Uploaded February 2026 | Updated September 2026, 2 weeks ago
Pan-fried chicken in a creamy white wine and garlic sauce with mushrooms. Ready in 25 minutes, it makes an impressive date night dinner!
Ingredients
2 tsp oil (I use avocado oil)
4 chicken breasts
½ tsp salt
½ tsp pepper
8 chestnut mushrooms sliced
1 small onion peeled and chopped finely
3 cloves garlic peeled and minced
¼ tsp dried thyme or 2 sprigs fresh thyme
120 ml (1/2 cup) white wine
120 ml (1/2 cup) chicken stock
180 ml (¾ cup) double (heavy) cream
To Serve:
fresh thyme
Instructions
✅Heat the oil on a large frying pan (skillet) over a medium/high heat.
✅Season both sides of the chicken breasts with the salt and pepper.
✅Add the chicken breasts to the pan and cook on both sides until golden (about 6-8 minutes). They don’t need to be cooked through at this point – they’ll continue cooking in the sauce.
✅Add the onion and mushrooms to the pan and cook for 3 minutes, until lightly softened.
✅Stir in the garlic and thyme and cook for the 30 seconds.
✅Add the wine and turn up the heat to high. Bring to the boil, then simmer until almost all of the liquid has evaporated (this will take about 5 minutes).
✅Stir in the stock and cream and heat through for 2-3 minutes.
✅Check the chicken is cooked by checking it's no longer pink in the middle, then turn off the heat and place the chicken breasts on 4 plates.
✅Spoon over the sauce and serve with your choice of sides (I love green beans and sauté potatoes with this dish). Sprinkle over the fresh thyme and serve.
Pan-fried chicken in a creamy white wine and garlic sauce with mushrooms. Ready in 25 minutes, it makes an impressive date night dinner!
Ingredients
2 tsp oil (I use avocado oil)
4 chicken breasts
½ tsp salt
½ tsp pepper
8 chestnut mushrooms sliced
1 small onion peeled and chopped finely
3 cloves garlic peeled and minced
¼ tsp dried thyme or 2 sprigs fresh thyme
120 ml (1/2 cup) white wine
120 ml (1/2 cup) chicken stock
180 ml (¾ cup) double (heavy) cream
To Serve:
fresh thyme
Instructions
✅Heat the oil on a large frying pan (skillet) over a medium/high heat.
✅Season both sides of the chicken breasts with the salt and pepper.
✅Add the chicken breasts to the pan and cook on both sides until golden (about 6-8 minutes). They don’t need to be cooked through at this point – they’ll continue cooking in the sauce.
✅Add the onion and mushrooms to the pan and cook for 3 minutes, until lightly softened.
✅Stir in the garlic and thyme and cook for the 30 seconds.
✅Add the wine and turn up the heat to high. Bring to the boil, then simmer until almost all of the liquid has evaporated (this will take about 5 minutes).
✅Stir in the stock and cream and heat through for 2-3 minutes.
✅Check the chicken is cooked by checking it's no longer pink in the middle, then turn off the heat and place the chicken breasts on 4 plates.
✅Spoon over the sauce and serve with your choice of sides (I love green beans and sauté potatoes with this dish). Sprinkle over the fresh thyme and serve.
