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Skillet Chicken and Mushroom Wine Sauce

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Fork tender, easy to make, flavorful and delicious!

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Skillet Chicken and Mushroom Wine Sauce – easy, elegant and delicious!

A skillet with chicken and mushrooms with fresh thyme

Tender and flavorful Skillet Chicken and Mushroom Wine Sauce

This Chicken and Mushroom dish is easy enough for a weeknight but good enough for an elegant dinner party with your best company!

I adore everything about this dish and bet you will too! This delicious recipe for Skillet Chicken and Mushroom Wine Sauce was first posted in 2015 and has been a favorite ever since.

I’ve streamlined the process a little and tweaked the recipe just a bit, but it’s still the same one-pan, moan-worthy, restaurant quality chicken dish we love and depend on.

A strainer filled with fresh mushrooms

What kind of mushrooms are best for this Skillet Chicken and Mushroom Wine Sauce?

For this recipe I’m not stuck on using one kind of mushroom. I often see which mushrooms look best when I get to the store and go with it. The mushrooms featured in the photos above are Baby Bella’s.

These deliciously earthy mushrooms are a smaller version of the popular portabella mushroom. Baby bella’s are cremini mushrooms that have been allowed to mature for 7 days longer than commercial cremini mushrooms.

For this dish you can also use white mushrooms or a mixture of the two.

What’s the best way to clean mushrooms?

Mushrooms grow in a damp environment so they are fine to be washed. However, I never let mushrooms sit in water or they’ll eventually start to soak up the liquid. I clean each mushroom individually by wiping with a water soaked paper towel to remove the dirt.

You can also lightly rinse the mushroom under a stream of water, but if the gills are exposed under the cap I usually don’t turn the mushroom upside down in the water. Allow the mushrooms to dry in a strainer or pat dry with paper towels.

Is it okay to cook the mushroom stems too?

Yes, please use the entire mushroom. Just cut off the rough, woody, dried up end of the mushroom before using.

A close up of Skillet Chicken in Mushroom Wine Sauce with fresh thyme

What are the secrets that make this dish so flavorful?

Building layers of flavor is the simple, easy way to make a dish flavorful. First, brown the chicken to seal in the juices then set aside to rest. All those nice flavorful bits of chicken goodness remain in the pan for the next step.

Next, cook the mushrooms, undisturbed, until dark golden brown on one side. Flip the mushrooms and stir until the moisture is released, and then evaporated. Add a hefty pile of thinly sliced shallots to the pan and sauté until tender and starting to caramelize.

Quickly sauté minced garlic with the mushrooms just until fragrant, about 30 seconds.

Next, carefully pour the white wine into the hot pan. Stir quickly while scrapping up the bottom of the pan to deglaze. This process incorporates all those crusty bits of flavor into the sauce building all that amazing flavor.

Finish the dish by adding fresh thyme sprigs, chicken broth, Dijon mustard and a little cream. Heat just until the sauce is thickened and warmed through.

Can you double this sauce / gravy in this dish?

Yes you can! However, take care to brown everything in batches to achieve the best flavor and color.

A skillet filled with chicken cutlets in a mushroom wine sauce

Cut the chicken breasts in half diagonally to create quick cooking cutlets.

This chicken is not just any old dried up piece of bird. These cutlets are tender, moist, juicy and delicious bites of chicken! Cutting chicken breasts into thinner cutlet size pieces helps the chicken cook quickly and more evenly.

You can cut your own chicken breasts or buy them from your local grocery store packaged as cutlets. Chicken tenders would be fine here too, just adjust the cooking time.

Another alternative is to use whole chicken breasts that have been pounded to an even thickness. And finally, feel free to use boneless, skinless chicken thighs in this chicken mushroom recipe, too. It’s all good!

A plate with chicken in mushroom wine sauce with broccoli and mashed potatoes

What’s the best way to serve this Skillet Chicken and Mushroom Wine Sauce?

We like to serve this chicken with something fresh and green like a salad, steamed broccoli, green beans or oven roasted Brussels sprouts. In addition to something green, serve this creamy chicken with wild rice, buttery mashed potatoes or a nice flat noodle. However, don’t forget the crusty bread to soak up the wine sauce. Yummy!

A skillet with chicken cutlets in a rich, mushroom wine sauce with fresh parsley and thyme

Ingredients needed to make Skillet Chicken with Mushroom Wine Sauce:

  • boneless, skinless chicken breasts – for this recipe you’ll need 3 large breasts, or 6 chicken cutlets. You can also use chicken tenders, or boneless skinless chicken thighs
  • all-purpose flour – for dredging the chicken
  • salt
  • pepper
  • garlic powder
  • mushrooms – any small variety of mushrooms will do
  • unsalted butter
  • olive oil
  • garlic
  • shallots
  • chicken broth – we prefer low-sodium to ensure the recipe is not too salty
  • dry white wine
  • heavy cream
  • fresh thyme
  • Dijon mustard
  • cornstarch – for thickening the gravy

You probably have most everything needed on hand already. I hope you’ll give this recipe a try!

If you’re lucky enjoy to have leftovers, reheat gently in the microwave for another delicious meal.

Thanks for PINNING!

A skillet filled with chicken, mushrooms and a rich wine infused gravy

Skillet Chicken and Mushroom Wine Sauce

Prep Time: 35 minutes
Cook Time: 25 minutes
Total Time: 1 hour
Yield: 6
Course: Dinner
Author: Tricia
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5 from 296 votes
Fork tender, easy to make, flavorful and delicious!

Ingredients

  • 3 boneless skinless (5 to 6 oz) chicken breasts cut in half horizontally into cutlets
  • ½ cup all-purpose flour (66g)
  • ½ teaspoon salt
  • 1 teaspoon pepper
  • ½ teaspoon garlic powder
  • 12 ounces mushrooms cleaned and thick sliced
  • 4 tablespoons unsalted butter divided
  • 1 tablespoons olive oil
  • 2 garlic cloves minced
  • 2 large shallots sliced thin
  • ½ cup dry white wine
  • 1 ½ cups chicken broth low sodium
  • ½ cup heavy cream
  • 2 large springs of fresh thyme
  • 1 teaspoon Dijon mustard
  • 2 teaspoons cornstarch dissolved in 2 tablespoons water or broth

Instructions

  • Pat the chicken breasts dry with paper towels. Cut each breast in half horizontally into 2 thinner cutlets. Alternately, place the chicken breasts between two sheets of plastic wrap and pound to an even thickeness.
  • In a shallow bowl combine the flour, salt, pepper and garlic powder. Set aside.
  • Add 2 tablespoons butter and 1 tablespoon olive oil to a large skillet. Heat over medium until the butter is melted. Dredge 3 chicken cutlets in the flour mixture, coating both sides, shaking off the excess flour. Add the coated chicken to the skillet and cook until well browned, about 5 minutes. Turn and cook another 3-5 minutes. Remove the cooked chicken to a plate and cover to keep warm. Repeat until all chicken is browned.
  • Add remaining 2 tablespoons butter to the pan and heat until melted. Add the sliced mushrooms and cook, undistrubed, until the mushrooms are very dark on one side. Stir and turn the mushrooms and continue cooking until the moisture is released and then evaporated, and the mushrooms are all well browned.
  • Add the sliced shallots to the pan and cook until softened and starting to brown. Add the minced garlic and sauté for 30 seconds or until fragrant. Pour the wine into the pan and scrape the bottom to deglaze. Add the thyme sprigs, chicken broth, mustard and cream. Bring to a boil and cook for 5 minutes. Stir in the dissolved cornstarch. Bring the sauce back to a light simmer and add the chicken. Heat and simmer for 5 minutes or until the sauce is thickened and the chicken warmed through. Remove the thyme sprigs, and season the dish with salt and pepper to taste.
  • Garnish with parsley or additional thyme and serve with rice, potatoes or noodles.

Recipe Notes

  • To make chicken breasts easier to slice into cutlets, put them in the freezer in a single layer for about 15 minutes.
  • Any dry white wine will do for this sauce. For this recipe I typically use a Chardonnay. If you don't drink wine, substitute white grape juice or additional chicken broth in this recipe.
  • If you prefer more sauce / gravy, double the ingredients starting with 2 extra tablespoons of butter in Step 4. Then double the amount of mushrooms, shallots, garlic, wine, thyme, chicken broth, mustard and cream. Enjoy!
  • Make sure the mushrooms are very dark on one side before turning for the best flavor and color. Once turned, cook until the moisture is released and then completely evaporated before adding the shallots.
Nutrition information is calculated using an ingredient database and should be considered an estimate. When multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.

