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Tender and flavorful, this Skillet Chicken and Mushroom Wine Sauce is easy enough for a weeknight family dinner and 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 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?
I’m not stuck on using one kind of mushroom for this recipe. I often see what looks best when I get to the store. Baby bella mushrooms are the variety featured here. These earthy mushrooms are a smaller version of the 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 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.
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 the chicken is quickly browned 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 the mushrooms are cooked, undisturbed until golden brown on one side, then flipped and stirred until the moisture is released and then evaporated. A hefty pile of thinly sliced shallots are added to the pan and sautéed until tender and starting to caramelize.
Minced garlic is quick cooked with the mushrooms until fragrant, and finally white wine is poured into the hot pan. The bottom of the pan is deglazed and all those crusty bits of flavor are stirred into the sauce. The dish is finished by adding fresh thyme sprigs, chicken broth, Dijon mustard and a little cream.
Can you double this sauce / gravy in this dish?
Yes you can!
Chicken breasts are cut in half diagonally into cutlets for quick cooking.
This 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.
If you prefer, use whole chicken breasts that have been pounded to an equal thickness. Or, use boneless, skinless chicken thighs in this chicken mushroom recipe too. It’s all good!
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. Don’t forget the crusty bread to soak up the wine sauce. Yummy!
Reheat leftovers gently in the microwave for another delicious meal.
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PRINT THE RECIPE!
Fork tender, easy to make, flavorful and delicious!
- 3 boneless, skinless chicken breasts, cut diagonally into cutlets
- ½ cup all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon pepper
- 1/2 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
- 1 ½ cups chicken broth, low sodium
- ½ cup dry white wine
- ½ cup heavy cream
- 2 large springs of fresh thyme
- 1 teaspoon Dijon mustard
- 2 teaspoons cornstarch dissolved in 2 tablespoons water or broth
Pat the chicken breasts dry with paper towels. Cut each breast in half diagonally 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 lightly 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 well browned on one side. Stir and turn the mushrooms and continue cooking until the moisture is released and evaporated, and the mushrooms are all well browned.
Add the sliced shallots to the pan and cook until softened. 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.
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!
Looking for more delicious chicken and mushroom recipes?
If you follow along SRFD, you’ve probably noticed I have a chicken and mushroom recipe obsession. We’ve combined these two favorite ingredients in our Chicken Thighs with Mushroom Herb Pan Sauce, a luscious Chicken Wild Rice Casserole, everyone’s favorite classic Chicken Cacciatore, the incredible Chicken Marsala, and our Creamy Chicken and Wild Rice Soup. Each recipe is a favorite in our house. I hope you’ll try them all!
Thanks so much for stopping by! Tricia