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Skillet Chicken and Mushroom Wine Sauce

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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, this Skillet Chicken and Mushroom Wine Sauce is easy enough for a weeknight 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 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 with chicken in a mushroom wine gravy topped with parsley

 

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4.87 from 133 votes

Skillet Chicken and Mushroom Wine Sauce

Prep Time: 35 mins
Cook Time: 25 mins
Total Time: 1 hr
Yield: 6
Course: Dinner
Author: Tricia
PRINT RECIPE
Fork tender, easy to make, flavorful and delicious!

Ingredients

  • 3 boneless skinless chicken breasts cut in half horizontally into cutlets
  • ½ cup all-purpose flour
  • 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
  • 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

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 cut 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

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, this hearty Chicken Wild Rice Casserole, everyone’s favorite classic Chicken Cacciatore, the incredible Chicken Marsala, and finally in our Creamy Chicken and Wild Rice Soup.

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

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452 Comments

  1. Anne Marie Helstrom says

    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 to this comment >

  2. Susan says

    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 to this comment >

    • Tricia Buice says

      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 to this comment >

  4. Barbie says

    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 to this comment >

    • Tricia Buice says

      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 to this comment >

  7. Lois Demers says

    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 to this comment >

  10. Hannah says

    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 to this comment >

  11. Lauren says

    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 to this comment >

  12. Judy Miller says

    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 to this comment >

  15. MarySC says

    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 to this comment >

  17. Marianne says

    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 to this comment >

  18. Donald says

    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 to this comment >

  20. Joe in the Tetons says

    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 to this comment >

  23. Haley says

    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 to this comment >

  24. Neal B. says

    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 to this comment >

  26. Marianne says

    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 to this comment >

    • Tricia Buice says

      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 to this comment >

    • MarySC says

      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 to this comment >

  30. Jbeam says

    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 to this comment >

  33. Jenny says

    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 to this comment >

  34. Ann Green says

    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 to this comment >

  35. Mary says

    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 to this comment >

  36. Leah C says

    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 to this comment >

  39. Wendy says

    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 to this comment >

    • Tricia Buice says

      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 to this comment >

  40. Mel says

    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 to this comment >

    • Tricia Buice says

      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 to this comment >

  46. Darlene J Doucot says

    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 to this comment >

  58. Gena Skipper says

    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 to this comment >

  62. Irene Fortner says

    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 to this comment >

  65. Charlotte W says

    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 to this comment >

  67. Suzanne Skorich says

    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 to this comment >

  68. Tammy says

    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 to this comment >

  69. Lucie says

    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 to this comment >

  70. Hunter says

    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 to this comment >

  72. Sandy Chartrand says

    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 to this comment >

  77. mimi rippee says

    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 to this comment >

  78. Paige says

    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 to this comment >

    • Tricia Buice says

      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 to this comment >

    • Dora O'Gorman says

      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 to this comment >

  79. Michael Key says

    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 to this comment >

    • Tricia Buice says

      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 to this comment >

  83. Lori Dukes says

    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 to this comment >

  85. Patricia says

    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 to this comment >

  86. Lauren O says

    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 to this comment >

  88. Kerri Dyer says

    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 to this comment >

  90. Cathleen Buchanan says

    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 to this comment >

  98. Stephanie says

    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 to this comment >

  99. Susan says

    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 to this comment >

  101. Pat Kenderdine says

    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 to this comment >

  104. Lisa Parr says

    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 to this comment >

  105. Kim says

    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!

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  106. Elisa says

    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)!

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    • Tricia Buice says

      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!

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  109. Bob says

    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!

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  110. Ivan says

    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!!!😁

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  111. Carol Jackson says

    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!

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  116. Sandy says

    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!!

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  117. Sandy Cole says

    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 😊

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  118. Debi says

    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!

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    • Tricia Buice says

      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 🙂

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      • Debi says

        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.

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        • Tricia Buice says

          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.

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  119. Marybeth Haas says

    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 !

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  120. Stuart says

    5 stars
    We LOVED this recipe. We WILL do it again for guests. I seasoned the chicken flour with the addition of a little onion powder and a tiny bit of dry thyme. The fresh thyme at the finish is a MUST, especially if it’s from the garden. I served it over rice, but I love the idea of using pasta or mashed potato and a vegetable.

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  121. Sue B says

    5 stars
    This is my new favorite chicken dish! The pan sauce is rich and flavorful – I served this over a bed of noodles – delicious! Will definitely make it for dinner again (and again!).

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  124. Leds says

    4 stars
    I made this last night. I really liked it, but the sauce did not come out as creamy as your photos. Perhaps because I cut the recipe in half? What would you recommend to cut the recipe in half?

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  126. Adam says

    4 stars
    Lots of prep but worth it. The sauce was amazing. Next time I’ll do something different to the chicken, not a ton of flavor, but the sauce does help considerably. Even my 4 and 10 year olds liked it.

