This Mary Berry-inspired chicken in white wine sauce is a comforting dish of tender chicken baked in a creamy sauce with mushrooms and herbs. The wine brings a gentle tang that balances the richness of the cream. It is an easy recipe for beginners and takes about 55 minutes from start to finish. Serve it with mashed potatoes or rice to catch every spoonful of sauce.
Prep time: 15 minutes
Cook time: 40 minutes
Total time: 55 minutes
Servings: 4
Ingredients
For the Chicken
- 4 boneless, skinless chicken breasts, about 150g each
- ½ teaspoon fine salt
- ¼ teaspoon freshly ground black pepper
- 1 tablespoon olive oil
For the White Wine Sauce
- 15g unsalted butter
- 1 small onion, finely chopped
- 200g chestnut mushrooms, sliced
- 2 garlic cloves, finely chopped
- 1 tablespoon plain flour
- 150ml dry white wine
- 200ml chicken stock
- 150ml double cream
- 1 teaspoon Dijon mustard
- 1 teaspoon chopped fresh thyme leaves
- 1 tablespoon chopped fresh parsley, to finish
How to Make Chicken in White Wine Sauce
- Prepare the oven: Preheat the oven to 200°C or 180°C fan. Place a shelf in the middle of the oven and have a medium ovenproof dish ready.
- Brown the chicken: Season the chicken breasts with the salt and pepper. Heat the olive oil in a large frying pan over medium-high heat. Brown the chicken for 2 to 3 minutes on each side, then transfer it to the ovenproof dish. It will finish cooking in the oven.
- Cook the vegetables: Reduce the heat to medium and add the butter to the pan. Cook the onion and mushrooms for 5 to 6 minutes, stirring occasionally, until softened and lightly coloured. Add the garlic and cook for 30 seconds.
- Mix the sauce: Sprinkle the flour over the vegetables and stir for 1 minute. Gradually pour in the wine, stirring and scraping up the browned bits from the pan. Simmer for 2 minutes, then gradually stir in the stock, cream, mustard and thyme. Bring to a gentle simmer and cook for 2 to 3 minutes, until slightly thickened.
- Assemble and bake: Pour the sauce and vegetables over the chicken. Bake uncovered for 18 to 22 minutes, or until the thickest part of each breast reaches 74°C on a food thermometer. Larger breasts may need a little longer.
- Rest and serve: Remove the dish from the oven and let the chicken rest in the sauce for 5 minutes. Sprinkle with parsley, then serve with your chosen sides.
Tips for the Best Chicken in White Wine Sauce
How Can I Keep the Chicken Tender?
Choose chicken breasts of a similar size so they cook at the same rate. Check the thickest part with a thermometer and remove the dish from the oven when the chicken reaches 74°C. Resting it for 5 minutes helps keep it juicy.
What Should I Do If the Sauce Is Too Thin?
Transfer the cooked chicken to a warm plate and simmer the sauce gently in a saucepan for a few minutes. Stir often until it reaches the consistency you like, then spoon it over the chicken.
How Can I Stop the Cream Sauce From Splitting?
Use double cream and keep the sauce at a gentle simmer after adding it. Avoid boiling the sauce vigorously, and reheat leftovers slowly over low heat.
Which White Wine Works Best?
Choose a dry white wine such as Sauvignon Blanc or an unoaked Chardonnay. A wine you enjoy drinking will give the sauce a pleasant flavour. Some alcohol may remain after cooking.
Serving Suggestions
- Serve with creamy mashed potatoes and steamed green beans.
- Spoon over fluffy rice or buttered noodles.
- Add roasted carrots or tenderstem broccoli for a colourful plate.
- Offer crusty bread alongside for mopping up the sauce.
Storage and Reheating
Room Temperature
Do not leave cooked chicken at room temperature for more than 2 hours, or 1 hour in temperatures above 32°C. Transfer leftovers to a shallow container and refrigerate promptly.
Refrigerator
Keep leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a covered pan, adding a splash of stock if needed, until the chicken and sauce are piping hot throughout and reach 74°C.
Freezing
Freeze cooled portions in airtight, freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator and reheat as directed above. The cream sauce may separate slightly, but gentle stirring can help bring it back together.
Nutrition
Per serving, without sides:
- Calories: 440 kcal
- Carbohydrates: 9g
- Protein: 38g
- Fat: 24g
- Saturated fat: 13g
- Sodium: 600mg
Nutrition values are estimates and vary with ingredient brands, stock and portion size.
FAQs
Can I make chicken in white wine sauce without wine?
Yes. Replace the wine with an equal amount of chicken stock and add 1 to 2 teaspoons of lemon juice to taste. The flavour will be different but still delicious.
Can I use chicken thighs instead of breasts?
Yes. Use boneless, skinless thighs and check that the thickest part reaches at least 74°C. Cooking time will depend on their size.
Can I make this dish ahead of time?
Yes. Cook the dish fully, cool it promptly and refrigerate it in an airtight container for up to 3 days. Reheat gently until it reaches 74°C throughout.
Can I use single cream instead of double cream?
You can, but the sauce will be thinner and more likely to split. Keep it below a boil and simmer gently.
What can I use instead of mushrooms?
You can leave them out or replace them with sliced leeks. Cook the leeks with the onion until soft before making the sauce.
Chicken in White Wine Sauce
Course: Main CourseCuisine: BritishDifficulty: Easy4
servings30
minutes40
minutes300
kcal1
hour10
minutesTender chicken baked in a creamy white wine sauce with mushrooms, mustard and herbs. An easy Mary Berry-inspired dinner for four.
Ingredients
4 boneless, skinless chicken breasts, about 150g each
½ teaspoon fine salt
¼ teaspoon freshly ground black pepper
1 tablespoon olive oil
15g unsalted butter
1 small onion, finely chopped
200g chestnut mushrooms, sliced
2 garlic cloves, finely chopped
1 tablespoon plain flour
150ml dry white wine
200ml chicken stock
150ml double cream
1 teaspoon Dijon mustard
1 teaspoon chopped fresh thyme leaves
1 tablespoon chopped fresh parsley
Directions
- Preheat the oven to 200°C or 180°C fan. Place a shelf in the middle and have a medium ovenproof dish ready.
- Season the chicken with salt and pepper. Heat the oil in a large frying pan over medium-high heat and brown the chicken for 2 to 3 minutes per side. Transfer to the ovenproof dish.
- Reduce the heat to medium. Add the butter, onion and mushrooms and cook for 5 to 6 minutes. Add the garlic and cook for 30 seconds.
- Stir in the flour and cook for 1 minute. Gradually add the wine, stirring, and simmer for 2 minutes. Stir in the stock, cream, mustard and thyme. Simmer gently for 2 to 3 minutes.
- Pour the sauce over the chicken. Bake uncovered for 18 to 22 minutes, until the thickest part of each breast reaches 74°C.
- Rest for 5 minutes, sprinkle with parsley and serve.
Notes
- Use a dry white wine. Some alcohol may remain after cooking.
- For an alcohol-free version, replace the wine with stock and add lemon juice to taste.
- Refrigerate leftovers for up to 3 days or freeze for up to 3 months.
