Mushroom Chicken, a delicious weeknight dinner recipe that’s easy to make and requires just a few simple ingredients. It has tons of flavor and uses white wine instead of cream to create a sauce.
Here’s why you should make this easy mushroom chicken recipe:
- It’s easy to make: You’ll start by cooking the mushrooms and the sauce. Then dredge the chicken in flour and cook it off before combining with the delicious mushroom sauce.
- You only need a few ingredients: This recipe is made with 8 ingredients that you likely already have on hand in your fridge on pantry.
- It has tons of flavor. Making mushroom chicken without cream is all about building flavor. The white wine-based sauce, seasonings, and umami mushroom flavor are what make it extra tasty.
Ingredients you’ll need
- Chicken: Boneless, skinless chicken breasts are the base of this recipe.
- Olive oil: Used to cook the mushrooms and garlic.
- Garlic: Cooked along with the mushrooms, giving them a burst of flavor.
- Flour: You’ll dredge the chicken in all purpose flour, which reacts with the white wine to form a creamy sauce (with no actual cream required!)
- Cremini mushrooms: Have a firm texture that holds up when making mushroom chicken breast. You can also use white button, toadstool, or shitake mushrooms in this recipe.
- White wine: The main ingredient for the sauce, which really enhances the flavors of this recipe.
You also need a little butter to cook the chicken in, and you’ll use some salt, pepper, and parsley for seasoning!
How to make mushroom chicken (step-by-step)
Start by cutting chicken breast in half horizontally. Between saran wrap or in a ziploc bag, pound to approximately 1/4″ thickness with the smooth side of a meat tenderizer.
In a nonstick pan, heat olive oil and add garlic clove in. Heat until the garlic clove is sizzling.
Add the sliced mushrooms to the pan, along with salt and pepper. Stir, and cover with a lid (photos 1 & 2)
Cook the mushrooms for about 10 minutes.
Remove the lid from the pan and add 1/4 cup white wine to the mushrooms (photo 3)
Cover the pan with the lid again, and let mushrooms finish cooking. This will take about 5 minutes. Remove mushrooms from the pan and set aside (photo 4)
Dredge the chicken with flour. In the same pan as the mushrooms, add butter and let it melt.
Add flour-dredged chicken to the pan. Season with salt and pepper. Cook for about 5 minutes per side (photos 5 & 6)
Add 1/4 cup white wine to the chicken (photo 7) Let the wine reduce for a few minutes.
Add the mushrooms back to the pan. Give everything a good mix, so the flavors combine. Add parsley and mix one more time (photo 8)
Plate, spoon the extra sauce over the top, and enjoy your mushroom chicken!
FAQ
Are cremini mushrooms the same as white mushrooms
Cremini mushrooms are often referred to as “Italian mushrooms,” and are a white mushroom variety. They have a darker color and are more mature, which gives them a rich, complex flavor. Regular white mushrooms have a more mild flavor.
Are baby bella and cremini mushrooms the same?
Yes, baby bella and cremini mushrooms are the same. Another name they are often referred to as is “baby portobello.”
How do you clean raw mushrooms?
The best way to clean mushrooms is by wiping the dirt off them gently with a damp paper towel. Quickly run a paper towel under the faucet, wring out the excess water and tenderly wipe the dirt from the mushroom’s surface and underside. If you aren’t able to remove all the dirt, you can give them a quick rinse under water and dry them immediately afterward.
Why should you not wash mushrooms with water?
Mushrooms have a high water content. Drenching them with water will cause them to absorb more moisture, which can cause sogginess when you cook them. Using a paper towel to clean them will prevent them from becoming soggy.
How to store and reheat
If you have leftovers, store the sauteed chicken and mushrooms in an airtight container in the fridge for up to 3 days.
To reheat, heat a bit of olive oil in a nonstick pan and saute the mushroom chicken until heated through.
Top tips
- Adding white wine twice (to the mushrooms and chicken) may seem a bit redundant, but this recipe is all about building flavor. If you don’t add white wine to the mushrooms for example, the whole dish won’t have as much flavor.
- It’s also important to dredge the chicken in the flour – because when the chicken is cooked in the pan, and the wine is added, the flour and wine react together to form a creamy sauce – without any cream!
- We used cremini mushrooms in this dish but almost any fresh mushroom would work: like white button mushrooms, toadstool, shitake, etc
More Italian meat recipes
If you tried making this Mushroom Chicken, or any other recipe on the blog, please let me know what you thought of it in the comments below. I love hearing from you! You can also FOLLOW ME on INSTAGRAM, FACEBOOK, TWITTER, AND PINTEREST to see more delicious food and what I’ve been up to.
Mushroom Chicken
Mushroom Chicken, a delicious weeknight dinner recipe that's easy to make and requires just a few simple ingredients. It has tons of flavor and uses white wine instead of cream to create a sauce.
Ingredients
- 2 boneless skinless chicken breasts
- 2 tbsp extra virgin olive oil
- 1 garlic clove
- 1/3 cup all purpose flour
- 2 cups sliced cremini mushrooms
- 2 tbsp butter
- 1/2 cup white wine divided
- 1 tbsp parsley finely chopped
- salt and pepper to taste
Instructions
-
Cut chicken breasts in half horizontally and between saran wrap or in a ziploc bag, pound to approximately 1/4" thickness with the smooth side of a meat tenderizer.
-
In a nonstick pan, over medium heat, heat olive oil and add garlic clove in – heat until garlic clove is sizzling.
-
Add the slice mushrooms to the pan, along with salt and pepper. Stir, and cover with a lid. Turn the heat down to medium low. Cook the mushrooms for about 8-10 minutes.
-
Remove lid and add 1/4 cup white wine to the mushrooms.
-
Cover with lid again, and let mushrooms finish cooking, about 4-5 minutes. Remove the garlic clove from the mushrooms. Remove mushrooms from the pan and set aside.
-
In the same pan, bring heat mack up to medium. Dredge the chicken with flour. Add butter. Let it melt.
-
Add flour dredged chicken to the pan. Season with salt and pepper. Cook about 4-5 minutes per side.
-
Add 1/4 cup of wine to the chicken. Let the wine reduce, a few minutes.
-
Add the mushrooms back to the pan, Give everything a good mix, so the flavors combine. Add parsley and mix one more time. Let everything cook together for a few minutes.
-
Plate, spoon the extra sauce over top, and enjoy your mushroom chicken!
Recipe Notes
- Adding white wine twice (to the mushrooms and chicken) may seem a bit redundant, but this recipe is all about building flavor, so if you don’t add white wine to the mushrooms for example, the whole dish won’t have as much flavor
- It’s also important to dredge the chicken in the flour – because when the chicken is cooked in the pan, and the wine is added, the flour and wine react together to form a creamy sauce – without any cream!
- We used cremini mushrooms in this dish but almost any fresh mushroom would work: like white button mushrooms, toadstool, shitake, etc
Leave a Reply