Nutrition

Calories: 309kcal | Carbohydrates: 14g | Protein: 17g | Fat: 19g | Saturated Fat: 10g | Cholesterol: 83mg | Sodium: 301mg | Potassium: 508mg | Fiber: 1g | Sugar: 2g | Vitamin A: 558IU | Vitamin C: 3mg | Calcium: 29mg | Iron: 1mg

Looking for more delicious chicken and mushroom recipes?

Finally, if you follow SRFD you’ve probably noticed I have a little chicken and mushroom recipe obsession.

We’ve combined these two favorite ingredients in our Chicken Thighs with Mushroom Herb Pan Sauce. It’s a wonderful meal the whole family will love.

This hearty Chicken Wild Rice Casserole is filled with nutty rice, tender chicken and plenty of flavor.

Everyone loves our favorite classic Chicken Cacciatore. This foolproof recipe is a must try!

Always incredible Chicken Marsala is so good and loaded with layers of flavor. Similar to our Skillet Chicken and Mushroom Wine Sauce but with a slightly different flavor profile.

And finally, don’t miss this hearty and delicious Creamy Chicken and Wild Rice Soup. It’s the perfect for soup season!

Each recipe is a favorite at our house. I hope you’ll try them all!

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744 Comments

  1. loveroftheobscure

    4 stars
    I love making this recipe and it just gets better every time. I substitute the heavy cream with plant based dairy free one and you can’t tell the difference. Here I go again, heading to the kitchen to make it yet again.

    Reply

  2. Louise Laviolette

    5 stars
    I’ve made this recipe three times. The flavour is outstanding. I plan on making it again this week – twice, as I have company coming on Wednesday and on Saturday! It’s my absolute favourite chicken recipe now. The recipe is easy and foolproof, so I know it will always be delicious!

    Reply

  4. Joseph Scott

    5 stars
    Loved this recipe! Used dry thyme since fresh was not available (1/2 tsp=1 sprig). I found the key to ample salt at the very end. Delicious! Served with brown rice (very good) but next time will use white Jasmine rice.

    Reply

  6. Linda

    5 stars
    This was delicious! Some changes I made were adding dried Tarragon instead of fresh Thyme and did not use any cream. Also used skinless boneless chicken thighs. My husband devoured it.
    Thanks for the recipe!

    Reply

  7. Sue

    5 stars
    So delicious! I made 2 changes 1) I didn’t have fresh thyme so I used dried, but I look forward to making this again when the garden is going, and 2) I skipped the mustard because I just hate it. I served it with a mushroom risotto but that was a mistake because this dish has so much flavor on its own. Next time it will be with plain rice or potato.

    Reply

  9. Dutch

    I love this recipe! When I saw this pinned it took me down Memory Lane! This was the first recipe I made from my first cookbook I purchased 30 years ago. It was a family pleaser then, and has stood the test of time. My only sub is I’m using less fats in cooking, so I use more olive oil and less butter. Also I use evaporated milk instead of heavy cream. Just use about half as much evaporated milk because it will not reduce down like the cream. Delicious.

    Reply

  10. Cindy

    5 stars
    This recipe is a new favorite. I used thin sliced onion instead of shallots, sparkling apple cider in place of the wine, and sour cream in place of the heavy cream. Oh my goodness. Yuuuumy. We will be making this lots.

    Reply

  15. Suzanne

    So good. I keep coming back to this recipe to make mushroom filling for savory crepes. We can’t get enough. Thank you!

    Reply

  17. Mysti

    Thank you for this recipe! It’s in my dinner weekly rotation meals. My boyfriend loves mushrooms and this does the trick for him. I do make this dairy free by substituting coconut cream instead of heavy cream, and I add additional seasonings to my flour mixture to dredge the chicken in. This is an easy addition to people who say it is bland, but, we definitely don’t find it to be! Thanks again for a great week night recipe.

    Reply

    • Tricia Buice

      Thanks for the feedback Mysti! Love that the coconut cream is working for you. Great option and I’m sure other readers are happy to know this is a great substitute. Thanks again.

      Reply

  18. Elisabeth Howe

    So sad it went in the trash,the Chicken died for you . You could have fixed up, a little more more Bullion or Salt. I used Sour cream. We love it

    Reply

  19. Brooke

    3 stars
    I found this to be a little too saucy and a little under seasoned. Not certain this is not user error though. Will give it another go sometime soon. Might add capers for a little zing?

    Reply

  20. Lou

    5 stars
    Thank you for posting this excellent recipe. The chicken was juicy and tender and the sauce was fantastic. I had all the ingredients except shallots, so I simply finely diced half a white onion. I will definitely be making this again!

    Reply

  22. Heather

    5 stars
    This was good- everyone I made it for liked it and for the people who are saying that this is bland all you have to do is add salt at the end not that big a deal thank you!

    Reply

  23. Charlotte

    4 stars
    It was fine but I think I did something wrong.. it tasted kind of bland and the milk curdled. I did use evaporated milk instead of cream. Do you think that’s why?? I wanted this to be so good because it took such a long time.

    Reply

  24. Marie

    5 stars
    OMG I don’t know how people can say anything bad about this recipe. I’ve never commented on a recipe before but this was amazing. I’ve made it twice now and I gotta say it’s gonna be one of my go-to meals when I have a bit more time to cook. It’s so simple but tastes fancy. Amazing thank you so much!

    Reply

  25. Michelle Q

    1 star
    ****BLAND ZERO FLAVER*** DO NOT WASTE YOUR TIME! FOLLOWED THIS RECIPE TO THE T AND IT WAS NOT EDIBLE… MY KIDS DIDN’T LIKE AND NEITHER DID I… IN THE TRASH IT WENT…

    Reply

  27. Linda

    1 star
    This chicken recipe was awful. Bland no flavor and going exactly by the recipe took almost 2 hours and a ton of dishes and I did use paper plates!! Ugh never again

    Reply

  28. Natalie

    5 stars
    I cook a lot, but this might have been one of the best dishes I’ve ever made. My husband can’t stop talking about it! Reheats beautifully and leftovers might even taste better. Followed recipe exactly except used onion as I didn’t have shallots. Thank you!

    Reply

  32. Georgina

    5 stars
    I have made this recipe several times. I always make a pile of French fries and pour this over them. Delicious on a cold night. Nothing is never left over. Thanks for this great recipe.

    Reply

  33. Becky

    It would be helpful to have an estimate of the weight of chicken to be used for this amount of sauce. That would make the conversion to boneless thighs or tenders easier.

    Reply

  36. Beth

    5 stars
    I tried this recipe last night. My husband loved the aroma while I was cooking. The dish is fabulous! The only change, I did not flour the chicken. Really love to pan roast, as it seals in the moisture and browns up beautifully. Will definitely make this again. Thank you!!

    Reply

  37. Karen

    5 stars
    This was so delicious. Your directions were excellent and I followed them to a “T”. I had to substitute on a couple of ingredients. I didn’t have fresh thyme, so I used dried. I also didn’t have cornstarch so I used flour for thickener. None of my substitutions seemed to affect the deliciousness of the dish. I used a Chardonnay wine and based on the results, I would use Chardonnay every time. I felt like I was eating at a high end restaurant and said to my husband that I couldn’t wait to have it again. Which is a very rare thing for me to say.

    Reply

  38. Angela Peck

    5 stars
    Wow. Words cannot describe how incredible this dish was. I had high expectations going in and it exceeded my expectations!! Really easy recipe but it makes it seem like it was extremely complex. High end restaurant quality for sure and the white wine was a MUST. We used Sauvignon Blanc and it gave the sauce this lemony zest to it. Absolutely incredible. Will make again and again.

    Reply

  41. Merrilyn

    Used this recipe as guidelines and substituted with what I had. Used flat mushrooms, red wine and thicker powdered milk. Was delicious.
    Will try the recipe as written next time.

