If you’re after a dinner that feels a little fancy without much effort, this is it. Mushroom Chicken with Parmesan & White Wine comes together easily enough for a weeknight, but it’s good enough to serve when people are coming over. The chicken stays tender every time, and the sauce is rich enough that you’ll want extra bread on the table just to get the last of it off your plate.
The balsamic glaze is the ingredient people won’t expect, but it’s the BEST addition to this sauce. It adds a little sweetness and tang that stops the sauce from tasting like just another heavy cream sauce (I mean, nothing wrong with that though!). Spoon it over mashed potatoes, rice, or pasta. Want more creamy chicken dinners? Creamy Tuscan Chicken Pasta and Chicken Parm with Creamy Rosé.
😍 Why You’ll Love This Mushroom Chicken with Parmesan & White Wine
Restaurant flavour at home: it comes together in one pan in under an hour, but tastes like something you’d order out.
Balanced flavour: the balsamic glaze keeps the rich cream sauce from tasting flat or overly heavy.
Customizable: it works equally well over mashed potatoes, rice, or pasta, so it fits whatever you’ve already got planned.
One pan, minimal cleanup: everything comes together in the same skillet.
🍗 Ingredients You’ll Need To Make This Mushroom Chicken with Parmesan & White Wine
Chicken breasts: sliced into thinner cutlets so they cook quickly and evenly in the pan.
Olive oil: used alongside the butter to sear the chicken without it burning.
Butter: adds richness throughout the dish.
Garlic: minced and sautéed into the base of the sauce for depth.
Shallot: adds a milder, slightly sweeter flavour than regular onion would.
Mushrooms: cremini or white both work well.
Balsamic glaze: stirred in for a touch of sweetness and tang.
Chicken stock: adds savoury depth.
Heavy cream: gives the sauce that thick, velvety texture.
White wine: a dry chardonnay works well here, adding acidity.
Parmesan cheese: whisked into the simmering sauce until melted.
All-purpose flour: helps brown the chicken and give the sauce something to cling to.
Salt and pepper: seasons the chicken and rounds out the flavour of the sauce.
Garlic powder: adds another layer of garlic flavour into the seasoned flour coating.
Onion powder: rounds out the base of the flour coating.
Smoked paprika: adds warmth and a subtle smokiness to the crust on the chicken.
Nutmeg: adds a quiet warmth that works really well with the cream sauce.
Fresh thyme: sautéed with the mushrooms for an earthy, herby note.
Fresh parsley: adds a pop of colour and freshness right before serving.
✔ How To Make Mushroom Chicken with Parmesan & White Wine
Slice the chicken breasts in half horizontally to create thin cutlets. Lightly season both sides with salt and pepper and set aside.
Prepare the garlic, shallot, and mushrooms so they’re ready to use.
Add the all-purpose flour, salt, pepper, garlic powder, onion powder, smoked paprika, and nutmeg to a large resealable bag. Seal and shake to combine.
Add the chicken, seal tightly, and shake until evenly coated. Set aside.
Heat 2 tablespoons of butter and the olive oil in a large, deep frying pan over medium-high heat. Shake any excess flour off the chicken, then sear for about 2 minutes per side, until golden. The chicken does not need to be fully cooked at this stage. Transfer to a plate.
Reduce the heat to medium-low. Add the remaining 2 tablespoons of butter, garlic, shallot, mushrooms, and fresh thyme. Sauté until the mushrooms have softened, stirring occasionally.
Stir in the balsamic glaze and white wine. Simmer for about 2 minutes, allowing the wine to reduce.
Add the chicken stock and heavy cream. Bring to a gentle simmer and cook for 2–3 minutes. Gradually whisk in the Parmesan cheese and simmer until the sauce thickens slightly. For a thicker sauce, add another 1–2 tablespoons of Parmesan. Taste and adjust the seasonings as needed.
Nestle the chicken back into the sauce, along with any juices from the plate. Simmer for 1–2 minutes, or longer as needed, until the chicken reaches an internal temperature of 165°F in the thickest part.
Garnish with fresh parsley, if desired, and serve with mashed potatoes, rice, or pasta.
🗒 Variations
Extra garlicky: add another clove or two of fresh garlic along with the shallot for a bolder, more pronounced garlic flavour.
Spicy kick: add a pinch of red pepper flakes when you sauté the mushrooms if you want a little heat cutting through the cream.
Herb swap: rosemary or sage can be used in place of thyme for a different herby note.
🗒 Substitutions
White wine: chicken stock can be used in its place if you’d rather leave the wine out, though the sauce will taste slightly different.
Heavy cream: half-and-half can work in a pinch, though the sauce will be noticeably thinner and less rich.
Mushrooms: baby bella or portobello mushrooms, chopped smaller, can be used in place of cremini or white.
🍴 Leftovers? Lucky you.
