My Traeger White Wine Chicken and Mushrooms can be prepared on the stovetop or on a wood-pellet grill in a cast-iron pan. Both methods yield a delicious, elegant dish; I chose the grill to keep the kitchen cool and enjoy the nice weather.
Traeger White Wine Chicken and Mushrooms
This is the kind of chicken dinner you’d happily serve to guests, an anniversary meal, or any time you want something a bit special without complicated technique. The flavor feels upscale, but the ingredients are straightforward and easy to follow. Whether you cook it on a Traeger or on the stovetop, the result is a rich white-wine sauce with tender chicken and earthy mushrooms.
If you plan to use a pellet grill, a well-seasoned cast-iron skillet makes the process simple and gives great browning. The flour-dredge helps create a golden crust and also thickens the sauce at the end. Aim to have your ingredients prepped before you heat the pan so everything goes smoothly once you start cooking.
Chicken and Mushrooms — Shopping List
Here are the main items you’ll need. For precise measurements, see the ingredient list in the recipe card below.
- Chicken breasts (boneless, skinless)
- Salt and pepper
- Onion powder
- Canola oil
- All-purpose flour
- Ground thyme
- Crimini mushrooms
- Onion
- Chicken stock
- Dry white wine (such as Pinot Gris)
- Salted butter
- Green onions for garnish
How to Make Chicken and Mushrooms on the Traeger (Overview)
This overview shows the flow of the recipe. Follow the full instructions and ingredient amounts below for best results. Prep everything first—once the pan is hot, the steps move quickly.
- Preheat: Heat the Traeger (or the oven/grill) to 400°F. Place a well-seasoned cast-iron skillet inside while it preheats and add a high-temperature oil to the pan.
- Prep: Slice the onion and mushrooms. Cut each chicken breast in half horizontally so the pieces are about half their original thickness. Season with salt, pepper, and onion powder. Dredge in the seasoned flour; this helps form a crust and later thickens the sauce.
- Cook: Brown the dredged chicken in the hot skillet for 5–10 minutes per side, until golden. Remove the chicken and leave the browned bits in the pan. Add butter, then the onions and mushrooms. Cook covered for about 10 minutes, stirring once, then cook uncovered a few minutes more. Return the chicken to the pan with chicken stock and dry white wine, then simmer, covered, for around 20 minutes until the sauce reduces and the chicken is cooked through.
- Serve: This pairs beautifully with buttered noodles, mashed potatoes, or a simple green salad. Garnish with chopped green onions.
Tips for Making Chicken in White Wine Sauce
- Don’t disturb the chicken while browning: Let each side develop a golden crust. Flipping too often prevents proper browning and can lengthen cook time and dry the meat.
- Use a well-seasoned cast-iron skillet: It heats evenly and helps prevent sticking, producing an excellent sear and concentrated pan fond for the sauce.
- Let the sauce reduce: After adding stock and wine, simmer long enough for the flavors to concentrate and the sauce to thicken slightly—this yields better depth and coating for the chicken.
FAQ
What kind of wine works best for white-wine chicken?
Most dry white wines work well. Pinot Gris is a versatile choice. Avoid very sweet wines; a lightly oaked Chardonnay can also pair nicely, especially when cooking on a grill where the wine’s flavors can meld with the smoky notes.
What’s the best way to store and reheat leftovers?
Store leftovers in an airtight container in the refrigerator for 3–4 days. Reheat gently in the microwave or on the stovetop until steaming. If reheating on the stovetop, add a splash of stock or water to refresh the sauce.
What if you don’t want to use wine?
Wine is central to the sauce’s flavor. You can substitute additional chicken stock, but the taste will be different. For a non-alcohol option with some acidity, try adding a bit of apple juice and a tablespoon of apple cider vinegar, though the profile will change.
Traeger White Wine Chicken and Mushrooms
Elegant, crowd-pleasing chicken simmered with mushrooms in a white-wine sauce. Perfect for company but simple enough for a weeknight when you want to impress.
Prep Time: 20 minutes
Active Time: 40 minutes
Total Time: 1 hour
Ingredients
Chicken
- 4 large chicken breasts, boneless and skinless
- ½ teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon onion powder
- ¼ cup canola oil
Dredge
- ½ cup all-purpose flour
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 teaspoon ground thyme
Sauce
- 4 cups sliced crimini mushrooms
- 1 medium onion, sliced
- 1½ cups chicken stock
- 1½ cups dry white wine
- 6 tablespoons salted butter, divided
Garnish
- 3 tablespoons chopped green onions
Instructions
- Trim the chicken breasts and slice each one in half horizontally so the pieces are about half the original thickness (quarter each breast to make four thin pieces).
- Season all pieces evenly with salt, pepper, and onion powder.
- In a small bowl, combine the dredge ingredients (flour, salt, pepper, thyme). Lightly dredge each piece of chicken and set aside.
- Preheat your Traeger (or oven/grill) to 400°F. Place a large, well-seasoned cast-iron skillet on the grill while it preheats and add the oil to the skillet.
- When the pan is hot, brown the chicken pieces 5–7 minutes per side, until golden. Remove the chicken and set aside, leaving the browned bits in the pan.
- Add 3 tablespoons of butter to the skillet and let it melt with the lid closed. Add the sliced onions and mushrooms, close the lid, and cook for 4–5 minutes before stirring.
- Stir and cook another 2 minutes, then return the chicken to the pan.
- Add the chicken stock, the wine, and the remaining 3 tablespoons of butter. Cover and simmer for about 20 minutes until the sauce reduces and the chicken is cooked through.
- Sprinkle with chopped green onions and serve immediately with mashed potatoes, buttered noodles, or a green salad.
Nutrition (per serving)
Calories: 333 | Total Fat: 18g | Saturated Fat: 7g | Unsaturated Fat: 10g | Cholesterol: 75mg | Sodium: 579mg | Carbohydrates: 12g | Fiber: 1g | Sugar: 2g | Protein: 22g
Nutrition data is an estimate.
More Recipes Using White Wine
- Pan-seared sea scallops with white wine bacon cream sauce
- Shrimp scampi pasta
- Baked pork chops with mushroom pan gravy
- Pork chops with caramelized onions and Dijon cream sauce
- Creamy chicken and wild rice casserole
