Chicken with Mushroom White Wine Cream Sauce

Tender chicken breasts are baked to juicy perfection, then smothered in a velvety mushroom white wine cream sauce. This elegant yet approachable dish is perfect for weeknight dinners or entertaining guests, and it’s easier to make than you might think.

---

Ingredients

• 4 boneless, skinless chicken breasts (or use chicken tenders)
• 1/2 teaspoon lemon juice
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon salt
• 5 tablespoons unsalted butter, divided
• 4 tablespoons fresh chives, minced
• 4 cups mushrooms, thinly sliced
• 1/4 cup dry white wine (or white cooking wine)
• 1/4 cup chicken broth
• 1 cup heavy cream

Tools Needed: Wax paper and a meat mallet

---

Instructions

1. Preheat the oven to 400°F (200°C).
2. Prep the chicken: Place each chicken breast between two sheets of wax paper. Use a meat mallet to pound them to an even thickness—about 1/2 inch thick—for even cooking. Cut into halves or thirds, if desired. Rub with lemon juice and season both sides with salt and pepper.
3. Bake the chicken: Add 4 tablespoons of butter to a large oven-safe casserole dish and place in the oven. Once the butter is melted and bubbling, roll the chicken pieces in the butter to coat. Lay a buttered sheet of wax paper over the chicken and cover the casserole with foil.
4. Bake for 6 to 8 minutes, checking doneness at 6 minutes. The chicken should feel springy when pressed. If not done, bake for 1–2 more minutes. Do not overcook.
5. Make the sauce: Pour the butter from the baking dish into a large skillet over medium-high heat. Add minced chives and sauté for 1 minute until fragrant. Add sliced mushrooms and cook for 3–4 minutes, stirring occasionally, until softened.
6. Deglaze and simmer: Increase the heat to high, then add the white wine and chicken broth. Stir constantly and boil until the liquid reduces to a syrupy consistency. Stir in the heavy cream and simmer until the sauce begins to thicken.
7. Finish the dish: Reduce heat to low. Taste the sauce and adjust with additional lemon juice or salt, if desired. Return the chicken to the pan and spoon the sauce over it until warmed through.
8. Garnish and serve with chopped parsley if desired.

---

Why You’ll Love This Recipe

• Restaurant-quality results made easily at home.
• Creamy, savory sauce packed with fresh mushrooms and herbs.
• Simple prep with minimal cleanup.
• Perfect for both weeknight dinners and special occasions.

---

Tips

• Don’t skip pounding the chicken. It ensures even cooking and keeps the chicken juicy.
• Use real heavy cream—half-and-half or milk won’t give the same luxurious texture.
• Dry white wine such as Sauvignon Blanc or Pinot Grigio works well.
• Avoid crowding the chicken while baking; give the pieces space to cook evenly.

---

Variations and Substitutions

• Add garlic: Sauté minced garlic with the chives for extra flavor.
• Swap herbs: Try fresh thyme or parsley instead of chives.
• Use chicken thighs instead of breasts for a richer flavor.
• Make it dairy-free: Use olive oil and coconut cream as substitutes (note: flavor will change).
• Go low-carb: Serve with cauliflower mash or sautéed greens.

---

FAQs

Can I make this ahead of time?
Yes, cook the chicken and make the sauce in advance. Store separately and reheat gently before serving.

Can I freeze this dish?
It’s best enjoyed fresh, but you can freeze the cooked chicken and sauce in an airtight container for up to 1 month. Thaw overnight and reheat on the stovetop.

What kind of mushrooms should I use?
Button mushrooms, cremini, or baby bellas all work well.

---

Serving

• Serve over mashed potatoes, buttered noodles, or steamed rice.
• Pair with a simple green salad or roasted vegetables.
• Finish with a sprinkle of fresh parsley or extra chives for color and flavor.

---

Suggestions

• Pair with a chilled glass of dry white wine for a complete meal.
• Add a side of crusty bread to mop up the delicious sauce.
• Make it a full dinner party meal with a light appetizer and lemony dessert.