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Chicken and Mushrooms in White Wine Sauce

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Chicken and Mushrooms in a garlicky white wine sauce is a great-tasting, 20-minute dish, perfect for those busy weeknights!

Chicken and Mushrooms in a Garlic White Wine Sauce is a great-tasting, 20-minute dish, perfect for those busy weeknights!
Chicken and Mushrooms Garlic Wine Sauce

Chicken Tenderloins and Mushrooms in a Garlic Wine Sauce is an easy dish that combines tender chicken with earthy mushrooms and a rich, flavorful sauce. This recipe is perfect for weeknight dinners because it’s quick and family-friendly. More chicken tenderloin recipes you will love, Air Fryer Chicken Tenders, Chicken Tenders Parmesan or these Pickle Brined Chicken Tenders.

Chicken and Mushrooms in a Garlic White Wine Sauce is a great-tasting, 20-minute dish, perfect for those busy weeknights!

This recipe was originally lightened up from my friend Julia’s recipe back in 2011. She has twice as many family members in her household so I halved her recipe and cut back on the butter and olive oil. I then substituted half of the wine for fat free chicken broth and the results were fantastic.

What to serve with chicken tenderloins and mushrooms

We like it served with brown rice, pasta, quinoa or farro on the side, along with a big salad.


  • If you prefer to use chicken breasts, slice them into strips before you cook them.
  • To make this gluten-free, you can use gluten-free flour or leave it out for Whole30.
  • Those of you who don’t cook with wine, use chicken broth instead.

Chicken and Mushrooms in a Garlic White Wine Sauce is a great-tasting, 20-minute dish, perfect for those busy weeknights!

Chicken and Mushrooms in a Garlic White Wine Sauce is a great-tasting, 20-minute dish, perfect for those busy weeknights!

More Chicken Tenderloin Recipes

Chicken and Mushrooms in a Garlic White Wine Sauce

4.82 from 75 votes
Chicken and Mushrooms in a Garlic White Wine Sauce is a great-tasting, 20-minute dish, perfect for busy weeknights! We like it served with brown rice, pasta, quinoa or farro on the side, or a serve it with roasted veggies and a salad.
Course: Dinner
Cuisine: Italian
Chicken and Mushrooms in a Garlic White Wine Sauce is a great-tasting, 20-minute dish, perfect for those busy weeknights!
Prep: 5 minutes
Cook: 15 minutes
Total: 20 minutes
Yield: 4 servings
Serving Size: 2 tenderloins with mushrooms


  • 8 chicken tenderloins, 16 oz total
  • 2 tsp butter
  • 2 tsp olive oil
  • 1/4 cup all-purpose flour*, use rice flour for gluten free, omit for paleo, w30
  • 3 cloves garlic, minced
  • 12 oz sliced mushrooms
  • 1/4 cup white wine, omit for w30, paleo and add more broth
  • 1/3 cup fat free chicken broth
  • salt and fresh pepper to taste
  • 1/4 cup chopped fresh parsley


  • Preheat oven to 200°F.
  • Season chicken with salt and pepper. Lightly dredge in flour.
  • Heat a large skillet on medium heat; when hot add 1 tsp butter and 1 tsp olive oil.
  • Add chicken to the skillet and cook on medium heat for about 5 minutes on each side, or until chicken is no longer pink.
  • Set aside in a warm oven.
  • Add additional oil and butter to the skillet, then garlic and cook a few seconds; add mushrooms, salt and pepper stirring occasionally until golden, about 5 minutes.
  • Add wine, chicken broth, parsley; stir the pan with a wooden spoon breaking up any brown bits from the bottom of the pan. Cook a few more minutes or until the liquid reduces by half.
  • Top the chicken with the mushroom sauce and serve.

Last Step:

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*I only used 1 tbsp of flour and tossed the rest, so calculations were for 1 tbsp flour only.


