Easy Chicken Chardonnay Casserole
Creamy, comforting, and effortlessly elegant, this Easy Chicken Chardonnay Casserole is the perfect dish for weeknight dinners or impressing guests with minimal effort. Featuring tender, golden-browned chicken breasts nestled in a luxurious sauce made with Chardonnay wine, baby bella mushrooms, garlic, and a touch of heavy cream, this casserole delivers a delightful balance of flavor and richness. Finished with freshly melted Parmesan and infused with thyme for a herbaceous touch, this recipe pairs beautifully with fluffy white rice or buttery egg noodles. With just 25 minutes of prep and a bake time of 30 minutes, this one-pan wonder is simple to make yet irresistibly indulgent. Garnish with fresh parsley for a pop of color and serve a meal that’s sure to become a household favorite. Keywords: Chicken Chardonnay Casserole, creamy chicken dinner, Chardonnay sauce recipe, chicken and mushrooms casserole.
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Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Unsalted butter
- 3 cloves Garlic cloves, minced
- 8 ounces Baby bella mushrooms, sliced
- 2 tablespoons All-purpose flour
- 1 cup Chardonnay wine
- 1.5 cups Chicken broth
- 0.5 cup Heavy cream
- 1 teaspoon Fresh thyme leaves
- 0.5 cup Shredded Parmesan cheese
- 4 cups Cooked white rice or egg noodles
- 2 tablespoons Chopped fresh parsley (optional, for garnish)
Directions
Step 1
Preheat your oven to 375°F (190°C).
Step 2
Season the chicken breasts with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
Step 3
Heat the olive oil in a large oven-safe skillet or Dutch oven over medium-high heat. Sear the chicken breasts for 3-4 minutes on each side until golden brown. Remove from the skillet and set aside (they will finish cooking in the oven).
Step 4
In the same skillet, melt the butter over medium heat. Add the minced garlic and sliced mushrooms, and sauté for 5-7 minutes until the mushrooms are softened and lightly browned.
Step 5
Sprinkle the flour over the mushrooms and cook, stirring constantly, for 1-2 minutes to remove the raw flour taste.
Step 6
Slowly pour in the Chardonnay, scraping the bottom of the skillet to deglaze. Simmer for 2-3 minutes to let the alcohol cook off.
Step 7
Stir in the chicken broth, heavy cream, thyme, and the remaining 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Bring the mixture to a gentle simmer and allow it to thicken slightly.
Step 8
Return the seared chicken breasts to the skillet, spooning some of the sauce over them. Cover the skillet with a lid or aluminum foil and transfer it to the preheated oven.
Step 9
Bake for 25-30 minutes, or until the chicken is fully cooked and reaches an internal temperature of 165°F (74°C).
Step 10
Remove the skillet from the oven and stir in the shredded Parmesan cheese until melted and incorporated into the sauce.
Step 11
Serve the chicken and sauce over cooked white rice or egg noodles. Garnish with chopped parsley, if desired.
Nutrition Facts
| Serving size | (1872.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2397.1 |
| Total Fat 107.3g | 0% |
| Saturated Fat 51.4g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 222mg | 0% |
| Sodium 3951.1mg | 0% |
| Total Carbohydrate 254.9g | 0% |
| Dietary Fiber 6.6g | 0% |
| Total Sugars 8.4g | |
| Protein 50.8g | 0% |
| Vitamin D 15.9IU | 0% |
| Calcium 605.1mg | 0% |
| Iron 5.6mg | 0% |
| Potassium 1555.9mg | 0% |
Source of Calories