There are nights when I want food that feels like a hug. No frills, no ten-step sauces, just something rich and warm and deeply satisfying — with a glass of wine in hand, obviously. That’s exactly where this chicken in white wine and mushroom sauce comes in. I first made it during a stormy evening when the power kept flickering, and I had to finish cooking it on the hob with candlelight and blind optimism. Still turned out brilliant.
It’s simple in all the best ways. Golden chicken, soft mushrooms, garlic and onions doing their thing in the pan, and that creamy white wine sauce wrapping it all up in one silky swirl. You don’t need any fancy tricks. It’s all about building flavour, bit by bit, and letting the ingredients do the talking. Also? It makes you look like you tried harder than you did — which, frankly, I’m always here for.
Why You’ll Love It
- Proper comfort food — but still elegant enough for a date night
- Comes together in 30 minutes, no chaos required
- Pairs with anything from buttery mash to crusty bread
- That sauce is dangerously sippable — you’ll want to mop it all up
- Works with chicken thighs too if you’re a dark meat fan
- Makes boring chicken feel totally new again
Ingredients
- 2 tsp vegetable oil
- 4 chicken breasts
- ½ tsp salt
- ½ tsp black pepper
- 8 chestnut mushrooms, sliced
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- ¼ tsp dried thyme (or 2 sprigs fresh)
- 120ml white wine (about ½ cup)
- 120ml chicken stock
- 180ml double (heavy) cream
- Fresh thyme, to serve (optional)
How to Make It
Brown the chicken first:
Heat the oil in a large pan over medium-high. Season the chicken with salt and pepper, then sear it on both sides until golden — about 6–8 minutes total. It won’t be cooked through yet — that’s fine.
Soften the base veg:
Push the chicken to one side or remove it briefly, then toss in the onion and mushrooms. Sauté for about 3 minutes, stirring now and then, until they start to soften.
Add the garlic and thyme:
Stir in the garlic and thyme and cook for about 30 seconds. You should start smelling all the good stuff now — earthy, garlicky, cozy.
Pour in the wine and simmer it down:
Crank the heat to high and add the wine. Let it bubble and reduce down by about half — should take around 5 minutes. It’ll smell a bit sharp at first, but give it time.
Make it saucy:
Turn the heat back to medium. Stir in the chicken stock and cream, then nestle the chicken back into the pan. Let everything simmer gently for 2–3 minutes, until the chicken is cooked through and the sauce is just thick enough to coat a spoon.
Finish and serve:
Check the chicken’s cooked (slice into one to be sure), then turn off the heat. Spoon everything onto warm plates, pour over that dreamy sauce, and finish with a little fresh thyme if you’ve got it.
Common Mistakes and How to Dodge Them
Why’s my chicken dry?
You probably overcooked it in the pan before the sauce. Just aim for a good sear — the rest happens in the sauce.
My sauce split — what did I do wrong?
Cream and high heat don’t always get along. Keep the heat at a gentle simmer once the cream goes in.
Why does it taste flat?
It might need a splash more wine or an extra pinch of salt. Or both. Taste and tweak before serving — always.
Can I use cooking wine from a bottle?
If you wouldn’t drink it, don’t cook with it. A cheap dry white works fine, but skip anything labeled “cooking wine.”
Storage and Reheating
- Fridge: Store leftovers in an airtight container for up to 3 days
- Freezer: Freeze once cooled — the sauce may separate slightly, but a gentle reheat will fix it
- Reheating: Best on the stove with a splash of cream or stock to loosen it. Microwave works too, but go slow
- Leftovers tip: Slice the chicken and toss with cooked pasta and extra Parmesan for a cheeky second-day dinner
Frequently Asked Questions
Can I make it ahead of time?
Yes — cook it fully, cool, and reheat gently later. It actually tastes richer after a rest.
What can I serve it with?
Mashed potatoes, steamed green beans, sautéed spinach, or just bread. You want something that’ll soak up that sauce.
Can I use chicken thighs instead?
Absolutely. They stay juicier and have more flavour. Just adjust the cooking time slightly if needed.
Is this okay without the wine?
Yes, though it changes the flavour. Sub with more stock and a splash of white wine vinegar or lemon juice to balance it out.
Nutrition Facts (Per Serving)
- Calories: 481 kcal
- Fat: 25g
- Carbs: 7g
- Protein: 51g
- Sodium: 814mg
- Sugar: 2g
Try More Jamie Oliver Recipes:
Jamie Oliver Chicken In White Wine And Mushroom Sauce
Description
Golden chicken breasts simmered in a creamy white wine and garlic mushroom sauce — easy enough for a weeknight, elegant enough for company.
Ingredients
Instructions
- Season and sear chicken in oil until golden but not fully cooked.
- Add mushrooms and onion; cook 3 minutes.
- Stir in garlic and thyme; cook 30 seconds.
- Add wine; boil and reduce for 5 minutes.
- Pour in stock and cream; simmer until chicken is cooked.
- Serve with sauce spooned over and thyme scattered on top.
Notes
- Don’t overcook the chicken in step one — finish it gently in the sauce
- Use real wine, not “cooking wine” — it makes a difference
- If the sauce gets too thick, loosen it with a splash of stock or cream
- Leftovers reheat beautifully — don’t skip them