Serving: 2 tenderloins with mushrooms, Calories: 217 kcal, Carbohydrates: 6 g, Protein: 29.5 g, Fat: 7.5 g, Saturated Fat: 2 g, Cholesterol: 88 mg, Sodium: 108.5 mg, Fiber: 1.5 g, Sugar: 2 g


Photo Credit: Annalise Sandberg of Completely Delicious

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459 comments on “Chicken and Mushrooms in White Wine Sauce”

  1. Avatar photo
    Christi DeLisio

    What a great tasting, easy recipe to make. It really upped our chicken breast recipes! It’s saved in our recipe folder.

  2. I had some leftover grilled chicken thighs. I wanted to use up some mushrooms I had in the fridge. This recipe was so delicious and I didn’t even need a side.

  3. A lovely chicken and mushroom mea, I added a bit of cream at the end to thicken the sauce a bit , very tasty!!

  4. Great on the first go! I use chicken breasts that I cut into strips as suggested by our chef. They took a bit longer the cook “get the pink out” but with a thermometer no problem. Thank Julia for all of us.

  5. Avatar photo
    Nancy Dinsmore

    This is a quick go to on work nights. Quick and sooo tasty. Hubby happily takes the leftovers to work the next day.

  6. Fantastic! Made exactly as written and it was absolutely delicious. It was quick and straightforward to prepare, but felt kind of fancy to eat. My husband, a picky eater, said you must like him because all of the recipes that I have made from this site are so good!

  7. This is probably one of the best recipes I have ever made. I didn’t use butter, added shallots and used very little flour. I am so thrilled to find recipes like this one that allow my family and me to have a delicious and healthy meal!

  8. I made this for the first time tonight it was a major hit ! The first bite I was given an immediate thumbs up and when they could talk it was loved ! The only thing I added was I seasonex the chicken with garlic and onion powder with a little adobo. A friend atopped by to drop off something for me and she had to run. When she got home and texted me what ever your cooking smells amazing ! Will definitely be making this again ! We had it with a salad and stuffing

  9. Easy, quick, affordable, and a family favorite. Can’t ask for more than that in a recipe. It’s been on repeat in my house for years. Thanks Gina!

  10. Avatar photo
    Dolores Othman


  11. Avatar photo
    Dolores Othman

    First time it is so good and easy. I omitted the wine as I don’t use or drink it and added more chicken broth.

    It’s amazing

  12. Love that it’s easy and fast to make with almost all ingredients in the pantry except chicken and mushrooms. Another favorite dish – thanks Gina!

  13. Question – I’m putting together my grocery list to make this dish (sounds delicious). Is there any particular type of mushroom you prefer/recommend? Button, cremini, or portobello are the ones most commonly found in my local stores. Thank you in advance for your feedback.

    1. Nice! I’m making this now for dinner and paired it with brown rice and broccoli, too.  I can’t wait for it to be done. 😋

  14. Made this last night with my sister over zoom and we both thought it was delicious, easy, and would totally make it again!

  15. This has been my husband’s
    favorite for several years. I wonder if shrimp would work with this instead of chicken?

  16. Very good! I used thighs cause that’s all I had and it still turned out great! Also added some cornstarch to thicken the sauce ~ personal preference. I’ll make this again!

  17. So flavourful!! We didn’t have any wine so we just used chicken broth and used chicken breasts cut into pieces instead of the tenderloins. Next time we make it we’re going to try serving it on some spaghetti noodles!

  18. Again, another amazing recipe! This website is really making my wife think I’m the best cook going! Thanks very much!

  19. Loved! Made exactly as recipe stated. I made more tenders than called for and added other ingredients accordingly. 

    1. Honestly, if it’s a dish called “chicken and mushrooms” I would think the entire recipe and flavour would be altered with anything other than mushrooms. So, likely not.

    2. This recipe is similar but no mushrooms.
       I have made it several times and my family enjoys it! 

  20. Love this one. Have made it twice already these last two weeks! So flavorful and so easy to make!!  Love your recipes!

