One pan white wine chicken with mushrooms, bacon, and leeks is creamy, rich, and so easy to make! Perfect for entertaining or weeknight dinners.
Why you’ll love it: This recipe is not difficult and the end result is so delicious!
How long it takes: 45 minutes
Equipment you’ll need: large skillet
I know I say, “Winner, winner, chicken dinner” fairly often. I can’t help myself, as much as I wish I could. But this one? WINNER, WINNER, CHICKEN DINNER. It’s SO good.
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. I’ve really been focusing my attention on one pan meals lately because I 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!).
More About Cooking With Wine
I love using wine when I cook because it adds such a sophisticated layer of flavor. It really kicks recipes up a notch. Most of the alcohol is cooked out but all the flavor remains.
Any of your favorite dry white wines such as chardonnay, dry riesling, sauvignon blanc, or pinot grigio go well with creamy sauces and/or chicken dishes. Sweet white wines, such as moscato or sweet riesling, don’t go well with savory recipes so try to avoid those.
If you like the idea of cooking with white wine, be sure to try my chicken with creamy Dijon mustard sauce or classic chicken fricassee with a creamy lemon dill sauce. Another of my favorites (and it’s another one pan dinner) is creamy chicken and asparagus pasta.
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 perfect, 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 really let this chicken recipe shine.
- Bread: Who doesn’t enjoy a slice of warm, crusty bread? Try Dutch oven no-knead bread or easy beer bread.
- Dessert: Still have room for dessert? Try blueberry crumb bars topped with a scoop of vanilla ice cream or chocolate lava cakes.
Storage & Reheating Tips
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.
Interested in a weekly meal plan (it’s free!) that includes this one pan chicken recipe? Take a look at my Meal Plan #36. You’ll find a wholesome recipe for each weekday plus a categorized grocery list. Let me do the planning for you this week!
We’ll be adding a new meal plan weekly. If you’re interested, browse all of our meal plans.
- 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
- 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.
- To the pan, add bacon and cook until crispy. Remove bacon to a paper towel lined plate, keeping grease in pan.
- 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.
- Reduce heat to medium and add cream and parmesan cheese. Simmer until thickened, then add chicken and bacon back to the pan. Serve immediately.
- Make sure to wash your leeks really well. They hide a lot of dirt! If you’re unfamiliar with how to do this, this is a really helpful video. I have my kids help, they love swishing the leeks in the water.
- If you need to reheat leftovers, the best 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.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.