You can't go wrong with a dish that's been served to over 100,000 people and requested again and again. That's exactly what makes this Black Pepper Chicken with White Wine Cream Sauce so special! Tender chicken breasts are seasoned to perfection, then finished with a rich white wine cream sauce, earthy mushrooms, and salty bacon for a restaurant-worthy meal that's impossible to resist.
Black Pepper Chicken with White Wine Cream Sauce came to be when I needed to develop a dish for the event center my wife and I were running at the time. We wanted something elegant enough for special occasions, but familiar and comforting enough that guests will feel right at home.
It starts with a perfectly cooked, well-seasoned chicken breast. The rich white wine cream sauce elevates the entire dish, while homey touches like bacon bring everything back to comfort-food-territory. It makes it the kind of meal people are always happy to dig into.
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Why you will love this Recipe
- Proven Crowd Favorite - This Black Pepper Chicken has been served to over 100,000 guests and requested again and again.
- Elegant but approachable - Fancy enough for special occasions, yet familiar and comforting for everyday cooks.
- Bold, balanced flavors - Cracked black pepper, white wine sauce, bacon, and mushrooms create rich depth without being heavy.
- Juicy, perfectly seasoned chicken - Simple techniques ensure tender chicken every time.
- Restaurant-quality at home - A dish that looks and tastes impressive without complicated steps.
Ingredients for black pepper chicken
- Chicken Breast - Lean, juicy, and the perfect canvas for bold flavors
- Bacon - Smoky, salty, and impossible not to love
- Shallots - Mild, sweet, and impossible not to love
- Salt - Brings all the flavor to life
- Pepper - The star of the show with a warm, spicy bite
- Garlic Powder - Savory depth in a pinch
- Mushrooms - Earthy and meaty for extra richness
- Butter - Because butter makes everything better
- Heavy Cream - Luxurious and velvety smooth
- White Wine - Adds brightness and balance to the sauce
- Nutmeg - Just a whisper for warmth and complexity
See recipe card for quantities.
Note on cooking black Pepper chicken with white wine cream sauce
- Don't overcook the chicken. Dry, tough chicken breast can ruin an otherwise great meal. Pull the chicken at 160°F. The temperature will continue to rise as it rests. Always check with a thermometer; undercooked poultry is no joke.
- Use wine you'd actually drink. You don't need anything fancy, just something decent. The alcohol cooks out as the sauce simmers, but if that's a concern, cooking wine or a non-alcoholic wine works too.
- Season boldly. Plain chicken breasts can handle a lot of seasoning, so don't be shy, especially with the black pepper. This dish is meant to have some bite.
- Freshly ground pepper matters. Pre-ground pepper is much milder than freshly cracked. If you're grinding your own, start lighter and adjust to taste.
Step-by-step instructions for Black Pepper chicken
Start by seasoning the chicken breast with salt, garlic powder, and black pepper. Let the
chicken sit at room temperature while you prep the remaining ingredients.
In a skillet, cook the bacon until crispy. Remove and reserve 11/2 - 2 tablespoons of the bacon grease. While the bacon cooks, finely dice the shallots.
Preheat the oven to 350° F.
Return the skillet to medium-high heat, add the reserved bacon grease, and sear the chicken for 2 minutes per side until golden brown. Transfer the skillet directly to the oven and cook until the chicken reaches an internal temperature of 160°F. Remove and let rest.
While the chicken cooks, make the white wine cream sauce. Melt butter in a small saucepan, add shallots, and cook until softened. Add white wine and reduce by about 90%, then stir in the cream and simmer until thickened. Season with salt and nutmeg.
In a separate pan, cook the mushrooms in butter until they release about half their moisture and are fully cooked.
Slice the rested chicken on a bias, chop the bacon, and assemble the dish with sauce, mushrooms, and bacon.
Equipment and Supplies
This recipe is easy to make with just the right tools!
- Knife - for clean cuts and confident cooking
- Cutting Board - your prep works home base
- Skillet - Where the magic (and the sear) happens
- Tongs - For flipping like a pro
- Meat Thermometer - The secret to juicy, perfectly cooked chicken
Serving Ideas
- Classic Pairings - Timeless Sides That Let the Black Pepper Chicken Shine
- Roasted Green Beans or Sautèed Asparagus
- Creamy Mashed Potatoes
- Side salad with a light vinaigrette
- Creamed spinach
- Risotto
- Seasoning Swaps & Flavor Variations - Easy ways to make the recipe your own
- Swap black pepper for white pepper for a milder heat
- Add a pinch of crushed red pepper flakes for spice
- Try thyme or rosemary in the sauce for an herbal note
- Use smoked paprika for subtle depth
- Finish with fresh parsley or chives for brightness
Storage Freezing & Reheating
Refrigerator
- Store leftover Black Pepper Chicken in an airtight container.
