Succulent chicken in creamy mushroom sauce is cooked in white wine and a splash of cream is a simple yet elegant dish. And yes, that white wine mushroom sauce is made from scratch. There is no canned cream of mushroom soup involved. It’s one of the easiest sauces you will ever make. It’s also one of the most amazing, most heavenly sauces of all time! The white wine and mushroom flavor combination is so intoxicating, I couldn’t stop “taste-testing” the sauce while cooking. Even my husband who generally doesn’t like mushrooms liked it.
The white wine mushroom sauce is also very versatile. I also use it when I makeGerman Schnitzels with Mushroom Sauce.
Here, I used chicken thighs because I think they are more delicious and flavorful but you are welcome to use chicken breasts (if using large chicken breasts, halve them lengthwise). By using boneless skinless chicken breasts you can reduce the cooking time to only 30 minutes.
If you are wondering what to eat this with, you can serve it over mashed potatoes, quinoa, brown rice, gluten free pasta, with a side of veggies or simply with a good homemade gluten free bread.
Happy cooking!
What you need
4 chicken thighs
12 oz white mushrooms, sliced
2 Tbsp butter
1/2 cup white wine
1 medium onion, chopped
3 cloves garlic, minced
1½ cup half and half
salt and pepper to taste
parsley for garnish
Preparation
Place chicken thighs in a medium pot, cover with cold water and bring to a boil over high heat. Reduce heat to medium and boil for about 30 minutes until chicken is almost done. Remove from water. (If you are using boneless chicken breasts, you can skip this step. Instead, cook chicken breasts in a saute pan for about 6 minutes per side, or until meat is no longer pink)
Add the butter to a large skillet and melt over medium high heat. Season chicken thighs on both sides with salt and pepper. Place chicken thighs in skillet and cook on both sides, about 5 min per side or until cooked through and browned on both sides. Remove chicken from skillet and set aside.
Add onion and garlic to skillet and cook for a couple minutes until onion is translucent and soft. Add sliced mushrooms and stir. Season mushrooms generously with salt and pepper. Let cook for about 5 minutes, stirring occasionally. When mushrooms are tender and most juices have evaporated, add wine and cook off the wine for a couple more minutes. Add half and half, stir and cook for 5 minutes, stirring occasionally or until sauce reduces a bit and thickens.
Add chicken thighs to the skillet to warm up. I served mine with steamed broccoli and homemade gluten free bread. You can also serve it over quinoa, brown rice, mashed potatoes or gluten free pasta. Garnish with parsley.
Succulent chicken in creamy mushroom sauce is a simple yet elegant dish. The white wine mushroom sauce is one of the easiest and amazing sauces you will
Place chicken thighs in a medium pot, cover with cold water and bring to a boil over high heat. Reduce heat to medium and boil for about 30 minutes until chicken is almost done. Remove from water. (If you are using boneless chicken breasts, you can skip this step. Instead, cook chicken breasts in a saute pan for about 6 minutes per side, or until meat is no longer pink)
Add the butter to a large skillet and melt over medium high heat. Season chicken thighs on both sides with salt and pepper. Place chicken thighs in skillet and cook on both sides, about 5 min per side or until cooked through and browned on both sides. Remove chicken from skillet and set aside.
Add onion and garlic to skillet and cook for a couple minutes until onion is translucent and soft. Add sliced mushrooms and stir. Season mushrooms generously with salt and pepper. Let cook for about 5 minutes, stirring occasionally. When mushrooms are tender and most juices have evaporated, add wine and cook off the wine for a couple more minutes. Add half and half, stir and cook for 5 minutes, stirring occasionally or until sauce reduces a bit and thickens.
Add chicken thighs to the skillet to warm up. I served mine with steamed broccoli and homemade gluten free bread. You can also serve it over quinoa, brown rice, mashed potatoes or gluten free pasta. Garnish with parsley.
Nutrition Disclaimer: Nutritional values are estimates and may vary with ingredients, brands, and portion sizes. For accuracy, use your preferred nutrition calculator.
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Disclaimer: The information provided in this recipe is for informational purposes only and should not be considered medical or nutritional advice. I am not a doctor or a dietitian. Always consult a qualified healthcare provider for personalized guidance regarding your diet or health. For more details, please read my full disclosure page.
Meet Neli Howard, the food blogger and recipe developer behind the food blog Delicious Meets Healthy. With over 12 years of cooking experience, Neli specializes in easy, wholesome recipes made with real ingredients and a lot of flavor. Her work has been featured in Forbes, MSN, Yahoo!, CNN, Healthline and more.
I don’t really eat a lot of chicken, but I CANNOT wait to try this! The sauce sounds so flavorful and love that there is no canned cream of mushroom to be found! Lovely!
Me too! The half and half made the sauce just the right texture – creamy and thick but not too thick. Ahh, I have to make this for supper again soon! 🙂
A girl can’t go wrong with a little wine, mushrooms and butter! I’m loving the easy prep. I can see putting this together, popping it in the oven and then relaxing with a glass of white wine after a busy day at work. A little weeknight elegance.
I totally agree with you on that. It pairs well with a nice glass of merlot on a friday evening after a long hard day at work. I might just do that this evening.
Oh wow, this looks delish! Will be going on the menu for next week!
I am sure you will like it!
I make something similar and it’s my family’s favorite! Very lovely photo’s!
Thanks Kathi! 🙂
What lovely ingredients to make such a beautiful dish! I know my family would enjoy this for dinner any night of the week.
I don’t really eat a lot of chicken, but I CANNOT wait to try this! The sauce sounds so flavorful and love that there is no canned cream of mushroom to be found! Lovely!
Yes, the sauce is out of this world! You will love it!
This looks and sounds so good, Neli! Totally my kind of dish!
Fancy without a ton of work – love this!
This looks like an easy weeknight meal that my family would love. And that sauce!!
Oh my goodness, this is just gorgeous! Love simple one pan dinners like this 😀
I love white wine sauces. I usually use a bit of flour and skim or lowfat milk, but half and half would be divine.
Me too! The half and half made the sauce just the right texture – creamy and thick but not too thick. Ahh, I have to make this for supper again soon! 🙂
A girl can’t go wrong with a little wine, mushrooms and butter! I’m loving the easy prep. I can see putting this together, popping it in the oven and then relaxing with a glass of white wine after a busy day at work. A little weeknight elegance.
Yes, that’s why it’s a favorite weeknight meal at our house. 🙂
I totally agree with you on that. It pairs well with a nice glass of merlot on a friday evening after a long hard day at work. I might just do that this evening.