Mushroom Chicken with Parmesan & White Wine

5 from 5 votes
Jump to Recipe

This post contains affiliate links. Please see our disclosure policy.

Mushroom Chicken with Parmesan & White Wine is one of those recipes that’s easy enough to whip up during the week for a quick dinner, but also works as a delicious option when hosting family and friends. This method of cooking the chicken is fool-proof, and almost guarantees that you won’t over-cook it (LOVE THAT!). This recipe uses a few simple, but powerful ingredients such as chicken stock, white wine, cream and parmesan to create the silkiest, creamiest, sauce.

Let’s stay connected!

Keep in touch with me on Instagram, TikTok, and Pinterest! Also, if you do make this recipe (or any recipe of mine for that matter) be sure to tag #sammymontgoms so I can see your re-creations!

Looking for more chicken dinner recipes?

If so, take a peak at some of my favs under Chicken Dinners.

5 steps to make Mushroom Chicken

  • Begin by coating your chicken breasts with flour, a few spices, and pan fry them for 1-2 minutes per side. Don’t worry about fully cooking the chicken in this step.
  • Fry your shallot, garlic, mushrooms and fresh thyme for a few minutes before adding the liquid ingredients.
  • Add the white wine, chicken stock, cream, parmesan cheese and let simmer until slightly thickened.
  • Nestle back in your chicken breasts and simmer for a few minutes, just until fully cooked.
  • Serve with mashed potatoes, rice, or on top of your favourite pasta.

Ingredients

Here is a quick overview of the ingredients you’ll need to make my Mushroom Chicken. For the exact detailed measurements and ingredients, scroll to the bottom of this page to review my recipe card.

  • chicken breasts
  • olive oil 
  • butter
  • garlic cloves 
  • shallot
  • mushrooms
  • balsamic
  • chicken stock 
  • heavy cream
  • white wine 
  • parmesan cheese
  • all-purpose flour
  • salt
  • pepper
  • garlic powder
  • onion powder
  • smoked paprika
  • nutmeg
  • fresh thyme chopped fine

Substitutions & FAQ’s

Can I substitute chicken breasts for chicken thighs?
Yes! Depending if you are using bone-in thighs or not, may alter the cooking time slightly, so just keep this in mind. When the chicken reaches an internal temperature of 165 degrees, it’s safe to eat.

Can I omit the white wine?
You bet – just replace with 1/4 cup of chicken stock.

What type of white wine should I use in this recipe?
I recommend something on the dryer side such as a chardonnay or sauvignon blanc.

What type of mushrooms should I use in this recipe?
Use what you have! Every time I make this recipe I use different mushrooms, depending on what looks freshest at the grocery store. Some to look for are: baby bellas, also knows as cremini, or white button mushrooms.

Storing & reheating

Have leftovers? Lucky you. Store them in the refrigerator in an airtight container for up to 3 days. To reheat, simply microwave for 34-50 seconds or add to a shallow pan and let simmer on your stove for 4-5 minutes. To thin the sauce, add a few tablespoons of chicken stock or water.

Can I freeze this recipe? I don’t recommend freezing this recipe as the cream doesn’t freeze great.

Did you like this recipe?

If you enjoyed my Mushroom Chicken recipe, consider leaving me a 5 star rating and review in my recipe card provided below, it means so very much to me!

5 from 5 votes

Mushroom Chicken with Parmesan & White Wine

By Sammy Montgoms
Mushroom Chicken with Parmesan & White Wine is one of those recipes that's easy enough to whip up during the week for a quick dinner, but also works as a delicious option when hosting family and friends. This method of cooking the chicken is fool-proof and is guaranteed to ensure you don't over cook it (love that!). I know you will come back to this recipe time and time again.
Prep: 10 minutes
Cook: 20 minutes
Servings: 4 people

Ingredients 

  • 4 chicken breasts, cut in half, lengthwise
  • 1 tbsp olive oil, to fry the chicken
  • 4 tbsp butter,
  • 4 garlic cloves, chopped fine
  • 1 shallot, chopped fine
  • 2 cups mushrooms (227 grams), cremini or white
  • 1.5 tbsp balsamic glaze
  • 1 cup chicken stock, salted
  • 3/4 cup heavy cream
  • 1/2 cup white wine, chardonnay
  • 1 cup parmesan cheese, grated
  • 1/3 cup all-purpose flour
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp smoked paprika
  • 1/8 tsp nutmeg
  • 1 tsp fresh thyme, chopped fine
  • fresh parsley , to garnish, optional

Instructions 

  • Begin by slicing the chicken in half, lengthise.
  • Next, chop the garlic, shallot, mushrooms, and set aside until ready to use.
  • To a large ziplock bag, add the flour and seasonings.
  • Add the chicken tenders to the bag, seal, and shake until coated evenly.
  • To a large, deep frying pan, add 2 tbsp of butter and olive oil, and set to medium/high heat.
  • Add the chicken, and pan fry for 2 minutes per side.
    Don't worry about fully cooking the chicken in this step.
  • Remove the chicken from the pan, and set aside for a couple of minutes.
  • To the same pan, add the last 2 tbsp of butter, garlic, shallot, mushrooms, and fresh thyme.
    Sauté on medium heat for 1-2 minutes, or until the mushrooms have softened.
  • Add the balsamic glaze and white wine.
    Let simmer until the wine has reduced by half. About 2 minutes.
  • Add the chicken stock, and heavy cream, and let simmer for 2-3 minutes.
  • Add your parmesan cheese, and simmer until slightly thickened.
  • Nestle back in the chicken, and continue to simmer until the chicken is fully cooked.
    Tip: flip the chicken to ensure it cooks evenly and bast it with the sauce as it's simmering. It shouldn't take longer than 4-5 minutes to fully cook. Once it reaches an internal temperature of 165 °F, its safe to eat.
  • Finish with fresh parsley and serve on top of mashed potatoes, rice, or pasta of choice.

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

Additional Info

Author: Sammy Montgoms
Prep Time: 10 minutes
Cook Time: 20 minutes
Course: Main Course
Cuisine: American
Servings: 4 people

About Sammy Montgoms

I am so glad you are here. I am a BIG foodie gal. I am one of those people who lives to eat, rather than eats to live. I love to create nostalgic Italian dishes (especially pasta), but I also love to whip up simple and quick recipes for my family. Hopefully, my page inspires you to do the same. Thank you for being here, and happy eating!

You Might also like:

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




8 Comments

  1. 5 stars
    I made this tonight for myself and my boys since my mushroom hating weirdo husband was working night shift. This was absolutely delicious and had the stamp of approval from my nearly 2 year old twins. My one son kept saying “yum!”. I will be making this again for sure and the silver lining of my husband hating mushrooms is he won’t eat the 2 days worth of leftovers that will now be my lunch for work 😂

  2. 5 stars
    I made this tonight for my family. It turned out perfectly! The one small change I made (because my family doesn’t like biting into mushrooms) was to chop the mushrooms pretty fine. The sauce still had all the mushroom flavor. I will definitely make this recipe again!

    1. Hi Laura! Thank you for this review! And so glad you made some substitutions for your family. Glad you enjoyed it!

  3. 5 stars
    We made this last night and the whole family enjoyed it! I didn’t have wine, so we increased the amount of broth and we served the dish with mushroom and mozza ravioli. So good!