Chicken Chardonnay
Indulge in the rich and comforting flavors of Chicken Chardonnay, a one-skillet dish perfect for weeknight dinners or special occasions. Featuring tender, golden-seared chicken breasts nestled in a creamy wine sauce made with velvety Chardonnay, earthy baby bella mushrooms, and a touch of garlic, this recipe is a harmonious blend of elegance and simplicity. The sauce, enriched with heavy cream and a hint of chicken broth, pairs beautifully with mashed potatoes, fluffy rice, or crusty bread, making it a versatile centerpiece for any meal. Ready in just 45 minutes, this dish is as quick as it is luxurious, offering an irresistible combination of flavor and convenience. Perfect for wine lovers and fans of creamy, savory dishes, Chicken Chardonnay is sure to be a new family favorite!
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 0.5 cups all-purpose flour
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 3 cloves garlic cloves, minced
- 8 ounces baby bella mushrooms, sliced
- 1 cup dry Chardonnay wine
- 0.5 cups chicken broth
- 0.5 cups heavy cream
- 2 tablespoons fresh parsley, chopped
Instructions
Season the chicken breasts with salt and black pepper on both sides.
Dredge each chicken breast in the all-purpose flour, shaking off any excess.
Heat the olive oil in a large skillet over medium heat. Add the butter and let it melt.
Sear the chicken breasts in the skillet until golden brown on both sides, about 3-4 minutes per side. Remove the chicken from the skillet and set aside. They do not need to be fully cooked at this stage.
In the same skillet, add the minced garlic and sliced mushrooms. Cook for 4-5 minutes, stirring occasionally, until the mushrooms are browned and tender.
Carefully pour the Chardonnay wine into the skillet, scraping the bottom to deglaze the pan and release any browned bits. Let the wine simmer for 2 minutes to reduce slightly.
Add the chicken broth and heavy cream to the skillet, stirring to combine. Bring the sauce to a gentle simmer.
Return the chicken breasts to the skillet, nestling them into the sauce. Cover the skillet with a lid and cook for 10-12 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
Taste the sauce and adjust seasoning with additional salt and black pepper, if needed.
Garnish with fresh parsley and serve hot. Enjoy with rice, mashed potatoes, or crusty bread.
Nutrition Facts
Calories |
2494 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 118.4 g | 152% | |
| Saturated Fat | 49.6 g | 248% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 774 mg | 258% | |
| Sodium | 3228 mg | 140% | |
| Total Carbohydrate | 63.0 g | 23% | |
| Dietary Fiber | 4.7 g | 17% | |
| Total Sugars | 7.3 g | ||
| Protein | 230.6 g | 461% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 162 mg | 12% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 2960 mg | 63% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
