One-Pot Creamy Chicken Moscato

Featured Video Play Icon

YES!! Hands down, one of my favorites. This is one of those recipes that will have people asking you for seconds. I have packed tons of great ingredients together and this recipe really allows us to build upon layers of flavor to create a fresh and delectable palate.

Creamy chicken moscoto

I have decided to use a Moscato wine which is full of tangerine, mandarin, sweet lime and floral notes. This wine is a bit sweeter than one usually used in a sauce like this. I think it complements the savoriness of the chicken very well. I have modeled this recipe after a basic Chicken Marsala sauce. Everything is done in a single pan for little mess and easy clean up.

If you’re looking for the dairy free version of this recipe just omit the cream from the recipe and you have a wonderful and simple Chicken Moscato sauce. Great for cooking ahead and taste even better the second day. If you are looking for a bigger portion just double or triple the recipe to make more servings.

One-Pot Creamy Chicken Moscato
Serves 3
Write a review
Prep Time
15 min
Cook Time
45 min
Total Time
1 hr
Prep Time
15 min
Cook Time
45 min
Total Time
1 hr
  1. 2 Medium or Large chicken breast
  2. 8 ounces white mushrooms (sliced)
  3. 2 cups (± ¼ cold cup water) [Separated]
  4. 1 cup moscato wine
  5. 1 bay leaf
  6. 2 crushed garlic cloves
  7. 3 tablespoons heavy cream
  8. 2 tablespoon chicken bullion
  9. 2 tablespoons parsley (fresh or dry)
  10. 1 tablespoon olive oil
  11. 4 teaspoon cornstarch
  12. ¼ teaspoon Morton Nature’s Seasoning
  13. ¼ teaspoon salt
  14. ¼ teaspoon black pepper
  15. ¼ teaspoon garlic powder
  16. ¼ teaspoon onion powder
  1. Add oil to saucepan.
  2. Coat chicken breast evenly with Nature’s Seasoning, salt, black pepper, garlic powder and onion powder.
  3. Turn stove to a medium-high heat.
  4. When hot add your seasoned chicken to sauce pan.
  5. Cook 7-10 minutes and until you get a nice golden color sear on both sides.
  6. Toss in mushrooms and crushed garlic.
  7. Cook for about 5 minutes stirring occasionally until mushrooms begin to sweat.
  8. Add moscato wine.
  9. Reduce wine about 10 minutes simmering on medium-low heat uncovered stirring two or three times.
  10. Add 2 cups water, bay leaf, parsley and chicken bullion.
  11. Remove and shred chicken. Return to pan. Cook for an additional 5 minutes uncovered.
  12. Add heavy cream to pan.
  13. Mix cornstarch and ¼ cup of cold water in separate mixing bowl.
  14. Add mixture to saucepan and stir in well.
  15. Simmer on low heat for 10 minutes.
  16. Let stand for 5 minutes for sauce to thicken.
  17. Serve over pasta, tortellini, rice or mashed potatoes.
Eat More Work Less

Leave a Reply

Your email address will not be published.