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.

Close up of chicken in creamy white wine sauce with mushrooms
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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?

Ingredients for chicken in creamy white wine sauce on a wooden table
  • 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.

  1. Season the chicken breasts with salt and pepper and brown them on both sides in a pan with a little oil.
  2. Add onion and mushrooms and cook for 3 minutes, then add garlic and thyme and stir together.
  3. Add white wine and bubble it up for 5 minutes, then add stock and cream.
  4. Cook for a further 3-4 minutes, then serve the chicken sprinkled with fresh thyme.
8 image collage showing how to make chicken in creamy white wine sauce

What to serve it with

You can serve this tasty recipe with:


Pan with chicken in creamy white wine sauce and mushrooms, next to a bowl of green beans and a bowl of saute potatoes

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
chicken in creamy white wine sauce with mushrooms in a black pan

Watch how to make it

YouTube video

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5 from 25 votes

Chicken in White Wine Sauce with Mushrooms Recipe

Pan-fried chicken in a creamy white wine and garlic sauce with mushrooms. Ready in 25 minutes, it makes an impressive date night dinner!
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 4 people
Course: Dinner
Cuisine: British, French

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
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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

YouTube video

Notes

Can I make it ahead?
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. 
Can I freeze it?
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.
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

Calories: 481kcal | Carbohydrates: 7g | Protein: 51g | Fat: 25g | Saturated Fat: 13g | Cholesterol: 206mg | Sodium: 814mg | Potassium: 1120mg | Fiber: 1g | Sugar: 2g | Vitamin A: 729IU | Vitamin C: 6mg | Calcium: 61mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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Hi, I'm Nicky and I love to cook! I want to share with you my favourite, delicious family friendly recipes. I want to inspire you to create fantastic food for your family every day.

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Comments

  1. WINSTON AVERY says:

    5 stars
    Great tasty meal, served with rice and sweet corn 👍

  2. Anita Medhurst says:

    Chocolate cherry cheesecake brownies
    Please can you tell me what you mean by ground almonds the grainy type not the floury type because in my supermarket they aren’t grainy really

    Thanks

    Anita

  3. Lesley says:

    5 stars
    Looks lovely. Going to try this very soon…

  4. Elaine says:

    5 stars
    Lovely. I make (or now used to) a similar creamy sauce with just cream, white wine and tarragon but think that your sauce was tastier.

  5. Eleanor says:

    5 stars
    Love this twist on the traditional roast chicken dinner.

  6. Amy says:

    The directions in 5 and 6 were a little confusing so I kind of winged that part. How do we make the sauce not chunky from the onions and garlic?

  7. Kay says:

    is this possible with boneless/skinless chicken breast?

  8. sana says:

    What can we use instead of the wine? Plz suggest.

    1. Nicky Corbishley says:

      Hi Sana, you could try a little chicken stock.

  9. courtney says:

    What type of onion and what type of wine? Thank you! This sounds wonderful..

    1. Nicky Corbishley says:

      Thanks Courtney, just regular brown onion is fine. I use a relatively dry white wine – such as Sauvignon Blanc or Pinot Grigio.

  10. anniesnomsblog says:

    I’m a compete potato addict too and that sauce is to die for!!

    1. Nicky Corbishley says:

      Thanks Annie 🙂