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    • Carmalitta says

      I just made this recipe and was so excited! It looked so yummy but for some reason it was pretty bland. It didn’t seem to have much flavor. I followed everything and only substituted the dry white wine with white grape juice like suggested. Any ideas on what I may have done or could switch up to make better??

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      • Tricia Buice says

        Hi Carmalitta. The key to making this dish flavorful is by browning each ingredient well in the skillet. I wrote about how to build flavor in the post. I’m sorry it didn’t turn out as expected. Grape juice is a substitution, but white wine is probably best. Hope you’ll try it again with wine. Thanks for the feedback.

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  130. Keri says

    5 stars
    My boyfriend, Mike, and I made this tonight and it was Superb! We did everything according to the recipe except that we used canned mushrooms instead of fresh and we didn’t have shallots, so we used regular onion instead. The sauce was so good that we put it up against any restaurant! You will not be disappointed!

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    • Kayla says

      5 stars
      This recipe was great! I hate when people comment and then say that they used different ingredients, however, I’m guilty of that too only because I didn’t realize I was lacking some ingredients. I used a Sauvignon blanc for my white wine, used regular mustard, and omitted the thyme since I didn’t have any. So the bones of this recipe is delicious!! It took a little longer to cook BUT trying a recipe for the first time usually is. I can definitely see this recipe being completed in less than 30 minutes after the first trial run! 5/5 would definitely recommend even for a novice cook. Flavor is amazing! Flavor as you go with s&p and some garlic powder!

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  136. Bri says

    5 stars
    Delicious dish that even the kids enjoyed, they even had seconds! The recipe is easy to follow. I did not add the Dijon and use Marsala wine instead. We served it over mashed potatoes and had a side of Brussels sprouts. I will be making this again!

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  139. Donja says

    5 stars
    Made this gluten and lactose free, using my standard substitutes for both the flour and cream. Had to simmer just a bit longer to get the sauce to thicken but it worked beautifully! It was excellent! Will be adding this to my recipe book.

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    • April says

      5 stars
      I just made this, it was super good. My 5 year old said it was the “best meal ever” (she says that every time she loves something). She cleaned her plate in about a minute.

      I didn’t fully follow directions, I read the ingredients and threw it together. I mixed my broth and wine ahead of time, and added some cornstarch in when the mushrooms were cooked, cooked about a minute and whisked in the broth mixture. Added a little more cornstarch slurry to get consistency right, then added cream.

      Served with pasta and roasted broccoli.

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    • Lindz says

      Hi! I’ve made a few of your recipes and never disappointed. I’m making this tonight. I’m a big lover of breaded chicken. Do you think I could use egg and breading and still turn out well?

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      • Tricia Buice says

        Hi Lindz! So glad you’ve enjoyed our recipes. And I bet you’ll like this one too. I haven’t tried an egg breading on this but I don’t see why it won’t work. The breading will probably get soft after adding to the sauce. If that doesn’t bother you, I think you’ll love the flavors. Let us know how it turns out for you!

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  143. Nancy Pavlik says

    This was such a disappointment. The “sauce” was more like soup, and I tried adding a little more slurry and it still didn’t help. Not only was it soupy, it was flavorless as well. I’ve torn up the recipe and taken it off of my Pinterest list.

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  145. Rachelle says

    5 stars
    Yes! Yes, you should make this dish. Yes, it is amazing and you will absolutely love it.
    I made this on a spur of the moment tonight. What a wonderful treat! There are several steps, and I had a busy night, but I prepped ahead and worked in stops and starts as my schedule allowed. It was worth every bit of it! I served this with roasted green beans and mashed potatoes. Absolutely decadent! My teen son doesn’t love mushrooms and he never mentioned them. My tween daughter had two helpings.
    My husband loves chicken, so this was a no brainer in a creamy delicious sauce. I’ve hidden the leftovers. They’re mine.

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  146. Kristi says

    5 stars
    Wow! This was a restaurant-worthy meal, maybe even better because it didn’t cost an arm and a leg and it was homemade! We are cutting out carbs so we had this over mashed cauliflower and it was SO good! Looking forward to leftovers but I’ll have to make more of the sauce because I don’t think there’s enough, plus it really seemed to have thickened after sitting. Going into the favorites file!

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    • Tricia Buice says

      Thanks Kristi! So happy you enjoyed this wonderful chicken. For more sauce, double the gravy ingredients starting in Step 4 and you’re good to go 🙂 Gravies and sauces tend to thicken as they set. You can thin it with a little extra wine or chicken broth when reheating. It’s all good.

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  147. Danya Croft says

    Oh my goodness! This is one of the best chicken recipes that I have ever had. Simply delicious. I would not skip out on the wine in this recipe though. It is the wine that adds such an incredible flavor. My family has found a new favorite.

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  148. Jennifer says

    Hi! This was a dish that reminded me of an Italian restaurant I use to go to and so happy to be able to recreate this in my home! May you please tell me how to make it more saucy?! I needed more sauce it was lacking that juice . Thank you!

