This Chardonnay Chicken is a simple yet elegant dish that you works as well for date night as it does for an easy weeknight meal. The chicken breasts are topped with sautéed mushrooms and a creamy white wine sauce for tasty perfection!
Do you love the combination of chicken and mushrooms? Give these Chicken & Mushroom Crêpes a try - they are perfect for a date-night dinner!
This chicken with mushrooms in a creamy white wine sauce is something my mom used to make when I was a kid. Today, it's become one of my favorite quick and easy weeknight dinners. It comes together in less than 30 minutes and only uses a handful of ingredients.
Contents:
Ingredient Notes
I like using crème fraîche when making a creamy sauce because it has a richer, slightly more tart taste than sour cream and gives a dish a smooth, buttery taste. However, in a pinch, you can substitute sour cream. If you use sour cream, start with a bit less lemon juice and taste the sauce before you add the rest.
If you are looking for other recipes to use up the crème fraîche check out this Miso Glazed Cauliflower. It also makes a great topping for soups like this Creamy Butternut Squash!
How to make this recipe
This is a really easy, one-pan meal that's perfect for any day of the week.
Deglaze the pan. After the chicken is done cooking, remove it from the pan. Put the pan back on the stovetop (don't forget the handle will be HOT from being in the oven!) and add the wine. Then use a silicone spatula to deglaze, or scrape the browned bits off the bottom of the pan. These small, concentrated bits can have a big impact on flavor! Deglazing takes advantage of these little gems by incorporating them into a delectable sauce.
To serve, place the chicken on warm plates. Pour sauce over chicken and you are ready to eat!
How to Cook Perfect, Juicy Chicken Breasts
Have you ever had a dry, overcooked chicken breast? I know I have! This recipe uses a cooking technique that I find very useful, especially with chicken. First, you sear the meat to create a nice browned outer layer that will seal in the juices so the chicken stays nice and moist. Then, after you flip the meat, you pop the entire pan in the oven and let it keep cooking. You will need a pan that is oven safe up to 450°. The key is to cook the chicken in the pan just long enough to get it lightly browned, as it will continue to brown in the oven.
Cooking with Wine
You might ask why Chardonnay for this recipe? Well, have I mentioned that a nice oaky, buttery Chardonnay is one of my favorite wines?!? So that's what I use for this dish - you only need about a half cup - a little more won't hurt - which means you'll want to pick something that you like to drink - then you can serve the rest of the bottle with dinner. Or maybe drink some while you are cooking?! If you are really not a Chardonnay fan, and I know some people aren't, you can use another dry, full-bodied wine - think French Burgundy or Spanish Albarino. It will change the final taste a bit but I've tested it with a couple of options and it still tastes great! You'll want to avoid anything that is too fruit forward as that could make the sauce seem very tart.
Recommended Tools
Breading pans – These shallow pans from Williams Sonoma are fantastic when you are breading anything. They make it really easy to mix the breading ingredients together in one pan and then have the egg whites or any other ingredient that might be involved in the breading process in the other pan.
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Chardonnay Chicken with Mushrooms Recipe
Ingredients
- 2 - 4 boneless, skinless chicken breasts (about 8 to 10 ounces total), pounded to ½ inch thick
- 1 egg white
- 2-3 tablespoons all-purpose flour
- ¼ teaspoon salt
- ½ teaspoon ground pepper, divided
- 2 tablespoons extra virgin olive oil
- ½ cup Chardonnay
- 1-2 tablespoon fresh lemon juice
- 2 cloves garlic, minced
- 2 cups sliced baby Bella mushrooms
- ½ teaspoon dried thyme
- ¼ cup crème fraîche
Instructions
- Heat the oven. Preheat oven to 425°F.
- Make the breading. Mix flour, salt and ¼ teaspoon pepper in a small shallow pan. Place egg white in a second small shallow pan and beat lightly.
- Dredge the chicken. Dip each chicken breast in the egg white and then dredge in the flour mixture. Shake off any excess and place on a plate.
- Cook the chicken. Heat oil in an oven-safe skillet over medium-high heat. Place chicken breasts in a skillet, cook for 2-3 minutes or until golden brown. Turn breasts and cook for two more minutes. Remove pan from heat and place in pre-heated oven. Cook for 8-10 minutes until the chicken is done. Remove chicken from pan, cover and keep warm.
- Make the sauce. Return the pan to medium-low heat. Add the Chardonnay and deglaze by scraping the brown bits from the bottom of the pan. Add the garlic and cook for about 30 seconds. Add the lemon juice, remaining pepper, thyme and mushrooms. Cook for 10 minutes. Remove pan from heat and stir in crème fraîche.
- Serve. Place the chicken on warm plates. Pour sauce over chicken and serve immediately.
Notes
- You can substitute sour cream for crème fraîche, however it will change the taste of the sauce slightly.
This post was originally published in January 2018. It was updated in April 2025 with some new information and photos. Some changes were made to the original recipe.
Kathi @ Laughing Spatula
You had me at Chardonnay - then added the mushrooms and it looks like heaven!
FoodieGirlChicago
Thanks Kathi - I hope you enjoy it!
Sara @ Life's Little Sweets
Mmmm, this looks so good and comforting!
Mark
Nice recipe. Love mushrooms and chicken together. Haven't tried using chardonnay. Nice recipe.
Marissa @ OMG FOOD
At first, all I saw was Chardonnay and I was like, "yes." This recipe sounds so delicious - I am hitting up the grocery store tonight and am thinking I need to pick up the ingredients for this. 😀 Thanks for sharing, Kathryn!
FoodieGirlChicago
Hope you enjoyed it! This recipe does make a good excuse to open up a bottle of Chardonnay!
Richa
Chardonnay and mushrooms? I'm in!
FoodieGirlChicago
We definitely have the same tastes Richa!!
Kaye
What is good served with this? Rice, pasta, mashed potatoes?
FoodieGirlChicago
Hi Kaye - I usually serve it with rice and a green salad, though mashed potatoes would also work well.
Betty Davies | Slow The Cook Down
Looks wonderful!! Will definitely give this one a go!
Claudia
Next time, I really enjoyed it, but a bit too much lemon juice. Next time I’ll reduce it by 50%. Served with basmati rice and roasted asparagus.
Urban Foodie Kitchen
Hi Claudia. Thanks for the feedback. I'm going to be making an update to the post in the fall so will keep that in mind!