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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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
Recipe FAQ’s
A dry white wine like Sauvignon Blanc, Pinot Grigio, or Chardonnay is best. These add crispness and depth without making the sauce too sweet.
Absolutely. Substitute the wine with extra chicken broth and a squeeze of lemon juice to mimic the acidity and brightness.
If the sauce is too thin, let it simmer uncovered for a few extra minutes. You can also whisk in a little more flour or cornstarch slurry.
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Chicken and Mushrooms in a White Wine Cream Sauce
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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How much is the carbs on this? And what’s the serving size?
Is this meal freezable?
This recipe looks awesome! Can you substitute the milk for fat free half and half?
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
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
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
Would I be able to substitute chicken breasts for the thighs?
Yes of course
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?
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 🙂
I love your recipes! Is there a substitute for white wine and broccoli? And parmesan? I can’t find it where I live.
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 🙂
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.
Hi Sara! I’m so glad we agree on white sauce. It’s a staple!
It’s raining outside and after having a light salad for dinner earlier I could mack on this in a heartbeat.
Aw I’m sorry! I’m sure it was a yummy salad though!