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Pan fried chicken in a creamy white wine and garlic sauce with mushrooms. I love this for a luxury dinner served with sauteed potatoes and greens.
Ready in 25 minutes it makes a tasty and impressive date night dinner or a lovely alternative to a Sunday roast.
“Oh my! This was delicious! Thanks Nicky 😊”
Nicky’s Notes
One of the things that makes this dinner great for date night is that Chris lovingly gives me all of his mushrooms.
I’ve been working on him for over 20 years to get him to eat mushrooms, and I can still only get him to eat them when they’re chopped up into tiny pieces and hidden in something like spaghetti bolognese.
I get that they’ve got a unique texture, but I just don’t understand what’s not to love!
This particular recipe serves 4, as I think it makes a nice family meal or dinner party meal too. But you can easily scale it down if you’re just serving it for two.
Table of Contents
What do we need?
***Full recipe with detailed quantities in the recipe card below***
- Chicken breasts – I’m using 4 medium chicken breasts, but if you like you can use two large ones and slice them in half horizontally to give you four fillets.
- Salt, pepper and thyme for seasoning
- Onion and garlic for flavour
- Mushrooms because yum.
- For the sauce – white wine, chicken stock and double/heavy cream
Ingredient swaps
- Try adding spinach, parmesan, asparagus or sliced leeks for a different spin.
- Sprinkle with crispy bacon before serving
- Swap the chicken for pork loin steaks for a nice change
How to make this chicken with white wine sauce
***Full recipe with detailed steps in the recipe card below***
- We’re going to start by seasoning the chicken breasts with salt and pepper and brown them on both sides in a pan with a little oil.
- Add onion and mushrooms and cook until they’ve softened and sweated down, then add garlic and thyme and stir together.
- Add white wine and bubble it up for 5 minutes, then add stock and cream.
- Cook for a further 3-4 minutes, then serve the chicken sprinkled with fresh thyme.
Recipe Tips
- Get your pan properly hot before browning the chicken. You want a nice golden crust, which adds loads of flavour to the final sauce. Don’t overcrowd the pan—do it in batches if needed. A pale chicken fillet makes a pale, flat-tasting sauce.
- Stretch two chicken breasts to serve four by butterflying and halving them. Slice each breast horizontally into two thinner fillets — they cook faster, soak up more of that gorgeous sauce, and look generous on the plate. Perfect for when you’re feeding more people or watching portions without sacrificing satisfaction.
Pin this now to find it later
Pin ItThe creamy white wine sauce is silky and rich, with a subtle tang from the wine. The chicken stays juicy, and the mushrooms add an earthy bite that compliments the creaminess so well.
If, like me, you LOVE the creamy mushroom dishes then why not try my creamy mushroom sauce or my creamy mushroom pasta, mouth watering just thinking about them 😋
🍽️ What to serve it with
You can serve this amazing creamy chicken dinner with:
- Sauteed Potatoes, or
- Mashed Potatoes
- Parmesan Green Beans
- Simple Butter Pepper Carrots
- The BEST Crispy Roast Potatoes
Watch how to make it
Chicken in White Wine Sauce Recipe
Ingredients
- 2 tsp oil (I use avocado oil)
- 4 chicken breasts
- ½ tsp salt
- ½ tsp pepper
- 8 chestnut mushrooms sliced
- 1 small onion peeled and chopped finely
- 3 cloves garlic peeled and minced
- ¼ tsp dried thyme or 2 sprigs fresh thyme
- 120 ml (1/2 cup) white wine
- 120 ml (1/2 cup) chicken stock
- 180 ml (¾ cup) double (heavy) cream
To Serve:
- fresh thyme
Instructions
- Heat the oil on a large frying pan (skillet) over a medium/high heat.2 tsp oil
- Season both sides of the chicken breasts with the salt and pepper.4 chicken breasts, 1/2 tsp salt, 1/2 tsp pepper
- Add the chicken breasts to the pan and cook on both sides until golden (about 6-8 minutes). They don’t need to be cooked through at this point – they’ll continue cooking in the sauce.
- Add the onion and mushrooms to the pan and cook for 3 minutes, until lightly softened.8 chestnut mushrooms, 1 small onion
- Stir in the garlic and thyme and cook for the 30 seconds.3 cloves garlic, ¼ tsp dried thyme
- Add the wine and turn up the heat to high. Bring to the boil, then simmer until almost all of the liquid has evaporated (this will take about 5 minutes).120 ml (1/2 cup) white wine
- Stir in the stock and cream and heat through for 2-3 minutes.120 ml (1/2 cup) chicken stock, 180 ml (¾ cup) double (heavy) cream
- Check the chicken is cooked by checking it's no longer pink in the middle, then turn off the heat and place the chicken breasts on 4 plates.
- Spoon over the sauce and serve with your choice of sides (I love green beans and sauté potatoes with this dish). Sprinkle over the fresh thyme and serve.fresh thyme
Video
Notes
Make ahead & Freezer Instructions
Make Ahead:Yes, this dish can be made the day before. Cook as per the recipe, then cool, cover and refrigerate for up to 24 hours. To reheat, cover and place in the oven at 160 °C/320 °F for 20–25 minutes, or warm gently on the hob until the chicken is piping hot throughout. Add a splash of stock or cream to loosen the sauce, as it will thicken on standing. Freezing:
This chicken in creamy white wine sauce also freezes well. Cook the dish fully, then cool, cover and freeze. Defrost overnight in the fridge, then let it sit at room temperature for about an hour before reheating to take the chill off the chicken. Reheat, covered, at 160 °C/320 °F for 20–25 minutes, or on the hob, until hot all the way through. Again, stir in a splash of cream or stock if the sauce has thickened too much.
Serving it for two?
Halve all of the ingredients except for the chicken stock (keep that at 1/2 cup/120ml) and cook as per the recipe. Nutritional Information is per serving.Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This creamy chicken in white wine sauce recipe was first posted in Feb 2021. Updated since with recipe improvements and for housekeeping reasons.
Some of the links in this post may be affiliate links – which means if you buy the product I get a small commission (at no extra cost to you). If you do buy, then thank you! That’s what helps us to keep Kitchen Sanctuary running. The nutritional information provided is approximate and can vary depending on several factors. For more information please see our Terms & Conditions.
? Frequently Asked Questions
Yes, cook the dish then, cool, cover and freeze. Defrost thoroughly in the refrigerator overnight, then take out of the refrigerator an hour before cooking to take the chill off the chicken breasts. Reheat, covered in the oven at 160C/320F for 20-25 minutes or on the hob until the chicken is piping hot throughout. You may need to add a splash of cream or stock to loosen up the sauce a little.
Yes, make the dish, then cool, cover and refrigerate for up to a day. Reheat, covered in the oven at 160C/320F for 20-25 minutes or on the hob until the chicken is piping hot throughout. You may need a splash of stock or cream to loosen as it will be a little thicker.
Yes — simply replace the wine with extra chicken stock plus a teaspoon of white wine vinegar or a squeeze of lemon juice to mimic that gentle acidity.
🍲 More creamy chicken recipes
Some of the links in this post may be affiliate links – which means if you buy the product I get a small commission (at no extra cost to you). If you do buy, then thank you! That’s what helps us to keep Kitchen Sanctuary running. The nutritional information provided is approximate and can vary depending on several factors. For more information please see our Terms & Conditions.
Echo other comments that the sauce was thin. I tried cooking it down then got frustrated and added cornstarch mixed with a bit of chicken broth. Sauce also seemed to separate. Not a keeper for me.
Can I serve up this dish with long grain rice or wild rice ?