What type of chicken is best for chicken with mushroom white wine cream sauce?

Boneless, skinless chicken breasts are commonly used for this recipe because they cook evenly and stay tender. Cutting the breasts into thinner cutlets helps them cook faster and absorb the creamy sauce better. You can also use chicken thighs for a richer flavor, but expect a slightly longer cooking time to achieve tenderness.

Can I make the mushroom white wine cream sauce without using white wine?

Yes, if you prefer not to use white wine, substitute it with an equal amount of chicken broth mixed with about half a teaspoon of Dijon mustard. This combination adds depth and a slight tang to the sauce without altering the overall flavor much.

What mushrooms work well in this creamy chicken dish?

Cremini mushrooms are ideal due to their firm texture and earthy flavor. You can also use white button mushrooms or portobello mushrooms as alternatives. Each offers a slightly different taste profile, with portobellos being more robust and white buttons milder.

How should I store and reheat leftovers from chicken with mushroom cream sauce?

Store leftovers in an airtight container in the refrigerator for up to 3-4 days. When reheating, do so gently over low heat on the stove to prevent the cream sauce from separating or curdling. Avoid using high heat or microwaving directly as the sauce texture may be affected.

What side dishes pair well with chicken in mushroom white wine cream sauce?

This creamy chicken dish goes well with mashed potatoes, steamed or roasted vegetables, pasta, or a crisp green salad. The richness of the sauce complements simple sides that can absorb extra flavors, such as crusty bread or buttery noodles.

Chicken With Mushroom White Wine Cream Sauce Recipe

Ingredients

Scale

2 large boneless, skinless chicken breasts, cut into four thin cutlets

1/4 teaspoon garlic powder

Salt and pepper to taste

Flour for dredging (amount as needed)

1 tablespoon olive oil

3 tablespoons butter, divided

8 ounces cremini mushrooms, sliced

1/4 teaspoon Italian seasoning

2 cloves garlic, minced

1/2 cup dry white wine

3/4 cup heavy or whipping cream

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Instructions

1-First, cut the chicken breasts in half lengthwise to make four thin pieces, then season both sides with 1/4 teaspoon garlic powder, salt, and pepper. Coat them in flour for a golden crust. Heat 1 tablespoon olive oil and 1 tablespoon butter in a skillet over medium-high heat, and cook the chicken for 4 to 5 minutes per side until it’s golden and set aside.

2-Next, in the same skillet, add the remaining 2 tablespoons butter, 8 ounces sliced cremini mushrooms, and 1/4 teaspoon Italian seasoning. Cook for 5 to 6 minutes until the mushrooms release their moisture and it evaporates. Stir in 2 cloves minced garlic and cook for about 1 minute to build flavor.

3-Then, pour in 1/2 cup dry white wine, scraping up any browned bits from the pan, and let it reduce for 2 to 3 minutes until it’s halved. Stir in 3/4 cup heavy or whipping cream, return the chicken to the skillet, and cook for about 5 minutes until the chicken is fully cooked and the sauce thickens. Add extra salt and pepper as needed for the perfect taste.

Last Step:

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Notes

🌡️ Use a meat thermometer to ensure chicken reaches 165°F for safe doneness.
🥛 Avoid substituting heavy cream with milk or half-and-half to maintain sauce texture.
🧄 Use a garlic press to save time and get finely minced garlic.
🍽️ Thinly cutting chicken helps reduce cooking time and keeps the meat tender.

Author: Brandi Oshea
Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main Dish
Method: Sautéing and simmering
Cuisine: American

Nutrition

Serving Size: 1 cutlet
Calories: 435
Sugar: 1 gram
Sodium: 228 milligrams
Fat: 32 grams
Saturated Fat: 17 grams
Carbohydrates: 6 grams
Fiber: 1 gram
Protein: 27 grams
Cholesterol: 156 milligrams