  21. Avatar photo
    Jamie Packard

    Delicious! Easy, flavorful and low cal/carb. Served with cauliflower mashed potato and steamed asparagus. 

  22. Avatar photo
    Kristen Flynn

    This recipe was excellent. Super easy to make and I put cauliflower gnocchi (made in the air fryer) over it..yum! 

  23. I doubled this recipe to feed two teenage boys and my hubby and they finished it all up. Only thing I would do differently next time is to use a non-stick pan instead of my aluminum All-Clad bc due to the little amount of butter and oil we had some sticking issues and the sauce tasted a little from burnt flour. Hubby kept adding more oil and butter so I had to increase my WW calculation!! I served this with brown rice and steamed broccoli.

  24. Avatar photo
    Elizabeth J McFadden

    Three stars but next time it will be four, I think! Mushrooms were lovely and the sauce was nice and silky. I think my chicken sat in a warm oven too long; next time I think I’ll gird my loins and use a separate pan and cook the chicken and the mushrooms/sauce simultaneously, so that I don’t overcook the chicken. I’ll also probably add a little more zip … maybe some finely shaved shallots and some tarragon?

    Thanks for the recipe!

  25. I just pointed this (I’m on blue) and I got 5 Pts for the serving using the nutritional info above. I checked to see if my app was up to date and it appears to be. Not sure what the issue is. Anyone else? I love your recipes. 

  26. I feel like the few times I’ve made anything with chicken tenderloins, they have this weird white tendon thing going down the middle of every single one. I feel that they are tough as well and always vow never to buy them. Do you somehow remove them? Or should I just buy chicken breasts and cut them into strips? This recipe looks delicious and I’d like to make it. Thanks!

    1. I have the same problem, so I just use chicken breasts and cut them into strips just like you mentioned

    2. I always use a kitchen scissor to carefully snip out the tendon. I also pound and flatten the tenderloins between two pieces of plastic wrap on a cutting board.

    3. Just saw this recipe, so I’m late to respond.  I just saw a thing on internet to use a fork and paper towel to pull the membrane out.  You tease the end of the membrane out of the meat and poke it up thru the tines of the fork.  Grab the membrane sticking thru the fork with the paper towel (so it doesn’t slip out if your fingers) & hold on to the tender while you slide the membrane out of the meat.  I have not tried this myself yet, but (of course!) they made it look so easy!!

    4. I know this is old but use a fork around the tendon and pull down while holding the chicken with a paper towel. It will come off easily everytime 

  27. Can this be frozen? I am the only person in my house who likes mushrooms and I would love to make some to save for busy nights. Thanks!

  28. I made this for the first time last night, and it was a definite hit! My teenager liked it a lot, and my husband was still nibbling bits from the skillet after he put his plate in the sink. Definitely going to add this one to the regular meal rotation.

  29. Avatar photo
    Cheryl Foster

    Subbed sherry wine for the white wine – gave it a nice nutty aroma and nice flavor. I skipped the flour and used a cornstarch slurry at the end to thicken the sauce, then added a dash of fat free half and half to give it a little creaminess. Another winner, Gina!

  30. This was really good. I did use Italian parsley & served with thin spaghetti noodles. Also added parmesan cheese & crushed red peppers.

  31. Wonderful dish. I served it with a bag of Steam Fresh green-bean and mushroom risotto. Instead of chicken stock I used Better than Bouillon. Having left overs for lunch today and probably another day or two, since I’m cooking for one. Easy to make. Delicious!

    Will make again and again.

  32. I made this with your roasted cauliflower rice.  Both were delicious! I added a bit of Parmesan to the top.  Amazing—we will be making this again!  

    And to those who are having trouble getting the flour to stick—don’t pat dry your chicken.  You just want a light dusting of flour to give it some color. 

