If you’re longing for a rich, comforting dish that feels both fancy and approachable, this Chicken with Mushroom White Wine Cream Sauce Recipe is going to be your new kitchen superstar. Imagine tender chicken breasts bathed in a luscious sauce made from earthy mushrooms, bright white wine, and creamy goodness that hugs every bite. It’s a beautiful blend of flavors and textures that can elevate any dinner night into something truly special. Whether you’re feeding a hungry family or wanting to impress guests without stress, this recipe offers simplicity with maximum delicious payoff.
Ingredients You’ll Need
Ingredients You’ll Need
These ingredients are wonderfully straightforward but crucial to building that incredible flavor and texture. Each element plays its part, from the juicy chicken breasts to the creamy, velvety sauce enriched with mushrooms and a splash of white wine. Fresh chives add a pop of color and brightness that keeps the dish vibrant and inviting.
- 4 chicken breasts (boneless, skinless): Choose even-sized pieces for consistent cooking and tenderness.
- 1/2 tsp lemon juice: Adds a subtle brightness to balance the creamy sauce.
- 1/4 tsp freshly ground black pepper: Freshly ground for a sharper, more aromatic kick.
- 1/4 tsp salt: Essential for enhancing all the flavors in the dish.
- 5 Tbsp unsalted butter (divided): Used for cooking and enriching the sauce, making it silky smooth.
- 4 Tbsp fresh chives (minced): Adds freshness and color contrast to the creamy sauce.
- 4 cups mushrooms (thinly sliced): Their earthy flavor is the heart of the sauce and brings lovely texture.
- 1/4 cup dry white wine: Any dry white works great; it brings acidity and depth to the sauce.
- 1/4 cup chicken broth: Adds savory richness and helps meld the flavors together.
- 1 cup heavy cream: The luxurious base that makes the sauce irresistibly smooth and creamy.
How to Make Chicken with Mushroom White Wine Cream Sauce Recipe
Step 1: Prepare and Season the Chicken
Start by patting your chicken breasts dry and seasoning them evenly with the lemon juice, salt, and freshly ground black pepper. This simple seasoning creates a great foundation for the dish by infusing gentle brightness and letting the chicken’s natural flavors shine through without overpowering.
Step 2: Sear the Chicken
Heat 2 tablespoons of unsalted butter in a large skillet over medium-high heat and sear the chicken breasts until golden brown on each side, about 4-5 minutes per side. Don’t rush this step, as a beautiful sear creates flavor and texture. Once browned, transfer the chicken to a plate and set aside – it will finish cooking in the sauce.
Step 3: Cook the Mushrooms
Lower the heat to medium and add the remaining 3 tablespoons of butter to the skillet. Toss in the thinly sliced mushrooms and sauté until they release their moisture and turn golden brown, about 7-8 minutes. This step develops that deep, earthy mushroom flavor which will be the soul of your sauce.
Step 4: Deglaze with White Wine and Add Broth
Pour in the dry white wine and chicken broth, scraping the bottom of the pan to release those flavorful browned bits left behind from the chicken and mushrooms. Let the liquid simmer gently until it reduces slightly, concentrating the flavors—it should take about 3-4 minutes.
Step 5: Make the Cream Sauce
Turn the heat to low and stir in the heavy cream, mixing well to combine. Allow the sauce to thicken gently while simmering, about 5 minutes, stirring occasionally. This creates a beautifully creamy, velvety texture that lovingly coats each piece of chicken.
Step 6: Finish Cooking the Chicken in the Sauce
Return the chicken breasts to the skillet, nestling them into the creamy mushroom sauce. Spoon sauce over the chicken and simmer gently for another 8-10 minutes until the chicken is cooked through and tender while absorbing the rich flavors of the sauce.
Step 7: Add Fresh Chives and Serve
Just before serving, sprinkle the minced fresh chives over the dish to add a fresh herbal note and a gorgeous green contrast. This small step elevates the whole presentation and flavor profile.
How to Serve Chicken with Mushroom White Wine Cream Sauce Recipe
Garnishes
Freshly chopped chives are your best friend here for their mild onion freshness and bright green color, but a sprinkle of freshly cracked black pepper or a few sprigs of thyme can also elevate the dish’s aroma and appearance beautifully.
Side Dishes
This Chicken with Mushroom White Wine Cream Sauce Recipe pairs wonderfully with creamy mashed potatoes, buttery egg noodles, or even a simple side of steamed asparagus or green beans. The sauce is so rich and flavorful, it also complements crusty artisan bread perfectly for soaking up every last bit.
Creative Ways to Present
For a charming presentation, arrange the chicken on a large platter and spoon the mushroom cream sauce generously on top. Add a few colorful roasted cherry tomatoes or sautéed spinach for visual appeal and extra depth. Alternatively, plate the chicken individually atop a bed of fluffy risotto or polenta for a restaurant-style touch that’s easy to recreate.
