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Skillet Chicken and Mushroom Wine Sauce – easy, elegant and delicious!
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.
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.
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.
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!
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!
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!
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?
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!
John Lucido
Fantastic recipe. It will definitely be a repeat here. Thank you!!!
Tricia Buice
Thanks John! One of our all-time favorites for sure.
Mal
So amazing! I used 1 cup coconut milk and 1 cup chicken broth, for less dairy. Delicious!
Tricia Buice
Oh yummy! Thanks for letting us know Mal. I’m thrilled this worked well with coconut milk. It sounds terrific.
Mattie
So good and filling. I didn’t have shallot so I caramelized an onion. Served it over roasted potatoes and they sucked up all the gravy. Will make again!
Tricia Buice
Thanks Mattie! Sounds delish with the potatoes. We truly appreciate the feedback.
Chicago Knitter
My husband and I enjoyed this dish with green beans and tagliatelle. Unfortunately just as were about to eat he had to be rushed to the hospital! I put the food away and we had our dinner two days later!
Tricia Buice
Oh no! I hope all is well now. Such a scary thing to be rushed to the hospital. Thanks for taking the time to comment.
Marion Charles
Informative , easy to follow and the end result was amazing
Tricia Buice
Thanks Marion. Glad you enjoyed it.
Gail F.
Delicious, easy to make chicken recipe. Great for weeknight meals when time is short.
Tricia Buice
Thanks Gail! So glad you enjoyed it.
Cynthia H.
This recipe was so delicious and was my favorite. It was a great hit at dinner. The awesome sauce blended so well with the chicken and mushrooms. It was great over mashed potatoes. It took time but it was well explained and easy to make. Thank you for this amazing recipe.
Tricia Buice
Thank you Cynthia! LOVE this chicken over mashed potatoes. Such a delicious treat.
Jean Thompson
Ick. Bland, flavorless, ordinary. Won’t be making this again.
Tricia Buice
Sounds like you didn’t brown the chicken and vegetables enough and probably needed a little more salt.
Pat
My chicken was tough and bland. Any ideas what I did wrong….I didn’t use wine….could that change the flavor that much?
Tricia Buice
The wine is absolutely helpful. Sounds like the chicken may have been overcooked? Be sure to season the chicken with salt and cook the mushrooms until browned.
Doreen
Great made it for the family tonight, it will be better next time
Tricia Buice
Glad you enjoyed it Doreen. Thanks for the feedback.
Teresa Savage
This is amazing and smelled so good while it was cooking.
Tricia Buice
Thanks Teresa. So glad you enjoyed it!
Lori
Excellent recipes and easy to make. Delicious!
Tricia Buice
Thanks Lori. I hope you find a few more recipes to try!
Heather Noble
We love this recipe! It’s perfect with no changes needed.
Tricia Buice
Thank you Heather! We do too.
Jeanne
My husbands absolute favorite! I add one sprig of tarragon too, otherwise follow the recipe!
Tricia Buice
Thanks Jeanne! Love the addition of tarragon.
loveroftheobscure
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.
Tricia Buice
Thanks Karen!
Louise Laviolette
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!
Tricia Buice
Thank you Louise! We appreciate you taking the time to leave such a great comment. You’re amazing!
Jan
Mistakenly used vodka! Saved it with sour cream, lemon juice and more herbs.
Tricia Buice
So glad you made it work Jan. Sounds delish!
Joseph Scott
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.
Tricia Buice
Thanks Joseph! Spot on with the salt at the end. This dish must be seasoned well. Love that you served it with brown rice. I’ll try that next time. Thanks again.
Lorna
Can you freeze this dish!!
Tricia Buice
Hi Lorna. Yes you can. It should be thawed in the refrigerator before reheating gently. Enjoy!
Linda
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!
Tricia Buice
Thank you Linda! Very glad you both enjoyed this recipe.
Sue
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.
Sue
Forgot to say, the portion size seems small, what would supposedly serve 6 satisfied 4 for me.
Tricia Buice
Thanks for the feedback Sue!
