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!
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Who doesn’t love a delicious, tender chicken breast recipe with an easy, creamy sauce? This One Pan Chicken with White Wine Mushroom Sauce is a super tasty, restaurant quality main dish that’s insanely easy to make in only one skillet. Our family loves this easy meal and I love that it’s a healthier alternative to creamy restaurant sauces that are usually packed with high-fat ingredients. Trust me, you’re going to love it!
One of the hardest things about cooking chicken breasts is that it often turns out dry because it’s so lean and low in fat. Let me tell you, one of the BEST kitchen inventions ever that will help prevent dry meat in your kitchen is the meat thermometer! Investing in an instant-read meat thermometer can take your main dishes from good to amazing – achieving the correct internal temperature is definitely the key to juicy, tender chicken breasts and a simple meat thermometer is the best tool to help you do this. Here are a couple that work really well and won’t break the bank! (affiliate links)
Looking for even more delicious main dish recipes? Try this Ginger Soy Grilled Chicken, or this White Wine and Herb Marinated Chicken!
We love to enjoy this One Pan Chicken with White Wine Mushroom Sauce with a generous helping of mashed potatoes and roasted vegetables, and it’s equally delicious with rice or any other side dish your family prefers. And feel free to use your favourite variety of mushrooms – we love this creamy sauce with white button mushrooms or crimini mushrooms because they offer a delicious mild flavour that pairs perfectly with the white-wine flavoured sauce.
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I hope you enjoy this One Pan Chicken with White Wine Mushroom Sauce recipe! Let me know in the comments below, what’s your favourite restaurant-quality one pan chicken recipe? I’d love to know!
KITCHEN PRODUCTS I RECOMMEND:
Looking for even more delicious recipes? Try these ones I’ve linked below!
One Pan Chicken with White Wine Mushroom Sauce
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
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.
-d says
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.
Chrissie says
Thanks so much! I hope you give it a try!
Donelle U says
I don’t see where you add the cream?
Chrissie says
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!
Bev Dishman says
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!
Chrissie says
I’m SO glad you loved it! Thanks for taking the time to leave a comment! 🙂
Liz says
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!
Chrissie says
So glad you loved it! 🙂
TvH says
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!
The Busy Baker says
Thanks so much for your feedback!!🙂