Chicken Chablis with Mushrooms is a quick and easy one pan dinner. Tender chicken breasts are sauteed with mushrooms in a rich white wine sauce to deliver a gourmet meal that only takes about 30 minutes. Serve over zucchini noodles for a delicious low carb, gluten-free meal perfect for weeknights and fancy enough for guests.
I can’t believe I haven’t made this recipe in years! I remember making this Chicken with Mushrooms as one of my first dinners after getting married. We won’t go into how long that was but, just a hint, it was a loooong time ago. It was delicious then and it’s even more delicious now. I guess my palate has improved and I enjoy well cooked seasoned foods so much more.
However, the real reason this is a favorite is because it takes only 30 minutes or so to go from pan to table. And I love me my quick and easy dinners like my favorite Baked Honey Garlic Chicken and One Pan Taco Pasta Skillet.
This to a simple recipe with prep taking only as long as it takes to sprinkle some spices on the chicken. Then the chicken browns and simmers for 15 minutes, add another 5 minutes to whip up the creamy, rich wine sauce and, voila, dinner’s ready! Along with a bonus – only one pan to clean, which means you get to relax sooner. Woohoo!
Check out the easy steps to make this delicious Chicken Chablis recipe that’s easy enough for weeknight family dinners and delicious enough for company.
How to Make Chicken in Wine Sauce
- Season both sides of chicken breasts with nutmeg, salt and pepper.
- In a large skillet, melt 2-3 Tablespoons butter over medium-high heat. Add chicken breasts.
- Brown on both sides. This takes about 5-8 minutes.
- Add onions and mushrooms.
- Pour wine into skillet. Bring to a low boil then turn heat down and simmer 15 minutes. Remove chicken from pan and keep warm.
- Bring pan juices back to boiling and let reduce slightly, about 5 minutes. Dissolve cornstarch in wine and add slowly to skillet, stirring constantly.
- Reduce heat to simmer and let it thicken slightly, about 2 minutes.
Frequently Asked Questions
How do you pan brown chicken breasts?
Just a few simple steps will give you beautiful golden brown chicken breasts for a delicious presentation.
Make sure the chicken breasts are patted dry. The less moisture the chicken the more moist the end result. Why? Browning doesn’t begin until the surface moisture has evaporated so, if dry, it will brown them more quickly and efficiently, locking the moisture in.
Make sure the butter is completely melted and hot prior to putting the chicken breasts in the pan.
Lower the chicken in slowly so as not to splatter and don’t overcrowd the pan.
Wait until the chicken is brown on one side prior to flipping to other side.
How to thicken sauces with cornstarch.
Dissolve the cornstarch in water, broth or wine and stir to make a smooth paste. This is what they call a slurry. Usually it is 2 tablespoons of cornstarch with equal parts liquid to 1 cup of your recipe liquid. In this case, we are going for a slightly thinner sauce so the ratio of slurry to liquid is a little less.
Blend the slurry quickly into the simmering liquid, then stop stirring and let thicken. Do not continue stirring as this will break down the thickening network that develops and traps the liquid causing the sauce to thin.
Can I use flour in lieu of cornstarch?
Yes, you can. But be aware than the flour amount will have to be doubled as it is not a pure starch like cornstarch. Cornstarch will thicken twice as much as flour.
Does it matter what type of wine I use?
Yes it does but, the main thing you need to keep in mind, is that the wine has to be a good drinking wine to give you the flavor you desire in your finished dish.
For this recipe, you want a slightly dry, rich and creamy white wine that works well with cream sauces and chicken. Common wines that pair well are chablis, an older vintage with some golden oak flavor, chardonnay, viognier or a chenin blanc.
This beautiful Chicken Chablis dinner is fantastic served over zucchini noodles and makes a great low carb option. I like to toss the zoodles in the wine sauce then plate and top with chicken. Drizzle a little sauce over all and savor that first bite of creamy, rich flavor.
Chicken Chablis with Mushrooms is a quick and easy one pan dinner. Chicken breasts are sauteed in rich wine sauce for a delicious low carb weeknight meal.
- 4 chicken breasts boneless, skinless
- Salt & pepper to taste
- 2-3 Tablespoons butter
- 2 Tablespoons onion minced
- 8 oz mushrooms sliced
- 1 1/2 cups Chablis or Chardonnay
- 2 Tablespoons cornstarch
- 1/4 cup Chablis or Chardonnay
- Sprinkle both sides of chicken breasts with nutmeg, salt and pepper.
- In a large skillet, melt 2-3 Tablespoons butter over medium-high heat.
- Add chicken breasts and brown on both sides. This takes about 5-8 minutes as you are not trying to cook it through at this time.
- Add onions, mushrooms and wine. Bring to a low boil then turn heat down and simmer 15 minutes.
- Remove chicken from pan and keep warm.
- Bring pan juices back to boiling and let reduce slightly, about 5 minutes.
Dissolve cornstarch in 1/4 cup wine and add slowly to skillet, stirring constantly. Reduce heat to simmer and let it thicken slightly, about 2 minutes.
- To serve: I like to add some zucchini noodles to sauce and toss. Place zoodles on serving plate. Slice chicken and lay on top of zoodles. Spoon additional sauce over chicken. Serve hot.