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Pan fried chicken and mushrooms simmered in a simple, quick and easy creamy white wine Béchamel sauce on a Sunday night in front of trash TV while everyone is on their way home, ravishing in hunger, complaining they’re starving as if they haven’t eaten anything in their lives. Ever.

Top view image of Chicken and Mushrooms in a Creamy White Wine Sauce

I have a confession. Again. This is one of those dinners that takes me about 15-20 minutes to make: from start to finish. It’s my emergency go-to when the kids are screaming — okay, asking nicely with all manners intact — for heavy take-out pasta.

making of Creamy White Wine Sauce

I know, it’s probably not fair of me to give them this instead of the sometimes nauseating pasta we have bought twice, maybe three times before. But, I’m not exactly a fan of indigestion.

A reader from my Instagram account messaged me in private, asking if I had any creamy recipe ideas for her, dropping the subtle hint that she loves Béchamel sauce.

Game on.

Creamy White Wine Sauce being poured over Chicken and Mushrooms

I used to hide from any recipes containing Béchamel sauce. So scared of it, because every single time I made it, it would come out with lumps of flour that would turn into a mortifying paste with every second-or-so mouthful. I’d have to strain it a few times just to get it to resemble a sauce. After 10 years of trial and error, I finally figured out what the problem was. (Well, my problem.) Not enough butter and too much flour. When mixing the paste right from the beginning, if it’s too thick and almost crumbly, it just won’t work. Maybe for a chef it would, but for my non-professional home cook person, it never did.

After some tears of frustration, and more times than I can count of disappointing dinners, I finally finally figured it out. Seriously Karina? Seriously? MORE BUTTER! (Yes, I did yell this at myself.) The moment of clarity was like winning a Lamborghini . Okay, so maybe I’ll need to win one first to actually be able to compare it, but you get my drift.

Top view image of Chicken and Mushrooms in a Creamy White Wine Sauce

Long story short, this is my secret weapon when I don’t have any cream lying around. Thick and creamy white sauce, spiked with a hit of white wine, garlic and parmesan cheese. There’s nothing like watching your kids burst through the front door; run through the house only to stop with full brakes and ask, “Um, what’s that smelllll? What are you cooking? Is it ready? I WANT SOME!” And then to see them inhale their food, stopping with ‘mmmm’s’ and savouring every creamy mouthful.

Chicken and Mushrooms in a Creamy White Wine Sauce in a pan

Best feeling in the world.

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5 from 2 votes

Chicken and Mushrooms in a White Wine Cream Sauce

Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 6 Serves
Pan fried chicken and mushrooms simmered in a quick and easy, creamy white wine Béchamel sauce. Ready on the table in 20 minutes!
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Ingredients 
 

  • 2 teaspoons olive oil
  • 1.3 pounds skinless chicken thigh fillets cubed
  • 1 head broccoli cut into florets
  • 7 oz sliced mushrooms
  • 4 cloves garlic crushed
  • 3 tablespoons butter
  • 2 level tablespoons flour
  • 1 3/4 cups milk plus extra if needed
  • 1/4 cup white wine
  • 1 pinch salt and pepper to taste
  • Parmesan cheese to serve

Instructions 

  • Heat the oil in a large pan over medium heat. Brown the chicken; add the broccoli florets and mushroom slices; pan frying until the broccoli becomes vibrant in colour. Stir in the garlic and fry for about 30 seconds or until fragrant. Set aside.
  • In a smaller saucepan, melt the butter over low heat. Remove the pot off the heat; whisk in the flour until smooth. Return to the heat and pour in 1/4 cup of the milk first, stirring quickly to combine until smooth. Add in another 1/4 cup of milk, again stirring quickly until smooth. Slowly begin to pour in the remaining milk half a cup at a time while stirring continuously, until all of the milk is in. Keep stirring until the sauce begins to thicken. Mix the white wine through the sauce and continue to stir over low heat. If sauce becomes to thick, add in a little more milk at a time (about 1/8 of a cup), until reaching your desired consistency. We like ours thick and creamy.
  • Pour the Bechamel sauce over the chicken and mix through. Sprinkle over some parmesan cheese and serve over pasta or rice or Zoodles!

Notes

Store leftovers in the fridge for up to 3 days, or freeze for up to 1 month.

Nutrition

Calories: 276kcal | Carbohydrates: 12g | Protein: 25g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 117mg | Sodium: 202mg | Potassium: 790mg | Fiber: 3g | Sugar: 6g | Vitamin A: 945IU | Vitamin C: 92mg | Calcium: 151mg | Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Tried this? Leave a comment below!

top view image of Chicken and Mushrooms in a Creamy White Wine Sauce

Karina eating butter chicken from a gold fork out of a bowl with a nann bread on the side.

Hey Good Food Lovers! It’s nice to see you! My name is Karina. Welcome to Cafe Delites, my beloved space for the last 10 years where my passion for food has flourished and connected millions!

5 from 2 votes

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19 Comments

  1. Leslie Henson says:

    How much is the carbs on this? And what’s the serving size?

  2. Amy says:

    Is this meal freezable?

  3. Pamela J. Mullen says:

    This recipe looks awesome! Can you substitute the milk for fat free half and half?

  4. Cheryl says:

    this is a great cross between chicken divan and tetrazzini! I think I might under cook all and bake it next time. Husband says it is a keeper! Thanks

  5. Amy says:

    Hey, my daughter has a dairy allergy, do you think this will work ok with her almond or soya milk? And obviously no cheese for her! Thanks x

    1. Karina says:

      It will give a different thickness and consistency and taste. Let me know how it turns out and if you would recommend it! Thanks so much! XO

  6. Tracey says:

    Would I be able to substitute chicken breasts for the thighs?

    1. Karina says:

      Yes of course

  7. Nicole Manning says:

    Hi Karina…I would have thought that pouring wine straight into the sauce would mean that none of the alcohol will be cooked off and also that would mean that it would taste very winey! I am a bit hesitant to try it that way because I don’t think my young boys would enjoy that……I was thinking of deglazing the pan with the wine with the chicken and mushrooms first before adding to the bechamel. What do you think?

    1. Karina says:

      Hi Nicole. You can definitely deglaze the pan and cook off some of the alcohol. We actually prefer the flavour of wine in ours for this recipe, but either way works 🙂

  8. 911sherlock says:

    I love your recipes! Is there a substitute for white wine and broccoli? And parmesan? I can’t find it where I live.

    1. Karina says:

      Any green vegetable can replace the broccoli; Romano cheese or cheddar could replace the parmesan (although parmesan cheese has a very unique taste), and there’s really nothing that can replace the white wine for flavour purposes unfortunately. You can leave it out, that’s not a [problem 🙂

  9. Sara | Belly Rumbles (@bellyrumbles) says:

    Thick and creamy white sauce is my secret weapon too when cream isn’t in the fridge. I love how you have added the extra veggies into one of my favourite dishes.

    1. Karina says:

      Hi Sara! I’m so glad we agree on white sauce. It’s a staple!

  10. KevinIsCooking says:

    It’s raining outside and after having a light salad for dinner earlier I could mack on this in a heartbeat.

    1. Karina says:

      Aw I’m sorry! I’m sure it was a yummy salad though!