5-Ingredient Garlic Chicken and Mushrooms in a White Wine Sauce

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Our new series of 5-ingredient recipes! We start with a 5-ingredient Garlic Chicken. This recipes calls for the chicken to be pounded thin, my favorite way to serve chicken breast meat. If your kids are at home, you can invite them into the kitchen to help. The 1/2 tablespoon of flour in this recipe doesn’t even register on the carb radar. You’ll be able to enjoy with no guilt.

Looking for a delicious side dish to serve with this chicken? Try our Roasted Asparagus with Orange Cream Sauce.

So, if you try these recipes, let me know what you thought of them together. And be sure to leave a comment.

Garlic Chicken in White Wine Sauce

This is an easy 5-ingredient recipe with low-carbs and lots of flavor. It's an easy go-to recipe when you're pressed for time.
Total prep/cook time30 mins
Servings: 4 servings
Calories: 243kcal


  • 4 6 oz. Chicken Breasts pounded thin
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 TBSP olive oil
  • 2 cups Crimini mushrooms
  • 1 med onion chopped
  • 2 gloves garlic minced
  • 1/2 cup White wine or substitute low-sodium chicken broth
  • 1/2 TBSP flour optional


  • Cover chicken breasts with plastic wrap and pound to 1/2 inch thick with meat mallet; removed plastic wrap and sprinkle with salt and pepper to taste.. In a large skillet over medium heat add olive oil; cook chicken until no longer pink inside, approx 3-5 minutes per side. Remove from pan and cover to keep warm
  • Still over medium heat, add mushrooms and onions to the pan and heat until tender and browned, approx 3-4 minutes. Add garlic and stir. Add wine (or chicken broth) and bring to a boil while loosening browned bits from the bottom of the pan. Reduce liquid slightly, approx 3 minutes, then pour over chicken when ready to serve.
    Add mushrooms and onion to pan; cook and stir over medium-high heat until tender and lightly browned, 2-3 minutes. Add garlic; cook and stir 30 seconds. Add wine; bring to a boil, stirring to loosen browned bits from pan. Cook until liquid is slightly reduced, 1-2 minutes;
    Optional: stir in flour to thicken sauce.
    serve over chicken.

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