Chicken in White Wine Mushroom Sauce

Chicken breasts in creamy mushroom sauce, garnished with thyme in Dutch oven.

No ratings yet

Chicken in White Wine Mushroom Sauce

We're having chicken with mushrooms in a white wine sauce tonight. It's a one-pan meal, so not a ton of dishes! The chicken is pan-seared, then simmered in a rich sauce with mushrooms and a splash of white wine.

No cream, but the sauce still turns out velvety and full of flavor. If you love mushrooms, you’ll be happy to know there are plenty in this dish! This should be perfect with some crusty bread to soak up that sauce!

Scroll down to see the process photos.

Prep Time15

Cook Time35

Course: dinner, Main Course

Cuisine: American

Keyword: Chicken with mushrooms, Garlic mushroom chicken, One pan chicken recipe

Servings: servings

Author: Pat Nyswonger

Ingredients

4 boneless skinless chicken breasts about 6 ounces each, skinless and boneless
Salt and pepper
2 tablespoons vegetable oil
3 tablespoons butter
10 ounces mushrooms sliced ¼-inch thick
½ teaspoon salt
¼ teaspoon ground black pepper
2 medium shallots chopped
4 garlic cloves minced or grated
¼ cup all-purpose flour
1 cup dry white wine
2 ½ cups chicken broth
1 tablespoon Worcestershire sauce
3 tablespoon fresh thyme leaves
2 tablespoons fresh lemon juice

Instructions

Preheat the oven to 400°F.
Pat the chicken breasts with a paper towels. Place them between two pieces of plastic wrap and pound the thick part with a meat mallet until the chicken is fairly even in thickness, about ½ inch. Season with salt and pepper.
In a shallow brasier or large, skillet, set over medium-high, heat the oil and add the chicken breasts.
Cook until golden brown, about 4 minutes. Turn the chicken and repeat, cooking for an additional 4 minutes. Transfer the chicken to a plate, cover with foil to keep warm.
Reduce the heat to medium, add the butter mushrooms, salt and pepper, stirring to coat the mushrooms. Cook for 3-4 minutes or until lightly browned.
Add the shallots and cook until softened, 1-2 minutes, then stir in the garlic and cook for another 30 seconds.
Sprinkle the flour over the vegetables and cook for 1 minute. Add the wine, stirring to combine, cook for another 1 minute; then whisk in the chicken broth until it is well combined.
Cook until the sauce has lightly thickened. Stir in 2 tablespoons of the Worcestershire sauce, thyme leaves and the lemon juice.
Return the browned chicken breasts to the pan, submerging them into the sauce. Cover the pan and transfer it to the oven. Bake for 15-20 minutes or until the chicken reaches 160°F when tested with an instant-meat thermometer.
Remove the pan from the oven, spoon sauce over the chicken breasts, sprinkle with the additional thyme leaves and serve.

Notes

If you have extra large chicken breasts use a sharp knife to trim them smaller in size. Save the trimming for another use such as a stir-fry or grind for meatballs.
No white wine? Additional chicken broth may be substituted for the white wine.
This recipe will make a medium-thick sauce, if a thicker sauce is desired, increase the flour to ⅓ cup.
Pounding the chicken to an even thickness helps the chicken cook evenly.
Searing the chicken first adds depth of flavor to both the meat and the sauce.
If the sauce thickens too much while simmering, stir in a splash of broth to loosen it up.
Store leftovers in the fridge for up to 3 days or in the freezer for 3 months.

Variations:

Stir in ½ cup of cream and ½ cup of grated Parmesan cheese.
Add 1 cup of fresh spinach and ¼ cup of chopped sun-dried tomatoes during the last few minutes of cooking.
Season the chicken with 1 teaspoon of Cajun seasoning before searing and add a pinch of red pepper flakes to the sauce.

Nutrition