Home » Blog » Course » Main Dish » Chicken in White Wine SauceChicken in White Wine Sauce Pin RecipeRate RecipePublished: Jan 6, 2023 by Andrea + Stef · This post may contain affiliate links. Please see our full Disclosure Policy for details. The combination of the white wine, baby bella mushrooms, butter and seasonings create the perfect savory chicken dish rich in flavor. Jump to Recipe If you’re looking for a chicken in a skillet meal the whole family will love then try chicken in white wine sauce. Whether you love chicken and mushrooms or not you’ll love this. This is so savory and delicious and is always a crowd pleaser. Table of Contents What is Chicken in White Wine Sauce? Why You’ll Love This Ingredients Recommended ToolsInstructionsStef says….Can I Make This Ahead? Recipe Tips What To Serve With Chicken in White Wine SauceMore Chicken RecipesHow To StoreHow To ReheatAndrea says….Common QuestionsChicken with White Wine Sauce Recipe Chicken in white wine sauce from start to finish. There are many variations of this recipe but this is the one you should try first because it’s the best. The combination of the chicken in a skillet with white wine, butter and seasonings create the perfect combination and taste. One of the best things about cooking this dish is that you can make it all in one pan and have less dishes to wash after dinner! That’s always a selling point for me. What is Chicken in White Wine Sauce? Wine sauces are traditionally associated with French cuisine. Many different types of wines can be used and the sauce may also include stock (we’re using chicken stock), mushrooms, onion, garlic, butter, vinegar, shallot and various spices. In this sauce we use all of the above except shallots and vinegar. We also add corn starch to help thicken the sauce a little. Why You’ll Love This Notable: incredibly flavorful and tender chicken with delicious sauce, true comfort food the whole family loves Main Ingredients: boneless skinless chicken breast, flour, salted butter, olive oil, yellow onions, baby bella mushrooms, garlic, fresh thyme, white wine, chicken broth, cornstarch and spices Cooking Method: stovetop Cooking Time: 10 minutes prep time, 40 minutes cook time Pairs well with: mashed potatoes, egg noodles, crusty bread, wild rice Special Equipment Needed: cast iron skillet or large ovenproof skillet, instant read thermometer, wooden spoon or silicone spatula Ingredients You may have all of these ingredients for this chicken in white wine sauce in your refrigerator or pantry and not need to make a trip to the grocery store! If this is your first time making this creamy chicken recipe you might want to read the possible variations before deciding on your ingredients. Chicken in White Wine Ingredients 6 thin-cut boneless, skinless chicken breasts (cut on the diagonal into “cutlets”) ½ cup all-purpose flour ½ teaspoon sea salt 4 tablespoons salted butter (divided) ½ teaspoon freshly ground black pepper plus more for serving 2 tablespoons extra virgin olive oil ⅓ cup yellow onions (finely diced) 8 oz. baby bella mushrooms (wiped/rinsed clean and sliced thick) 1-2 teaspoons garlic cloves (minced) 3-4 sprigs fresh thyme ¾ cup dry white wine 1 cup chicken broth or chicken stock 1-2 tablespoons cornstarch Optional Garnish Fresh thyme, fresh parsley, grated parmesan cheese Variations and Substitutions White Wine: Any dry white wine such as Sauvignon Blanc or Pinot Grigio works well. In case you don’t want to use wine in your sauce, substitute lemon juice for the acidity in the sauce. Start by adding 2 tablespoons of lemon juice, then add more to taste. Heavy Cream: If you want to make your sauce a bit more creamy and decadent, add a tiny bit of heavy cream. Chicken in white wine sauce ingredients. WHAT TO MAKE NEXT: If you loved this chicken and mushroom recipe, try our Instant Pot Beef Tips. The beef in this comfort food dinner falls apart in your mouth and the rich brown gravy with mushrooms and onions is the perfect pairing. Recommended Tools Links to our favorite tools are affiliate links. If you purchase something through the link we may get a small commission of the sale. Cast Iron Skillet — You can use a cast iron pan or any large skillet you prefer. I find a heavy pan works best when cooking sauces but any pan you have in your kitchen will work. Instructions This section shows how to cook chicken in white wine sauce on the stovetop, with step-by-step photos and details about the technique. For full step-by-step instructions, photos and nutritional information see the recipe in the recipe card below. PREPARE: Firstly, slice chicken breasts into smaller “cutlets” or pound out thicker chicken breasts so that they will cook more quickly. Rinse each piece of chicken and pat dry with a paper towel. Then heat 2 tablespoons of butter and 2 tablespoons olive oil in a large skillet over medium-high heat until sizzling. BROWN CHICKEN: Mix together flour, salt, and pepper in a shallow bowl. Then dredge each piece of chicken on both sides with flour mixture and set aside. Afterwards, place chicken breasts into the skillet in a single layer. Brown on each side (about 5 minutes per side). Cook the chicken in batches to avoid overcrowding in the pan. When