  33. Avatar photo
    Julia Stearns @ Healthirony

    These chicken and mushrooms in garlic white are so Instagrammable and adorable! As you know I made it a short while ago and it was lovely! Thx for sharing!

  34. Avatar photo
    Jennifer Hiers

    I have never felt very confident trying recipes that call for wine ~ because I don’t what specific brand/type of wine to use??
    Any suggestions would be greatly appreciated! Thank you!! Looks delicious & I’d love to try it asap

    1. When a recipe calls for wine I use extra dry vermouth.  That way I don’t have to open a bottle 

  35. Can I substitute the mushrooms for sauteed spinach? I want to like mushrooms so badly, but I can’t get into them!

  36. Why does this recipe have oven pre-heating instructions? Maybe a mistake? Just want to make sure I’m not missing something! 

  37. Avatar photo
    Brenda Kachelhoffer

    I marked the wrong recipe it was the Cajun chicken made lighter. I added shrimp to that recipe and it was great

  38. Avatar photo
    Robin Hamilton @Wellness Wires

    Amazing chicken and mushrooms! Combination of taste, I like a balanced diet, a variety of vitamins in it. I really like.

  39. I love wine country and since I live in Washington I’ve visited winey country here and in Oregon, plenty of times. The last time I was in Napa I was very young and would love to return as I really loved the landscape. Domaine Carneros is quite grand and I’d love to see the winery -Grgich Hills Estate- that put California wines on the map. I also like train rides and that would be such a fun way to taste wines and see the scenery pass by slowly.

  40. I made this tonight. It was delicious!  I added the salt and pepper to the flour instead of to the chicken.  Other than that I followed the recipe. I will absolutely make this again 

  41. Does the parsley add much to this dish other than color? I have everything on hand except for that, I wonder if I could omit it or substitute anything else. I think I have parsley flakes in the spice cabinet, hmmm.

  42. Made it tonite! I added 2Tbs capers and a bit of lemon juice. Really great recipe, my husband loves it!

  43. Made this tonight and it turned out pretty good. I HATE cooking chicken in a skillet – maybe next time I’ll bake it. I used 3 garlic cloves in my press and coarsly chopped 2 additional cloves that I added in at the same time as the wine & broth. 

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  45. I made this tonite, only I doubled the amount of broth, wine and garlic, put in a couple sprigs of fresh thyme with the wine and broth mixture, and put shaved parmesan on the chicken. I served it with wild rice and fresh green beans. It was AMAZING!

  46. Avatar photo
    Teresa Somercik

    Made it for my husband he loved it!  Not complicated fast and easy!  2nd time making it.

  47. Pingback: Healthy Eating + Wellness Check In - The Fashionable Wife

  48. The chicken with mushrooms, garlic and white wine sauce was absolutely delicious! I’ll be making this one for company because it was that special! Not only that, but the presentation is very pretty as well! 

  49. So yummy! I’ve made it a few times and every time everyone loves it. Thanks for sharing this awesome easy recipe!

  50. A bit disappointed in this one.  I agree with the others.. it needed something more.  I followed the recipe to the letter.  I found the flour was coming off on my chicken, may use rice flour next time, but it needed some lemon or something fresh to liven it up.  I thought it was OK, but won’t be repeated at my house.  Sorry, gina!!

  51. It needed something more.  I thought maybe a twist of lemon juice and some capers.. it just seemed a bit off.  Had a tough time keeping the flour on the chicken.. next time, I might just not worry about flour at all.

  52. Delicious! I made it with some fettuccine. I marinated the chicken in an apple cider vinegaratte which gave it a great sweetness to juxtapose the savory mushroom sauce. YuM

  53. Made this last night after a very long day… it was easy and it actually surprised me how tasty it was! Definitely adding it into the rotation!

  54. I had this for supper tonight, so good! I made a few modifications for the ingredients that I had on hand (no chicken stock, so I used more wine & I had one 8 oz chicken breast that I sliced into 4 tender shaped pieces). It will definitely be going into my rotation.