    Reply

  42. Sarah Jane

    5 stars
    I personally thought it could use more seasoning throughout, but it was a great recipe! (I added more salt, garlic powder and cayenne to my flour mixture for breading. Plus quite a bit of salt & pepper at the end.) I only bought one shallot so I used it along with some yellow onion. I needed to use up some spinach so I added a couple handfuls right at the end before adding the chicken back and it was a wonderful addition. Served with cauliflower rice 🙂 10/10 would recommend

    Reply

  44. Tammy Houldin

    This sounds absolutely delicious! Has anyone tried preparing it ahead of time? Is it the kind of recipe that can be prepared a couple of hours before serving?

    Reply

  45. Mark

    Has anyone tried substituting unsweetened condensed milk for the heavy cream? I don’t routinely stock heavy cream so I’m thinking about work arounds for a spur of the moment meal.

    Reply

  46. Alma

    5 stars
    My picky toddlers LOVED it! Definitely going into the recipe rotation! Didn’t even have to change a thing! I just wonder if there’s a way to make it in the instant pot?

    Reply

    • Tricia Buice

      Thank you Alma! So glad the whole family enjoyed this chicken. I haven’t made this in the instant pot because the browning is such an important part of building flavor. It would probably still be good so let us know if you give it a try!

      Reply

  47. Marianne

    Had this pinned for a while and forgot I’d not tried it. After having a short trial with a home delivery meal service, and finding that I can do about anything they were offering, I found that this matched very closely to a meal we’d tried and loved. The only difference was coating the chicken in a mixture of mayonnaise thinned with a bit of milk before flouring. So I did that, as it adds a bit of moisture to a normally dry breast meat. They served it with mashed potatoes and sauteed fresh green beans, but I tried egg noodles and green beans, just because I didn’t want to make mashed potatoes. Either way, it was a yummy meal, and I could portion it to my husbands’ and my appetites. (I was fine with the meal kits, but he was left wanting more food!) Hats off to you for sharing a “Chef’s Meal” that most anyone can prepare!

    Reply

  48. Koda

    5 stars
    Made this for a dinner with my family. Very easy and incredibly delicious! I’m not the most experienced with cooking meat but the chicken turned out incredibly juicy and tender!!!
    It also strongly reminded me and my mom of another chicken recipe she tried a few years back, though that one featured a dash of lemon juice and capers in the sauce. While I haven’t tried adding that to this recipe I think it would be worth a try. While this recipe is perfect as it is, the capers especially would just add a pop of flavor that could really boost this dish to the next level. I’d definitely recommend it!

    Reply

  49. Christine

    5 stars
    Made this a second time….and it’s become one of my FAVORITE recipes ever found here on Pinterest. Just outstanding! I feel like a top chef serving this dish! HIGHLY recommend! THANK YOU!

    Reply

  50. Blanche

    5 stars
    Delicious recipe. I substituted rice wine and it was just as favorable. A wonderful addition to your dinner table.

    Reply

    • Tricia Buice

      Hi Kate! Great question. Shallots are more like small purple onions about the size of a head of garlic. They have terrific flavor and are great in everything from homemade salad dressings to sauces like this one. As you know, green onions or scallions have the big green edible stalk and a small white bulb. Scallion whites can be sautéed for recipes but don’t have the same texture or flavor of shallots. Hope this helps!

      Reply

  52. jon purdie

    I want to turn this into a pie, would it be ok to use the cooked ingredients and put in a pie dish topped with puff pastry and put in oven ?

    Reply

    • Tricia Buice

      Hi Jon. I LOVE where you’re going with this. I would make double the sauce for sure and give it a go. Sounds delicious! Good luck and let us know how it turns out for you.

      Reply

  53. Sue Murray

    5 stars
    I made this last night. I cubed my chicken and used a combination of almond milk and softened cashews in the blender to make it dairy free. It was very good!!

    Reply

  54. Kelly

    4 stars
    Made this tonight. Looks exactly as pictured. Lovely silky sauce. However, for me, it needed a bump up in the seasonings. Absent that, it’s a great company dish. Also love that’s it’s an almost pantry ready dish. Just had to run out for shallots.

    Reply

  55. Janet Lewis

    5 stars
    I just made this, and it turned out so good! I took someone’s advice, and kept the mushrooms apart until I was ready to put it all together. Unfortunately, I didn’t have any wine or cream, so I used a little more chicken broth and used evaporated milk. I will make this again!

    Reply

    • Nikki

      My dish was good, but I think I did something wrong with the sauce. It was runnier than I think I was supposed to get it. I tried adding a bit more cornstarch, but it was still almost watery.

      Did anyone else have this problem? Or have any advice for me? I think I might’ve added the broth and cream too soon, and should have let the wine evaporate more?

      Disclaimer: Not at all a reflection on the recipe author. I really have no natural cooking skill/instinct, and mess up most recipes I find 🙂 But I still enjoy cooking and really want to get better! And thanks to the author for posting this I’m going to keep trying until I get it right.

      Thank you!

      Reply

      • Tricia Buice

        Hi Nikki. I think you may have not cooked the mushrooms long enough. They have to release their moisture and then you need to let it completely evaporate before moving on with the recipe. I hope this helps. Be sure to read over the post as it has lots of tips to help. Sounds like you’re doing great!

        Reply

  56. Nanna G

    I set aside the mushrooms when cooked, and allowed the shallots (leeks substituted, sliced very fine) to soften well, then added liquids and cornstarch before returning mushrooms and chicken to the pan. The mushrooms kept their shape better. Served with rice. Lovely.

    Reply

    • Roz Bradford

      5 stars
      Really great, easy, recipe. Surprised by company right before starting so had to improvise to make enough for six. So..cut the chicken into cubes and breaded them in the flour mixture. Browned them then added chopped onion, green, red, yellow and orange peppers. Continued the recipe as written then added chopped sundried tomatoes, kalamata olives, and artichoke hearts. Served it on angel hair pasta, topped with Italian cheese blend and with a spring salad and garlic bread. It was a real hit!! Any tasty recipe you can improvise is a winner in my book.
      Thanks for sharing. Blessings

      Reply

  58. Heather

    5 stars
    Made a “light” version of this by omitting the cream and adding 1 extra tablespoon of salt free butter and an additional half cup of broth. VERY much a keeper recipe. This reheated better than the version with cream if you are cooking for two and will have leftovers.

    Reply

  61. Debra

    5 stars
    My husband & I had the chicken skillet meal with noodles, salad & steamed broccoli tonight. Oh my goodness, we both loved it!!!
    Will definitely make this again & again and would recommend everyone try this recipe.

    Reply

  62. Stephanie

    5 stars
    I have made this recipe several times, and every time I forget just how good it really is until I take that first bite! SO GOOD!

    Reply

  64. Sharon

    5 stars
    This is a very nice dinner. Perfect for a meal with guests or just family dining. I served with brown rice, beans and a salad.

    Reply

  65. Alli

    5 stars
    This was so delicious and a hit with everyone (even my 10-year old)! I will definitely be making this again and making it a regular in the house menu. It is great with just some plain pasta or rice, if you want to keep it easy and soak up the juice from the chicken.

    Reply

  67. Kim

    5 stars
    I am new to your site and I made this recipe last night exactly as written (oops! well, actually I minced the shallots by habit, before I read “sliced thin”!). Anyway, it was AMAZING!!! I have honestly tried maybe 6 different recipes similar to this, but none of them were anything special. But this recipe is actually PERFECT! And to will be a go-to. I look forward to trying other main course recipes on your site. Unfortunately, I’m not a dessert/sweet fan. LOL Thanks, so, so much!!!

    Reply

  69. Lanae

    5 stars
    This meal was delicious! I never follow recipes exactly when measuring, I probably used a little more wine but pretty much did the same amounts or eyeballed them. It was definitely a meal I will make again…and it’s something I would pay for in a restaurant. Paired the chicken with steamed broccoli and mashed potatoes as recommended. Two thumbs up !

    Reply

  71. Carol

    5 stars
    Made recipe as written except I didn’t have thyme or shallots. Left out the thyme and used onions instead of shallots. Delicious! Tastes like a restaurant meal. Will definitely make again. Thank you.

    Reply

  73. Anne

    5 stars
    I do not cook, I bake. My husband is an amazing cook. I wanted to make him dinner, so I chose this recipe.
    When he walked in the door he said it smelled like a restaurant, he loved it!!

    Reply

  74. Lisa

    5 stars
    This was absolutely delicious. I served it with egg noodles and green beans. I used cutlets instead of chicken breasts. Will definitely be making this again.

