Italian Chicken Chardonnay
Treat your taste buds to the rich and savory flavors of Italian Chicken Chardonnay, a dish that effortlessly combines elegance and comfort. Tender chicken breasts are lightly dredged in seasoned flour, pan-seared to golden perfection, and then simmered in a luxurious sauce made with dry Chardonnay, garlic, buttery mushrooms, and a splash of heavy cream. Fresh thyme and parsley add aromatic brightness to this irresistible recipe, while the creamy, wine-infused pan sauce is perfect for pairing with pasta, rice, or crusty bread. With just 45 minutes from prep to plate, this easy yet sophisticated dinner is ideal for weeknight meals or special occasions.
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Recipe Information
Ingredients
- 4 Boneless, skinless chicken breasts
- 0.5 cup All-purpose flour
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 3 Garlic cloves, minced
- 8 ounces Button mushrooms, sliced
- 1 cup Dry Chardonnay wine
- 0.75 cup Chicken broth
- 0.5 cup Heavy cream
- 1 teaspoon Fresh thyme leaves
- 2 tablespoons Fresh parsley, chopped
Instructions
Place the chicken breasts on a flat surface. If they are thick, pound them gently to an even thickness using a meat mallet or rolling pin.
Mix the flour, salt, and black pepper in a shallow dish. Lightly dredge the chicken in the flour mixture, shaking off any excess.
Heat the olive oil in a large skillet over medium heat. Add the chicken breasts and cook for 4-5 minutes on each side until golden brown. Remove the chicken from the skillet and set aside.
Reduce the heat to medium-low and add the butter to the skillet. Once melted, sauté the minced garlic for 1 minute until fragrant.
Add the sliced mushrooms to the skillet and cook for 5-7 minutes until they are browned and softened, stirring occasionally.
Pour the Chardonnay wine into the skillet, scraping the bottom of the pan to deglaze it. Increase the heat to medium and simmer for 2-3 minutes to reduce slightly.
Add the chicken broth, heavy cream, and fresh thyme leaves to the skillet. Stir to combine and bring the mixture to a gentle simmer.
Return the chicken breasts to the skillet, spoon the sauce over the top, and cover the skillet. Cook for 10-12 minutes, or until the chicken is fully cooked and no longer pink in the center (internal temperature should reach 165°F).
Taste the sauce and adjust the seasoning with additional salt and pepper, if needed.
Sprinkle the dish with freshly chopped parsley before serving. Serve hot, paired with pasta, rice, or crusty Italian bread to soak up the sauce.
Nutrition Facts
Calories |
1961 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 107.1 g | 137% | |
| Saturated Fat | 46.5 g | 233% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 522 mg | 174% | |
| Sodium | 3134 mg | 136% | |
| Total Carbohydrate | 55.8 g | 20% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 2.9 g | ||
| Protein | 134.0 g | 268% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 130 mg | 10% | |
| Iron | 8.5 mg | 47% | |
| Potassium | 1534 mg | 33% | |
*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.