John
This is basically just chicken marsala but eith white wine in place of marsala cooking wine. Delicious though
Tricia Buice
Thanks John. It is very similar to our Chicken Marsala but we also sauté thin sliced prosciutto before making the sauce. Here’s that recipe if you want to give it a try! Chicken Marsala
Jessica
This recipe is now a family favorite! My daughter is on a special diet for her health, so we made a few substitutions in order for her to be able to enjoy also. We use almond flour with the seasonings to coat chicken. We used yogurt ( homemade plain) in place of cream and no corn starch. It comes out fabulous every time! Thank you for the recipe!
Tricia Buice
Thanks Jessica! I appreciate your comment and love your adaptations.
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.
Cindy
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.
Tricia Buice
Thanks Cindy! I love your substitutions. So glad it turned out great for you. Thanks for the feedback.
Andrea
I used thighs instead of chicken breast and increased the cooking time for the meat. It was so delicious!
Tricia Buice
Thanks Andrea! So glad you enjoyed it.
Vivi
This Chicken recipe is amazing…
Tricia Buice
Thanks Vivi!
Anjolie
I made this in my new cast iron skillet, served it overtop egg noodles. Nice and light, flavorful dish – I added some fresh lemon juice to brighten up the sauce with some citrus acidity. Delicious, would love to try it over mashed potatoes for a more comfort food feel. Recommend!
Tricia Buice
Thanks Anjolie! We love the addition of a little lemon juice. Sounds terrific!
Donna
How much lemon juice did you add? Thanks!
Katie Rosica
So delicious, the sauce was amazing and the chicken tender. Great recipe, thank you!
Tricia Buice
Thank you Katie! We love this chicken and appreciate the feedback.
JWood50
Followed recipe exactly as written and it was outstanding. Wouldn’t change a thing; we loved it!
Tricia Buice
Thank you Joane! I’m so happy you enjoyed this chicken.
Christina
This recipe is so good and so easy!!
Tricia Buice
Thanks Christina!
Suzanne
So good. I keep coming back to this recipe to make mushroom filling for savory crepes. We can’t get enough. Thank you!
Tricia Buice
Thanks Suzanne! So thrilled you’re enjoying this recipe. I can’t get enough of these mushrooms too. I must try them in crepes. Brilliant!
Mallory
My husband and I loved this recipe!!!
Tricia Buice
Thanks Mallory! I’m thrilled you both enjoyed it.
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.
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.
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
Brooke
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?
Lou
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!
Tricia Buice
Thank Lou!
Lolly
Pretty good, I ad lib a little
Tricia Buice
Thanks Lolly
Heather
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!
Tricia Buice
Thanks Heather. So happy you enjoyed it!
Katielle
With what can I substitute the wine? I’d appreciate a suggestion! Thanks
Tricia Buice
Hi Katielle. You can use more broth or white grape juice. Hope that helps!
DebK
You made my day! I am still laughing! I accidentally poured the wine in my wine glass into the recipe – instead of down my throat. 🙂
Tricia Buice
Haha Deb! That works for me 😆
Charlotte
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.
Tricia Buice
Hi Charlotte. I’m not sure why it curdled but I haven’t tried using evaporated milk. Hope you’ll try again and use the cream instead.
Marie
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!
Tricia Buice
Thank you Marie! I’m thrilled this recipe was the first one you ever commented on. Thank you very much ❤️
Michelle Q
****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…
Tricia Buice
Very sorry you didn’t enjoy this chicken dish Michelle.
Rita Spiegel
Used sherry instead of white wine. Fabulous!
Tricia Buice
Thanks Rita! I bet it was tasty.
Linda
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
Tricia Buice
Sorry you didn’t care for it Linda. Thanks for giving it a try.
Natalie
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!
Tricia Buice
Thank you Natalie! You comment is greatly appreciated 😁
Christine
Made it again tonight. This is honestly one of my ALL TIME favorite recipes I’ve found on Pinterest! Love it!!
Tricia Buice
Thanks Christine! We love it too. So happy you found it and appreciate you taking the time to comment.
Sue
Delicious! I’ll make again.
Tricia Buice
Thank you Sue!
Lynette Carrol Kelly
It was just divine, but I used a sweet wine yes it was sweet but worth it.
Tricia Buice
Thanks Lynette. Sounds terrific to me!
Vendela
This was really delicious. I would recommend it for sure!
Tricia Buice
Thank you Vendela!
Carla
This is so delicious! I’ve used cremini mushrooms, mixed mushrooms from the local farm and oyster mushrooms…each time fabulous. Thank you 😊
Tricia Buice
Thanks Carla! Sounds terrific with all these different mushrooms. We appreciate your comment!
