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Skillet Chicken and Mushroom Wine Sauce is an easy and delicious dish easy enough for a weeknight but good enough for an elegant dinner party with your best company!
Tender and flavorful Skillet Chicken and Mushroom Wine Sauce
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.
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.
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.
Cook the mushroom stems too please
Please use the entire mushroom. Cut off the rough, woody, dried up end of the mushroom before using.
Secrets for making this dish super 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.
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!
How to serve 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!
Ingredients Overview
- 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.
Skillet Chicken and Mushroom Wine Sauce
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
Looking for more delicious chicken and mushroom recipes?
If you follow SRFD you’ve probably noticed I have a little chicken and mushroom recipe obsession. Enjoy!
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Chicken Wild Rice Casserole
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Chicken Cacciatore Recipe
Flavorful, rich, earthy and hearty – one of the best Italian dishes you can make at home!
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Classic Chicken Marsala
Tender chicken breasts seasoned and sautéed, then simmered in a Marsala wine sauce with shallots, prosciutto, and plenty of earthy mushrooms.
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Creamy Chicken and Wild Rice Soup
Creamy and hearty with a nutty bite from the wild rice and a wonderful, flavor packed broth
View this RecipeOriginally posted 2015, updated October 2019 and May 2024
Susi
This was delicious. I have never done mushrooms this way (usually just stir them around until cooked) and I think I will never do it any other way now. We didn’t have the heavy cream or an alternate so I just made it without it –which is better for my cholesterol anyway. It was very tasty and savory.
Tricia Buice
Thanks Susi! So glad it turned out great for you. Thanks for commenting!
Christelle Beck
The chicken cooked perfectly but the sauce was very bland. We did not care for this recipe.
Tricia Buice
Thanks for commenting Christelle. Perhaps you can try again and make sure to brown the chicken and mushrooms more to create that flavorful fond.
Cherie
I doubled the sauce and added spinach. We ate it over rice. It was so good! We will definitely put this in our binder for new recipes.
Tricia Buice
Hi Cherie. I LOVE that you added spinach. I’m doing that next time I make this. I put spinach in everything and can’t believe I haven’t tried this yet. Thanks for commenting and for the great idea.
Luise Smith
Next time I will double up on the ingredients to Make better and more sauce. The flavor was excellent with the heavy whip cream Next time however I will use half and half.
Tricia Buice
Thanks Luise! More sauce is always a great idea. Let us know how the half and half works out for you. Enjoy!
Kelly Riley
The flavor of this was outstanding! I saw it from other Reviewers, but it is so true! We all loved it and will be making it again and again!!
Tricia Buice
Thank you Kelly! We’re thrilled you enjoyed this recipe and appreciate the feedback.
mary
Delicious dinner! My husband loved! Made in my instant pot.
Tricia Buice
Thanks Mary! So glad you enjoyed it.
S
Such a lovely recipe!!
Tricia Buice
Thanks! So glad you enjoyed it.
Denise Rankin
I made this last night and it was wonderful! If you really brown the mushrooms and chicken and use the salt, pepper and garlic powder as instructed it is great. In short follow the instructions and you’ll be happy. I used a nice Chardonnay for the sauce and as I’m lactose intolerant I substituted ghee for the butter and unsweetened almond milk for the cream and could not be more pleased with the dish. Thank you!
Tricia Buice
Thank you Denise! I’m so glad this worked out well for you. We appreciate the feedback.
Janine
Not very much flavor. Won’t be making it again.
K&J
Made it! We loved it! Thanks!!
Tricia Buice
Thank you Katie!
Linda D
I was surprised and disappointed in the lack of flavor in this dish. It was ok, but not good enough to make again. Now I have a big mess to clean up in the kitchen!
Tricia Buice
Sorry you were disappointed in this recipe Linda. The key to great flavor is to brown the chicken and mushrooms. Hope you’ll try again.
Antonio Randolph
Why are you surprised there was no seasoning done to the chicken
Jana
This looks delicious! I try to avoid gluten. Can this be made with another flour?
Tricia Buice
Hi Jana. Yes you can! Cornstarch would be a great substitution for the flour. Start by adding half the amount of flour in cornstarch and see how it goes. For a thicker sauce, add small amounts of cornstarch mixed with cool water or broth. Enjoy!
Heather
There is so much flavor in this recipe. I made mashed potatoes for the side. It turned out great.
Tricia Buice
Thanks Heather! I’m so happy you enjoyed it. We appreciate the feedback.
Mónica
It looks delicious, I’m going to make it. Thanks