    Reply

  75. Jen

    5 stars
    Delicious! I added some spinach since I had some to use up – nice greens for the presentation and some extra veggies never hurts! Thanks for this great recipe!

    Reply

  76. Fletcher R.

    4 stars
    Great recipe! I had all the ingredients so cooked it very much as in the posted recipe; however, I used my usual substitute for heavy cream: skim milk with corn flour (1/2 cup skim to 1 Tbl. cornstarch) and it came out perfectly. Our family likes a bit more “zest,” so I added more Dijon mustard — perhaps not to everyone’s taste, but we thought it was delicious. It’s a keeper!

    Reply

  78. Maryann

    5 stars
    This was absolutely delicious! My whole family LOVED IT! I will be making this again. Thank you for such a great chicken recipe.

    Reply

  79. Sheelagh

    5 stars
    Absolutely one of the best chicken meals that is ideal for mid week ,weekend eating or posh for company,this time I served with rice with mixed veg cooked through it for colour ,not forgetting crusty French stick ,last time with creamy mash and sweet broccoli.delish

    Reply

  80. Sam

    Question here, what weight is the 3 chicken breasts? I live in Europe where 6 breasts are about 2 lbs, I think in the States it can be that 1 breast is 1lb. Thanks!

    Reply

    • Tricia Buice

      Hi Sam. Three chicken breasts is usually about 1 and 1/2 pounds. If you have extra thin pieces, there’s no need to slice in half to make cutlets. You need 6 servings of chicken but any thickness will do as long as you cook them until done through. Enjoy!

      Reply

  81. Jessica N

    5 stars
    I made this tonight for my fiancé and he was head over heals! I did a few of the steps alone in instead of the same pot but it worked out perfectly, it even gave me enough time to boil my water for my egg noddles and timed it all perfect! Thank you!

    Reply

  82. Alyson

    I’d say it only needs a cup of broth, not 1.5. The sauce was WAY thinner than the photos. I let it thicken FOREVER but it never quite got there.

    Reply

  83. Karren

    Sound delicious and would love to make this tonight, except that I do not have fresh thyme—and I’m not going out in the snow, lol. I do have dried thyme. Do you recommend using this and if so how. Thank you in advance!

    Reply

    • Tricia Buice

      Hi Karren. I would use 1/2 to 1 teaspoon of dried thyme depending on how much you enjoy the flavor. Snow already? It’s going to be a cold one! Thanks for the great question 😉

      Reply

  84. Julie Mitchell

    5 stars
    Oh my gosh, so good. I used leftover chicken so not quite like your recipe, but needed to use up the chicken and your mushroom wine sauce sounded delish. It was wonderful!

    Reply

  86. Christopher Dayton

    5 stars
    Love this recipe! I doubled the sauce. So glad I did cause it’s the best. Wish we had more. Thanks for this recipe it’s a keeper.

    Reply

  87. Linda

    5 stars
    Delicious! The mushroom’s browned beautifully in m cast iron skillet. I used Greek yogurt instead of heavy cream. I will be repeating this one

    Reply

  89. Jes A.

    5 stars
    I love chicken, wine, and mushrooms. This recipe sounds similar to the one I make. I didn’t have any Dijon, but Coleman’s is a good substitute. That and a dash of dairy really rounded out those flavors. I used red wine, added fresh thyme and sage. Chef’s kiss.

    Reply

  91. Michael Muirhead

    Incredible. Truly.

    I’ve picked and dried my own wild mushrooms for cooking (or used fresh whatever I pick that dries poorly) for more than 45 years… and while each species has its place, THIS is a recipe that can easily adapt to any edible mushroom that has a *real flavour* of its own, rather than being a mild thing that “tastes nice” and has a texture of its own.

    “If you prefer more sauce / gravy, double the ingredients starting with 2 extra tablespoons of butter in Step 4. Then double the amount of mushrooms, shallots, garlic, wine, thyme, chicken broth, mustard and cream. Enjoy!”

    Exactly. If there’s leftover gravy, it’s all good. Just a hint for making extra gravy though… doubling the cream might not be the way to go if you double everything else: the “everything else” has so much water in it that cooking it down for a sauce might hurt the cream. 🙂

    Reply

  92. VICTORIA

    5 stars
    I went by the recipe except used italian breadcrumbs instead of flour and it was to die for…i did use boneless thighs and tbey were so moist. I will use this one again……yum yum! Thank you!

    Reply

  93. MICHAEL GREENWOOD

    Decent recipe. I’m just not enjoying this new recipe trend where you have to scroll down forever past photos and descriptions before you FINALLY get to the actual recipe. Putting all the superfluous stuff at the end would work better… for me anyway. Does anyone actually read all that stuff?

    Reply

    • Tricia Buice

      Hi Michael! Thanks for the feedback. I’m starting my 12th year of writing posts, creating and sharing recipes all in this same format. It’s not a new trend for me. There’s a JUMP TO RECIPE button at the top of every post, in case you don’t want to scroll. However, we usually include lots of great information about the recipe, ingredients and process along the way. Hope you’ll try another recipe soon! Thanks again for taking the time to comment.

      Reply

  95. Gail Cunningham

    5 stars
    I normally don’t write comments about recipes. But, I just made this dish for my family. Everyone thought it was delicious. So easy – definitely a keeper. I also want to make this with steak instead of chicken. Even thought about pork. That’s how much my family enjoyed this dish. Thank you.

    Reply

    • Tricia Buice

      Thank you so much for commenting Gail! We also love this dish with pork medallions so I hope you’ll give it a try. Thanks for taking the time to comment and for trying the recipe!

      Reply

      • Anne Marie

        5 stars
        Hi Tricia, I haven’t tried it yet, just love every ingredient though, and had to let you know I tried to PIN it but I got a warning that there wasn’t anything pin-able detected.

        I’ll circle back and post after I’m finished cooking this, can’t wait!

        Reply

  96. Miriam

    5 stars
    Made this for dinner tonight! What I love about this recipe is it’s simplicity and adaptability! No cream, no problem. It’s just as delicious with a little more broth or white wine! The depth of flavor will have your whole family begging for seconds! Thank you for having something easy to make!

    Reply

  97. Sherri

    5 stars
    Lol! Didn’t have a lot of ingredients so compromised a lot and was amazing. Will get ingredients and will have husband make it next time. He is learning to cook. Very simple recipe and techniques. So delightful to have something that doesn’t taste like stuff I make all the time. So few ingredients and so much flavor!! Wow! A true delight! Thank you!

    Reply

  98. Sue

    I did this recipe to a t, but I had way too much sauce. I should have gone with less chicken broth. I probably would have omitted the cream too and in that case, added a bit more broth & wine. Chicken was good. Mushrooms were good but I think I lost a bit of flavor with too much sauce. My mistake. I’m sure yours was delicious.

    Reply

  99. Liz v

    5 stars
    Fantastic recipe! Definitely one for my favorite recipe binder. My husband and I had an adventure finding shallots in our local grocery store, as we had never used them before, and apparently people in the produce department weren’t familiar with them either. We eventually found them, and I’m so glad we didn’t have to substitute regular onions or scallions, because the shallots really make this recipe sing. Thanks so much!

    Reply

  100. A

    5 stars
    I made this just as written and served it with roasted potatoes and asparagus. It turned out perfectly! My boyfriend and I both enjoyed it and will be making it again! Thanks for a great recipe!

    Reply

  101. Deb Lively

    5 stars
    Very good, added little onions in with mushrooms my husband ate two plates, which he always wants red meat, but this was so yummy, had with Asparagus Thank you this is a keeper

    Reply

  102. Mary B Seipp-Elmer

    5 stars
    I don’t usually leave reviews on recipes I find online, but I have to on this one. It’s amazing!! It has simple ingredients, and combines them to make a very delicious dish! Thank you!!!

    Reply

  103. Cindy

    5 stars
    It was delicious! My husband said that’s a keeper!! We had mashed potatoes & asparagus with it! Our company asked for the recipe! I did add more cornstarch for thickening, otherwise followed the recipe to a T!!

    Reply

  104. Jeannette z

    4 stars
    Tastes delicious, I’ve star removed for instructions. The video doesn’t show the addition of broth and the instructions written didn’t mention the addition of cream. I added them at the same time, it was still thin after 5 minutes so I ended up doubling the corn starch, that being said, it was very good! We had ours with french bread and garlic oil, so good!

