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.
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 17 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.
What do we need?
- Chicken breasts – I’m using 4 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
How to make this chicken with white wine sauce
Full recipe with detailed steps in the recipe card at the end of this post.
- Season 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 for 3 minutes, 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.
What to serve it with
You can serve this tasty recipe with:
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
More fantastic creamy chicken recipes
- Tuscan Chicken
- Creamy Chicken and Potato Bake
- Creamy Chicken Pot Pie
- Creamy Chicken Pasta Alfredo Bake
- Creamy One Pan Chicken and Mushroom Casserole
- Creamy Chicken & Vegetable Soup
Watch how to make it
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Chicken in White Wine Sauce with Mushrooms Recipe
Ingredients
- 2 tsp vegetable 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 vegetable 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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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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 ?