Mushroom Wine Sauced Chicken
Transform your weeknight dinners with this elegant yet easy-to-make Mushroom Wine Sauced Chicken, a recipe that brings restaurant-quality flavor to your table in just 45 minutes. Tender, golden-brown chicken breasts are paired with a rich and creamy sauce made from sautéed cremini mushrooms, dry white wine, and a touch of heavy cream, infused with hints of garlic and fresh thyme. The dish is finished with a flourish of freshly chopped parsley, making it as visually stunning as it is delicious. Perfect for serving over fluffy mashed potatoes, pasta, or steamed rice, this one-pan masterpiece is ideal for date nights, special occasions, or whenever you're craving something luxurious but effortless. A delightful blend of earthy mushrooms, savory chicken, and velvety wine sauce ensures every bite is irresistibly satisfying!
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Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 1 cup All-purpose flour
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 3 cloves Garlic cloves, minced
- 2 cups Cremini mushrooms, sliced
- 1 cup Dry white wine
- 1 cup Chicken broth
- 1 cup Heavy cream
- 1 teaspoon Fresh thyme leaves
- 2 tablespoons Fresh parsley, chopped
Instructions
Season the chicken breasts on both sides with salt and black pepper.
Dredge each chicken breast in the flour, ensuring both sides are lightly coated. Shake off any excess flour.
Heat a large skillet over medium heat. Add 2 tablespoons of olive oil and 1 tablespoon of butter.
Once the butter is melted and the pan is hot, add the chicken breasts and cook for 4-5 minutes on each side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of butter. Stir in the minced garlic and cook for 30 seconds until fragrant.
Add the sliced mushrooms to the skillet. Cook for 5-6 minutes, stirring occasionally, until the mushrooms are browned and softened.
Pour in the white wine, scraping the bottom of the skillet to deglaze and lift any flavorful bits. Let the wine reduce by half, about 2-3 minutes.
Stir in the chicken broth and bring the sauce to a simmer. Cook for another 3-4 minutes to allow the flavors to meld.
Reduce the heat to low and stir in the heavy cream. Add the fresh thyme and season with a pinch of salt and pepper to taste.
Return the chicken breasts to the skillet, spooning the sauce over the top. Let them heat through for 2-3 minutes.
Garnish with freshly chopped parsley and serve the chicken with the creamy mushroom wine sauce over mashed potatoes, rice, or pasta.
Nutrition Facts
Calories |
3131 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 159.2 g | 204% | |
| Saturated Fat | 73.5 g | 368% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 894 mg | 298% | |
| Sodium | 3549 mg | 154% | |
| Total Carbohydrate | 112.7 g | 41% | |
| Dietary Fiber | 7.2 g | 26% | |
| Total Sugars | 8.7 g | ||
| Protein | 241.7 g | 483% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 185 mg | 14% | |
| Iron | 15.6 mg | 87% | |
| Potassium | 3314 mg | 71% | |
*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.