    Reply

    • Tricia Buice

      Thanks for the feedback Jeannette. The broth and cream are both added in step 5, as written in the printable recipe. The video is meant to be an overview so every element is not always featured. Make sure all the moisture from the mushrooms is evaporated before proceeding or the gravy will be thin. Adding more cornstarch is the perfect solution if you want a thicker sauce. Thanks for trying the recipe.

      Reply

  105. Sandra Gottlieb

    5 stars
    I had so many substitutions in this recipe and it still turned out superb!!!! Used onion for shallots, milk for heavy cream, had no garlic, just used garlic powder, canola oil for olive oil, finally found some homemade chicken broth in the freezer, snd had almost enough white wine in the fridge! Crazy! I wanted to post a pic because it looks just like your pic, and it was delish! My hubby does not like chicken breast, but he liked this! It was moist and tender! I usually cook meat too much and it is dry. I went right by the instructions and they turned out perfect! Will have to try another of your recipes.

    Reply

  106. Debra

    5 stars
    I had some chicken and was looking for a way to use it. I take food to a homeless shelter and wanted it to make enough. I doubled the recipe. Turned out perfect! The sauce was amazing! Thanks!

    Reply

    • Tricia Buice

      Hi Debra! Thank you so much for the feedback and for sharing this chicken with those in need. I know a blogger that lives in a big city and has been feeding the homeless for years with her creations. Such a wonderful effort on your part. Thank you for putting your kindness out in the universe!

      Reply

  107. Stephanie Martin

    5 stars
    We made this tonight as a mushroom gravy served over steak. AMAZING!! The only change I made, because I was serving over steak is using beef broth instead of chicken broth. Didn’t have to wash the pan, because it was scraped clean by the entire family.

    Reply

    • Tricia Buice

      Hi Rene. I’m sure this chicken will be fine to freeze, but I don’t think the textures will be as good once thawed and rewarmed. You might need a little extra splash of broth or wine to thin the sauce. Let us know if you try freezing it and have a wonderful vacation!

      Reply

  109. Mary

    Great recipe! I did add a cup of chopped kale and chopped sundried tomatoes just for fun…made for a little more yum!

    Reply

    • Tricia Buice

      Hi Beverly. The leftovers are always so good rewarmed the next day. So I think it will be fine to make ahead. Undercook it a bit and wait to add the chicken to the sauce until the next day. Store the sauce and chicken separately. Let us know how this works out for you!

      Reply

      • Kathy

        5 stars
        I refrigerated leftover sauce with the chicken. To reheat, I cut up the chicken and microwaved all with a splash of water and covered with a piece of paper towel. It was as delicious on the second day, just not as pretty.

        Reply

  114. Kate

    5 stars
    Wow this was absolutely delicious!! It does take some time to make but it is definitely worth it! The flavour of the mushrooms, wine and thyme, just wow.

    Reply

  115. Lisa Hales

    5 stars
    I made this for my husband and I. I used one large chicken breast as that’s enough for us. I cut about 1/3 of the sauce ingredients and halved the flour and spice dredge. Also, I used half and half instead of heavy cream. After preparing the recipe as directed, I added cooked baby peas. We loved this recipe! Thank you, Saving Room for Dessert. I’m looking forward to trying your skillet enchiladas recipe.

    Reply

    • Tricia Buice

      Thank you Lisa! Next time you might like to make the entire recipe. Leftovers really are pretty great. Enjoy the skillet enchiladas – another one of my personal favorites!

      Reply

  116. Carla Arellano

    5 stars
    This is delicious! I am GF so no flour used and it was just perfect. The sauce is full of flavor and well balanced. Thank you!

    Reply

  117. Anne Marie Helstrom

    5 stars
    Oh YUM!
    Tried this last night with what we had in-stock… Sutter Home White Zinfandel, light cream, and used onions as we didn’t have shallots in the pantry…we also had some ham left from Easter, and baby swiss cheese, so we topped the chicken with ham and cheese, like open-face Corson Blu and it was absolutely DELISH!
    I muddled the order (added the cornstarch before the cream), yet it was STILL perfection…this is one of those recipes where ordinary cooks like me can NOT believe WE made something SOOO gourmet! Oh, forgot, didn’t have any kind of rosemary, but will restock cupboards and try it your way next time around. Thanks for putting it together and sharing it with us!

    Reply

  118. Susan

    5 stars
    We made some changes to be dairy free and also use what we had on time. We didn’t have shallots, so sautéed a chopped onion before adding the portabella mushrooms. Only had dried thyme, not sprigs. Also, we used coconut milk instead of cream. Not huge fans of white wine, so we didn’t have any on hand. Used a Cabernet instead. We absolutely loved this.

    Reply

  119. Kayla

    3 stars
    Very tasty but the sauce never thickened or I would have given it 5 stars. I’m sure it’s my fault, just wasn’t sure where I went wrong.

    Reply

    • Tricia Buice

      Thanks for the feedback Kayla. If the sauce is not as thick as you’d like, add a little more cornstarch. Also make sure you’re letting the mushroom moisture evaporate before moving on with the recipe. Perhaps your chicken was juicier or the pan wasn’t hot enough. Hope you’ll try again.

      Reply

  120. Barbie

    5 stars
    I am a horrible cook and still learning. I took my time with this recipe and my food-snob husband even approved my bad version of cooking it. I substituted broth for drained organic chicken soup and scallions for a tiny amount of finely chopped red onion. I cooked my very large chicken breasts in the skillet as directed but the middle was still very rare, so I put them in the toaster oven until the middle reached 160 degrees. My sauce didn’t quite thicken up and I added some additional corn starch. I served with mashed potatoes and roasted broccoli. I will defiantly make again and will make sure to try with scallions next time.

    Reply

    • Tricia Buice

      Hi Barbie! So glad you tried this recipe and am very happy it worked for you. Next time, try using shallots instead of scallions. Shallots can usually be found near the garlic at your local grocery store. They look like small red onions. If you can’t find them try using half a small red onion. Enjoy and best wishes for happy meals!

      Reply

  121. Elaina Serres

    5 stars
    Omg I made this and it was perfect my husband loved it and we had with mashed potatoes and Asparagus. and we have lots of leftovers.

    Reply

      • Mirella Dhondee

        5 stars
        Hello,
        I’m writing from Mauritis Island. I tried your recipe last Sunday as it was Mother’s day in Mauritius, trust me, it was awesome. Everyone enjoyed the meal, I did exactly as you advised and it was successful.
        Many thanks again, just to let you know that my son asked for it again ?
        Mirella

        Reply

        • Tricia Buice

          Hello Mirella! What a gorgeous island you call home. Looks like everyday is a vacation in a tropical paradise. Thanks for trying our chicken and mushroom dish. So glad you enjoyed it and were able to adapt the recipe to ingredients available to you. Thanks again and I hope you enjoyed your Mother’s day 😉

          Reply

  123. Lois Demers

    5 stars
    I’m giving this 5 stars because my husband loved it! I actually thought it was a bit bland, but I think that’s my fault. I used red wine, that’s all we had, I think white might have added more zing. I used lightly breaded chicken breasts so I don’t think I got those good crunchy chicken pieces in the pan. And I am used to more spice (spicy meatballs and sausage at lunch, and quite hot curried pork last night). I also used dried thyme, just eyeballed it, maybe not enough. I will definitely make it again, using the right wine and chicken.

    Reply

  125. Bob

    Tried the recipe for dinner tonight.
    I used portobello mushrooms and loved the flavors
    Five star dinner.

    Thanks for sharing the recipe !

    Reply

  126. Hannah

    5 stars
    This turned out absolutely delicious! Next time I will double the recipe and wow some more guests. Loved reading comments from others about the addition of carrots. I paired mine with steamed broccoli and rice. Thanks for inspiration for a tasty, yet easy, meal!

    Reply

  127. Lauren

    5 stars
    I just made this super-easy recipe (having already had everything but cornstarch in the kitchen), and it is delicious! I used leftover dredging flour to thicken, just a bit, and I also cut the chicken into chunks, and I added half a yellow onion and a chopped carrot to the mix. I doubled the sauce (duh!) and have plenty to pour over pasta. I can’t wait to invite a friend over tomorrow for leftover lunch! It’s going to be a winner for dinner parties too.