Make Ahead and Storage
Storing Leftovers
Let the Chicken with Mushroom White Wine Cream Sauce Recipe cool completely before transferring leftovers to an airtight container. Stored properly, it stays fresh in the fridge for up to 3 days and remains delicious when reheated carefully.
Freezing
You can freeze the cooked chicken and sauce, but keep in mind the texture of the cream sauce might change slightly upon thawing. Freeze in a sealed container or bag for up to 2 months, and thaw overnight in the refrigerator before reheating gently.
Reheating
Reheat leftovers gently over low heat on the stovetop or in the microwave at medium power. Stir occasionally to keep the sauce smooth and avoid curdling. Adding a splash of chicken broth or cream while reheating can refresh the sauce’s silky texture.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs add extra juiciness and flavor but will require a bit longer cooking time to ensure they’re fully cooked. Adjust accordingly and enjoy the rich taste they bring to this Chicken with Mushroom White Wine Cream Sauce Recipe.
What type of mushrooms work best?
Cremini or white button mushrooms are perfect for this dish due to their mild flavor and texture, but feel free to experiment with shiitake or portobello for a more robust mushroom profile.
Is it necessary to use white wine?
While white wine adds essential acidity and depth, you can substitute with extra chicken broth and a splash of lemon juice if you prefer to avoid alcohol. The sauce will still be flavorful and creamy.
Can this recipe be made dairy-free?
With some clever swaps, yes! Use a dairy-free butter alternative and substitute heavy cream with coconut cream or cashew cream. Keep in mind the flavor will be slightly different, but still delicious.
How can I tell when the chicken is fully cooked?
The chicken is done when the internal temperature reaches 165°F (75°C) and the meat is no longer pink inside. The sauce simmering with the chicken helps keep it tender and juicy.
Final Thoughts
This Chicken with Mushroom White Wine Cream Sauce Recipe is one of those dishes that feels like a warm hug on a plate—comforting, flavorful, and simply delightful. It’s a wonderful recipe to keep in your rotation for cozy weeknights or special occasions, knowing it will impress without requiring a ton of fuss. So grab your ingredients and get cooking; your taste buds and loved ones will thank you!
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Chicken with Mushroom White Wine Cream Sauce Recipe
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 6 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Description
This Chicken with Mushroom White Wine Cream Sauce recipe offers tender chicken breasts cooked to perfection and smothered in a rich, velvety sauce made with fresh mushrooms, dry white wine, chicken broth, and heavy cream. The sauce is enhanced with butter and fresh chives, creating an elegant yet approachable dish perfect for weeknight dinners or special occasions.
Ingredients
Chicken
- 4 boneless, skinless chicken breasts (or chicken tenders)
- 1/2 tsp lemon juice
- 1/4 tsp freshly ground black pepper
- 1/4 tsp salt
Sauce
- 5 Tbsp unsalted butter (divided)
- 4 Tbsp fresh chives (minced)
- 4 cups mushrooms (thinly sliced)
- 1/4 cup dry white wine (any kind, regular white cooking wine used)
- 1/4 cup chicken broth
- 1 cup heavy cream
Instructions
- Prepare the chicken: Pat the chicken breasts dry with paper towels. Season both sides with lemon juice, salt, and freshly ground black pepper to enhance flavor.
- Sear the chicken: In a large skillet over medium heat, melt 2 tablespoons of butter. Add the chicken breasts and cook for about 5-6 minutes per side or until browned and cooked through. Remove the chicken from the skillet and set aside, keeping warm.
- Sauté the mushrooms: In the same skillet, add the remaining butter. Add the thinly sliced mushrooms and cook over medium heat until they release their moisture and begin to brown, about 6-8 minutes.
- Deglaze with white wine: Pour in the dry white wine to deglaze the skillet, scraping up any browned bits from the bottom. Cook until the wine has mostly evaporated, approximately 2-3 minutes.
- Add broth and cream: Stir in chicken broth and heavy cream. Allow the sauce to simmer gently until it thickens slightly, about 5 minutes. Adjust seasoning with salt and pepper if needed.
- Incorporate chives and return chicken: Stir in the minced fresh chives in the sauce. Then return the cooked chicken breasts to the pan, spooning the sauce over them to warm through for about 2 minutes.
- Serve: Plate the chicken breasts and generously spoon the mushroom white wine cream sauce over the top. Serve immediately with your favorite side dishes.
Notes
- Use chicken tenders instead of breasts for a quicker cooking time and more uniform thickness.
- If you prefer a thicker sauce, allow it to simmer longer or add a slurry of cornstarch and water.
- Dry white wines such as Sauvignon Blanc or Pinot Grigio can also be used instead of cooking wine for more flavor.
- Fresh chives add a mild onion flavor; substitute with green onions if unavailable.
- To reduce fat, substitute heavy cream with half-and-half but note the sauce may be less rich.
