Chicken and Mushrooms in a White Wine Cream Sauce

Ingredients

• 10 ml (2 teaspoons)olive oil
• 590 g (1.3 pounds)skinless chicken thigh fillets, cubed
• 1 headbroccoli, cut into florets
• 200 g (7 oz)sliced mushrooms
• 4 clovesgarlic, crushed
• 43 g (3 tablespoons)butter
• 16 g (2 level tablespoons)plain flour
• 415 ml (1¾ cups), plus extra if neededmilk
• 60 ml (¼ cup)white wine
• 1 pinchsalt and pepper, to taste
• To serveParmesan cheese

Instructions

1. 1

   Brown the chicken

   Warm the olive oil in a large pan over medium heat and brown the chicken. Add the broccoli florets and sliced mushrooms, frying until the broccoli turns vibrant in colour. Stir in the garlic and cook for about 30 seconds, until fragrant, then set the mixture aside.

2. 2

   Make the béchamel

   Melt the butter in a smaller saucepan over low heat, then take the pan off the heat and whisk in the flour until smooth. Return it to the heat and quickly stir in 60 ml (¼ cup) of milk until smooth, followed by another 60 ml (¼ cup). Gradually pour in the remaining milk, 120 ml (½ cup) at a time, stirring continuously. Keep stirring until the sauce thickens, then mix in the white wine and continue stirring over low heat. If it becomes too thick, add extra milk a little at a time, about 30 ml (⅛ cup), until it reaches your preferred consistency.

3. 3

   Combine and serve

   Pour the béchamel over the chicken and vegetables and mix to coat. Sprinkle with Parmesan and serve over pasta, rice or courgette noodles.

What is chicken in white wine cream sauce?

This is a pan-cooked chicken dish with mushrooms and broccoli, brought together with a white sauce enriched with wine. Béchamel is a classic French sauce, while this quick, one-pan-style combination is presented here as an American-inspired supper.

The recipe works by cooking the chicken and vegetables first, then making a separate smooth sauce and combining them at the end. That keeps the sauce creamy and lets you control its thickness.

Nutrition and macros by portion

The nutrition label shows one serving as written: 276 calories, 25g protein, 12g carbs, 14g fat.

The chicken supplies most of the protein, while the milk, flour and broccoli contribute carbohydrates. Butter, olive oil and Parmesan account for much of the fat; serve with broccoli or another vegetable alongside, and choose a portion of pasta or rice that suits your meal.

The chicken and vegetables

Chicken thighs: Cubed, skinless thigh fillets are used here; brown them in the hot oil before adding the vegetables.

Broccoli and mushrooms: The broccoli should turn a more vivid green as it cooks, while the mushrooms fry alongside it. Add the crushed garlic only after these ingredients have had time in the pan, so it cooks briefly until fragrant.

Building a smooth béchamel

Butter and flour: Whisk the flour into melted butter off the heat until there are no obvious lumps. This mixture forms the base of the sauce.

Milk: Add it in stages, starting with two small amounts and then pouring in the rest gradually while stirring. Taking time with this step helps the sauce come together smoothly.

Getting the sauce texture right

Thickening: Keep stirring over low heat until the sauce starts to thicken. It should coat the chicken and vegetables rather than run straight off them.

Adjusting: The recipe aims for a thick, creamy sauce, but you can loosen it with extra milk a little at a time. Stir the wine through after the sauce has thickened.

Timing and doneness

The stated total time is 20 minutes, so have the ingredients ready before you start cooking. The recipe does not give a separate cooking time for the chicken; make sure the chicken is fully cooked before serving.

The broccoli cue is colour: it should look vibrant after frying. The garlic needs only about 30 seconds, just until its aroma is noticeable.

How to serve it

Pasta or rice: These are the suggested accompaniments and make a filling base for the creamy sauce. Spoon the chicken and vegetables over the top so each portion gets plenty of sauce.

Courgette noodles: These are another serving option named in the recipe. Finish with Parmesan just before serving.

Recipe notes & tips

• Cut the chicken into evenly sized cubes so it browns at a similar pace.
• Stir the flour into the butter until smooth before returning the pan to the heat.
• Add the milk gradually and keep stirring as you pour.
• Keep the garlic's cooking time to about 30 seconds, as specified.
• Loosen the finished sauce with small additions of milk rather than adding it all at once.
• Serve soon after combining the sauce with the chicken and vegetables.

Variations

• Extra herbs: Stir chopped parsley through just before serving.
• More mushrooms: Add extra sliced mushrooms to the pan with the broccoli.
• Richer finish: Add extra Parmesan at the table.
• Wine-free sauce: Replace the white wine with milk.
• Courgette noodles: Serve the chicken and sauce over courgette noodles instead of pasta or rice.

Common mistakes to avoid

• Lumpy sauce: Add the milk in stages and stir each addition smooth before pouring in more.
• Flour clumps: Whisk the flour into the melted butter off the heat until smooth.
• Burnt garlic: Add it after the broccoli and mushrooms and fry for only about 30 seconds.
• Over-thick sauce: Stir in extra milk a little at a time until it reaches the desired consistency.
• Undercooked chicken: Check that the chicken is fully cooked before serving.

How to store

Refrigerate leftovers in a covered container and use within 2 days. Reheat gently in a saucepan, stirring, and add a splash of milk if the sauce has thickened; ensure the chicken is piping hot throughout.

Frequently asked questions