Creamy Chicken With White Wine Mushroom Sauce

Creamy Chicken with white wine mushroom sauce is an incredible dinner to make any day of the week. Battered chicken that is pan-seared and then paired with a white wine mushroom sauce offers up the flavor combination your family and friends have been asking for!

This is a sponsored post in partnership with Perdue Farms

Pair this dish with mashed potatoes, rice, roasted vegetables, and more. This is one dinner that tastes like fine dining but without the fuss.

Creamy Chicken With White Wine Mushroom Sauce

There’s something really rich and hearty about white wine mushroom cream sauce. Once you get the flavor profile down, you can pair it with a variety of different meats and carbs. However, my favorite spin is with breaded chicken.

Chicken and wine sauce is such a great duo. In fact, my family gobbles it right up all year long! Don’t like mushrooms? Swap it out with your favorite vegetable and move on.

Can I Use Bone-In Chicken?

Considering to make this recipe but want to use a bone-in chicken thigh or another cut of chicken? You are more than welcome to substitute in boned meat. Just make sure you cook the chicken a bit longer because the bone-in chicken needs more time to cook. 

Make sure your chicken reaches the internal temperature of 165 degrees. As a note – if your thermometer touches the bone of the chicken, it will give you a false reading. So, make sure to avoid them when checking.

Ingredients

• 1lb Perdue chicken breast, cut into 1/2″ fillets
• 2 tablespoons oil
• 1/2 cup flour
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 4 tablespoons butter
• 8 ounces of whole mushrooms, sliced
• 1 tablespoon minced garlic
• 1 teaspoon dry thyme
• 1/2 cup white wine
• 1/2 cup chicken broth
• 1 tablespoon cornstarch mixed with 1 tablespoon cold water
• 1/2 cup half and half

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How To Make Creamy Chicken And Wine Sauce

• Add oil to a skillet and heat until hot.
• Mix flour, garlic powder, salt and pepper in a shallow dish. Dredge chicken into flour, coating on both sides, and cook in oil, five minutes each side, or until no longer pink.
• Remove from pan and keep warm. Add butter and mushrooms to the pan and cook for 2-3 minutes.
• Add thyme, wine, and broth and boil for 5 minutes.
• Slowly stir in cornstarch and water mixture to make it thick. Pour in half and half and mix until smooth.
• Return chicken to pan to heat and serve topped with mushrooms and sauce.

Best Mushrooms To Use 

For this chicken with white wine sauce and mushrooms, I find the cremini or shiitake mushrooms work really well. You can even go with whole button mushrooms!

We really love to make this dish and sometimes even opt for white mushrooms from time to time. They are always easy to find at the supermarket. Sometimes it just depends on what looks best when I am shopping for the week.

How Do You Thicken Your Sauce?

If you are looking to thicken your sauce, you will need to make a cornstarch slurry. You do this by mixing cold water and cornstarch together and then pouring into the hot mixture. It will almost instantly begin to thicken into a rich and creamy sauce. 

I love using a cornstarch slurry because it does not change the flavor of the dish. It simply allows the sauce to thicken into a gravy-like state. If you find you want it a bit thicker you can do another round of cornstarch slurry to thicken it more. 

Can I Substitute Out The Wine From This Recipe?  

If you do not want to use white wine, you are more than welcome to use chicken broth instead. I recommend doing a chicken broth instead of straight water because your liquid truly adds in a lot of flavor.

Just use the same amount of chicken stock or broth in replace to the white wine the recipe calls for. 

Similarly, if you’d like to use red wine instead of white… go ahead!

What to Pair With This Chicken Dinner Recipe

• Fresh crisp salad 
• Roasted or Steamed vegetables 
• Dinner rolls for soaking up all the creamy sauce 
• Etc

Craving More Dinner Ideas

• Creamy Chicken And Broccoli Casserole Recipe
• Butterflied Roast Chicken 
• Copycat Benihana Onion Soup
• Easy Chicken Tortilla Soup Recipe

Storing 

To store any leftovers, grab a seal tight container and place it in your refrigerator. If you find your mushroom sauce is too thick once it is refrigerated, add a touch more wine or chicken stock to help thin it up. Just whisk well to incorporate the liquid. 

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