chicken is golden brown on each side, remove to a plate/bowl, cover in aluminum foil and keep warm. COOK MUSHROOMS: Add two remaining tablespoons of butter to the skillet. When melted, add the mushrooms. Then cook without disturbing for 3-4 minutes or until mushrooms are dark on one side. Afterward, stir mushrooms and continue cooking over medium heat until any liquid has been reabsorbed. The mushrooms should be browned on both sides. MAKE SAUCE: Add minced garlic to the mushrooms and sauté 1-2 minutes longer until garlic begins to brown. Be careful not to burn. Then pour wine into pan and stir to scrape all of the browned bits off the bottom of the pan to deglaze. Simmer 1-2 minutes. Add chicken broth and thyme sprigs to the pan and bring to a boil. Simmer over medium heat for about 5 minutes. THICKEN SAUCE: Whisk cornstarch into a few tablespoons of water until dissolved. While stirring the sauce in the skillet, drizzle the cornstarch “slurry” into the sauce and continue stirring to distribute evenly. FINISH: Return chicken to the skillet, spoon sauce over the meat and simmer for 3-4 minutes longer, until chicken has warmed through and sauce thickens. The longer you keep the sauce over heat the thicker the sauce will be. Then garnish with additional fresh thyme, salt, and freshly ground pepper. SERVE: Finally, serve with mashed potatoes, over noodles or rice, or with parmesan french bread to soak up all that yummy sauce. WHAT TO MAKE NEXT: If you are looking for the perfect dessert to serve with chicken in white wine sauce then you’ll love our Blackberry Dump Cake. It only takes 10 minutes to make this scrumptious dessert everyone loves. Stef says…. I love serving a refreshing fruity Blackberry Cocktail with this yummy dinner. Make this non-alcoholic or alcoholic. It’s so good! Can I Make This Ahead? This dish is best eaten right from the stove. However, you can make it up to 2 days ahead and reheat to serve. Chicken and mushroom sauce is never quite as good reheated but you can do it. Make sure to check the internal temperature of the chicken when reheating. Recipe Tips Follow these tips to make the best chicken in creamy white wine sauce. Tip: Do not crowd the pan when browning the chicken. If you add all the chicken at once, the meat steams rather than sears. Tip: Deglaze your pan properly. This step determines the quality of your sauce, because the brown bits from the bottom of the pan add all the delicious flavor. Tip: Don’t forget to simmer your sauce for a couple of minutes after returning the meat. This allows the chicken to heat through and the flavors to blend. What To Serve With Chicken in White Wine Sauce We love to eat this chicken and white wine sauce recipe all by itself. But sometimes you need to serve it as a meal. Try one of these delicious recipes: Sides: Traditionally, chicken with mushroom sauce is served with Creamy Mashed Potatoes or Pasta. It would taste great with Instant Pot Brown Rice or Instant Pot Jasmine Rice as well. Additionally we love serving some roasted vegetables, such as Broccoli, Carrots, Asparagus or Green Beans with this main dish. Bread: Serve chicken in mushroom sauce with crusty bread or soft dinner rolls. Garlic French Bread is made with fresh parmesan cheese and store-bought french bread. If you have extra time make Pizza Dough Garlic Knots. These delicious garlic knots are brushed with butter, seasoning and parmesan. Salad: Pair chicken with white wine pan sauce with a fresh salad. A green salad like our fabulous Italian Salad or Asparagus Salad with Walnuts. Or even a Caprese Salad with tomatoes, mozzarella and basil. Creamy Mashed Potatoes Parmesan Roasted Broccoli Recipe Garlic French Bread Caprese Salad More Chicken Recipes In case you are looking for more good chicken recipes, here are some more good ideas on how to turn chicken thighs and chicken breasts into scrumptious dinners: Air Fryer Lemon Chicken Caprese Stuffed Chicken Breast Easy Creamy Chicken Bake Recipe With Cream Of Chicken Soup How To Store Refrigerate: Skillet chicken and white wine sauce leftovers should be cooled to room temperature. Then store them in an airtight container or ziploc bag in the fridge for up to 3 days. Freeze: Firstly, let the chicken cool completely. Then transfer chicken in white wine sauce leftovers to an airtight container or freezer bag. In case you are using a ziploc freezer bag, remove as much air as possible as you close the bag. Lay flat in the freezer to store. Defrosting: The best way to thaw leftover chicken is in the refrigerator overnight. How To Reheat Reheat chicken and mushroom in the microwave in a microwave safe dish with a lid. Additionally, you can reheat leftovers in a saucepan on the stove over medium-high heat until the chicken’s internal temperature is 165 degrees.. Andrea says…. My favorite side dish with this rich and flavorful chicken recipe is Rice Pilaf. Common Questions What is white wine sauce made from? This amazing sauce is made from dry white wine, butter, chicken broth and spice. In addition, a little bit of corn starch gives this great recipe its velvety texture. How do you thicken a white wine sauce? The best way to thicken the white wine sauce is with a little