  55. Delicious! I didn’t have tenderloins, so I just cut whole breasts into strips. Husband loved it, so I’ll definitely be making it again.

  56. Avatar photo
    Maribeth Colberg

    This is really delicious. I had one leftover chicken breast so the recipe was perfect for two people. . I added julienned carrots and onions for a little more color. I also quartered the mushrooms because I like the look. Served it with mashed potatoes and green beans. As my mother said, “It’s a keeper.”

  57. Delicious quick & easy! Made the recipe pretty much as written – used Wondra flour because it is finer.

  58. Made this for dinner tonight and it was delicious! I didn’t have any white wine on hand so I added extra chicken broth (as you suggested) and a tsp. of apple cider vinegar. Also, this was super easy and quick for a weeknight dinner. Paired it with grilled zucchini. ????????

  59. Does anyone know how many freestyle points this is? I would think 2, but when I enter the nutrional info, it’s saying 5. 🙁

    1. You have to use WW recipe builder, the only way to get accurate points! The calculator will make chicken 2 points, but the new plan is 0.

      1. Gina- how do you count wine in your recipes since most of calories and alcohol burn off during cooking?  Do you put the full amount in the WW recipe builder?  I’ve always wondered this!
        Thank you!!

    2. I just created this recipe in the recipe builder in my Weight Watchers app and it came out to 1 point per serving! Cant wait to make it.

  60. Easy and delicious!  I added more pepper and white wine.  It was perfect, I will surely make it again.

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  62. I tried this earlier this week and at first found it to be very bland (I do tend to cook with very little salt and add salt to the finished product as needed). BUT tonight I tried it again with a sprinkle of salt and fresh Parmesan and it was fantastic. If you find your end result tasting flavorless, try adding a bit of salt and/or Parmesan. Sometimes I find that it’s not always obvious when more salt is needed. Would make again!

    1. Kaitlin, I like your suggestion of adding Parmesan cheese. Did you add the cheese to the sauce as it was cookIng, or sprinkle it on after it was cooked and ready to serve.

      1. Avatar photo
        Monica Talgo

        Has anyone tried with a light red wine? I have everything but white and don’t feel like making a special trip… 

  63. I added edameme shells to add a bit more green and a little crunch to the mix. Overall the recipe was spot on!

  64. Avatar photo
    Michele Griffin

    Being on a keto diet I can afford the extra fat. I have made a recipe similar to this adding another third of a cup of the full fat chicken broth and then adding 2 c. chopped Swiss chard to braised with the chicken and mushrooms. At the very end I add 1/2 c. heavy cream. This does change the recipe but the addition of the Swiss chard is adding some greens and the recipe is complete meal and is awesome. This does add 3.5g of carbs and 5.5 fat g, as well as 3.3 g of protien per serving keeping it keto friendly.

  65. I’ve made this at least 5 times already. I add a little more garlic and mushrooms and have it for dinner and lunch the next day. So delicious and healthy. Thank you for a great marsala substitute!! YuM!

  66. I’ve been cooking a version of this recipe for years m and love it! The only difference is I add died thyme. Delicious!

  67. Thank you for another fantastic recipe! The mushroom wine sauce was delicious and made the chicken taste so moist and flavorful.  My boyfriend doesn’t like mushrooms but he actually loved this recipe.  I served it with a lemony quinoa, spinach, and grape tomato salad with grilled asparagus.  thank you again for another healthy and satisfying meal!

  68. GREAT dinner, plus a bonus of quick and easy to prepare. Served with tri-color quinoa and a salad. May try next time using Sherry wine instead of white wine.

