This White Wine Chicken is comfort food at its finest. Picture pan-fried chicken and mushrooms gently simmered in a creamy white wine sauce, the kind of meal that’s quick and easy to throw together but tastes like it took hours. It’s perfect for a cozy Sunday night in front of some trash TV, while the whole house is hungry and everyone swears they’re starving like they’ve never eaten in their lives.
- What Makes This Recipe Work
- What Goes Into White Wine Chicken
- How To Make White Wine Chicken
- Recipe FAQ’s
- Chicken and Mushrooms in a White Wine Cream Sauce Recipe
What Makes This Recipe Work
There’s something irresistible about White Wine Chicken . Tender golden chicken is simmered in a silky white wine sauce for chicken that feels indulgent yet comes together in under 30 minutes. The simple mix of mushrooms, garlic, and a splash of wine builds layers of flavor that taste like a restaurant classic without the fuss.
People love this chicken in white wine sauce because it balances creamy comfort with a light, savory depth that doesn’t weigh you down. Add mushrooms into the mix and you’ve got the best chicken and mushrooms in white wine sauce, perfect for an easy weeknight dinner or a Sunday meal that keeps everyone at the table quiet and happy.
What Goes Into White Wine Chicken
This White Wine Chicken recipe uses simple, everyday ingredients that come together for a creamy, flavorful dish. Here are a few of the key players that make this chicken in white wine sauce so good:
- Chicken Thigh Fillets: Tender and juicy, cubed chicken thighs hold up beautifully in the creamy white wine sauce for chicken, giving every bite rich flavor.
- White Wine: A splash of dry white wine adds depth and a subtle tang that transforms the sauce from simple to unforgettable.
- Mushrooms: Earthy mushrooms soak up the sauce and pair perfectly with the chicken, making this chicken and mushrooms in white wine sauce especially comforting.
- Garlic: Crushed garlic infuses the sauce with bold aroma and flavor, tying all the creamy, savory notes together.
Note: Please see recipe cards at the bottom for a full list of ingredients with measurements.
How To Make White Wine Chicken
- Sear the Chicken and Veggies: Heat olive oil in a large pan over medium heat. Brown the chicken pieces, then add broccoli florets and mushrooms, cooking until the broccoli turns bright green.
- Add Garlic for Flavor: Stir in the crushed garlic and sauté for about 30 seconds, just until it becomes fragrant. Transfer everything to a plate and set aside while you make the sauce.
- Start the Roux: In a smaller saucepan, melt the butter over low heat. Remove from the heat and whisk in the flour until smooth, forming the base for your béchamel.
- Build the Sauce: Return the pan to the heat and pour in ¼ cup of milk, whisking quickly until smooth. Then continue adding the milk in small amounts while stirring until incorporated.
- Finish with Wine: Keep whisking over low heat until it thickens to a creamy consistency. Stir in the white wine, and if it becomes too thick, add a splash of milk until you reach your preferred texture.
- Combine and Serve: Pour the béchamel sauce over the chicken, broccoli, and mushrooms in the pan. Mix everything together, then finish with grated Parmesan before serving.
Pair this creamy White Wine Chicken with Spinach and Ricotta Grilled Cheese , where the gooey filling and crisp bread add the perfect contrast to the rich sauce. For a cozy side, try Warm Chicken and Pumpkin Lentil Stew , a hearty, slightly sweet bowl that balances the savory flavors beautifully.
If you want to round out the meal with something refreshing, serve it alongside a Lamb and Chickpea Salad . The bright herbs and satisfying protein bring a Mediterranean touch that cuts through the creaminess and makes dinner feel complete.
A dry white wine like Sauvignon Blanc, Pinot Grigio, or Chardonnay is best. These add crispness and depth without making the sauce too sweet.
Absolutely. Substitute the wine with extra chicken broth and a squeeze of lemon juice to mimic the acidity and brightness.
If the sauce is too thin, let it simmer uncovered for a few extra minutes. You can also whisk in a little more flour or cornstarch slurry.
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IngredientsUSMetric1x2x3x
- ▢ 2 teaspoons olive oil
- ▢ 1.3 pounds skinless chicken thigh fillets cubed
- ▢ 1 head broccoli cut into florets
- ▢ 7 oz sliced mushrooms
- ▢ 4 cloves garlic crushed
- ▢ 3 tablespoons butter
- ▢ 2 level tablespoons flour
- ▢ 1 3/4 cups milk plus extra if needed
- ▢ 1/4 cup white wine
- ▢ 1 pinch salt and pepper to taste
- ▢ Parmesan cheese to serve
Instructions
- Heat the oil in a large pan over medium heat. Brown the chicken; add the broccoli florets and mushroom slices; pan frying until the broccoli becomes vibrant in colour. Stir in the garlic and fry for about 30 seconds or until fragrant. Set aside.
- In a smaller saucepan, melt the butter over low heat. Remove the pot off the heat; whisk in the flour until smooth. Return to the heat and pour in 1/4 cup of the milk first, stirring quickly to combine until smooth. Add in another 1/4 cup of milk, again stirring quickly until smooth. Slowly begin to pour in the remaining milk half a cup at a time while stirring continuously, until all of the milk is in. Keep stirring until the sauce begins to thicken. Mix the white wine through the sauce and continue to stir over low heat. If sauce becomes to thick, add in a little more milk at a time (about 1/8 of a cup), until reaching your desired consistency. We like ours thick and creamy.
- Pour the Bechamel sauce over the chicken and mix through. Sprinkle over some parmesan cheese and serve over pasta or rice or Zoodles!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Chicken and Mushrooms in a White Wine Cream Sauce
Ingredients
- 2 teaspoons olive oil
- 1.3 pounds skinless chicken thigh fillets cubed
- 1 head broccoli cut into florets
- 7 oz sliced mushrooms
- 4 cloves garlic crushed
- 3 tablespoons butter
- 2 level tablespoons flour
- 1 3/4 cups milk plus extra if needed
- 1/4 cup white wine
- 1 pinch salt and pepper to taste
- Parmesan cheese to serve
Instructions
- Heat the oil in a large pan over medium heat. Brown the chicken; add the broccoli florets and mushroom slices; pan frying until the broccoli becomes vibrant in colour. Stir in the garlic and fry for about 30 seconds or until fragrant. Set aside.
- In a smaller saucepan, melt the butter over low heat. Remove the pot off the heat; whisk in the flour until smooth. Return to the heat and pour in 1/4 cup of the milk first, stirring quickly to combine until smooth. Add in another 1/4 cup of milk, again stirring quickly until smooth. Slowly begin to pour in the remaining milk half a cup at a time while stirring continuously, until all of the milk is in. Keep stirring until the sauce begins to thicken. Mix the white wine through the sauce and continue to stir over low heat. If sauce becomes to thick, add in a little more milk at a time (about 1/8 of a cup), until reaching your desired consistency. We like ours thick and creamy.
- Pour the Bechamel sauce over the chicken and mix through. Sprinkle over some parmesan cheese and serve over pasta or rice or Zoodles!
Notes
Nutrition
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