A one-pan skillet meal with smaller chicken strips, sliced bell pepper, mushrooms in a creamy spiced wine sauce. The spices are mild and compliment the flavors.
TL;DR
This dish was inspired by central European meals, including the Swiss chicken Geschnetzeltes, the Hungarian chicken paprikash and the chicken version of an Austrian beef goulash.
Warm spices, combined with sweet colorful bell peppers and earthy button mushrooms, make this wine infused creamy sauce a meal you won't be able to stop eating.
The ease of preparing it, makes it a must-try for every home cook looking for a new dinner idea.
Ingredient Notes
- Onion — Medium-small white onion.
- Garlic
- Mushroom — Button mushrooms are most suitable.
- Bell Pepper — I like to use 3 small snack bell peppers because they are mild in flavor, colorful and more tender. I mix yellow, red, and orange for aesthetics.
- Chicken — Breast or thighs. You can use turkey breasts too.
- Olive Oil — You may substitute with butter or sunflower or canola oil. I think olive oil is the best option.
- Mace (optional) — A not-so-well known spice. You can substitute it with a pinch of grated nutmeg, or skip.
- Bay Leaf — we need only a small piece.
- Fresh or Dried Herbs — Mix or use either Thyme, Rosemary and Savory herb. I like to use a sprig of each or if you don't have fresh herbs, use 1 Teaspoon of Thyme, a pinch of rosemary powder (rosemary can be overpowering dried and crushed). Savory herb isn't that common outside Europe.
- White Wine — To deglaze the sauce. If you cook without alcohol, substitute with a chicken broth, but the flavor profile will change.
- Black Pepper & Salt
- Caraway Seeds — An important spice that is a staple in central European homes. If you don't have that, substitute with cumin seeds, but the flavors will change considerably. I recommend buying a small quantity of caraway seeds instead.
- Paprika — Sweet or smoked.
- Cream — Unflavored table cream or heavy cream. You may use half-and-half if that's what you get, but it won't turn out as creamy, and you will have to cook down the sauce a little more to get it to the desired consistency.
- Water
Process Overview
Step 1
Prep all the fresh ingredients. Slice the onion, chop the garlic, slice the bell pepper small and slice the mushrooms.
Also cut the chicken into smaller strips.
Step 2
Heat the pan and sauté onion, garlic and bell pepper.
Stir in the whole spices, the mace and the bay leaf, and then the mushrooms. Cook down the mushrooms.
Step 3
Make some space and stir in the chicken, cook the chicken a bit on all sides.
If you are using fresh herbs, add them now and deglaze the pan with the wine.
Step 4
Season your meal with salt, black pepper, dried herbs (if you are using dried herbs), caraway seeds and paprika.
Step 5
Pour in the cream and water. Mix it all well.
Simmer down the sauce to the desired consistency. When done, remove the whole spices and serve up hot.
📖 Recipe
Creamy Chicken with Bell Pepper, Mushroom Wine Sauce Recipe
Ingredients
- 1 Medium Onion
- 2 Cloves Garlic
- 8 Ounces Mushroom
- 2-3 Small Bell Pepper *see Notes
- 1 Large Chicken Breasts
- 2 Tablespoon Olive Oil
- 1 Mace (optional) or pinch Nutmeg
- 1 small Bay Leaf piece
- Fresh or Dried Herbs *see Notes
- ½ Cup White Wine
- ½ Teaspoon Salt
- ⅛ Teaspoon Black Pepper
- 1 Teaspoon Caraway Seeds
- 1 Tablespoon Paprika
- ¾ Cup Cream
- ½ Cup Water
Instructions
- Prepare all the fresh produce first, and keep each separate aside. Slice the onion, chop the garlic, slice the bell pepper, and the mushroom.1 Medium Onion, 2 Cloves Garlic, 8 Ounces Mushroom, 2-3 Small Bell Pepper
- Cut the fresh chicken into smaller strips.1 Large Chicken Breasts
- Heat a skillet with the oil and sauté first the onions a bit soft over a medium heat setting. Reduce the heat and stir in chopped garlic, cook briefly.1 Medium Onion, 2 Tablespoon Olive Oil, 2 Cloves Garlic
- Add the sliced bell pepper and sauté. Throw in the whole spices, the mace and the bay leaf.1 Mace, 1 small Bay Leaf, 2-3 Small Bell Pepper
- Stir in the sliced mushrooms, mix and cook down over a medium heat setting until the mushrooms have considerably reduced in size.8 Ounces Mushroom
- Make some space in your pan and add the chicken strips. Cook them briefly until they look a bit cooked.1 Large Chicken Breasts
- If you are using fresh herbs, add them now. *Deglaze your dish with the wine.Fresh or Dried Herbs, ½ Cup White Wine
- Reduce the heat a bit and throw in the remaining seasoning, the salt, black pepper, dried herbs if you are using them, caraway seeds and paprika. Mix it all up.½ Teaspoon Salt, ⅛ Teaspoon Black Pepper, 1 Teaspoon Caraway Seeds, 1 Tablespoon Paprika
- Continue to pour in the cream and the water. Combine and increase the heat to a slow but steady simmer.¾ Cup Cream, ½ Cup Water
- Cook down the sauce until you are satisfied with the consistency. Take out the whole spices and herb sprigs before serving the meal hot.
Notes
Equipment
- 8" Chef Knife
Nutrition
Serving
This skillet chicken main course meal is great with steamed or boiled rice. I love it with butter parsley potatoes and instant ebly as well.
You could add some veggies to that. I think steamed broccoli, cauliflower, or carrots do well.
A simpler serving version would be to serve this meal with freshly baked baguette bread, or in Central Europe we like to use whole wheat bread slices such as black rye bread or spelt bread.
Storing
Leftovers can be stored in the fridge cooled for up to 3 days at most. Gradually reheat in the oven, microwave or in a skillet.
This dish can be frozen in batch to meal prep in advance. Just prep is exactly as per the instructions and transfer it to a rectangular freezer friendly glass container.
I like to use a glass one so that I can pop the frozen meal into the oven to thaw and reheat.
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