Chicken in Mushroom and Wine Sauce

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Rule #98: If you won’t drink it, don’t cook with it.

I’ve pushed this little bit of info onto everyone I can: if you won’t drink the wine, don’t cook with it! Don’t you go buying that $4 bottle of nasty thinking your dinner is still gonna taste good when you throw it in the pot. Ain’t gonna happen, my friend. Buy the stuff you’d normally drink… in this case… the Chicken in Mushroom and Wine Sauce case… we’re looking for a dry white wine like a Chardonnay. This easy one-pot-wonder-of-a-dinner is so deliciously simple and perfect for busy weeknights or relaxing weekends!


I love being able to build flavors in just one little ole pot. By browning the chicken, sautéeing the vegetables, then simmering the sauce in the same pot, you add an incredible depth of flavor.


Okay, let’s make us some dinner, shall we? First, liberally season your chicken breasts with Kosher salt and freshly ground black pepper.


My favorite piece of kitchen equipment has to be our Dutch oven. I use it almost daily, and it’s perfect for dishes like this one. Okay, so to the large Dutch oven or skillet, add 2 tbs. unsalted butter. Then, brown the chicken on both sides (about 3 minutes per side).


Remove the browned chicken to a plate or bowl and set aside.


Next, add in 4 tbs. more of unsalted butter.


Once the butter is melted, add in 1/2 a diced yellow onion and 1 lb. of sliced white button mushrooms. Sauté until softened (about 8 minutes).


Be sure to stir the pot and scrape the bottom with a wooden spoon to get all of the deliciousness off the bottom!


Once the veggies are softened, add in some diced green onions. Sauté an additional minute.


Next, sprinkle on 2 tbs. all-purpose flour and stir to coat.


Now, for the good stuff. Pour in 2 cups of dry white wine (remember… the stuff you’d drink, compadre). As you pour in the wine, use a wooden spoon to scrape the bottom of the pan to get up all of the goodness. That’s where the flavor is!


Allow the mixture to reduce, stirring occasionally, for about 5 minutes.


Then, add in 1 tsp. each of dried thyme and dried basil, then add 2 bay leaves. Stir to combine.


Next, add the browned chicken back to the pot, partially cover, and reduce the heat to medium-low. Simmer until chicken is cooked through (about 20 minutes), stirring occasionally with a wooden spoon.


Voila! A drool-worthy dinner that didn’t make you break a sweat. And one that comes with a couple of glasses of leftover wine. Can’t complain about that, ‘m I right?


We like to serve our Chicken in Mushroom and Wine Sauce over boiled egg noodles with some crusty bread and a big salad on the side. It makes for a hearty dinner that’s packed with good protein in every delicious bite.

This simple Chicken in Mushroom and Wine Sauce is a delicious dinner that's ready in under 45 minutes, plus it's a One Pot Wonder! It's the perfect easy recipe for families. Chicken Recipes | Chicken Breast Recipes | Easy Recipes | Easy Recipes Dinner | Easy Dinner Recipes | Easy Meals | Easy Chicken Recipes | Easy Dinner | Easy Dinner Recipes for Family | Easy Dinner Recipes for Family with Kids | Easy Dinner Recipes Healthy | Easy Dinners for Two | Easy Dinner Ideas | Chicken Dinner Recipes


Chicken in Mushroom and Wine Sauce

This simple Chicken in Mushroom and Wine Sauce is a delicious dinner that's ready in under 45 minutes, plus it's a One Pot Wonder!
Cook Time 45 minutes
Total Time 45 minutes
Course Main Course
Cuisine American
Servings 4
Calories 497 kcal


  • 3 boneless skinless chicken breasts
  • Kosher salt
  • Freshly ground black pepper
  • 6 tbs. unsalted butter divided (2 tbs. + 4 tbs.)
  • ½ yellow onion diced
  • 1 lb. white button mushrooms sliced
  • 4 green onions chopped
  • 2 tbs. all-purpose flour
  • 2 cups dry white wine we like Chardonnay
  • 1 tsp. dried thyme
  • 1 tsp. dried basil
  • 2 bay leaves
  • Fresh flat-leaf parsley chopped, for garnish
  • Grated Parmesan for garnish


  • Liberally season chicken breast with Kosher salt and freshly ground black pepper. Melt 2 tbs. butter in a large Dutch oven or skillet over medium high heat. Brown chicken on all sides (about 3 minutes per side). Remove chicken to a plate.
  • In the Dutch oven, melt 4 more tbs. butter. Sauté the onion and mushrooms until softened (about 8 minutes). Add in the green onion; sauté another minute. Sprinkle the vegetables with flour, stir to coat, then cook for about a minute.
  • Pour in the wine to deglaze the pan, scraping the bottom with a wooden spoon. Allow mixture to reduce, stirring occasionally, for about 5 minutes. Add in the dried thyme, dried basil, and bay leaves. Stir to combine, then add the cooked chicken back to the pot. Partially cover, reduce the heat to medium-low, and allow to simmer for about 20 minutes, stirring occasionally and scraping the bottom with a wooden spoon.
  • Serve over egg noodles and garnish with fresh parsley and Parmesan, if desired.


Serving: 1gCalories: 497kcalCarbohydrates: 13gProtein: 41gFat: 22gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 154mgSodium: 215mgPotassium: 1178mgFiber: 3gSugar: 4gVitamin A: 755IUVitamin C: 8mgCalcium: 91mgIron: 5mg

Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary, and Pineapple House Rules makes no guarantees to the accuracy of this information.

Keyword chicken breast, Chicken in Mushroom and Wine Sauce
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