A plate of chicken with asparagus.

Grilled Chicken with Mushrooms, Vegetables in White Wine Sauce

Easy to make dinner with healthy mushrooms and vegetables in a light and tasty sauce.
Prep Time 10 minutes
Cook Time 15 minutes
Course Main Course
Cuisine American
Servings 4 people


  • 4 split chicken breasts
  • 1 lb mushrooms of choice
  • 1/2 lb vegetables of choice
  • 2 minced garlic cloves
  • 1 T fresh herbs of choice optional
  • 1/2 T cornstarch
  • 2 T lemon juice
  • 1 cup white wine
  • 1 T paprika
  • butter
  • olive oil
  • seasoning salt


  • Slice mushrooms. Add olive oil and butter to pan and heat until melted and combined. Add mushrooms and cook over medium heat until done, seasoning if desired. Remove mushrooms from pan and set aside.
  • Prep vegetables and add to pan and cook, adding more butter or olive oil if needed. Season if desired. Cook until done and remove from pan and set aside.
  • Season chicken breasts with seasoning salt and paprika on one side. Add olive oil to pan if needed and add chicken breasts (seasoned side down) to hot pan. Season top side of chicken breasts with seasoning salt and paprika. Flip and continue cooking until done. Do not overcook chicken (we cook ours to 150 degrees internally). Remove chicken and set aside.
  • Add about 1TB butter and 1TB olive oil to pan. Add minced garlic and combine over medium heat. Allow to cook for about 60 seconds. Add 2TB lemon juice and 1 cup white wine. Used spatula to deglaze the pan and stir to combine, allowing to cook another 60 seconds.
  • Sprinkle cornstarch into pan and combine well. Allow to cook for another 60 seconds over medium heat until sauce thickens.
  • Turn off heat and put cooked ingredients in a plate. Serve with another side such as mashed potatoes or rice if desired. Spoon sauce over chicken and mushrooms and top with fresh herbs if desired.
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