Garlic Chicken and Mushrooms in White Wine Sauce
Indulge in the rich and savory flavors of Garlic Chicken and Mushrooms in White Wine Sauce, a restaurant-quality dish you can easily master at home. Perfectly pan-seared chicken breasts are nestled in a luscious sauce made with earthy mushrooms, aromatic garlic, and a hint of fresh thyme, all brought together with dry white wine, chicken broth, and a touch of heavy cream for an irresistibly velvety texture. This one-skillet recipe not only cuts down on cleanup but also enhances the flavor by deglazing the pan, capturing all those golden browned bits. Ready in just 45 minutes, this dish is perfect for weeknight dinners yet elegant enough for special occasions. Serve it over mashed potatoes, rice, or alongside crusty bread to savor every last drop of the delicious white wine sauce.
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Recipe Information
Ingredients
- 4 pieces chicken breasts
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons all-purpose flour
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 4 pieces garlic cloves (minced)
- 2 cups button mushrooms (sliced)
- 1 cup dry white wine
- 1 cup chicken broth
- 0.5 cup heavy cream
- 1 teaspoon fresh thyme leaves
- 2 tablespoons parsley (chopped, for garnish)
Instructions
Season the chicken breasts with salt and pepper on both sides. Lightly dust them with the all-purpose flour and shake off any excess flour.
Heat the olive oil in a large skillet over medium heat. Add the chicken breasts and cook for 5-6 minutes on each side until golden brown. Remove the chicken from the skillet and set aside.
In the same skillet, add the unsalted butter. Once melted, add the minced garlic and sauté for 1 minute until fragrant.
Add the sliced mushrooms to the skillet and sauté for 5-7 minutes until they are golden and tender.
Pour in the white wine, scraping the bottom of the skillet to deglaze and loosen any browned bits. Allow the wine to simmer for 2 minutes to reduce slightly.
Add the chicken broth, heavy cream, and thyme to the skillet. Stir to combine and bring the mixture to a simmer.
Return the browned chicken breasts to the skillet, nestling them into the sauce and mushrooms. Cover the skillet and simmer for 10-12 minutes, or until the chicken is fully cooked and reaches an internal temperature of 165°F (74°C).
Taste the sauce and adjust seasoning with additional salt and pepper if needed.
Garnish with freshly chopped parsley and serve hot. This dish pairs beautifully with mashed potatoes, rice, or crusty bread.
Nutrition Facts
Calories |
2311 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 117.5 g | 151% | |
| Saturated Fat | 49.2 g | 246% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 754 mg | 251% | |
| Sodium | 3495 mg | 152% | |
| Total Carbohydrate | 29.3 g | 11% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 6.0 g | ||
| Protein | 224.9 g | 450% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 144 mg | 11% | |
| Iron | 8.6 mg | 48% | |
| Potassium | 983 mg | 21% | |
*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.