    Reply

    • Tricia Buice

      Thanks for trying our recipe Lauren. Love the addition of carrots to this recipe! I bet the color really pops. Enjoy your luncheon and thanks a bunch for taking the time to comment.

      Reply

  128. Judy Miller

    5 stars
    I made the skillet Chicken and Mushroom Wine Sauce – delicious!! I had some de-alcoholized Chardannay which gave the same flavour without having to cook away the alcohol. I served it over pasta bowties. Yum yum. Thank you Tricia!

    Reply

    • Tricia Buice

      Hi Susan. I haven’t tested this recipe without mushrooms. If you give it a try, please let us know how it turns out. I’m sure there are others that don’t care for mushrooms, too.

      Reply

  131. MarySC

    5 stars
    I decided to branch out from my usual chicken Marsala and tried this. Oh my goodness! Absolutely great flavor! I followed the recipe exactly up to the sauce. I then did improvise a bit, using about half the cream and probably more wine and stock (homemade turkey stock from the freezer), and thickening with the leftover dredging flour mixed with a half cup of stock. I forgot the Dijon and didn’t miss it. I served this with cauliflower purée and it was lovely… but I would be happy with a dinner of just a bowl of the mushroom sauce!

    Reply

  132. Suzette Percival

    Can I substitute another ingredient for the heavy cream for the Skillet Chicken and Mushroom Wine Sauce? I have a hard time digesting heavy cream.

    Reply

  133. Marianne

    5 stars
    Made your dish the other day with portebella mushrooms and followed all your directions. It was absolutely delicious! I will definitely make again!
    I served dressing and cranberries with it ( my sisters favorites) and she loved it! Thank you for sharing.

    Reply

  134. Donald

    5 stars
    I found a nice handful of prime oyster mushrooms yesterday, and put them in the fridge overnight. Today I thawed some maitake I found earlier and chopped them with the oysters for this recipe. I used whole milk instead of cream and dried thyme, but no other alterations. It was absolutely delicious with mashed potatoes.

    Reply

  135. Robyn

    LOVED this recipe!!! Used thinly sliced onion instead of shallot. Served over egg noodles. This is a keeper and will pass it on!

    Reply

  136. Joe in the Tetons

    5 stars
    Absolutely fabulous. I used the organic chicken breast tenderloins from Costco. One question, did you remove the mushrooms once browned? I left them in while finishing up the sauce and they weren’t as pronounced as in your pictures. Next time I make this I think I’ll remove them and then place them back in the cast iron skillet after the chicken has been placed in the sauce. We served it with rice pilaf and broccoli. Thank you.

    Reply

    • Tricia Buice

      Hi Joe! Thanks for commenting. I removed about 1/4 of the mushrooms before proceeding to use as a garnish for photos. It’s not necessary to do this, but it does make a bigger impact, visually. You have a good eye and great taste – rice pilaf sounds terrific.

      Reply

  137. Francis Henry

    5 stars
    Delish. I used boneless skinless thighs which I think give more flavor, cleaned them up and slashed a little for flatness, served over egg noodles. Wow.

    Reply

  139. Haley

    5 stars
    This recipe was perfect. I used chicken thighs because that’s what I had on hand but followed the rest of the recipe exactly. My husband said that this is a recipe to make to impress dinner guests! He was gushing over how much flavor was in the sauce. Thank you!

    Reply

  140. Neal B.

    This was an outstanding recipe! I made it with one small change. I used a beurre manie’ to thicken rather than corn starch because flour based thickener works better with leftovers than does corn starch, in my opinion. I used the leftover flour and seasoning from dusting the chicken and mixed it with melted buter to thicken my gravy. It was a homerun! On the first night I served this on rice. Second night I served it on cauliflower rice. Both were delicious! This recipe will stay in my collection!

    Neal

    Reply

  141. Holly

    5 stars
    My boyfriend told me he fell in love with me even more after trying this recipe haha. It’s a winner! Thank you for sharing!

    Reply

      • Hera

        It tastes good!! But my dish came out grey-er than it’s supposed to be. Must be how I sliced/cleaned the mushrooms!!! Will try better next time, it tastes fantastic with coleslaw and brown rice.

        Reply

        • Tricia Buice

          Hi Hera! Be sure you are browning your chicken, it needs a good sear. Also the mushrooms should be very dark before turning and stirring. The mushrooms also need to release their moisture before proceeding. Good luck! Glad you enjoyed it anyway 🙂

          Reply

  142. Marianne

    5 stars
    Very tasty! I made just a half batch since it’s just the two of us. I also used medium dry sherry instead of white wine and that added a nice flavor. Mine looked just like the photo when I was done.

    Reply

    • Tricia Buice

      I’m very surprised by your one-star rating Kristen. When made properly, this chicken is very flavorful. I hope you’ll try again and brown your chicken well, and cook the mushrooms until seared. These few simple steps make all the difference in building flavor for this dish.

      Reply

    • MarySC

      I’m guessing a nonstick skillet was used. This is one of those recipes where a stainless or cast iron skillet is really needed to get everything to brown and produce a marvelous fond to be scraped up into the sauce.

      Reply

  146. Jbeam

    3 stars
    I thought the sauce and seasonings were fine, always a matter of personal choice, but I will make it again and riff on it. I tend to make recipes as written the first time before making adjustments. What I do not understand at all is cooking chicken cutlets for 8 – 10 minutes. The chicken breasts I buy usually weigh around 6-7 oz split, boned and skinned per half breast and I wouldn’t fry them that long. Thinner cutlets fried or sauteed for 8 or 10 minutes are as tough and dry as leather. Maybe if you are unable to get decent chicken, I am fortunate in that there is a chicken butcher shop near my house that sells both wholesale to stores and restaurants around the Chicago. and retail out of the shop. They go through 4000 chickens a day just for breasts plus sell a ton whole chickens. Their chickens are now farm raised somewhere in the Carolinas where they are killed, cleaned and trucked in overnight, every night, and they are excellent. If you have access to fresh well raised chickens you want to eat them cooked just past pink but still juicy, otherwise it is a waste of good chicken. Try this recipe for yourself but if you have decent chicken don’t cook all the juice out of it.

    Reply

  149. Jenny

    5 stars
    I was helping my mother-in-law after she had surgery and searched Pinterest to find a recipe that was easy to make and also a sort-of comfort food. I chose this recipe and it was more than comforting…it was delicious. She and I (and my hubby) enjoyed it very much! Thank you for the recipe. BTW, I served it over mashed potatoes with green beans on the side. Yum:)

    Reply

  150. Ann Green

    Very very good. I made this with a baked potato as a side but half way through our meal we put the chicken on top of the potato! It was delicious. I’ll make this for dinner guests in the future!

    Reply

  151. Mary

    We loved it! I am recently retired due to Covid, I feel like a grounded teenager itching to get out. I saw your recipe today, went to the store, and enjoyed making it on a Monday night! While working, I typically had crockpot meals on Mondays. I am so happy to have discovered your recipes! You provide extensive tips and tricks for all levels of cooks!

    Reply

  152. Leah C

    5 stars
    I’ve made this twice already, and loved it. I never keep shallots on hand so I substitute with whatever I feel like – last time I used some diced white onions, this time I used a leek. Both good options. I used dried thyme. I’m sure the fresh thyme would give it even more flavor. Additionally, whenever I’m making gravy for chicken cutlets I just thicken it with the flour left over from breading the chicken. (I usually have some left over!) Feels less wasteful that way.

    We like it over rice but I would love to try this with the potatoes next time.

    Reply

  154. Kimberley

    5 stars
    Made this tonight…delicious…I did find the sauce a bit thick so I thinned with a bit of milk…served with spaghetti squash and broccoli.

    Reply

  155. Wendy

    5 stars
    Is it possible to make the sauce in advance? Then make the chicken later and add the sauce back to the pan after the chicken is done? I am making this for 12 people tonight and was hoping to get the sauce made during the day for time purposes.

    Reply

    • Tricia Buice

      Hi Wendy. I’m not clear on the process you’re offering. The chicken has to be seared in the skillet first or there will be no flavor in the sauce. The crusty bits left behind in the pan is where the flavor begins. If you want to make the chicken as directed in the first steps, then make the sauce, this would be a good place to stop and finish later. Good luck – a dinner party for 12 is a big deal!

