Description
Mozzarella Mushroom White Wine Chicken is a savory and elegant dish featuring tender chicken breasts sautéed with garlic and seasoned with Italian herbs, then topped with sautéed cremini mushrooms and melted mozzarella and parmesan cheese. Finished in the oven with a splash of dry white wine and chicken broth to create a flavorful sauce, this recipe offers a perfect balance of juicy chicken, rich cheese, and earthy mushrooms, making it ideal for a comforting yet sophisticated meal.
Ingredients
Scale
Chicken
- 2 large chicken breasts (cut in half lengthwise to make 4 thinner pieces)
- 1/2 teaspoon garlic powder
- Salt & pepper to taste
- Flour for dredging
- 1 tablespoon olive oil
- 3 tablespoons butter (divided)
Mushroom Sauce
- 8 ounces cremini mushrooms, sliced
- 1/2 cup dry white wine
- 1/4 cup chicken broth
- 1/4 teaspoon Italian seasoning
Cheese Toppings
- 1 cup shredded mozzarella cheese
- 1/2 cup freshly grated parmesan cheese
Garnish
- 1 tablespoon chopped fresh parsley
Instructions
- Prepare the chicken: Cut the chicken breasts in half lengthwise to create four thinner pieces. Season both sides of the chicken with garlic powder, salt, and pepper, then dredge each piece lightly in flour, coating evenly.
- Preheat the oven: Set your oven to 400°F (200°C) to get ready for finishing the dish with cheese and mushrooms.
- Sear the chicken: Heat olive oil and 1 tablespoon of butter in a skillet over medium-high heat. Once hot, cook the chicken pieces for 4 to 5 minutes per side until golden brown. Remove the chicken from the skillet and place it on a plate to rest.
- Cook the mushrooms: Add the remaining 2 tablespoons of butter to the same skillet. Once melted, add the sliced cremini mushrooms and cook for about 5 to 6 minutes until they release their moisture and develop a nice sear.
- Make the sauce: Pour in the dry white wine, chicken broth, and sprinkle the Italian seasoning over the mushrooms. Allow the sauce to simmer for about a minute while scraping browned bits from the bottom of the pan to build flavor.
- Combine chicken and sauce: Return the seared chicken pieces to the skillet, spooning the mushroom sauce over the top. Remove the skillet from the heat at this point.
- Add the cheese: Sprinkle the freshly grated parmesan cheese evenly over the chicken, then cover with shredded mozzarella cheese. You can also sprinkle a bit of cheese onto the sauce itself if desired.
- Bake and broil: Place the skillet in the preheated oven for 5 minutes to melt the cheese and heat the chicken through. After this, switch the oven to broil and cook for an additional 2 minutes or until the cheese is nicely browned. Alternatively, if you prefer not to broil, bake for around 7 minutes until cheese melts and bubbles.
- Garnish and serve: Remove the skillet from the oven, sprinkle chopped fresh parsley over the top, and serve immediately. For best enjoyment, spoon the flavorful sauce over your choice of rice, mashed potatoes, or your preferred side dish.
Notes
- Make sure to slice the chicken breasts thinly for quicker and even cooking.
- If you don’t have cremini mushrooms, white button mushrooms are a suitable substitute.
- Use a dry white wine like Sauvignon Blanc or Pinot Grigio for best flavor; avoid sweet wines.
- To keep the chicken moist, avoid overcooking during the sautéing step as it will finish cooking in the oven.
- Broiling enhances the cheese’s texture and color, but if your oven doesn’t have a broil setting, baking a little longer works well.
- This dish pairs wonderfully with mashed potatoes, rice, or crusty bread to soak up the delicious sauce.
