Creamy Wine-Infused Chicken with Mushrooms
Indulge in the delightful flavors of this Creamy Wine-Infused Chicken with Mushrooms, inspired by Olive Garden's famous Chicken Vino Bianco. This dish combines tender chicken breast strips sautéed to perfection, enveloped in a savory sauce made from earthy mushrooms, aromatic garlic, and sweet onions, enhanced by a splash of white wine and finished off with rich heavy cream. It’s a comforting yet elegant meal that can be served over your favorite pasta, perfect for weeknight dinners or special occasions.
N/A
Servings
N/A
Calories
11
Ingredients
Ingredients
olive oil
2 tablespoons (none)
boneless skinless chicken breasts
4 (sliced into strips)
salt
to taste (none)
pepper
to taste (none)
onion
1/2 cup (finely chopped)
garlic
2 cloves (minced)
mushrooms
2 cups (sliced)
white wine
1/2 cup (none)
canned tomatoes
1 cup (chopped)
heavy cream
1/4 cup (none)
fresh parsley
2 tablespoons (chopped)
Instructions
1
In a large non-stick skillet, heat olive oil over medium-high heat until shimmering.
2
Season the chicken breast strips generously with salt and pepper. Add them to the skillet and brown on all sides, about 5-7 minutes. Once browned, transfer the chicken to a plate and set aside.
3
In the same skillet, add the chopped onion and minced garlic. Sauté for about 3-4 minutes, or until the onions are translucent and fragrant.
4
Add the sliced mushrooms to the skillet and cook for an additional 5-6 minutes, or until they are golden brown and tender.
5
Pour in the white wine, scraping any browned bits from the bottom of the pan. Bring the mixture to a simmer and let it reduce for about 2-3 minutes.
6
Stir in the chopped canned tomatoes and return the sauce to a simmer. Season with salt and pepper to taste.
7
Return the browned chicken strips to the skillet and let them simmer in the sauce for about 5-7 minutes, or until the sauce thickens slightly and the chicken is fully cooked.
8
Finish the sauce by stirring in the heavy cream and chopped fresh parsley. Allow it to simmer for another minute to blend the flavors.
9
Serve the creamy chicken mixture warm over cooked pasta of your choice, garnished with additional parsley if desired.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Creamy Wine-Infused Chicken with Mushrooms?
This is a savory and elegant dish inspired by Olive Garden's Chicken Vino Bianco, featuring tender chicken strips, mushrooms, and a rich white wine cream sauce.
What kind of chicken is best for this recipe?
Boneless skinless chicken breasts sliced into thin strips are recommended for quick and even cooking.
Can I use chicken thighs instead of breasts?
Yes, boneless skinless chicken thighs can be used and will result in a juicier texture.
How should I prepare the chicken?
The chicken should be sliced into strips and seasoned generously with salt and pepper before sautéing.
What type of white wine should I use?
A dry white wine like Pinot Grigio, Sauvignon Blanc, or Chardonnay works best for this savory sauce.
Can I make this dish without alcohol?
Yes, you can substitute the white wine with an equal amount of chicken broth and a teaspoon of lemon juice.
Which mushrooms work best for this recipe?
Cremini or white button mushrooms are ideal for their mild flavor and firm texture.
Can I use canned mushrooms?
While fresh mushrooms provide better texture, canned mushrooms can be used if they are drained and rinsed first.
What kind of onion is used in this recipe?
A finely chopped yellow or white onion is best for a sweet and aromatic flavor base.
How do I prevent the heavy cream from curdling?
Add the cream at the very end of the cooking process over low heat and avoid letting the sauce reach a hard boil.
Can I substitute heavy cream with milk?
You can use milk, but the sauce will be much thinner. For a better substitute, try half-and-half or a light cream.
What should I serve this chicken with?
It is traditionally served over pasta such as fettuccine, linguine, or angel hair.
How long does it take to cook the chicken?
The chicken takes about 5-7 minutes to brown and an additional 5-7 minutes to simmer in the sauce until fully cooked.
Can I make this dish ahead of time?
Yes, you can prepare the sauce and chicken, then reheat it gently on the stove. You may need to add a splash of cream to loosen the sauce.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Is this recipe freezer-friendly?
Cream-based sauces can sometimes separate when frozen and thawed, so it is best enjoyed fresh.
Is this recipe gluten-free?
The chicken and sauce ingredients are gluten-free, but ensure you serve it with gluten-free pasta.
How can I make this recipe dairy-free?
Substitute the heavy cream with full-fat canned coconut milk or a dairy-free heavy cream alternative.
Can I add other vegetables to this dish?
Yes, spinach, sun-dried tomatoes, or bell peppers would make excellent additions to the sauce.
What if I don't have fresh parsley?
You can use one teaspoon of dried parsley or substitute with fresh basil for a different flavor profile.
How do I get a good sear on the chicken?
Ensure the olive oil is shimmering and hot before adding the chicken, and do not crowd the pan.
What size skillet do I need?
A large 12-inch non-stick skillet is recommended to comfortably fit the chicken and the sauce.
Can I use dried herbs instead of fresh?
Yes, use about one-third the amount of dried herbs if you are substituting for fresh parsley.
How many servings does this recipe make?
This recipe typically serves 4 people.
Is this dish spicy?
No, it is a mild, creamy, and savory dish with no spicy heat.
Can I use fresh tomatoes instead of canned?
Yes, you can use 1 cup of diced fresh Roma or cherry tomatoes instead of canned tomatoes.
What does deglazing the pan mean?
It means adding liquid like wine to the hot pan to loosen and incorporate the flavorful browned bits from the bottom.
What is the inspiration for this dish?
The recipe is inspired by the Chicken Vino Bianco dish formerly served at Olive Garden.
Can I use butter instead of olive oil?
Yes, butter can be used for a richer flavor, or you can use a combination of both butter and oil.
How do I know the chicken is safe to eat?
The chicken is fully cooked when it is no longer pink in the middle and reaches an internal temperature of 165 degrees Fahrenheit.