This Mushroom White Wine Marry Me Chicken is rich, creamy and full of elegant flavor, featuring tender chicken in a silky mushroom and white wine cream sauce.
Here's my restaurant-style dish made in under 40 minutes! This recipe layers golden seared chicken with garlic, mushrooms, herbs and a luscious cream sauce finished with white wine and parmesan.
It's cozy, luxurious and perfect for a weeknight dinner that still feels special. For more recipes like this, try my Tuscan Chickpea Soup with Kale and this Creamy Italian Sausage and Potato Soup.
Ingredients
- Chicken breasts: Lean, tender protein that soaks up the creamy sauce.
- Olive oil: Used to sear the chicken and build flavor.
- Garlic: Aromatic base for the sauce.
- Mushrooms (cremini or button): I add these for earthy, umami depth.
- Chicken broth: Builds savory body in the sauce.
- Dry white wine (Sauvignon Blanc): This adds acidity and richness.
- Heavy cream: Creates a silky, luxurious sauce.
- Dijon mustard: Adds subtle tang and complexity.
- Dried rosemary: I love the warm, woody herbal note.
- Fresh thyme: Aromatic finishing herb.
- Parmesan or Gruyère cheese: This adds richness and salty depth.
- Fresh parsley: Bright, fresh garnish to finish the dish.
See recipe card for quantities.
Instructions
- Step 1: Sear chicken: Season chicken with salt and pepper, then sear in olive oil until golden and cooked through. Remove and set aside.
- Step 2: Cook mushrooms: In the same pan, sauté garlic and mushrooms until soft and browned.
- Step 3: Deglaze: Add white wine and simmer briefly, scraping up any browned bits.
- Step 4 : Make sauce: Stir in broth, cream, Dijon, rosemary, and thyme. Simmer until slightly thickened.Finish: Stir in cheese until melted, then return chicken to the pan. Spoon sauce over and simmer briefly.
- Step 5: Finish: Stir in cheese until melted, then return chicken to the pan. Spoon sauce over and simmer briefly.
- Step 6: Serve: Garnish with fresh parsley and serve warm.
Substitutions
- Swap chicken breasts for chicken thighs for extra juiciness.
- Replace white wine with extra chicken broth for an alcohol-free version.
- Use coconut cream instead of heavy cream for a dairy-free alternative.
Variations
- Spinach version: Stir in fresh spinach at the end for added greens.
- Garlic mushroom overload: Double the mushrooms for a richer, earthier sauce.
- Pasta version: Serve over fettuccine or tagliatelle instead of vegetables.
Equipment
You'll need a large skillet or saute pan to cook both the chicken and sauce in one pan. A sharp knife and chopping board are useful for prepping the mushrooms and garlic and a wooden spoon helps deglaze and stir the sauce smoothly.
Storage
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently over low heat or in the microwave, adding a splash of broth or cream to loosen the sauce if needed. This dish is best enjoyed fresh but reheats well for next-day meals.
Top tip
Don't rush the mushroom step; letting them brown properly builds deep, restaurant-quality flavor in the sauce.
FAQ
Yes, simply replace the wine with extra chicken broth.
Related
Looking for other recipes like this? Try these:
Mushroom White Wine Marry Me Chicken
Ingredients
- 2 boneless skinless chicken breasts
- 1 teaspoon salt plus more, to taste
- ½ teaspoon ground black pepper
- 3 tablespoons olive oil
- 3 cloves garlic minced
- 8 ounces mushrooms cremini or button, sliced
- 1 cup chicken broth
- ½ cup dry white wine such as Sauvignon Blanc
- 1 cup heavy cream
- 1 tablespoon Dijon mustard
- Fresh thyme to garnish
- 1 teaspoon dried rosemary
- ½ cup grated cheese or Parmesan or any of your choice
- ¼ cup fresh parsley chopped (for garnish)
Instructions
- In a large skillet, heat the olive oil over medium-high heat. Season the chicken breasts with salt and pepper. Add them to the skillet and sear for about 5-7 minutes on each side until golden brown and cooked through (internal temperature of 165°F/75°C). Remove the chicken from the skillet and set aside.
- In the same skillet, add the minced garlic and sliced mushrooms. Sauté for 4-5 minutes until the mushrooms are tender and have released their moisture.
- Pour in the white wine, scraping up any browned bits from the bottom of the skillet. Let it simmer for about 2-3 minutes until reduced slightly.
- Add the chicken broth, heavy cream, Dijon mustard, dried thyme, and dried rosemary. Stir to combine and let it simmer for another 3-5 minutes until the sauce thickens.
- Stir in the grated Gruyère cheese until melted and well incorporated. Return the chicken to the skillet, spooning the mushroom sauce over the top. Let it simmer for an additional 2-3 minutes to heat through.
- Plate the chicken and generously drizzle the creamy mushroom white wine sauce over it.
- Garnish with freshly chopped parsley.
Nutrition
Nutrition Disclaimer
All nutritional information provided is an estimate. For specific dietary needs or concerns, we recommend consulting a nutrition calculator or a qualified expert.
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