  69. Hi! Big huge fan!! I am almost exclusively using your recipes these days. I made this one tonight, and per my usual tripled the recipe (because…teenage boy athletes) I accidentally used too much flour (“I dredged” – definitely will be more careful next time!. Also, tripling the butter and oil had me almost deep frying the chicken (Did the chicken in two batches and didn’t divide) and I went through a half a roll of paper towels getting the oil off. I may consider baking next time and transferring the drippings to the pan to make the mushroom sauce, which is AWESOME!! I may use a little more wine next time. I did find it pretty thin and mixed some chicken broth and cornstarch and put about two or three teaspoons in to thicken the sauce just a tad. A HUGE success. I served it with squash cakes, roasted cauliflower and broccoli,and a side of spinach salad and fruit.. One boy had eaten dinner earlier and still had some. the other boy ate four pieces!!

  70. Soooooo good! My family LOVED it! Doubled the sauce, had more chicken so I cooked it all up – could have tripled the sauce! Don’t skip the wine – it adds a flavor depth that is so important!

  71. Oh my word Gina!!!  Made this for dinner tonight and felt like I’d died and gone to heaven. I even had seconds-it was that good!  Only change was adding lots of fresh spinach just before putting chicken back in. This is a definite keeper ❤️.

  72. Delicious!!! Neither me or my husband are big fans of mushrooms so I substituted asparagus! It was absolutely fantastic. I also added a pinch of crushed red pepper for a little kick. It was a big hit! I will be making it again for sure. Thank you for all your yummy recipes. Dinner time has definitely improved since I found your site!!

  73. Why does it say preheat the oven to 200? Am I missing something? Looks like it’s all Cooked on the stove top? 

    1. Step #3 Add chicken to the skillet and cook on medium heat for about 5 minutes on each side, or until chicken is no longer pink. Set aside in a warm oven.

  74. Instead of warming the chicken in the oven, place it back into the pan and let it cook for the last 5 minutes of the thickening process. Infuses tons of flavor into the chicken and does not require using the oven at all, which is a good thing in the summer.

  75. This is one of the first recipes I made from your site…still a favorite! So pleased to it highlighted today.

  76. Pingback: Chicken and Mushrooms in a Garlic White Wine Sauce | Good Kitchen Blog

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  78. I LOVE anything mushroom and did a search on Skinny Taste and found this WINNER!! i was pretty skeptical because it seemed too simple to be good. Boy was I wrong. It turned out DELISH. I can’t wait to make again so i can add even more mushrooms. 🙂 The only tweak i made was added a little chicken bouillon to the sauce for added flavor.

  79. I made this last night and it is scrumptious. The garlic, mushrooms and wine make such a tasty, yet low fat, low carb sauce. Have not had one bad recipe from Skinny taste yet. As a newly diagnosed diabetic I am so grateful to have so many ideas to try. Thank you.

  80. Avatar photo

    This was so delicious…even just the chicken by itself was delicious, but tge sauce rocked! My husband was sad there weren't any leftovers.

  81. Looking forward to this for dinner tonight. I need a different side that's less carb – diabetic. I can't tell you how wonderful it is to see carbs listed. I've yet to try a recipe that wasn't delish

  82. This was delicious! My chicken didn't look cooked through although it was nicely browned, so I put it in the warm oven while I sauteed the mushrooms and garlic, and added it back to the pan to finish cooking while the sauce reduced. I think the flour coating helped thicken the sauce, and the chicken was lovely and tender. Can't wait to have leftovers for lunch tomorrow.

  83. Avatar photo
    Valerie Weise


    I go to your cooking site more than any other…Your recipes are SO DELISH!! Thanks for all the feedback too, you're really on top of everything! -Valerie

  84. Just made this. Soooo good. Thank you for an easy healthy supper recipe. Just what this tired nurse needed. 🙂

  85. You could also use a Marsala cooking wine and add some shallots. I would eliminate the butter to make it even lighter. I do basically the same think with veal or make a lemon sauce with chicken and add some capers for chicken picata.

  86. I made this last night, and added a package of fresh baby spinach and wilted it at the end. We ate the whole pan full without needing a side!

