Chicken in White Wine Sauce with Mushrooms

This creamy chicken in white wine sauce with mushrooms is a quick and easy dinner recipe made in one pan. Juicy chicken breasts are simmered in a rich garlic and mushroom cream sauce, perfect for serving with mashed potatoes, pasta, or rice. Ready in under 30 minutes, this classic French-inspired chicken recipe is ideal for busy weeknights or a cozy weekend meal.

Tender chicken breasts simmered in a rich white wine and mushroom cream sauce—perfect for an elegant weeknight dinner or a cozy weekend meal.

Ingredients

For the chicken and sauce:

• 2 tsp vegetable oil
• 4 chicken breasts
• ½ tsp salt
• ½ tsp black pepper
• 8 chestnut mushrooms, sliced
• 1 small onion, finely chopped
• 3 garlic cloves, minced
• ¼ tsp dried thyme or 2 sprigs fresh thyme
• 120 ml (½ cup) dry white wine
• 120 ml (½ cup) chicken stock
• 180 ml (¾ cup) double (heavy) cream

To serve:

• Fresh thyme leaves (optional, for garnish)

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Instructions

1. Sear the Chicken:
   Heat the oil in a large skillet over medium-high heat. Season the chicken breasts with salt and pepper on both sides. Add them to the pan and cook for 6–8 minutes, turning once, until golden. (They don’t need to be fully cooked at this stage.)
2. Add Vegetables:
   Add the sliced mushrooms and chopped onion to the skillet. Cook for 3 minutes, stirring occasionally, until softened.
3. Add Aromatics:
   Stir in the minced garlic and thyme. Cook for 30 seconds, just until fragrant.
4. Deglaze with Wine:
   Pour in the white wine. Increase the heat and bring to a boil. Let it simmer for about 5 minutes until the wine has reduced by most of its volume.
5. Make the Sauce:
   Add the chicken stock and cream. Stir and allow the sauce to simmer gently for 2–3 minutes, until slightly thickened and the chicken is cooked through (no longer pink in the center).
6. Serve:
   Plate the chicken breasts and spoon the creamy mushroom sauce over the top. Garnish with fresh thyme, if using. Serve with your choice of sides.

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Tips

• Don’t rush the searing: A good golden crust adds flavor to the chicken.
• Deglazing tip: Scrape up any browned bits from the pan after adding the wine—they’re full of flavor.
• Use a meat thermometer: Chicken is fully cooked at an internal temperature of 74°C (165°F).

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Variations and Substitutions

• Wine substitute: Use extra chicken stock with a splash of white wine vinegar or lemon juice if you prefer to avoid alcohol.
• Herbs: Replace thyme with tarragon or rosemary for a different twist.
• Vegetarian version: Swap chicken for pan-seared tofu or use just mushrooms and serve over pasta or rice.

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FAQs

Can I use chicken thighs instead of breasts?
Yes! Boneless, skinless thighs work well—just adjust cooking time as needed.

Can this be made ahead?
Yes, the sauce can be made ahead and reheated gently. Add a splash of stock if it thickens too much.

Is this freezer-friendly?
Not recommended due to the cream—freezing may alter the texture.

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Serving Suggestions

• Vegetables: Serve with green beans, steamed broccoli, or asparagus.
• Starch: Pair with sautéed potatoes, mashed potatoes, or rice.
• Bread: Crusty bread is great for soaking up the sauce.

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Why You’ll Love This Recipe

This dish is a beautiful balance of comfort and elegance. The creamy wine sauce is deeply flavorful without being heavy, and it comes together in under 30 minutes—perfect for both special occasions and quick weeknight dinners.