White Wine Chicken

This White Wine Chicken is comfort food at its finest. Picture pan-fried chicken and mushrooms gently simmered in a creamy white wine sauce, the kind of meal that’s quick and easy to throw together but tastes like it took hours. It’s perfect for a cozy Sunday night in front of some trash TV, while the whole house is hungry and everyone swears they’re starving like they’ve never eaten in their lives.

What Makes This Recipe Work

There’s something irresistible about White Wine Chicken. Tender golden chicken is simmered in a silky white wine sauce for chicken that feels indulgent yet comes together in under 30 minutes. The simple mix of mushrooms, garlic, and a splash of wine builds layers of flavor that taste like a restaurant classic without the fuss.

People love this chicken in white wine sauce because it balances creamy comfort with a light, savory depth that doesn’t weigh you down. Add mushrooms into the mix and you’ve got the best chicken and mushrooms in white wine sauce, perfect for an easy weeknight dinner or a Sunday meal that keeps everyone at the table quiet and happy.

What Goes Into White Wine Chicken

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This White Wine Chicken recipe uses simple, everyday ingredients that come together for a creamy, flavorful dish. Here are a few of the key players that make this chicken in white wine sauce so good:

• Chicken Thigh Fillets: Tender and juicy, cubed chicken thighs hold up beautifully in the creamy white wine sauce for chicken, giving every bite rich flavor.
• White Wine: A splash of dry white wine adds depth and a subtle tang that transforms the sauce from simple to unforgettable.
• Mushrooms: Earthy mushrooms soak up the sauce and pair perfectly with the chicken, making this chicken and mushrooms in white wine sauce especially comforting.
• Garlic: Crushed garlic infuses the sauce with bold aroma and flavor, tying all the creamy, savory notes together.

Note: Please see recipe cards at the bottom for a full list of ingredients with measurements.

How To Make White Wine Chicken

1. Sear the Chicken and Veggies: Heat olive oil in a large pan over medium heat. Brown the chicken pieces, then add broccoli florets and mushrooms, cooking until the broccoli turns bright green.

2. Add Garlic for Flavor: Stir in the crushed garlic and sauté for about 30 seconds, just until it becomes fragrant. Transfer everything to a plate and set aside while you make the sauce.

3. Start the Roux: In a smaller saucepan, melt the butter over low heat. Remove from the heat and whisk in the flour until smooth, forming the base for your béchamel.

4. Build the Sauce: Return the pan to the heat and pour in ¼ cup of milk, whisking quickly until smooth. Then continue adding the milk in small amounts while stirring until incorporated.

5. Finish with Wine: Keep whisking over low heat until it thickens to a creamy consistency. Stir in the white wine, and if it becomes too thick, add a splash of milk until you reach your preferred texture.

6. Combine and Serve: Pour the béchamel sauce over the chicken, broccoli, and mushrooms in the pan. Mix everything together, then finish with grated Parmesan before serving.

Pair this creamy White Wine Chicken with Spinach and Ricotta Grilled Cheese, where the gooey filling and crisp bread add the perfect contrast to the rich sauce. For a cozy side, try Warm Chicken and Pumpkin Lentil Stew, a hearty, slightly sweet bowl that balances the savory flavors beautifully.

If you want to round out the meal with something refreshing, serve it alongside a Lamb and Chickpea Salad. The bright herbs and satisfying protein bring a Mediterranean touch that cuts through the creaminess and makes dinner feel complete.