  87. This is one of my longstanding favorites of yours. Tonight was no exception! Thank you for this recipe.

  88. This was very easy and yummy. I added Somen noodles during the last couple of minutes of cooking. Increased the wine and broth a little because of the noodles. I highly recommend this recipe! Loved it.

  89. Just tried this recipe… ABSOLUTELY AMAZING! I made this with your baked rice & peas and a side of watermelon. I am shocked that I made something that tastes this good. Thank you!!!

  90. Hi! Has anyone substituted turkey breast for this?? We are cutting down the red meat, but getting a bit chickened out….. Thanks!!

  91. Delicious! I have made 4 of your recipes so far and all are winners, You make eating healthier easy. Thank you!

  92. This was so good; I made it last night and wow! did it blow my mind. I love that it is a WW recipe! Thank you Gina!

  93. I made this last night. It was absolutely wonderful!! I even ate some for leftovers for lunch and I NEVER eat chicken for leftovers. I found that the tenderloin still tasted great the next day and not dry one bit. This was my first time using tenderloin and definitely won't be my last. Thanks!!

  94. I made this twice in two days! I learned some things from the first try and it was even better the second time! We will definitely be making this again in the future!

  95. I made this and it was so tasty I used brown rice flour and omitted the butter and it was still delicious. Ive already passed the recipe on to several people. lol.

  96. I made this recipe last night, it was delish!! I used brown rice this time, but starting a new grain-free diet, so I'll just eat it with spinach next time. Thanks for your awesome recipes!

  97. Thank you! This is definitely a keeper! So delicious! I had this along with parmesan green beans and a tomato salad I make with halved grape tomatoes, feta and balsamic.

  98. I made this tonight. I didn't have mushrooms on hand but I followed the recipe as written. And oh my, it was delicious! I was a bit hesitant to try another recipe since the first one I made from here didn't turn out well (but really, it was my fault. I forgot to add an ingredient!).

    I had only 3 chicken tenders and the sauce was just enough for those 3. If I had any more chicken, I think I would need to double the sauce. I am glad I made the decision to make this recipe. I am looking forward to trying out more recipes 😀


  99. Thank you so much for making cooking easy and yummy. This recipe is incredibly quick and delicious 🙂

  100. I just made this for dinner and it was amazing!! It felt like a meal worthy of being served in a restaurant! Not only was it delicious but it was really easy to make. Thank you for a wonderful new recipe. I will make this again soon!

  101. I never used to cook and just recently, over the past week, starting giving it a try, thanks to finding your recipes! I have successfully cooked for the first time, thanks to you – my husband couldn't be more excited and the fact that it's healthier cooking than our normal takeout or other cooking, is awesome. YOU ARE AWESOME!!! Thank you, thank you, thank you for inspiring me. I'm now excited to cook, instead of afraid to cook – thanks to your blog. Thank you for all the hard work you put into it!!! 🙂

  102. Avatar photo
    Daniela Taliercio

    I was recommended by my sister in law to try recipes on this site and pulled up this chicken and mushroom recipe and made it last night and it was easy and delicious. I just used chicken cutlets rather than tenders. No other changes. The recipe was perfect as is and my 6 yr old kids enjoyed the chicken too

  103. Avatar photo
    Daniela Taliercio

    I was recommended by my sister in law to try recipes on this site and pulled up this chicken and mushroom recipe and made it last night and it was easy and delicious. I just used chicken cutlets rather than tenders. No other changes. The recipe was perfect as is and my 6 yr old kids enjoyed the chicken too

  104. This is one of my favorite skinny taste recipes and I make it often. I use only a heaping TBSP or so of flour, and shake it in a large plastic bag to coat the chicken.

  105. Avatar photo

    I'd printed this out ages ago, stumbled across it last night, and finally made it tonight. Why did I wait so long? This is delicious, and so easy and fast! We served it over whole wheat angel hair with a scant teaspoon of parmesan with a side of steamed broccoli, and my husband was actually disappointed that there were no leftovers!

