Mushroom Chicken in Wine Sauce
Elevate your dinner game with this elegant yet simple Mushroom Chicken in Wine Sauce, a dish that combines tender, golden-seared chicken breasts with a luscious, creamy sauce infused with earthy baby bella mushrooms, dry white wine, and a hint of garlic. This one-pan recipe is perfectly balanced with rich flavors from sautéed onions and a touch of heavy cream, creating a comforting and sophisticated meal that’s ready in just 45 minutes. Ideal for weeknight dinners or special occasions, this dish pairs wonderfully with fluffy mashed potatoes or a side of steamed rice to soak up every drop of the velvety sauce. Impress your family and guests with this easy-to-make gourmet meal that looks and tastes like a restaurant-quality creation!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 medium yellow onion, finely diced
- 3 cloves garlic cloves, minced
- 8 ounces baby bella mushrooms, sliced
- 0.5 cup dry white wine (e.g., Sauvignon Blanc)
- 1 cup chicken stock
- 0.25 cup heavy cream
- 2 tablespoons fresh parsley, chopped (optional)
Instructions
Season the chicken breasts on both sides with salt and pepper.
In a large skillet, heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium-high heat.
Add the chicken breasts to the skillet and sear for 3-4 minutes on each side, until golden brown. Remove the chicken from the skillet and set aside.
Lower the heat to medium. Add the remaining olive oil and butter to the skillet.
Sauté the diced onion for 2-3 minutes until softened, then add the minced garlic and cook for an additional 30 seconds until fragrant.
Add the sliced mushrooms to the skillet and cook for 5-7 minutes, stirring occasionally, until the mushrooms are golden and their moisture has evaporated.
Pour the white wine into the skillet, scraping the bottom to deglaze and loosen any browned bits. Let the wine simmer for 2-3 minutes until slightly reduced.
Stir in the chicken stock, then return the seared chicken breasts to the skillet. Reduce the heat to low, cover, and simmer for 15 minutes, turning the chicken halfway through.
Uncover the skillet and stir in the heavy cream. Simmer for another 2-3 minutes until the sauce thickens slightly.
Taste and adjust seasoning with additional salt and pepper, if needed.
Garnish with fresh parsley, if desired, and serve the mushroom chicken in wine sauce warm with your choice of sides, such as mashed potatoes or rice.
Nutrition Facts
Calories |
2116 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 101.5 g | 130% | |
| Saturated Fat | 37.6 g | 188% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 735 mg | 245% | |
| Sodium | 3051 mg | 133% | |
| Total Carbohydrate | 29.4 g | 11% | |
| Dietary Fiber | 5.5 g | 20% | |
| Total Sugars | 13.0 g | ||
| Protein | 237.2 g | 474% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 177 mg | 14% | |
| Iron | 10.2 mg | 57% | |
| Potassium | 2886 mg | 61% | |
*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.