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  149. Emily Katzenmeyer says

    5 stars
    This was so good!! I thought I had Dijon mustard but I didn’t, so I couldn’t use that, and then I only had half and half instead of heavy cream, but it was still so good!!! My boyfriend ate his first plate in seconds!! I had made it with mashed potatoes. Will definitely make again.

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  150. Cookie says

    5 stars
    This was a winner! Relatively easy with a final product that was tender and moist with nicely seasoned sauce. We served it over buttered noodles along with a salad…approved by my chief food critic (husband).

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  152. Summer Yule says

    5 stars
    Loved this dinner recipe! I cut the chicken breasts the wrong way but no big deal, I just cooked them in the sauce another 10 ish minutes at the end. Great over brown rice with a side of Brussels sprouts 😋

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  153. Julie Jensen says

    5 stars
    Wonderful chicken dish – love that it uses only one pan. My husband (who prefers his beef) thought this was the best chicken dish I had ever made. I swapped out thighs and it worked great.

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  158. Rachel says

    Tricia
    This looks delicious, I plan on making it for dinner tomorrow night, but I don’t drink! I see in your notes you mention substituting white grape juice or chicken broth for the wine. Regarding substitutions, I have read that white grape juice is good for adding sweetness/deglazing, and chicken broth is better in helping add depth of flavor. With that in mind, could you elaborate a little on what flavor the wine serves in the original recipe (Sweetness vs. depth) so I can pick the best substitute? 🙂
    Thanks!

    reply to this comment >

    • Tricia Buice says

      Hi Rachel. I don’t normally drink juice so adding additional chicken broth is the best plan for me. Wine enhances the flavors in this dish and adds an edge, or acidity, so more depth of flavor, in my opinion.You can purchase small individual size bottles of wine to use for cooking, if desired. Enjoy!

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  159. Jessica says

    Hi Julie,
    I was excited to make this recipe, but it ended up being bland. This came as a surprise as the ingredients and aroma while cooking were lovely! I used one of my favorite Sauvignon Blancs- would that negatively impacted the flavor? I promise I made it as directed. I ended up being it over roasted broccoli to avoid additional carbs. I appreciate your thoughts and look forward to trying the recipe again. Thank you!

    Jessica

    reply to this comment >

    • Tricia Buice says

      Hi Jessica. Thanks for the feedback. I wonder if you used enough salt and pepper? There are not that many ingredients in this recipe so making sure it’s well seasoned may be a factor. Getting a good char on the mushrooms also builds flavor. Different wines will make a difference, but if your wine has a good flavor, it should not negatively impact the recipe. Sorry it didn’t turn out as expected. We have never had it come out bland.

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  161. chickenmama says

    4 stars
    This is such a beautiful dish and was very tasty! I used a package of organic boneless, skinless chicken tenderloins which may have been a bit more meat than the recipe called for so there wasn’t enough sauce for the leftovers. After our meal I made a second batch of sauce and decided to add a bit more Dijon and some tarragon which made me even happier about the sauce! For this recipe to serve 6 people as stated, I think I would 1 1/2 to 2x the mushroom sauce. We had 3 adults and most of the sauce was devoured!

    reply to this comment >

    • Tricia Buice says

      Hi Heather. This is a great question and I’ve been considering what would be the best way to ease your dinner party preparation. If you make this the day before, I would not cook it all the way through. Remove from the stove top before the last step and cool completely before refrigerating. Just before serving, place the entire dish in a non-stick skillet and warm over medium-low heat until bubbly and cooked through. You may want to add a little more broth. I think it will be good if you gently cook it on the second day. Leftovers have always been great reheated in the microwave. Good luck – enjoy!

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  163. Julie G says

    5 stars
    This dish was so yummy we were fighting over who would take the leftovers for lunch! I made rice pilaf to go with it and put the chicken and mushrooms right on top of the rice. So many layers of flavor with the wine, garlic, slight hint of mustard, it was delicious. Next time I’ll need to make 1 1/2 times the recipe to have extra for the next day. LOL. I had chicken tenders on hand so that’s what I used and they were perfect.

    reply to this comment >

    • Tricia Buice says

      You are amazing Julie! And, you really have a good eye for the best recipes. I tend to hide these leftovers in the back of the fridge so I can have them all to myself. It’s even delicious eaten cold, and this I know by experience. Thanks again, you’re the best 😉

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  165. Kristin says

    5 stars
    I made this tonight and it was delicious! I put it over white rice. Next time I might play around with the wine. I used Pinot Grigio but I think Chardonnay would be better. I think I might add a dash of nutmeg next time for depth of flavor.

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  173. John says

    I like Chardonnay wine a lot, but as a culinary educator I prefer Marsala, Port or Madeira wine in the sauce. Be sure you use real wine not cooking wines which are way to salty. Fettuccine pasta makes a great base, it tends to soak up the sauce slightly better. Great job you did explaining it, just wanted to share some other excellent options.

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