Georgina
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.
Tricia Buice
Sounds terrific Georgina! Thanks for the feedback and the new serving idea 😉
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.
Tricia Buice
Hi Becky. The chicken breasts should be at least 5 to 6 ounces each for a total of at least 1 pound of chicken. Enjoy!
Nadia
This was a really lovely dish!
Tricia Buice
Thanks Nadia! So glad you enjoyed it.
Francis
Why do you tell there is so many calories in a serving but no one tell what a serving is
Tricia Buice
Hi Francis. The recipe serves six so each person will get one chicken cutlet and 1/6th of the sauce. Hope this helps!
Beth
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!!
Tricia Buice
Thanks Beth! We appreciate the feedback 🙂
Karen
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.
Tricia Buice
Thanks Karen! I’m thrilled you want to make it again. We love this dish and are so happy you did too. Thanks again!
Angela Peck
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.
Tricia Buice
Thank you Angela! We truly appreciate the feedback 😁
Roy
This was so bland and not simple in any way!
Tricia Buice
Sorry you didn’t enjoy it Roy. It’s not like opening a can for sure.
Lorraine
Made this tonight and it was so delicious! Thank you!
Tricia Buice
Thank you Lorraine!
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.
Tricia Buice
Thanks Merrilyn!
Sarah Jane
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
Tricia Buice
Thanks Sarah. I understand about seasoning to taste and appreciate the feedback. Thanks!
Shannon
The BEST Pinterest recipe I’ve tried! Very very good!
Tricia Buice
Thanks Shannon!
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?
Tricia Buice
Hi Tammy. I think it will be fine to prepare a few hours ahead and finish cooking just before serving. Enjoy!
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.
Tricia Buice
I have not tried this Mark but would be curious to know if it turns out well for you. Good luck!
Alma
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?
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!
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!
Tricia Buice
Thank you Marianne! I love this chicken dish and am always thrilled with the way it turns out. Thanks for taking the time to comment and for trying the recipe 🙂
Koda
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!
Tricia Buice
Thanks for the feedback Koda! I love your idea of adding capers like in our Chicken Piccata recipe. Another family favorite I hope you’ll try!
Christine
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!
Tricia Buice
Thank you very much Christine! So happy you’re enjoying our favorite recipe 🙂
Blanche
Delicious recipe. I substituted rice wine and it was just as favorable. A wonderful addition to your dinner table.
Tricia Buice
Thanks Blanche! So glad you enjoyed the chicken.
Kate
Are shallots the same as scallions ?
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!
Laura
No they are more similar to regular onions.
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 ?
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.
Sue Murray
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!!
Tricia Buice
So glad this came out for you Sue. Dairy free and all!
Kelly
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.
Tricia Buice
Terrific Kelly! So glad you are pleased with the final results. Enjoy!
Janet Lewis
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!
Tricia Buice
Thanks Janet. So glad you enjoyed it. Bravo!
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!
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!
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.
Tricia Buice
Sounds great Nanna. Thanks!
Roz Bradford
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
Tricia Buice
Wow Roz! These add-ins sound terrific. So glad this worked out well for you and your company. Enjoy.
Michelle w
Great recipe. Will make Again
Tricia Buice
Thanks Michelle!
Christine
5 star restaurant quality recipe!
Tricia Buice
Thanks Christine! Enjoy 😉
Heather
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.
Tricia Buice
Sounds terrific Heather. Thanks for sharing your version with us. So happy you enjoyed it!
Kathy
I can’t tolerate dairy/cream. I do eat butter. Can I eliminate the cream in the recipe?
Tricia Buice
Hi Kathy. I haven’t tried making this sauce without cream so I can’t promise excellent results. However, I think it is worth a try. Enjoy!
Lauren
Just made this recipe earlier this evening, absolutely delicious! Will definitely be making again.
Tricia Buice
Thank you Lauren! So glad you enjoyed it. We appreciate the feedback.
Debra
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.
Tricia Buice
Thanks Debra! We appreciate the recommendation and that you took the time to comment. Thanks so much 😉
Stephanie
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!
Tricia Buice
Thanks Stephanie! We appreciate you taking the time to comment 😉
Docmike
Really good dish. Flavors meld beautifully.
