Skillet Chicken in White Wine Sauce

If you're in a hurry and need a great last-minute meal, this one-skillet easy Chicken in White Wine Sauce recipe will be your new go-to recipe!

Boneless chicken breasts with a mouth-watering creamy white wine sauce, it’s so off the charts delicious.

Yes, I know some may not like the cream sauce at all but I promise it's just a little and we even substituted a dairy-free version that was terrific for all those who are lactose intolerant.

After browning the chicken on the stovetop we savor those brown bits for the baby bella mushrooms to brown in the butter with garlic.

Then add a little white vino, chicken broth, and cream of your choice for a nice rich sauce that is absolutely perfect for any weeknight meal or even hosting a dinner party.

If you love new chicken recipes you may also like to try Pizza Chicken and Potatoes, Copycat Longhorn Chicken Parmesan Crusted Chicken.

Scroll down to the bottom for this yummy printable recipe to make this amazing wine sauce and trust me it's as good as it looks.

Easy Cream Sauce

This sauce is truly a delicious blend of seasonings, spice a with the addition of dijon mustard it takes it over the top.

We just love the creamy coating on the chicken, and of course, if you're not a mushroom lover try adding some canned artichoke hearts, that is another fabulous addition to this dish.

This chicken goes right back into the same pan and finishes cooking in the delectable wine sauce on the stovetop and we always use a cast-iron skillet.

Seriously this family recipe is so darn easy you're going to be one happy cook when you serve this meal.

Again you can add anything you like to this style sauce with the chicken for those picky eaters and we love it best served with Garlic Mashed Potatoes.

Ingredients You Will Need (scroll down to the bottom for exact measurements)

• boneless skinless chicken breast cut in cutlet form
• chicken broth
• cream or use a lactose-free cream
• chicken broth
• salt, pepper
• baby bella mushrooms
• dijon mustard
• Italian parsley fresh or dried
• white wine of choice
• optional: red pepper flakes for heat

Tips:

• use boneless chicken 
• use a meat thermometer to ensure the chicken is at 165 degrees internal temperature
• add more butter or olive oil for frying chicken 
• substitute artichoke hearts or another vegetable you prefer if you aren't a mushroom fan
• lactose milk can be used to substitute the cream
• half and half  or evaporated milk can be substituted for heavy cream and/or for lactose use a dairy-free whipping cream product
• low sodium chicken broth can be substituted for regular
• butter and olive oil make a good flavor for frying add more or less for the number of cutlets you have 
• keep chicken warm while making this sauce
• baby bella mushrooms are a crimini style and perfect for this dish however you can use whatever you prefer
• you can thicken the sauce with cornstarch if it's too think for your liking
• add more chicken broth if you made it too thick
• wash mushrooms and pat dry with paper towels
• not a chicken lover? use another boneless meat IE sirloin steak, pork steak or veal

Other Side Dish Suggestions

• mushrooms sliced, carrots, peas
• corn on the cob
• any kind of potatoes
• roasted vegetables
• pasta with butter
• rice white or brown
• Caprese salad
• baked artichoke hearts

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One-Skillet Fun and Easy Ideas

This recipe for chicken is super easy and so flavorful but we also make a few other fun recipes in a skillet.


One of our prize-winning recipes you'll find in Taste of Home magazine is our Skillet Strawberry Shortcake and it's a perfect dessert with this meal.


I also love our Skillet Chocolate Cookie and a Blueberry Skillet Cake with Rum Sauce for you to try.


As you can see we are big skillet lovers here, hope you enjoy these recipes and if you're looking for a great new chicken recipe this is it!

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chicken recipes, wine recipes, white sauce recipes, skillet recipes

French, Italian

Yield: 4

Author: Claudia Lamascolo

Skillet Chicken in White Wine Sauce

A skillet with chicken and mushrooms with a creamy wine sauce perfect for weeknights or entertaining guests.

Prep time: 10 MinCook time: 12 MinTotal time: 22 Min

Ingredients

• 3 boneless chicken breasts sliced into cutlet form
• 1/2 cup flour
• salt and pepper to taste
• 1 teaspoon granulated garlic powder
• 1 pound of cleaned fresh thickly sliced baby bella mushrooms (or another you prefer)
• 1/4 cup butter or more
• 2 tablespoons olive oil or more
• 2 teaspoons fresh minced garlic
• 1 cup chicken broth
• 2/3 cup Pinot Grigio White Wine
• 1/2 cup heavy cream, half and half, or for lactose intolerant use a dairy-free cream
• 2 tablespoons freshly minced parsley
• 1 teaspoon of Dijon mustard
• 1/2 teaspoon poultry seasoning
• 2 teaspoons of cornstarch for thickening and cold water around 3 tablespoons
• Optional: red pepper flakes for heat 1/4 teaspoon

Instructions

1. Cut the breasts into cutlets 1/4 inch thick and pound each one lightly with a mallet.
2. In a pie plate add flour, salt, pepper, granulated garlic powder, and mix together.
3. In a large cast-iron skillet, add the butter and olive oil and heat to medium, and melt the butter.
4. Dip the cutlets in flour.
5. Brown in the skillet on both sides for around 4 minutes on each side
6. Place the cutlets in a larger baking dish and keep warm.
7. Add more butter if needed to the pan and oil if necessary to cook all the remaining cutlets.
8. Brown the mushrooms in the pan adding the minced garlic at the end for around 1 minute.
9. Stir in the wine, broth, all seasonings left along with mustard and cream.
10. Bring to a boil and place the chicken in the pan.
11. Note: If the sauce doesn't thicken on its own then add the mixture of cornstarch and water to thicken ( I usually don't have too but some like it thicker).
12. Garnish with fresh parsley and serve.

Notes

Tips:

• use boneless chicken 
• use a meat thermometer to ensure the chicken is at 165 degrees internal temperature
• add more butter or olive oil for frying chicken 
• substitute artichoke hearts or another vegetable you prefer if you aren't a mushroom fan
• lactose milk can be used to substitute the cream
• half and half or evaporated milk can be substituted for heavy cream and/or for lactose use a dairy-free whipping cream product
• low sodium chicken broth can be substituted for regular
• butter and olive oil make a good flavor for frying add more or less for the number of cutlets you have 
• keep chicken warm while making this sauce
• baby bella mushrooms are a crimini style and perfect for this dish however you can use whatever you prefer
• you can thicken the sauce with cornstarch if it's too think for your liking
• add more chicken broth if you made it too thick
• wash mushrooms and pat dry with paper towels
• not a chicken lover? use another boneless meat IE sirloin steak, pork steak or veal, hamburger patties

Nutrition Facts

Calories

410.41

Fat (grams)

20.67

Sat. Fat (grams)

9.12

Carbs (grams)

20.36

Fiber (grams)

2.99

Net carbs

17.37

Sugar (grams)

3.89

Protein (grams)

28.13

Sodium (milligrams)

383.98

Cholesterol (grams)

109.42

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