The Best White Wine Chicken and Mushroom Recipe

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White Wine Chicken and Mushrooms – An Easy, Elevated Dinner!

This White Wine Chicken and Mushroom Recipe is one of my favorite “party tricks” during the week when I want to make a dinner that is nourishing, delicious, and elevated, but doesn’t require a ton of time or ingredients. It is a four ingredient dish that comes together in about a half hour, but it tastes like it took so much longer to make!

Why You’ll Love This Chicken and Mushroom Recipe

• Simple ingredients, bold flavors
• Made in one pan for easy cleanup
• Perfect balance of savory, earthy, and bright flavors
• Great for meal prep or an elegant dinner

If you love rich, savory dishes with a touch of elegance, this chicken and mushroom recipe is absolutely perfect for you! This dish features tender chicken breasts, earthy Cremini mushrooms, and a simple yet flavorful white wine sauce – making it perfect for both cozy weeknight dinners and special occasions. If you’re searching for recipes with white wine, this one is an absolute must-try – serve it with roasted potatoes and veggies or a crisp salad to turn it into a divine meal that you’ll want to make week after week!

White Wine Chicken and Mushrooms Recipe – FAQ’s

Can I use a different type of mushroom?
Yes! Button, portobello, or shiitake mushrooms work well.

What’s the best white wine for cooking?
Sauvignon Blanc, Pinot Grigio, or Chardonnay are great choices.

Can I make this dish without wine?
Yes! Substitute with chicken broth + a squeeze of lemon juice for acidity.

My sauce is too thin what’s the best way to thicken the sauce?
Let it reduce longer, or whisk in a cornstarch slurry (1 tsp cornstarch + 1 tbsp water).

Can I use chicken thighs instead of breasts
Yes! Boneless, skinless chicken thighs work beautifully in this recipe.

What’s the best way to store leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days.

Ingredients You’ll Need for This White Wine Chicken Recipe:

• 2 Large Chicken Breasts – Juicy and protein-packed, perfect for this white wine chicken recipe
• 4 Large Cremini Mushrooms (sliced) – Adds an earthy, umami-rich flavor
• 2 tbsp Avocado Oil – To brown the chicken at a higher heat
• 2 tbsp Partanna Extra Virgin Olive Oil – A high-quality olive oil enhances the dish
• 1 cup Dry White Wine (Sauvignon Blanc recommended) – The star ingredient for a bright, flavorful sauce
• Water – For the sauce
• 1 tbsp Salt (+ extra to taste) – Essential for seasoning
• 1/2 tsp Pepper (+ extra to taste) – Adds just the right amount of spice

How to Make White Wine Chicken and Mushrooms (Step-by-Step Guide):

Brine Your Chicken (optional but recommended): Start by adding your chicken breasts to a liter of water with 2 tbsp salt, 1 bay leaf, and 1/4 tsp of peppercorns. Allow them to sit in your brine in the fridge for at least 30 minutes, or overnight if possible. When it’s time to cook them, remove them from the brine and pat them dry using a paper towel and then move on to the next step.

Cut and Season Your Chicken: Start by patting your chicken breasts dry and halving them (cut like you’re going to butterfly each breast and then go all the way through instead of stopping to give you two more slender pieces of chicken). Season your chicken on both sides with salt and pepper. 

Prepare Your Mushrooms: Clean and slice the Cremini mushrooms into thin pieces. Set aside. 

Brown Your Chicken: Add 2 tbsp of avocado oil to a non-stick pan over high heat and allow it to heat up for a minute or two, then add your chicken into the pan. Cook for about 3 minutes until the chicken has had time to brown, then flip your chicken over to brown the other side for another 2-3 minutes. The goal here is to brown the chicken – you do not need to cook it all the way through since we’ll add it back to the pan in a later step.

Remove Your Chicken From The Pan: Once your chicken is browned on each side (cooked about 80% of the way through) use tongs to remove it from you pan and set aside on a plate.

Make Your Sauce: Turn your heat down to medium and add 2 tbsp of olive oil to your pan. Transfer your mushroom slices into your pan and season lightly with salt and pepper. Occasionally move your mushrooms around to make sure they’re cooking evenly. Once they’ve cooked down for 2-4 minutes, deglaze by adding in your white wine and water and let your sauce simmer for 10-12 minutes until it’s reduced and thickened. 

*NOTE: This is not a thick sauce, but more of a lighter gravy – it will thicken above wine consistency, but if you’re looking to make it thicker you can add butter or heavy cream at the end before you add in your chicken. Alternatively, you can add a cornstarch and water slurry to thicken the sauce.

Add Your Chicken Back To Your Pan: Once your white wine and mushroom sauce has reduced and slightly thickened, add your chicken breasts back into your pan and allow them to finish cooking in the sauce for 2-3 minutes, periodically coating the top of each breast with the sauce from the pan using a spoon. Remove your pan from the heat and place your lid over the top until it’s time to serve your White Wine Chicken and Mushrooms.

Serve Your Chicken: Plate your chicken and pour the sauce and mushrooms over the top of each piece. Add an optional parsley garnish and enjoy!

Enjoy!

Tools:

• Meat Thermometer

Full White Wine Chicken and Mushrooms Recipe:

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What to Serve with This White Wine Chicken and Mushrooms Recipe:

Complete you meal by serving it with one of my simple, clean, and delicious side dishes!

• Sautéed Kale with a Tangy Lemon Vinaigrette
• Crispy Roasted Brussels Sprouts with Creamy Balsamic Vinaigrette
• Creamy Mashed Sweet Potatoes With Caramelized Onions

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