Tricia Buice
Thanks Mike! So glad you enjoyed it.
Sharon
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.
Tricia Buice
Thanks for the feedback Sharon. Love brown rice and beans with this chicken!
Alli
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.
Tricia Buice
Thanks Alli! So glad you tried this chicken recipe, and enjoyed it. Bravo!
Katy
Incredible! Thank you for a great recipe that I will definitely make again.
Tricia Buice
Thank you Katy! Enjoy
Kim
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!!!
Tricia Buice
Thanks Kim! We have many great dinner recipes and I can’t wait to see which one you make next. Thanks so much for trying this recipe and for taking the time comment!
Amanda Lichtenstein
This was super delicious and relatively easy to prepare in terms of steps & ingredients. Thanks!
Tricia Buice
Thank you Amanda 🙂
Lanae
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 !
Tricia Buice
Thanks Lanae! LOVE this recipe and so glad you did too. Bravo!
deborah beneduci
Hello,
Delicious!
Would this recipe freeze well to have on hand for another time?
Thank you!
Tricia Buice
Hi Deborah. The flavor would still be good but the sauce may not be the same. Keep a little extra wine or chicken broth on hand to thin if needed. Enjoy!
Carol
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.
Tricia Buice
Thank you Carol. Enjoy!
Naomi
This recipe sounds amazing! Any way to sub something else for the flour? We have a gluten allergy in the family.
Tricia Buice
Hi Naomi. Sure you can use cornstarch mixed with a little cold water. Use half the amount of flour called for in the recipe. Enjoy!
CARLA
You cannot use any flour if you have a gluten allergy.
Tricia Buice
Perhaps you could use gluten free flour.
Anne
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!!
Tricia Buice
Congratulations Anne! You must be a much better cook than you thought 🙂 So glad you both enjoyed this recipe. Easy and delicious is hard to beat!
Lisa
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.
Tricia Buice
Thanks Lisa! Egg noodles are always a great idea 😉
Jen
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!
Tricia Buice
Thanks Jen! Love the addition of spinach because you’re right, extra veggies is a great thing 😉
Fletcher R.
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!
Tricia Buice
Thanks Fletcher. More Dijon sounds great 🙂
Tammy
This was absolutely delicious, I didn’t change a thing. Thank you for the great recipe!
Tricia Buice
Thank you Tammy!
Maryann
This was absolutely delicious! My whole family LOVED IT! I will be making this again. Thank you for such a great chicken recipe.
Tricia Buice
Thank you Maryann. We appreciate the comment 😉
Sheelagh
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
Tricia Buice
Thank you Sheelagh! So happy this was a success. It’s just great with everything. Thanks again for taking the time to comment.
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!
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!
Nickie
This was delicious!! Was asked to put it in the recipe book by fam. The mushroom wine sauce is just perfection.
Tricia Buice
Thanks Nickie! I LOVE the idea of a family recipe book. What an awesome way to preserve family favorite recipes for generations to come. Brilliant 😉
Jessica N
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!
Tricia Buice
Thank you Jessica! We appreciate you taking the time to comment. The egg noodles sound divine with this sauce 🙂
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.
Tricia Buice
Thanks for the feedback Alyson. If you let all the moisture evaporate from the mushrooms this should have worked with the amount indicated.
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!
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 😉
Julie Mitchell
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!
Tricia Buice
Sounds perfect Julie! Thanks so much for the feedback and for trying the recipe.
Tania
Is it a must to use corn starch? I forgot to buy it! I’m excited to try it !
Tricia Buice
Hi Tania. You can use all-purpose flour in place of the cornstarch. Use 4 teaspoons flour, or double the amount of cornstarch. It’s all good!
Christopher Dayton
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.
Tricia Buice
Thank you Christopher!
Chantel West
Awesome recipe, made me feel like I was at a fancy restaurant. Ate with garlic bread and glass of wine! Boyfriend loved it too! 10/10
Tricia Buice
Thank you Chantel! So glad it was enjoyed by all. Love that you served it with garlic bread. Yummy!
Jill Zenker Paine
This is so so good
Tricia Buice
Sorry you didn’t enjoy this recipe Jill.
Courtney Ferrall
Made this tonight for me and my husband and it was so good! I was so impressed with myself. Totally felt like a restaurant meal. We didn’t do any noodles , my husband did have bread with it and 2 servings! I asked him what he rated it and he said a 10! Definitely a keeper. My picky kids are missing out, lol! Highly recommended.
