Chicken in Garlic White Wine Cream Sauce

Name: Chicken in Garlic White Wine Cream Sauce
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: 680 g Chicken breasts, boneless, skinless; 30 g Olive oil; 150 g Onion; 18 g Garlic cloves, minced; 200 g Mushrooms, fresh; 40 g Butter; 180 g White wine; 15 g Worcestershire sauce; 5 g Basil; 5 g Parsley; 240 ml Heavy cream; 5 g Salt; 2 g Black pepper

Chicken in Garlic White Wine Cream Sauce · ready in 50 min · 4 servings · 520 kcal per serving · medium · 13 ingredients

Tender chicken breasts simmered in a luxurious garlic white wine cream sauce with mushrooms and herbs, delivering a rich, savory flavor with a silky texture that feels special yet comforting.

Prep: 15 min
Cook: 35 min
Total: 50 min
Serves: 4
kcal: 520
Difficulty: medium

American French Main dishes High-protein (25 g+)Low-carb (20 g or less)

A QiMeal recipe · Updated 3 October 2026

Ingredients · 4 servings

680 gChicken breasts, boneless, skinless
30 gOlive oil
150 gOnion
18 gGarlic cloves, minced
200 gMushrooms, fresh
40 gButter
180 gWhite wine
15 gWorcestershire sauce
5 gBasil
5 gParsley
240 mlHeavy cream
5 gSalt
2 gBlack pepper

Equipment

stovetop, serving platter, skillet, tongs, wooden spoon

Instructions

Prep and sear chicken
Gather ingredients and tools, then brown the chicken breasts in olive oil over medium-high heat, turning once. · 6 min
What to look for: lightly golden on both sides
Sauté vegetables
Add the onion, minced garlic, mushrooms, and butter to the skillet and sauté over medium heat until onions soften. · 5 min
What to look for: onions translucent and mushrooms softened
Deglaze with wine
Pour in the white wine and Worcestershire sauce, stirring to loosen browned bits as it cooks briefly. · 2 min
What to look for: liquid slightly reduced and aromatic
Add cream and herbs
Reduce to low heat and stir in the cream, salt, pepper, basil, and parsley until combined. · 2 min
What to look for: sauce smooth and pale
Maintain gentle heat
Keep the heat low and steady so the cream sauce stays smooth and does not curdle. · 22 min
What to look for: gentle bubbles
Simmer and serve
Simmer gently on low heat until the chicken is cooked through, then plate with sauce and serve. · 23 min
When it is done: Chicken reaches an internal temperature of 74°C / 165°F.

Nutrition (per serving)

kcal	520
Protein	38 g
Carbohydrates	8 g
of which sugars	3 g
Fat	36 g
of which saturated	18 g
Fibre	2 g
Sodium	620 mg

Nutri-ScoreD

Allergens

Contains: milk

Storage and reheating

Fridge: up to 3 days
Freezer: yes, up to 2 months

Ingredient substitutions

Chicken breasts

boneless chicken thighs: Dark meat adds juiciness and richer flavor.

Olive oil

avocado oil: Higher smoke point, neutral taste.

Onion

shallot: Sweeter and milder than onion.

Garlic cloves

garlic paste: Use half the amount due to concentration.

Mushrooms

cremini mushrooms: Slightly deeper flavor.

Butter

olive oil: Sauce will be less rich but still smooth.