cornstarch. Additionally, you can also use a flour slurry. But over time as you cook the sauce it will thicken naturally as well. How can I make chicken in white wine sauce gluten free? This crowd pleaser is easy to make gluten free. Use your favorite gluten free flour mix (I prefer King Arthur’s Gluten Free Flour) in place of the wheat flour. You will need to also check your corn starch to make sure it is gluten free. You won’t notice any difference in taste because the other flavors are so strong. Can I make this easy chicken recipe without mushrooms? Yes! You can make this chicken with creamy sauce without mushrooms because it’s delicious either way. Whether you’re just out of mushrooms or you don’t like them, this easy recipe can be made without them. The sauce will still be tasty though I do prefer it with the mushrooms. How do I serve chicken with white wine sauce? If you’re in a rush or want less dishes to clean then serve this dish in the pan it was cooked in. If you have more time or want to make it a bit fancier transfer it to a serving dish. You can serve the chicken and sauce over rice or noodles if you prefer. I would include roasted vegetables or a side salad because you need some to balance out the protein. We made a french bread that paired perfectly with the chicken. And don’t forget the dessert and a fun cocktail because everything is better with dessert! garlic, mushrooms, one pot meal, skillet, white wine 5 from 12 votes Chicken with White Wine Sauce Recipe Author Andrea + Stef Course dinner, Main Dish Cuisine American, french Prep Time 10 minutes minutes Cook Time 40 minutes minutes Total Time 50 minutes minutes Print Pin Rate 6 The combination of the white wine, baby bella mushrooms, butter and seasonings create the perfect savory chicken dish rich in flavor. Cook ModePrevent your screen from going dark EquipmentCast Iron Skillet or large skilletmeat thermometerwooden spoon or silicone spatula Ingredients 1x2x3x▢ 6 thin-cut boneless, skinless chicken breasts cut on the diagonal into "cutlets"▢ ½ cup all-purpose flour▢ ½ teaspoon sea salt▢ ½ teaspoon freshly ground black pepper plus more for serving▢ 4 tablespoons salted butter, divided▢ 2 tablespoons olive oil extra virgin▢ ⅓ cup finely diced yellow onions▢ 8 oz. baby bella mushrooms wiped/rinsed clean and sliced thick▢ 1-2 teaspoons minced garlic▢ 3-4 sprigs fresh thyme▢ ¾ cup dry white wine Sauvignon Blanc, etc.▢ 1 cup chicken broth▢ 1-2 tablespoons cornstarch InstructionsSlice chicken breasts into smaller "cutlets" or pound out thicker chicken breasts so that they will cook more quickly. Rinse and pat dry with paper towels.In a large skillet, heat 2 tablespoons of butter and 2 tablespoons olive oil over medium-high heat until sizzling.Mix together flour, salt, and pepper in a shallow bowl. Dredge each piece of chicken on both sides with flour mixture and set aside. Place floured chicken into the skillet in a single layer. Brown on each side (about 5 minutes per side). Cook the chicken in batches to avoid overcrowding in the pan. When chicken has browned on each side, remove to a plate/bowl and keep warm.Add two remaining tablespoons of butter to the skillet. When melted, add the mushrooms and onions. Cook without disturbing for 3-4 minutes or until mushrooms are dark on one side. Stir mushrooms and continue cooking over medium heat until any liquid has been absorbed/evaporated and the mushrooms are browned on both sides.Add minced garlic to the mushrooms and saute 1-2 minutes longer until garlic begins to brown, but not burn. Pour wine into pan and stir to scrape all of the brown bits off the bottom of the pan to deglaze. Simmer 1-2 minutes.Add chicken broth and thyme sprigs to the pan and bring to a boil. Simmer over medium heat for about 5 minutes. Whisk cornstarch into a few tablespoons of water until dissolved. While stirring the sauce in the skillet, drizzle the cornstarch "slurry" into the sauce and continue stirring to distribute evenly.Return chicken to the skillet and simmer for 3-4 minutes longer, until chicken has warmed through and sauce thickens. Garnish with additional fresh thyme, salt, and freshly ground pepper. Serve with mashed potatoes, over noodles or rice, or with parmesan french bread to soak up all that yummy sauce. NutritionCalories: 320kcal | Carbohydrates: 13g | Protein: 26g | Fat: 15g | Saturated Fat: 6g | Cholesterol: 92mg | Sodium: 540mg | Potassium: 664mg | Fiber: 1g | Sugar: 1g | Vitamin A: 291IU | Vitamin C: 6mg | Calcium: 24mg | Iron: 1mg Did you create this? 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Robin Donovan says January 22, 2021January 22, 2021 at 9:43 pm The sauce on the chicken is so good I want to lick my plate! Love this recipe. Reply
Katie Shaw says January 22, 2021January 22, 2021 at 9:44 pm so good. served over egg noodles and there were no leftovers. Reply
ann says January 22, 2021January 22, 2021 at 9:48 pm What a delicious, easy to make chicken recipe! So easy to make for dinner. Thank you. Reply
Teresa says January 22, 2021January 22, 2021 at 9:56 pm Looks like a fabulous recipe! I bet my mother would love this one. Reply
Avanti says January 23, 2021January 23, 2021 at 12:22 am So easy to make! I bet it tastes great. Reply