My Traeger White Wine Chicken and Mushrooms can be cooked on the stovetop, or on your wood-pellet grill in a cast iron pan. Pick your pleasure! I didn’t want to heat up my kitchen and also wanted to enjoy the nice weather outside while we still have it, so I chose the latter.
Traeger White Wine Chicken and Mushrooms
This chicken dish is one of those meals that you’d serve to your in-laws the first time you make them dinner. I’d make this for an anniversary dinner, for someone special I hadn’t seen for a really long time, or for someone I wanted to show off for a little bit.
It is fancy-tasting, but full of simple ingredients with a straight-forward cooking technique that anyone can follow. You can make this on your Traeger or you can make this on the stove top, either way, it is going to be amazing.
Get all of my Traeger Recipes here!
Chicken and Mushrooms shopping list
Wondering if you have to hit the store? Here’s the list of items you’ll need to make this recipe. For specific amounts, please refer to the printable recipe card at the bottom of the post.
- Chicken breasts
- Salt
- Pepper
- Onion powder
- Canola oil
- Flour
- Ground thyme
- Crimini mushrooms
- Onion
- Chicken stock
- Dry white wine
- Salted butter
- Green onions
Try our Traeger Smoked Cream Cheese Pasta
How to make Chicken and Mushrooms on the Traeger
This is just the overview so you can see what you’re actually getting into here. When you are cooking, you’ll want to use the full recipe at the bottom of the page.
With a little prep, this gets put together pretty quickly. You’ll want to make sure to have everything ready to go because things get crazy in the middle of it!
- Preheat – Fire up your Traeger to 400°F. Put the cast iron skillet inside while it preheats. Add some high-temp oil to the pan.
- Prep – Start by slicing some onions and mushrooms, and setting them aside. Next, you’ll want to cut your chicken breasts in half so they are half of their normal thickness. Season them well with some salt and pepper and a sprinkle of onion powder before dredging the chicken breasts in the seasoned flour. This flour not only helps the chicken to brown, but it also helps thicken the sauce during the end as well. Don’t skip it, if you can help it!
- Cook – Put the dredged breasts into the hot cast iron pan. Cook for 5-10 minutes or until the bottom is lightly browned. Flip and brown the other side. After you brown both sides of the chicken, remove it from the pan but leave all of those awesome bits and pieces on the bottom of the pan and throw in your butter and your onions and mushrooms. Stir, shut the lid, and let cook for 10 minutes. Stir, and cook another 5 minutes. Add back in your chicken to the pan along with some chicken stock and the white wine. Let that cook down for about 20 more minutes.
- Serve – I like to serve this with Browned Butter Mizithra Pasta, and some Grilled Asparagus.
Try our Chicken Marsala too!
Tips For Making Chicken in White Wine Sauce
- Don’t mess with the chicken while it’s browning! It’ll never get brown if you do. Okay, it’ll get brown eventually but it’ll take way longer and your chicken will not retain as much moisture if you have to cook it longer.
- Well-seasoned cast iron is your friend for this one! You don’t want it to stick, and the cast iron heats so evenly it works so well for dishes like this.
Need more Traeger Chicken Recipes? I’ve got them here!
FAQ
What Kind Of Wine Works Best For White Wine Chicken?
You can use almost any kind of white wine in this dish. My personal favorite is Pinot Gris, but feel free to experiment! I’d steer clear of anything super sweet. A super oaky chardonnay might just be perfect, especially if you go with the Traeger option and cook it on your grill
What’s the best way to store & reheat leftovers?
Keep these in an airtight storage container, glass or plastic, in the fridge for up to 3-4 days. Reheat in the microwave until it is steamy.
What if you don’t want to use wine?
Wine is pretty integral to this sauce. You can substitute in more chicken stock if you’d like, but it’ll change the flavor significantly. Still good, but much different. Try subbing in a bit of apple juice and a tablespoon of apple cider vinegar sometime and see what you think.
Don’t skip our Shrimp Scampi Pasta!
More great Traeger Chicken recipes below!
- Traeger Chicken Lollipop
- Smoked Buttermilk Fried Chicken
- Smoked Chicken Thighs
- Traeger Jerk Chicken Recipe
- Traeger Spatchcock Chicken
- Traeger Grilled Chicken Breast
- Traeger Beer Can Chicken
- Traeger Grilled Chicken Leg Quarters
- Traeger Grilled Buffalo Chicken Legs
- Honey Balsamic Traeger Grilled Chicken Legs
- Traeger Sheet Pan Chicken Fajitas
- Traeger Barbecue Chicken Sandwich
Traeger White Wine Chicken and Mushrooms
Traeger White Wine Chicken and Mushrooms is a fancy dinner that is more than up for any company you can throw at it.
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 flour
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 teaspoon ground thyme
Sauce:
- 4 cups sliced crimini mushrooms
- 1 medium onion, sliced
- 1 ½ cups chicken stock
- 1 ½ cups dry white wine
- 6 tablespoons salted butter, divided
Garnish:
- 3 tablespoons chopped green onions
Instructions
- Trim your chicken and slice in half so they are half the thickness that they usually are. You’ll be quartering the breasts so you have four thin slices of chicken from each one.
- Season each piece of chicken evenly with the salt, pepper, and onion powder.
- In a small bowl, combine the dredge ingredients and then lightly dredge each piece of chicken and set aside.
- Preheat your grill to 400°F. In a large well-seasoned cast-iron or non-stick skillet, put the oil inside and place into the grill while it is preheating.
- Once the grill and pan are hot, brown the chicken pieces for 5-7 minutes per side, or until the chicken is golden brown. Once it is golden brown on both sides, remove from the skillet and set aside.
- In the same skillet, place 3 tablespoons of butter and let it melt with the lid closed. Place the sliced onions and mushrooms into the pan, close, and let cook for 4-5 minutes before stirring.
- Stir and cook for another 2 minutes before returning the chicken to the pan.
- Add in the broth, the wine, the last 3 tablespoons of butter, and cover and let cook for 20 minutes.
- Sprinkle with the chopped green onions and serve immediately with mashed potatoes or buttered noodles and a green salad.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 333Total Fat: 18gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 75mgSodium: 579mgCarbohydrates: 12gFiber: 1gSugar: 2gProtein: 22g
Nutrition data provided here is only an estimate.
Doug S.
Sunday 17th of February 2019
Hi Nicole,
Bought a Traeger today, found your website today. I'm impressed with the recipes I'm seeing here, and can't wait to try several of them.
I'm seeing canola oil noted a fair bit - we're an avocado oil household - do you think that would work in place of canola in your recipes?
Thanks for this helpful resource!
Nicole Johnson
Monday 18th of February 2019
Absolutely! I actually prefer avocado oil as well, and use it quite a bit in my cooking! So glad you like it here, and welcome to the Traeger club. :D
Denay DeGuzman
Tuesday 4th of September 2018
What a delicious chicken recipe! I absolutely love cooking with white wine. When I'm out shopping for ingredients, I look forward to picking up a bottle of Pinot Gris by Canoe Ridge Vineyard too. My husband and I love finding and trying new wines and adding our favorite bottles to our collection.
Kerrie Mendoza
Monday 3rd of September 2018
Looks absolutely divine! I love anything with wine and mushrooms. Pinning for later.