This Chardonnay Chicken is a simple yet elegant dish. The chicken breasts are topped with sautéed mushrooms and a creamy white wine sauce for tasty perfection!
This chicken with mushrooms in a creamy white wine sauce is something my mom used to make when I was a kid. At the time I don’t think I really liked mushrooms all that much and of course, didn’t really get the point of the Chardonnay, but I remember thinking it all tasted pretty good – even if I did push some of the mushrooms off to the side. Today, this chardonnay chicken with mushrooms is one of my favorite quick and easy weeknight dinners. It comes together in less than 30 minutes and only has a handful of ingredients.
Having a good collection of recipes for weeknight meals can really help when it comes to meal planning. The ingredients for this dish include chicken and mushrooms, which are pretty staple ingredients. The same with dried thyme, which I highly recommend adding to your spice collection if you don’t already have it. Crème fraîche is the slightly unusual ingredient in this recipe. It’s become much more widely available, so check your grocery store to see if it’s available.
I like using crème fraîche 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 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 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. Don’t worry if it gets a bit dark the first time you make it, it will still taste good.
You might ask why Chardonnay for this recipe? Well, have I mentioned that I prefer a nice oaky, buttery Chardonnay?!? It happens to be one of my favorites 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 so 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. It will change the taste a bit but I’ve tested it with a couple of options and it still tastes great!
Looking for more chicken and mushroom recipes? Check out these Chicken & Mushroom Crêpes – they are perfect for a date-night dinner!
things you may want for this recipe
Breading pans – These shallow pans from Wiliam’s Sonoma are fantastic when you are breading anything. It makes 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.
Yield 2 servings
This chicken is topped with mushrooms and a creamy Chardonnay sauce for tasty perfection in a weeknight dinner for two!
- 2 -4 boneless, skinless chicken breasts, pounded to 1/2 inch thick
- 1 egg white
- 2-3 tbsp all-purpose flour
- 1/4 tsp salt
- 1/2 tsp ground pepper, divided
- 2 tbsp extra virgin olive oil
- 1/2 cup Chardonnay
- 1/4 cup fresh lemon juice
- 2 cloves garlic, minced
- 2 cups sliced baby Bella mushrooms
- 1/2 tp dried thyme
- 1/4 cup crème fraîche
- Preheat oven to 425°.
- Mix flour, salt and 1/4 tsp pepper in a small shallow pan. Place egg white in a second small shallow pan and beat lightly.
- Dip each chicken breast in the egg white and then dredge in the flour mixture. Shake off any excess and place on a plate.
- Heat oil in an oven-safe skillet over medium-high heat. Place chicken breasts in 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 chicken is done.
- Remove chicken from pan, cover and keep warm.
- 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.
- Place the chicken on warm plates. Pour sauce over chicken and serve immediately.
If can substitute sour cream for crème fraîche, however it will change the taste of the sauce slightly.
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