Chelan Chicken Recipe -
Chelan Chicken  Recipe

Chelan Chicken

Recipe by  

"We often spend weekends at our family vacation home on Lake Chelan. Tired of the weekend's restaurant fare, I created this recipe using ingredients I had on hand in the kitchen, including a wonderful Chardonnay from the nearby Big Pine Winery. This is a family-pleasing and comforting recipe of breaded and lightly fried chicken breasts baked in a creamy mushroom wine sauce."

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Ingredients Edit and Save

Original recipe makes 5 servings Change Servings
  • PREP

    15 mins
  • COOK

    55 mins

    1 hr 10 mins


  1. Preheat an oven to 350 degrees F (175 degrees C). Grease an 11x14-inch baking pan. Whisk together the cream of mushroom soup, Chardonnay, Cheddar cheese, onion flakes, garlic powder, and black pepper in a large bowl; set aside.
  2. Combine the bread crumbs and Parmesan cheese in a bowl. Dip the chicken breasts into the beaten egg, then press into bread crumb mixture. Gently toss between your hands so any bread crumbs that haven't stuck can fall away. Place the breaded chicken onto a plate while breading the rest; do not stack.
  3. Heat the olive oil in a large skillet over medium-high heat. Pan fry the chicken breasts until lightly browned, 1 to 2 minutes on each side. Place the browned chicken in the prepared baking dish; then cover with the mushroom soup mixture.
  4. Bake the chicken breasts in the preheated oven until no longer pink in the center and the juices run clear, about 50 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Kitchen-Friendly View


  • Editor's Note
  • The nutrition data for this recipe includes the full amount of the breading ingredients. The actual amount of the breading consumed will vary.

Reviews More Reviews

Most Helpful Positive Review
Jun 19, 2011

06/19/11 Chicken was delicious!! Substituted onion powder for the dried onion, kept all other ingredients the same. Baked for 45 minutes and it was done. Definitely on the "make again" list.

Most Helpful Critical Review
Aug 11, 2011

The recipe prepared as written has insane calorie count, I didn't care to much for the flavor. so made it again this time reducing eggs to 2, with only 1 can soup 1/2 cup Chardonnay. With continued tweeking it might work, but as written I just didn't work for me.


7 Ratings

Jun 14, 2011

my husband loved it!

Feb 15, 2012

Only changes were added tony's to bread crumbs before coating....2 eggs instead of 4 and used more oil. Great recipe.

Oct 21, 2011

it was sooo yummy.... thank you for sharing!!!

Jan 15, 2015

I halved the recipe and we loved this one! The creamy, cheesy sauce was perfect served over the chicken and some white rice, with green beans to complete the meal. My husband and son both really liked this one as well! I definitely didn't need the full amount of eggs; 1 would have been plenty for the three chicken breast halves I used. (I also didn't use the full amount of seasonings called for, just added to taste.)


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  • Calories
  • 1016 kcal
  • 51%
  • Carbohydrates
  • 17 g
  • 5%
  • Cholesterol
  • 505 mg
  • 168%
  • Fat
  • 32.6 g
  • 50%
  • Fiber
  • 0.9 g
  • 3%
  • Protein
  • 146.4 g
  • 293%
  • Sodium
  • 1522 mg
  • 61%

* Percent Daily Values are based on a 2,000 calorie diet.

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