  106. I made this last night and it was amazing! I tagged you on Instagram 🙂 I added Organic White Qunioa cooked in Low Sodium Chicken Broth and some Brussels sprouts. Thank you!

  107. Avatar photo

    I made this tonight and it was awesome!!!! I did change up some things. I added a little onion powder, lemon pepper and lemon pepper to the flour. I also added a splash of lemon juice and a few capers. So good!!!!!! Thank you for posting this recipe!!!

  108. I am eating this as I type this and I followed the recipe except I added about a teaspoon of crushed red pepper flakes for a little heat! Yummm! This will for sure be a go to recipe for my family!

  109. I usually don't like Mushrooms but this was delish! i used fat free Low sodium chicken broth as i didn't have any white wine.

  110. Avatar photo
    Pickled Candy

    This recipe is my go to everytime and it is soooooo fantastic! I've made it using steak, brocoli or peas (when I had no mushrooms) . I love it soooooo much

  111. Avatar photo
    Emilie Morehead

    I had this last night for dinner & it was DELISH! I thought (because of how few ingredients there are) that it would be bland… Boy was I wrong! This is going in to my Normal Rotation at home 🙂

  112. Avatar photo
    Seema Marwaha

    This was awesome. I used almond flour instead. No chicken broth and basil instead of parsley. Enjoyed over a bed of spinach. #delicious thank you!

  113. I love this recipe! I have now made it several times and it is wonderful! My six year old is pretty picky but she loved the chicken and ate two pieces! My husband loved it as well and it is now part of our monthly menus! Thank you so much!

  114. I made this dish tonight for dinner and it was delicious! Definitely will become a regular dish in our home!

  115. I've made this twice now, both times with just chicken broth b/c I didn't have any white wine. Both times it has just blown my socks off. Thanks a bunch!

  116. I made this last night and it was fantastic. I actually added a head of broccoli and the entire family loved it!

  117. I made this last night, using all chicken broth because I didn't have any white wine. It was fabulous and my husband ate all of it even though he claims to dislike mushrooms!

  118. I make this recipe with fresh dill instead of parsley and add diced vadalia onion. When I serve it, a sprinkle of coarsely grated asiago cheese makes it taste and look wonderful

  119. I knew I'd find what I was looking for here! I had a container of mushrooms and really wanted something different but not unusual. All I can say is YUM! I made mine slightly differently – added onion, left out the parsley, and made pork chops instead, but I sliced up the chops, put them on top of couscous, added the mushroom sauce on top, and enjoyed every bite! And so did my foodie of a four year old :). Thanks for a great recipe!!

  120. Hi!

    I made this recipe and it was awesome! I used a local white wine, which was wonderful. I chronicled my experience on my blog, Fancy Fork:

    I credited you – so thanks!


  121. My husband is a new cook and makes this about twice a month. It a family favorite and easy enough for a beginner! We use whatever wine we have on hand!!! Yummy

  122. Excellent, easy, and quick!

    I've made this twice and there's barely been leftovers left. (Just me and m wife.) The first time I made as directed, maybe a little extra butter and olive oil when cooking the chicken. (Oh, I just cooked the whole thing on the stove top…cut the chicken into smaller chunks.) The second time I added more mushrooms and little more wine and broth. Both times I served this with rice cooked in broth and peas.

    This is something that I will make for the rest of my life.

  123. Avatar photo
    Kelly SunshineK

    Made this just as is, fantastic! I agree with another comment to sprinkle the flour on the chicken, it was plenty! Thanks so much, I will definitely be making again and again!

  124. THANK YOU, THANK YOU, THANK YOU! This is one of our "Go to" recipes. The kids love it and their friends do too! Last night I added some canned artichoke hearts for fun – it was delicious. THANK YOU for your recipes, they are amazing!

  125. Made this last night and my boyfriend said this is in his top 3 meals I have ever made….and I cook almost every night! Thank you!!