White Wine Chicken, Mushrooms and Bacon

One pan white wine chicken with mushrooms, bacon, and leeks is creamy, rich, and so straightforward to mix! Reliable for entertaining or weeknight dinners.

At a glance

What stands out: This recipe is not difficult and the end result is so rich!

How long it takes: 45 minutes
Equipment you’ll need: large skillet
Servings: 4

We know we say, “Winner, winner, chicken dinner” fairly often. We can’t help myself, as much as we wish we could. But this one? WINNER, WINNER, CHICKEN DINNER. It’s SO good.

We mean, with bacon, leeks, mushrooms, white wine, cream, how can you go wrong? The sauce is so good, we could swim in it.

Serve this chicken dinner to guests or as a weeknight dinner. It’s a classy dish without being snooty or hard to prepare. White wine chicken is the kind of chicken recipe that is a total crowd pleaser, whether it’s guests or your family.

It’s a one pan dinner. Best part is, it’s all made in one skillet. We've been focusing our attention on one pan meals lately because we know you all love them, and so do I. From one pot pasta recipes to sheet pan dinners, one pan meals are here to stay. And why not? Less dishes, less hassle, more time to socialize with your guests or to just enjoy a bit of breather. Go ahead and have a glass of wine (the bottle’s already open!).

Tips For Success

• Brown the chicken: To achieve that nice golden brown color, heat the oil until it’s shimmering and liquid. Place the chicken in the hot oil and allow the chicken to cook undisturbed for about 8 minutes. It should release easily from the pan once it’s browned.
• Use center cut bacon: This type of bacon is usually leaner than regular bacon and will render less grease. If all you have is regular bacon, remove the excess grease before browning the leeks and mushrooms. You should have about 1 tablespoon.
• Wash leeks thoroughly: Leeks tend to hide a lot of grit between the thin layers. Slice the leeks, then swish the pieces in a large bowl of water. Let the grit settle to the bottom, and repeat if necessary.

What to Pair with White Wine Chicken

• Green Salad: Try kale salad with pomegranate and orange. A simple arugula salad with lemon basil dressing is reliable, too.
• Pasta: Serve the creamy chicken with a side of pasta. Try angel hair pasta with butter, olive oil, and a big handful of freshly chopped basil or parsley. Keep it simple, not only for your own sanity, but to let this chicken recipe shine.
• Bread: Who doesn’t enjoy a slice of warm, crusty bread? Try Dutch oven no-knead bread or straightforward beer bread.
• Dessert: Still have room for dessert? Try blueberry crumb bars topped with a scoop of vanilla ice cream or chocolate lava cakes.

Keeping leftovers

Refrigerate leftover chicken in a covered container for up to 3 days. To reheat, place in a skillet over medium low heat, cover, and gently warm it up. It doesn’t reheat well in the microwave because the creamy sauce tends to separate.

Free Meal Plan

Interested in a weekly meal plan that includes this recipe? Take a look at our Meal Plan #36. You’ll find a wholesome recipe for each weekday plus a categorized grocery list. Let us do the planning for you this week! We add a new meal plan weekly.

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Chicken Recipes

Crockpot Teriyaki Chicken Recipe

• Yield: 4 servings
• Prep: 15 minutes
• Cook: 30 minutes
• Total: 45 minutes

Ingredients

• 1 tablespoon olive oil
• 20 ounces boneless skinless chicken breasts
• ¼ teaspoon salt
• ¼ teaspoon pepper
• 4 slices center cut bacon ( 3 ounces), chopped
• 1 large leek, sliced into thin half moons (white and light green parts) and washed thoroughly
• 8 ounces white mushrooms, sliced
• ½ cup dry white wine (such as chardonnay, pinot grigio)
• 1 cup heavy cream
• ¼ cup parmesan cheese

Method

1. In a large, deep skillet, heat olive oil over medium heat. Add chicken and cook for 8 minutes on one side before flipping and cooking for an additional 8 minutes or until cooked through (internal temperature of 165°F). Remove to a plate.
2. To the pan, add bacon and cook until crispy. Remove bacon to a paper towel lined plate, keeping grease in pan.
3. Add leeks to bacon grease and cook until starting to soften. Add mushrooms and continue to stir and cook until mushrooms are browned and cooked. Add white wine and increase heat to medium-high. Cook until liquid is reduced by about half.
4. Reduce heat to medium and add cream and parmesan cheese. Simmer until thickened, then add chicken and bacon back to the pan. Serve immediately.

Notes

Make sure to wash your leeks well. They hide a lot of dirt! If you’re unfamiliar with how to do this, this is a helpful video. We have our kids help, they love swishing the leeks in the water.

If you need to reheat leftovers, a standby method is to return to a skillet and heat, covered, on medium-low heat until heated through. The microwave is not this recipe’s friend.