- Keeps well in the fridge for up to 3-4 days.
- Store the chicken and sauce together to keep everything moist.
Freezer
- This dish can be frozen, but for the best results, freeze the chicken separately from the cream sauce.
- Freeze chicken in an airtight container for up to 2 months.
- Cream-based sauces can change texture when frozen, but will be safe to eat.
Reheating
- Stovetop (best method) - reheat gently over low heat with a splash of cream, milk, or broth to loosen the sauce.
- Microwave - heat in short intervals, stirring between each, to prevent the sauce from breaking.
- Avoid high heat. Cream sauces reheat best low and slow.
Recipe
Black Pepper Chicken with White Wine Cream Sauce
Equipment
Ingredients
- 1 lb Chicken Breasts
- 5 Strips of Bacon
- 1 Shallots
- 1 ½ teaspoon Salt
- 2 teaspoon Black Pepper
- 1 ½ teaspoon Garlic Powder
- 1 Pint Sliced Mushroom
- 4 tablespoon Butter
- 1 ½ Cups Heavy Cream
- ⅓ Cup White Wine
- ½ teaspoon Nutmeg
Instructions
- Gather your ingredients. Season the chicken breast with 1 teaspoon salt, 1 teaspoon garlic powder, and 1 ½ teaspoons black pepper. Let the chicken sit while you prep the rest of the ingredients.1 lb Chicken Breasts, 1 ½ teaspoon Salt, 1 ½ teaspoon Garlic Powder, 2 teaspoon Black Pepper
- In a skillet, cook the 5 strips of bacon until crispy. Remove the bacon and reserve 1 ½ - 2 tablespoons of the bacon grease. While the bacon cooks, finely dice the shallots.5 Strips of Bacon, 1 Shallots
- Preheat your oven to 350°F
- Sear and roast the chicken - Return the skillet to medium-high heat. Add the reserved bacon grease and let the pan get hot. Sear the chicken breast for 2 minutes per side, until a golden-brown crust forms. Transfer the skillet directly to the oven and cook until the chicken reaches an internal temperature of 160°F. Remove immediately and let rest for a few minutes.
- While the chicken is cooking, make the white wine cream sauce - In a small saucepan, melt 2 tablespoons butter over medium heat. Add the shallots and cook until softened and lightly browned. Pour in the white wine and cook until about 90% reduced. Stir in the heavy cream and cook, first over medium heat, then at a gentle simmer until thickened, and season with a pinch of salt and nutmeg.4 tablespoon Butter, ⅓ Cup White Wine, ½ teaspoon Nutmeg, 1 ½ Cups Heavy Cream
- Cook the Mushrooms - In a separate skillet or small saucepan, melt 2 tablespoons butter over medium heat. Add the mushrooms and season with the remaining salt, pepper, and garlic powder. Cook for 7-8 minutes, stirring occasionally, until the mushrooms release about half their moisture and are fully cooked.1 Pint Sliced Mushroom
- Slice the rested chicken on a slight bias. Chop the crispy bacon.
- Fan the sliced chicken on a plate, spoon the white wine cream sauce over the top, and finish with bacon and mushrooms.
Nutrition
Frequently Asked Questions
Absolutely. Boneless, skinless chicken thighs work well and will be even more forgiving if slightly overcooked.
Yes. You can leave them out entirely or replace them with fresh spinach, caramalized onions and of course extra bacon.
Yes. As the sauce simmers, the alcohol cooks off, leaving behind flavor. If you prefer, you can use cooking wine or non-alcoholic wine instead.
Beverly Lorimer says
It was delicious
CookitwithTim says
OMG so glad you loved it. We have served this to 1000’s in our catering business over the years. Definitely comfort food slightly elevated.
Kelly Brantley says
Delicious!!!
CookitwithTim says
Thanks Kelly. Hope you keep on making this dish.
Brandy Johnson says
Trying this tonight wish me luck 🤞
CookitwithTim says
Thanks so much and let me know how it turns out. Come back and rate the recipe.