet and set it aside on a plate.
4. In the same skillet, add the sliced mushrooms and cook them until they start browning and soften, stirring occasionally.
5. Stir in the minced garlic and cook for about 1 minute until you can really smell the garlic.
6. Pour in the white wine to deglaze the pan, scraping any brown bits off the bottom, then let it simmer for a couple of minutes.
7. Add the chicken broth, heavy cream, and thyme to the pan, stirring to combine everything well.
8. Return the chicken breasts to the skillet, making sure they get partially submerged in the sauce, then cover and let simmer for about 5 to 7 minutes until the chicken is fully cooked.
9. Taste the sauce and add a little salt and pepper if needed.
10. Serve the chicken topped with the creamy sauce and a bunch of chopped fresh parsley, and enjoy!
Equipment Needed
1. Paper towels for patting the chicken dry
2. A shallow dish or plate to dredge the chicken in flour
3. Measuring cups and spoons to measure the flour, oil, and other liquids
4. A large skillet for browning the chicken and preparing the sauce
5. A spatula or tongs for turning the chicken in the pan
6. A knife and cutting board for mincing garlic and prepping any ingredients
7. A wooden spoon for stirring the mushrooms and sauce
8. A lid for the skillet to cover the pan while simmering the chicken
9. A serving plate to finish and present the dish
FAQ
Creamy White Wine Mushroom Chicken Recipe Substitutions and Variations
- If you don’t have chicken breasts, boneless and skinless chicken thighs or even turkey cutlets work just as well
- Instead of all-purpose flour, you can try using gluten-free flour or almond flour for those avoiding gluten
- If you are out of dry white wine, mix a little extra chicken broth with a squeeze of lemon juice to get a similar tanginess
- For heavy cream, you might use half-and-half for a lighter sauce or coconut cream if you need a dairy-free option
- If you run out of unsalted butter, stick with olive oil or try a dairy-free butter alternative
Pro Tips
1. Make sure the pan is hot enough before you add the mushrooms so they get a good brown color that adds a lot of flavor. If the pan is too cool, the mushrooms will steam instead of fry and you wont get that tasty caramelized taste.
2. When you deglaze the pan with the wine, really scrape up all the brown bits off the bottom. Those bits pack a ton of flavor into your sauce so dont skip that step even if it seems messy sometimes.
3. Keep an eye on the sauce once you add the cream and broth. If it looks too runny for your liking, let it simmer uncovered for a few extra minutes so it thickens up nicely.
4. For best flavor, dont be shy about using fresh herbs. Fresh thyme and parsley can really elevate the dish, so try to use them if you have it available instead of relying on just dried herbs every time.
Creamy White Wine Mushroom Chicken Recipe
I enjoy sharing my own twist on Chicken With Cream Sauce Recipes that features juicy chicken breasts, earthy mushrooms, and aromatic garlic simmered in white wine. A splash of chicken broth, heavy cream and a hint of thyme round out the sauce, with fresh parsley adding an irresistible finish.
4
servings
750
kcal
Equipment: 1. Paper towels for patting the chicken dry
2. A shallow dish or plate to dredge the chicken in flour
3. Measuring cups and spoons to measure the flour, oil, and other liquids
4. A large skillet for browning the chicken and preparing the sauce
5. A spatula or tongs for turning the chicken in the pan
6. A knife and cutting board for mincing garlic and prepping any ingredients
7. A wooden spoon for stirring the mushrooms and sauce
8. A lid for the skillet to cover the pan while simmering the chicken
9. A serving plate to finish and present the dish
Ingredients
-
4 boneless, skinless chicken breasts
-
Salt and pepper to taste
-
1/2 cup all-purpose flour
-
2 tbsp olive oil
-
2 tbsp unsalted butter
-
1 lb mushrooms, sliced
-
3 cloves garlic, minced
-
1/2 cup dry white wine
-
1 cup chicken broth
-
1 cup heavy cream
-
1 tsp dried thyme (or 2 tsp fresh thyme leaves)
-
Fresh parsley, chopped (for garnish)
Directions
- Pat the chicken dry and season both sides with salt and pepper then dredge each breast in the flour, shaking off any extra.
- Heat the olive oil and butter in a large skillet over medium heat. When the butter is melted, lay the chicken in the pan and cook it until it gets a nice brown color, about 5 minutes each side.
- Once the chicken is browned, take it out of the skillet and set it aside on a plate.
- In the same skillet, add the sliced mushrooms and cook them until they start browning and soften, stirring occasionally.
- Stir in the minced garlic and cook for about 1 minute until you can really smell the garlic.
- Pour in the white wine to deglaze the pan, scraping any brown bits off the bottom, then let it simmer for a couple of minutes.
- Add the chicken broth, heavy cream, and thyme to the pan, stirring to combine everything well.
- Return the chicken breasts to the skillet, making sure they get partially submerged in the sauce, then cover and let simmer for about 5 to 7 minutes until the chicken is fully cooked.
- Taste the sauce and add a little salt and pepper if needed.
- Serve the chicken topped with the creamy sauce and a bunch of chopped fresh parsley, and enjoy!
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 350g
- Total number of serves: 4
- Calories: 750kcal
- Fat: 40g
- Saturated Fat: 19g
- Trans Fat: 0g
- Polyunsaturated: 4g
- Monounsaturated: 16g
- Cholesterol: 210mg
- Sodium: 400mg
- Potassium: 600mg
- Carbohydrates: 11g
- Fiber: 1g
- Sugar: 2g
- Protein: 52g
- Vitamin A: 1400IU
- Vitamin C: 2mg
- Calcium: 200mg
- Iron: 2mg
