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!

Nutriscore Rating: 72/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

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)

Directions

Step 1

Season the chicken breasts on both sides with salt and pepper.

Step 2

In a large skillet, heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium-high heat.

Step 3

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.

Step 4

Lower the heat to medium. Add the remaining olive oil and butter to the skillet.

Step 5

Sauté the diced onion for 2-3 minutes until softened, then add the minced garlic and cook for an additional 30 seconds until fragrant.

Step 6

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.

Step 7

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.

Step 8

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.

Step 9

Uncover the skillet and stir in the heavy cream. Simmer for another 2-3 minutes until the sauce thickens slightly.

Step 10

Taste and adjust seasoning with additional salt and pepper, if needed.

Step 11

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

Serving size	1681.2 grams (1681.2g)

Amount per serving	% Daily Value*
Calories	2116

Total Fat 101.50g	130%
Saturated Fat 37.60g	188%
Polyunsaturated Fat 2.70g
Cholesterol 735mg	245%
Sodium 3051mg	133%
Total Carbohydrate 29.40g	11%
Dietary Fiber 5.50g	20%
Total Sugars 13.00g
Protein 237.20g	474%

Vitamin D 23IU	114%
Calcium 177mg	14%
Iron 10mg	57%
Potassium 2886mg	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.

Source of Calories

Fat: 46.1%

Protein: 47.9%

Carbs: 5.9%