Anna Chwistek
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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.
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 thisstep-by-step VIDEO.
Recipe Notes
- 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.
- Leftover 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 Black Pepper Chicken Drumsticks
- One Skillet Parmesan Chicken and Orzo
- Creamy Red Pesto Chicken
Cooking Video
Creamy Drunken Chicken with Mushrooms
Anna Chwistek
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.
4.39 from 13 votes
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Prep Time 10 minutes mins
Cook Time 20 minutes mins
Total Time 30 minutes mins
Course Main Course
Cuisine American
Servings 4
Calories 582 kcal
Ingredients
- 4 chicken fillets
- 9 ounces cremini mushrooms sliced
- 1 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
- salt
- black pepper
- 1 tsp sweet paprika powder
- 2 tbsp chopped parsley more for serving
Instructions
Season the chicken fillets all over with sweet paprika powder, salt and pepper. Heat the oil and butter in a non-stick frying skillet over medium heat. Add the chicken and cook, for 5 minutes per side or until fully cooked and browned on both sides. Remove from skillet and place on a 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 sauce. Cook until the sauce thickens and the chicken is cooked 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!
Nutrition
Calories: 582kcalCarbohydrates: 10gProtein: 24gFat: 47gSaturated Fat: 19gPolyunsaturated Fat: 6gMonounsaturated Fat: 18gTrans Fat: 0.2gCholesterol: 175mgSodium: 232mgPotassium: 659mgFiber: 1gSugar: 5gVitamin A: 894IUVitamin C: 3mgCalcium: 130mgIron: 1mg
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13 comments
For dad drunken chicken
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This is by far a family favorite. If 2 weeks go by, they’re asking for me to make it. I’ve made it with breasts, sometimes I do thighs. I’ve served it with mashed potatoes, pasta, egg noodles and white rice. Anything that will go with the sauce. I do often substitute chicken broth for the wine, it’s the balsamic that really makes it. By far 10/10!!!Reply
Yay! Thank you, that’s so nice to hear! I’m so happy you loving it!
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I love everything I see on your sight and was more than happy to contribute
Thx for taking the time to make our day.
Stay safe
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Thank you so much, I really appreciate it! Enjoy the recipes, Anna
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Love this site !
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Enjoy the recipes!
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Adapted for bone-in thighs. So good!! Never too many white wine chicken recipes and this is one of the best we have done.Reply
fantastic! thank you for giving it a try!
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Made this tonight! Another delicious recipe from you! Thanks for all of them!Reply
So happy to hear this! I’m really glad you’re enjoying the recipes, thanks again for following along!
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Easy and delicious! Chicken took longer to cook than expected but all turned out great.Reply
Oh my GOD this recipe is delicious. I’ve made a bunch of Anna’s recipes and they’re always good but not all get a repeat. This one right here, this is going to go into the (at least) monthly rotation. It is so, so good, especially for the amount of effort required. Bless you, Anna, for making it so easy for me to serve my man such a tasty and nutritious meal on a weeknight.I served this with mashed red potatoes and a side salad of arugula and baby kale w/ EVOO + balsamic. If I didn’t have fresh greens from my garden I would have served with asparagus.
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