      Reply

  156. Mel

    5 stars
    Love this recipe! Absolutely delicious. I left out the mustard as I’m not a huge fan and didn’t bother with the cornflour as it seemed thick enough for my taste. Served with mashed spuds and green beans. Is definitely in my weekly faves now. Like someone else commented, I’ve never left a review before for an internet recipe but just had to say ‘thanks’. So easy and really well explained.

    Reply

  157. Angela Berry

    5 stars
    Excellent recipe. Did not need to change anything which is something I do being an experienced home cook. Good instructions even a beginner cook can follow for a great meal.

    Reply

    • Tricia Buice

      Thanks for the feedback Susan. The chicken broth was added to the dish even though it was not shown in the video. Sounds like you could have thickened it a little more with cornstarch. Maybe you didn’t allow the mushrooms to release their moisture before moving on with the recipe. It’s an important step.

      Reply

  162. Darlene J Doucot

    5 stars
    WOW ! ! ! ! ! This was THE BEST RECIPE I have EVER found!!! WOW***** FIVE STARS from my husband ***** And he is NOT EASILY IMPRESSED since he considers himself the Chef of the house! I HIGHLY RECOMMEND making the extra sauce your first time ! I wished I had made extra sauce it was ABSOLUTELY DELICIOUS! P.S. This is the first time I have ever written a review of an internet recipe!

    Reply

  171. Julie

    5 stars
    Made this tonight such a easy and amazing recipe. Even my 9 year old loved it! I use chicken stock instead of broth because that’s what I had on hand.

    Reply

  172. Lisa

    5 stars
    We made this tonight, and it was amazing! I made it exactly as your recipe states, and mine looked just like your photo. Everyone loved it! Thank you so much for sharing.

    Reply

  174. Gena Skipper

    Made this tonight. It is awesome ! Doubled the sauce added rosemary along with the thyme also sun-dried tomatoes. Served over penne pasta with a garden salad and garlic bread. Husband said I should open a restaurant ?

    Reply

  178. Irene Fortner

    5 stars
    You have got to try this recipe! Oh my gosh, the flavors you taste and the smell is to enjoy. I will keep this recipe and definitely make again. I used tarragon (my favorite herb) instead of thyme and my husband and I really enjoyed this meal. Sauce / gravy was perfect also. Thank you for sharing ?

    Reply

  181. Charlotte W

    5 stars
    Whomever created this recipe deserves all the golden stars!!!!???????
    All I can say I did outside the recipe was season the raw chicken with s&p, everything else was followed exactly as written. We finished dinner and I washed the dishes and everyone is still praising me. I also served rice cooked in chicken broth,butter and salt and mixed cauliflower/broccoli.
    excellent!!!!!!!

    Reply

  183. Suzanne Skorich

    5 stars
    This was a great dinner and I had to use a few different ingredients.

    I used thin sliced white onion instead of shallots.
    Fresh tarragon instead of thyme
    Greek yogurt with water instead of heavy cream.
    Arrowroot instead of cornstarch.
    It was delicious!

    Reply

        • Tricia Buice

          Hi Lori. I’m afraid this won’t taste the same if you omit the mushrooms. They’re a big part of the flavor starting when they’re browned in the skillet. I can’t think of a substitution that would work. Sorry!

          Reply

          • Tricia Buice

            Boy I don’t know Jeanne. Without searing the chicken, I’m afraid you’re going to lose a lot of flavor. Since I haven’t made this kind of dish with fish, I’m afraid to recommend anything. Sorry!

  184. Tammy

    This recipe is FANTASTIC! Best date night dinner in a long time. We used shredded rotisserie chicken instead of whole breasts, doubled the sauce recipe, added fresh garlic and a splash of Worcestershire and poured over linguine. WOW!

    Reply

  185. Lucie

    5 stars
    This was really good and I will make it again. Next time I will leave out the extra salt and will use unsalted butter which we did not have on hand. I also substituted plain yoghurt mixed with a little milk for the cream. I would also double the sauce recipe, as suggested so there is a sufficient amount for gravy.

    Reply

  186. Hunter

    5 stars
    Seriously delicious. My picky 6 year old loved it as did my 1.5 year old! We are gluten free, so I swapped out the flours. I didn’t have heavy cream or Dijon on hand but used whole milk and spicy brown mustard. It turned out fantastic. Served with jasmine rice and steamed broccoli. Thanks for the recipe!

    Reply

  188. Sandy Chartrand

    5 stars
    Hi there. I’m from Canada (Quebec actually) and I made this recipe and absolutely LOVED it as did my husband, I didn’t have any breasts so I used thighs. I flattened them as you would the breasts. The sauce was perfect and I certainly had enough.

    I will definitely make it again and next time I think I will use a variety of mushrooms. This can certainly be made for company. It is a comfort meal to me and I really enjoyed the process of making it, each layer at a time. Very simple with good success. Thank you so much.
    Sandy

    Reply

    • Tricia Buice

      Hi Kates. You can substitute white grape juice for the wine or just use additional chicken broth. It won’t have the same flavor however. Wine does amazing things to this sauce, thus the name mushroom wine sauce – haha. Enjoy!

      Reply

    • Tricia Buice

      Hi Mrs. Nasr. To get a darker sauce be sure you are browning the mushrooms until a well browned. This is also true with the chicken. Those dark crispy bits left in the skillet are what flavor the sauce and give it a robust color. Enjoy!

      Reply

  191. Colleen

    5 stars
    Love this dish! I didn’t have heavy cream so I substituted 1/4 cup sour cream and a little more French herbed Dijon mustard. Turned out great!

    Reply

  193. mimi rippee

    This is a fabulous chicken recipe! I never think to coat chicken when I cook it or braise it, which I should remember to do, because the flour adds thickness to the sauce, which is smart. Love those shrooms!

    Reply

  194. Paige

    What did I do wrong? The flavor was good, but even with extra chicken and mushrooms I had a ton of watery sauce. Mine didn’t look at all like the picture. I did only use 1 cup of heavy whipping cream as that was all I had on hand, but even with a half cup less liquid the sauce was still way too watery. Any suggestions on how to correct this would be most welcomed.

    Reply

    • Tricia Buice

      Hi Paige. Sorry you had trouble with the recipe. Perhaps you needed to cook the sauce a little longer to thicken. Did you dredge the chicken in flour first? That little bit of flour helps thicken the sauce. Also, make sure you cook the mushrooms until they release their moisture, then dry up and brown before moving on with the recipe. Otherwise all the juice from the mushrooms will thin the sauce. Hope you’ll try again and glad the flavor was good. You can always add a little cornstarch mixed with cold water or chicken broth to help thicken gravy. Wondra flour also works well for this. Good luck!

      Reply

    • Dora O'Gorman

      5 stars
      Thank you for this awesome recipe! My husband does not like chicken but every once in a while (when I’m tired of beef lol) I’ll make him eat it lol. He loved this recipe and said he wanted it again! So happy I’ve got a chicken recipe he will not complain about lol!

      Reply

  195. Michael Key

    5 stars
    What size chicken breasts do you use or the what is the total weight of the chicken used in this recipe?

    I want to make sure I’m using the correct amount of chicken and adjust the recipe accordingly.

    Thank you for sharing!

    Reply

    • Tricia Buice

      Hi Michael. It doesn’t really matter what size chicken breasts you use. If you happen to purchase smaller chicken breasts, maybe you can add one more to the recipe. The brand I typically purchase is a medium to large size chicken breast. Larger pieces are much easier to cut in half into cutlets. If you purchase cutlets, you’ll need at least 6. Enjoy!

      Reply

  196. Angela

    5 stars
    I cooked it a week ago, and my Husband has been requesting it ever since, so it’s simmering away as I type.
    It smells divine. I guess it’s now a firm favourite in my household now

    Reply

  198. Sandy

    5 stars
    Made this tonight and it was amazing! Absolutely loved the sauce! Definitely will be something I’ll make again and again! Thanks so much for such a great recipe!

    Reply

  199. Lori Dukes

    I am not one to over exaggerate anything, but this is by far the most delicious recipe I have ever made. I ate it as leftovers the next day and I don’t do leftovers. That’s how incredibly good it was.

    Reply

    • Tricia Buice

      Hi Disa. You can freeze leftovers but this dish is best served fresh, when the gravy is not too thick. The great flavor will still be there after it’s frozen, but it may not be as pretty. Enjoy!

