This creamy drunken chicken with balsamic mushrooms equals next-level deliciousness. The chicken breasts are simmered in a fragrant creamy wine sauce and paired with earthy mushrooms for a tasty weeknight dinner. Easy to make, ready in about 30 minutes and you only need one skillet. If you really want to go all in, I suggest serving this dish with some bread or buttery mashed potatoes, and don’t forget to throw in a side salad.
Why you’ll love this creamy white wine sauce with chicken
The very best thing about this skillet dinner is the sauce. It’s super creamy with lots of garlic and a handful of salty Parmesan. Studded with mushrooms flavored with a sweet tang of balsamic vinegar for a big flavor boost.
The wine in particular adds a serious grown-up twist infusing the sauce with a rich taste, without a dominant factor. The result is a one-pan meal that brings the chicken into a whole new light, you are in for a dinner that’s pure joy.
Let me guide you through the recipe with this step-by-step VIDEO.
Recipe tips
- For this recipe, you have the option of using half-and-half or heavy cream. I recommend skipping whole milk, as it will leave the sauce on a thin side.
- Serve the chicken over creamy polenta, buttery mashed potatoes or crusty bread and add a simple side salad.
- Cut larger chicken breasts in half lengthwise into thin, even pieces. This way the meat cooks up faster and more evenly.
Storage
Store leftovers in an airtight container in the refrigerator. They’ll stay delicious for up to 3 days. Reheat with ease using the microwave or a nonstick saucepan on the stovetop.
More chicken, please!
Creamy Drunken Chicken with Mushrooms
Ingredients
- 4 chicken fillets
- salt - to taste
- black pepper - to taste
- 1 tsp sweet paprika
- 9 ounces cremini mushrooms - sliced
- 1 brown onion - finely chopped
- 4 garlic cloves - minced
- 2 tbsp olive oil
- 1 tbsp unsalted butter
- ⅔ cup dry white wine - like Chardonnay
- ¾ cup heavy cream
- 1 ounce grated Parmesan
- 1 tbsp balsamic vinegar
- 2 tbsp chopped parsley - more for serving
Instructions
- Season the chicken fillets all over with paprika, salt and pepper. Heat the oil and butter in a non-stick frying skillet over medium heat. Add the chicken and cook, for 5-8 minutes per side or until fully cooked and browned on both sides. The cooking time might depend on the thickness of your chicken fillets. Remove from skillet and place on a clean plate. Cover with foil.
- In the same skillet. Add mushrooms, cook over medium high heat, stirring occasionally until browned, about 5 minutes. Add onion and garlic, sauté until fragrant, about 3 minutes. Add balsamic vinegar and season with salt and pepper.
- Pour in white wine, simmer until reduced by half, about 5 minutes. Add the cream, stir in Parmesan and chopped parsley. Bring to a simmer. Return the chicken to the skillet. Cook until the sauce thickens and the chicken is warmed through, 3 to 5 minutes. Taste and adjust salt.
- Serve with mashed potatoes, creamy polenta or bread and a simple side salad drizzled with olive oil and balsamic vinegar. Garnish with chopped parsley and extra black pepper. Enjoy!
Video
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