Leftovers keep well in an airtight container in the fridge for up to three days. Reheat gently in a pan over low heat, adding a splash of chicken stock or cream if the sauce has thickened too much in the fridge.
🤔 FAQ’s
Can I use chicken thighs instead of breasts?
Yes, boneless skinless thighs can work here.
Do I have to use wine in the sauce?
No, it can be left out and replaced with extra chicken stock, though the wine does add a nice acidity that balances the cream.
Why is my sauce too thin?
Let it simmer a bit longer before adding the chicken back in — it thickens as the Parmesan melts in and the liquid reduces slightly.
Can I make this ahead of time?
It’s best served fresh since the chicken can dry out when reheated, but you can prep the mushrooms, garlic, and shallot ahead of time to save a step.
👩🍳 Hungry For More?
If you loved this mushroom chicken recipe, then make sure to check out a few of my other recipes you may also love:
- Mushroom Risotto
- Mushroom and Boursin Pasta
- Stuffed Mushrooms with Bacon and Boursin
- Creamy Shrimp Orzo with Asparagus and Peas
- Creamy Tuscan Chicken Pasta
💌 Let’s Stay Connected
Keep in touch with me on Instagram, TikTok, Facebook, and Pinterest! If you do make this mushroom chicken recipe (or any recipe of mine) don’t forget to leave a review.
Mushroom Chicken with Parmesan & White Wine
Ingredients
- 4 chicken breasts, cut in half, lengthwise
- 1 tbsp olive oil, to fry the chicken
- 4 tbsp butter
- 4 garlic cloves, minced
- 1 shallot, finely chopped
- 2 cups mushrooms, cremini or white
- 1½ tbsp balsamic glaze
- 1 cup chicken stock, salted
- 3/4 cup heavy cream, 33%
- 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, finely chopped
- fresh parsley, to garnish, optional
Instructions
- Slice the chicken breasts in half horizontally to create thin cutlets. Lightly season both sides with salt and pepper and set aside.
- Prepare the garlic, shallot, and mushrooms so they’re ready to use.
- Add the all-purpose flour, salt, pepper, garlic powder, onion powder, smoked paprika, and nutmeg to a large resealable bag. Seal and shake to combine.
- Add the chicken, seal tightly, and shake until evenly coated. Set aside.
- Heat 2 tablespoons of butter and the olive oil in a large, deep frying pan over medium-high heat. Shake any excess flour off the chicken, then sear for about 2 minutes per side, until golden. The chicken does not need to be fully cooked at this stage. Transfer to a plate.
- Reduce the heat to medium-low. Add the remaining 2 tablespoons of butter, garlic, shallot, mushrooms, and fresh thyme. Sauté until the mushrooms have softened, stirring occasionally.
- Stir in the balsamic glaze and white wine. Simmer for about 2 minutes, allowing the wine to reduce.
- Add the chicken stock and heavy cream. Bring to a gentle simmer and cook for 2–3 minutes. Gradually whisk in the Parmesan cheese and simmer until the sauce thickens slightly. For a thicker sauce, add another 1–2 tablespoons of Parmesan. Taste and adjust the seasonings as needed.
- Nestle the chicken back into the sauce, along with any juices from the plate. Simmer for 1–2 minutes, or longer as needed, until the chicken reaches an internal temperature of 165°F in the thickest part.
- Garnish with fresh parsley, if desired, and serve with mashed potatoes, rice, or pasta.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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 😂
This was just incredible!!!! My husband and I loved it. We ate WAY TOO MUCH! Thank you!
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!
Hi Laura! Thank you for this review! And so glad you made some substitutions for your family. Glad you enjoyed it!
Made this tonight for dinner. We be making it again. Delicious
Hi Joan! Thanks for this lovely review. So happy you liked it!
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!
Hi Trish! That sounds AMAZING! So happy you enjoyed it! Thanks for the review.xo
My family loved this!
Hello Rebecca, so glad the whole family enjoyed this recipe. Thanks for taking the time to leave a great review.
– Sammy
While it wasn’t 20 minutes for me, I still loved it and will definitely make it again. Maybe with extra mushrooms next time. 😋
Something went awry for me 😆. The Parmesan started forming strings of thick cheese string goo. I used grated Parmesan but I think something happened with my method because the sauce didn’t thicken and then the cheese did that. It tasted fine and I’m guessing it was probably chef error but it didn’t work for me 🙁.
Hello Trini,
Im sorry the recipe didn’t turn out for you. The only thing I can think of would be the quality of the parmesan cheese. If it came from a shakeable cheese container, that may be the issue.
– Sammy
I have made this recipe a few times now! Absolutely delicious!! I substitute 3/4 cup plain Greek yogurt for the cream. I add a little chicken broth to it and whisk it before slowly adding it to the pan, whisking the entire time to keep it from curdling! Works like a charm… adds les fat and more protein to the dish!
Hello Carrie, Im so glad you enjoyed the recipe. I love that you put your own spin on the recipe 🙂
– Sammy