      Reply

  201. Patricia

    5 stars
    I used chicken tenders. I didn’t have shallots, so I used garlic powder. I also didn’t have thyme sprigs, so I used dried. This was quick, easy, elegant and delicious. Thanks!

    Reply

    • Tricia Buice

      Glad you enjoyed this skillet chicken Patricia. You can substitute minced onion for the shallots and garlic powder is a great substitute for the real deal. Wonderful way to use what you had on hand!

      Reply

  202. Lauren O

    5 stars
    Wow, this dish is amazing. The mushrooms, shallots and white wine flavors meld so well together. This is perfect for a weeknight dinner but it’s also be nice enough to serve guests. We’ll be enjoying this as a family on the regular going forward.

    Reply

  204. Kerri Dyer

    Just made this for dinner and superb, really flavoursome sauce. I would probably use a mix of mushroom next time, used just brown ones, maybe some porcini next time as well. Very yummy!

    Reply

  206. Cathleen Buchanan

    5 stars
    Made this today and absolutely loved! I was looking for something with mushrooms and white wine and lemon – didn’t realize this didn’t fit my search (no lemon) but I’m glad it came up. This was just plain good! I didn’t have chicken breasts but had tenders – I butterflied them and did everything else as stated – this is just a wonderful fancy dinner that I will happily make again from time to time. Thanks for sharing – such beautiful photos and great instructions.

    Reply

  208. Concepción

    5 stars
    Delicious recipe! Next time I’ll do prep ahead of time specially the chicken.
    Everybody loved it. I served it w mashed potatoes

    Reply

    • Tricia Buice

      Hi Concepción! So happy you tried this recipe. Prepping ahead makes a big difference. Then the whole recipe comes together in just minutes. Love that you wrote “next time” because that means you’ll make it again! Mashed potatoes are the best! Thanks for commenting.

      Reply

        • Tricia Buice

          Hi Jamey. Sounds pretty interesting to me but be sure to watch the added salt. Cream of mushroom soup is very high in sodium so you may not need additional salt. If you have milk, you could just use that instead. Let us know how this works out for you!

          Reply

  210. Olivia Lark

    5 stars
    This was amazing!! I used chicken thighs and skipped the wine, and it still turned out delicious. The instructions are so detailed and easy to follow. Thank you 🙂

    Reply

  214. Stephanie

    5 stars
    I rarely comment on recipes, but I had to on this one. I didn’t make any changes other than using pinot grigio, and it was really, really delicious! Family enjoyed, and maybe it’s the wine talking, but it was actually fun to make! 🙂 Served with pilaf.

    Reply

  215. Susan

    5 stars
    This is our new family favorite. I served over egg noodles and even our littles loved it! I never write a review because I get going on the next thing but had to let you know how much we loved this dish. Thank you from Nashville!

    Reply

    • Tricia Buice

      Thanks Susan! I grew up in Chattanooga and love Nashville 🙂 Thanks for trying the recipe and for commenting. I’m thrilled you took the time to come back and let us know how it turned out. Bravo!

      Reply

    • Sky

      Hello, what should I use to substitute the heavy cream? I can’t use it since I’m dairy free, but I really want to try this recipe.

      Reply

      • Tricia Buice

        Hi Sky. I haven’t tried this recipe using anything other than cream, half-and-half or milk. I guess I’d skip the dairy and try unsweetened almond or coconut milk. Let us know how it turns out for you! Thanks for the great question.

        Reply

  217. Pat Kenderdine

    I just love your recipes! What I love most about them is the ingredients are not something you can only get in the Outer Hebrides, plus your instructions, hints and tips are wonderful. I read a recipe and think “What if ….” or “Could I perhaps ….” and VOILA! A bit further down all my questions are answered. Thanks so much for a wonderful recipe site!

    Reply

  220. Lisa Parr

    4 stars
    Made it – saved on carbs and served with just broccoli. I like a bit more salt, which is why it got 4 stars. Was a bit bland for me and added extra salt and pepper. My husband enjoyed it very much!!

    Reply

  221. Kim

    5 stars
    I subbed cream of mushroom and garlic soup and a soup can of water since I didn’t have any dairy in the house and omitted the flour step. Turned out great! Awesome flavors!

    Reply

  222. Elisa

    5 stars
    Fabulous! I followed this step by step, only changed to Marsala wine I had been waiting to find a recipe for and this was amazing and so great. I doubled the sauce and am loving the leftovers. (PS my first review ever)!

    Reply

    • Tricia Buice

      Thanks Elisa for letting us be your first review, ever! So glad you chose this recipe to try and review. It’s a personal favorite of mine. Leftovers are amazing and still so flavorful. Bravo!!

      Reply

  223. Kathleen Oehm

    5 stars
    This was a great recipe! The sauce was amazing very tasty. I added a little wondera to make it a little thicker. My family loved it!

    Reply

    • Tricia Buice

      Hi Kathleen! I love that you used wondra flour to thicken. It’s a wonderful kitchen helper for sure. Thanks for trying the recipe and we truly appreciate the feedback. Stay safe and thanks again.

      Reply

    • Tricia Buice

      Hi Brittany. Yes, feel free to use milk if that’s all you have. The sauce won’t be as rich and thick, but it should taste good. You may want to add an extra tablespoon of butter at the same time as the milk. Let us know how it turns out for you!

      Reply

  225. Bob

    5 stars
    Made this tonight and it was great! I used a little extra garlic and chicken broth. The chicken was tenter and the gravy just right to serve over mashed potatoes. I will make again!

    Reply

  226. Ivan

    5 stars
    It was a good 1hr and 15 minutes well spent. Although, I tried it with with out anything as a side, it was delicious. I did used a Chilean Sauvignon Blanc wine and it really brought out the flavors. Great recipe!!!?

    Reply

  227. Carol Jackson

    5 stars
    Great meal! Chicken cooked in half the time, so need to keep an eye on either the heat or time. I didn’t have shallots, used onions and also topped with chives. And the leftovers….slice the chicken thinner and put on a roll with the FABU sauce and you have 2 great meals!

    Reply

  230. Jasmin

    Great recipe, but my sauce did not come out brown it came out looking more yellow. Still tasted great!

    Reply

  231. Rachel L.

    5 stars
    My family said this was like eating at a restaurant. Thank goodness for you! We haven’t had food like this in months!

    Reply

  232. Sandy

    5 stars
    Wow!! This tastes amazing! I too am a lover of mushrooms and this recipe is great! Made it for my family and they were all smiles!! It definitely is going to be in my regular rotation. Thanks so much!!

    Reply

  233. Sandy Cole

    5 stars
    Made it exactly like you wrote it. It was AMAZING!! Except for fresh thyme ( I sprinkled some dried thyme). My husband said it’s better than any high end restaurant. Served over mashed potatoes. Will make again for sure! Made great lunch leftovers too ?

    Reply

  234. Debi

    Hi Tricia,
    This skillet chicken dish sounds and looks delicious! I plan to make it tomorrow. I have all the ingredients except for the heavy cream. Can I use evaporated milk instead? Also, can I freeze the leftovers? I will let you know how it turns out and will post some photos. Thanks!

    Reply

    • Tricia Buice

      Hi Debi – yes I think evaporated milk will work in the sauce. We have to use whatever we have on hand these days. I’ve never had the opportunity to freeze this chicken as we always eat it too quickly. Can’t wait to see your photos and hear how you liked it! Are you posting on Pinterest or Instagram? Tag me and I’ll come give it some love 🙂

      Reply

      • Debi

        4 stars
        Hi Trisha,
        I had a problem with the sauce; it curdled. I think it boiled too hard at the end. I am without cooking gas in my apartment building and I made this on an electric burner which I am not used to. Flavor was still good. I will give it another try and will remove the pan from the heat if it gets too hot and boils too hard. I look forward to trying some of your other recipes.

        Reply

        • Tricia Buice

          Hi Debi. So sorry to hear this. Sounds like you have it figured out for next time. Sorry about the gas issues in your apartment. Hope it will be fixed soon. Times are hard enough right now without additional stress. Take care and thanks for the feedback.

          Reply

  235. Marybeth Haas

    Skillet chicken with mushroom wine sauce was excellent. Truly was fine for a weeknight meal but versatile enough to serve at a dinner party. In view of the circumstance of the quarantine, I substituted a dry sherry instead of a dry Chardonnay and it was delicious. I will make this recipe for my family and will definitely add this to my collection !

    Reply