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Looking for even more delicious main dish recipes? Try this Ginger Soy Grilled Chicken, or this White Wine and Herb Marinated Chicken!


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KITCHEN PRODUCTS I RECOMMEND:
Looking for even more delicious recipes? Try these ones I’ve linked below!
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One Pan Chicken with White Wine Mushroom Sauce
This One Pan Chicken with White Wine Mushroom Sauce is a super delicious restaurant-quality main dish that's so easy to make in only one pan!

Recipe: Ingredients
For the chicken:
- 4 medium chicken breasts
- 1 tablespoon olive oil
- salt and pepper (to taste)
For the mushrooms:
- 1 tablespoon olive oil
- 2-3 cloves garlic, pressed or finely minced
- 1 medium onion, finely diced
- 1/4 cup white wine
- 3 cups white button or crimini mushrooms, quartered
- 1 teaspoon dried thyme
- salt and pepper to taste
For the sauce:
- 3 tablespoons butter
- 2 tablespoons all purpose flour
- salt and pepper (a pinch of each)
- 1/4 cup white wine
- 1 1/2 cups chicken stock
- 2 tablespoons heavy cream
Recipe: Instructions
- Heat a large cast iron skillet over medium-high heat and add the olive oil.
- Slice the chicken breasts in half horizontally (butterfly them) to create 8 thin chicken pieces.
- Add the chicken pieces to the hot pan and brown them on both sides for about 3-4 minutes per side. If they don't cook through completely it's ok, they'll finish cooking later.
- Remove the chicken to a plate and set aside.
- Add the olive oil, garlic and onion to the pan and cook on medium heat until the onion becomes soft.
- Add the white wine, salt and pepper, and thyme and cook until the wine reduces.
- Add the mushrooms and sauté until they're soft and release their juices.
- Remove the mushroom mixture to another plate and set aside.
- Add the butter to the pan over medium-low heat and when it's melted add the flour.
- Whisk the butter and flour together and cook for one minute.
- Whisk in the salt and pepper and slowly add the white wine, whisking constantly.
- Add the broth in slowly and continue whisking until a smooth, thin sauce forms.
- Continue cooking over medium-low heat whisking regularly until the sauce begins to thicken.
- Reduce the heat to medium and whisk in the heavy cream.
- Nestle the chicken pieces into the sauce and add the mushrooms to the pan as well, stirring slightly to make sure everything is coated in the sauce.
- Add a lid to the pan and continue cooking the chicken in the sauce for about 5 minutes, or until the chicken is cooked through to 165 degrees Fahrenheit (use an instant read meat thermometer to test the doneness).
- Serve the chicken with a generous ladle of the mushroom sauce and whatever side dishes you prefer.
Recipe: Nutrition
Nutrition Facts
One Pan Chicken with White Wine Mushroom Sauce
Amount Per Serving (1 serving)
Calories 521
Calories from Fat 234
% Daily Value*
Fat 26g40%
Saturated Fat 10g63%
Cholesterol 180mg60%
Sodium 475mg21%
Potassium 1221mg35%
Carbohydrates 13g4%
Fiber 1g4%
Sugar 4g4%
Protein 54g108%
Vitamin A 440IU9%
Vitamin C 7mg8%
Calcium 35mg4%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.
I can’t rate it because I haven’t made it yet, but this really looks delicious and I can’t wait to try it.
Thanks so much! I hope you give it a try!
I don’t see where you add the cream?
The cream goes in right after the sauce thickens up and right before you nestle the chicken back into the sauce to finish cooking. I hope you give this recipe a try!
My family loved this recipe. I doubled the recipe as I was expecting a crowd. The kids actually thought we should have it again the next night, so we did! Normally when I try new things there is at most a 7 out of 10 rating, this was a 10/10 +. The true critic is my husband because he does not care for chicken. This is going to be a weekly dinner I’m sure. Also I am looking forward to trying more of your recipes!
I’m SO glad you loved it! Thanks for taking the time to leave a comment! 🙂
Tried this last night with bone-in chicken thighs, which took a little longer, but it was delicious. Very nice flavor and everyone enjoyed it. Served it with rice, and I have some leftover rice and mushroom gravy for lunch today! I used half-and-half since I didn’t have heavy cream, but it was still delicious!
So glad you loved it! 🙂
WOW, this knocked my socks off! It’s quite good. I followed almost exactly except I used chicken thighs, please forgive me but that’s what I had. Otherwise to a tee! I loved it, putting this in my regular rotation. I am serving with rice and steamed green beans.
Thank you!
Thanks so much for your feedback!!🙂
Can you freeze this?
Yes, you can keep it in a freezer safe container for up to 3 months!