White Wine Chicken is tender, flavourful and so easy to make! It’s prettttttty much a sheet pan dinner with enough wine leftover to enjoy with the meal. I got you, boo.
Hi, hello, hola amigo! Today is the day that I Introduce to you my mama’s famous White Wine Chicken. That’s right. I said FAMOUS White Wine Chicken. And yes, it’s my Mama’s Famous White Wine Chicken to be exact. We grew up with this one. So, when the rules of the Low FODMAP Diet screamed “No Fresh Mushrooms” I found the loophole and turned to canned mushrooms, which are in fact allowed. And canned mushrooms, to me, reminds me of this White Wine Chicken. Cause that’s the kind Mama always used when it came to her famous White Wine Chicken.
I know I sometimes (often) complain about the list of (lack of) vegetables eliminated when on the Low FODMAP Diet. But Red Pepper, my friends, has got the green light. So you could only imagine my excitement when I’ve already made the link between the canned mushrooms and this recipe. And now, remembering that this White Wine Chicken also uses Red Pepper, it was game over. I mean, I really couldn’t believe that I only had to tweak a few things in mama’s original recipe (re: optional flour) and ta-da…it was bae-suitable and Low FODMAP Diet approved! Thanks MOM!
WHAT YOU’LL NEED TO MAKE THIS WHITE WINE CHICKEN DINNER
- Chicken Breast: We love using boneless, skinless chicken for this recipe. However, bone-in, skin-on chicken breasts would also work. Just be mindful that you’ll have to adjust the cooking time by 5 or more minutes if using bone-in breasts, depending on the size of your breasts. PRO TIP: Pound any large/oversized chicken breasts into even thinner pieces using a meat mallet before cooking.
- White Wine: Adds a delicious, subtle tangy freshness to the dish. Dry cooking wine works best in this recipe. We love using a Pinot Grigio or a Sauvignon Blanc.
- Red Bell Pepper: Don’t ask why, but my mama has ALWAYS used red bell pepper. With that being said though, you can use a different colour instead, if you prefer. Adds crunch, sweetness and texture to the dish.
- Mushrooms: Also don’t ask why, but my mama has ALWAYS used canned mushrooms for this recipe for White Wine Chicken. However, fresh would also work, if that’s all you have on hand.
- Potatoes: Not traditional in my mama’s famous White Wine Chicken. However, I like to add ’em in for a fuller, more satisfying meal. I used baby potatoes but any sliced potato would work just fine.
- Lemon: Adds acidity, freshness and a bit of zest to the dish. Brightens it up and adds flavour and freshness. Fresh works best in this recipe.
- Flour: To coat the chicken making it extra crispy. However, flour is totally optional and as I was on the Low FODMAP Diet at the time of this recipe, I did not put it in.
- Basil/Oregano: For flavour and freshness. Seasoning for the potatoes to ensure they’re flavourful and not bland in any way. Dried herbs work best in this recipe.
- Salt/Pepper: Why, of course. For seasoning and flavour of the entire dish.
- Oil: For searing/adds flavour. We use olive oil but you can use avocado oil instead, if you prefer.
HOW TO MAKE WHITE WINE CHICKEN (KEY TIPS)
- Use even size chicken breasts. Pound them thin if you have to but to ensure even cooking in the same amount of time, you want to make sure they’re pretty uniform in shape, thickness and overall size. PRO TIP: Use a meat mallet to pound the chicken breasts to your desired thickness before beginning.
- Don’t slice the bell pepper too thin or you’ll end up with a mushy mess. Nice and even 1/4-inch thick slices works best for this recipe.
- Don’t be shy with the seasonings on both the chicken breasts and veggies. There aren’t too many crazy flavours in this dish so be generous and make sure that everything gets evenly and nicely coated in the seasonings before cooking.
- Sear the chicken breasts for a few minutes on each side before transferring to the dish and baking. This will give them a nice crispy coating and bring out their maximum flavour.
- Keep an eye as your chicken bakes, especially after the 30 minutes mark, to avoid it drying out. Add some more wine in small increments if you notice it drying out at the bottom of the pan. PRO TIP: Allow it to rest for at least 5 minutes after coming out of the oven to retain as much of it’s juices as possible.
FREQUENTLY ASKED QUESTIONS
I like using a Sauvignon Blanc or Pinot Grigio for this recipe. Something dry with a nice mellow flavour should do the trick just fine. The alcohol will get cooked off as the dish bakes so don’t worry about it being overpowering or anything like that.
Ah, sure. Rub it in! If you’re not specifically following a Low FODMAP Diet, yes, you are free to use Fresh Mushrooms instead of canned mushrooms for this recipe.
Make sure you don’t over bake your chicken. Start keeping an eye on it at the 30 minute mark and ensure there is always some wine at the bottom of the pan (add more, in small increments, as needed to keep it moist and juicy throughout baking). Additionally, allow the chicken to rest for at least 5 minutes after coming out of the oven to retain as much of it’s juices as possible.
Overall, although extremely flavourful, this chicken dish is not overly juicy and generally tends to be a bit on the drier side. Feel free to serve it up with some sauces for dipping! Tzatziki, ranch, garlic aioli or tartar sauce all make great options!
- 2 large Boneless, Skinless Chicken Breasts
- 1 10 fl oz can Sliced Mushrooms, drained
- 1 Red Pepper, seeded and sliced
- 1/2 cup Dry White Wine
- 1 pound Baby New Potatoes
- 1 tbsp Dried Basil
- 1 tbsp Dried Oregano
- Juice of 1 Lemon
- 1 tbsp Flour, optional
- Salt and Pepper, to taste
- 2 tbsp Olive Oil, regular or garlic infused
- Place the chicken breasts in a bowl or shallow dish. Squeeze the juice of 1 lemon and sprinkle with fresh cracked salt and pepper, Flip the chicken around in the dish so all sides are nicely coated, cover and marinate for 2-12 hours.
- Remove the chicken breasts from the juice. Optional: Cover the breasts in some flour, if desired. If not, leave plain. Preheat oven to 350°.
- Wash potatoes and cut any large ones in half for even cooking. Toss with oregano, basil, salt, pepper and 1 tbsp of the oil. Lay in a single layer on a cookie sheet or baking dish. Set aside.
- Heat 1 tbsp of oil in a non-stick skillet over medium high heat. Once hot, add the chicken and cook about 2 min per side, until slightly golden brown. Place on top or in the same dish as the potatoes.
- Sauté the sliced red peppers in the remaining 1 tbsp of oil for a couple minutes. Add the mushrooms, wine and some salt and pepper. Let simmer for 2 minutes then pour mixture over the chicken and potatoes.
- Bake for about 35-45 minutes or until the potatoes are fork tender and the chicken cooked through. Halfway through cooking, check on your dish. If all the liquid is absorbed, add another 1/4 of white wine.
Nutrition Information:Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 558Total Fat: 19gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 102mgSodium: 257mgCarbohydrates: 44gFiber: 8gSugar: 8gProtein: 45g
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