Tricia Buice
Good for you Courtney! Tell your husband thanks for the great review, and I’m sorry the kiddos wouldn’t try it. They are missing out. Most kids don’t like mushrooms. More for me! Bravo!
Linda
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
Tricia Buice
Thank you Linda! I LOVE that you subbed Greek yogurt for the cream. So glad it worked out. Thanks for the feedback!
Lisa A Alters
Loved loved loved this! I will make extra sauce next time. Thinking about making this with filet!! YUM
Tricia Buice
I LOVE the way you think Lisa. I bet it’ll be terrific with fillets. We have a recipe for beef tenderloin steak with herb pan sauce you might like 🙂 No mushrooms but it may give you some ideas on where to start. Thanks again.
Vicki
Pinned this awhile ago and finally made it for dinner tonight. Yum!! Will be making this again.
Tricia Buice
Thanks Vicki!
Jes A.
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.
Tricia Buice
Red wine sounds interesting Jes. Thanks for commenting!
Sheron
I have cooking wine and fat free half and half. Will these be okay for this recipe?
Tricia Buice
Hi Sheron. I think the cooking wine will be fine but not so sure about the fat free half and half. I would be more inclined to use whole milk as fat free might not make a great sauce.
lori krogel theisen
the best recipe I’ve ever found and MADE. Excellent. . . restaurant quality!
Tricia Buice
Thank you Lori! We’re thrilled you enjoyed this chicken dish!
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. 🙂
VICTORIA
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!
Tricia Buice
Sounds terrific Victoria. Love the Italian breadcrumb coating. Thank you!
Bev
Have you ever frozen this?
Tricia Buice
Hi Bev. I have not tried freezing this recipe. Let us know if you do and how it turns out!
Jeff Watson
Very delicious! The sauce was a bit thin, but had great flavor. We will definitely make this again. Thinking of trading out the white wine for brandy next time. And, I like the idea of using Italian bread crumbs.
Tricia Buice
Thanks for the feedback Jeff. So glad you enjoyed it!
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?
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.
Contessa
I take it you wouldn’t want to use a nonstick skillet, right?
Tricia Buice
Any skillet works fine with this recipe as long as you can brown the mushrooms and chicken without sticking. I love my cast iron or nonstick skillet for this recipe.
Gail Cunningham
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.
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!
Anne Marie
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!
Tricia Buice
Thanks Anne Marie! It seems to be working okay now. Must have been a glitch 😉
Miriam
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!
Tricia Buice
Bravo Miriam! Thanks for commenting and for trying our recipe. So glad you enjoyed it!
Sherri
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!
Tricia Buice
Thank you Sherri! Your comment made my day 🙂
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.
Tricia Buice
Sorry you had trouble Sue. Make sure all the mushroom juice evaporates before moving on with the recipe. Hope you’ll try again.
Melissa Johnson
Someone made a dish almost exactly like this for me once but used cream cheese in it. Should I leave out the heavy cream if I add cream cheese?
Tricia Buice
Hi Melissa. I have never tried it with cream cheese so I can’t say. If you try it, I would remove the pan from the heat first, then add the cream cheese cut into small room temperature pieces. Don’t reheat as it may cause the sauce to break. Good luck!
Sheryl
Love this recipe, so tasty.
Tricia Buice
Thanks Sheryl! So happy you enjoyed it, too!
Liz v
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!
Tricia Buice
Thank you Liz! Once you’ve cooked with shallots, you’ll love them always 😉 They’re also terrific in a little oil and vinegar as a quick and easy vinaigrette. Bravo!
Contessa
Welcome to the gang: shallots and leeks have largely (not totally) become the onions of my golden years! And you are so right—THIS RECIPE IS FANTASTIC! Twice the gourmet taste with half the time on my feet.
Tricia Buice
Thank you Contessa! We love cooking with shallots 🙂
A
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!
Tricia Buice
Thank you so much for commenting! Roasted potatoes and asparagus sound perfect 🙂
Deb Lively
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
Tricia Buice
Thank you Deb! This makes me very happy indeed 🙂
Mary B Seipp-Elmer
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!!!
Tricia Buice
Thank you Mary! We appreciate you taking the time to comment and for trying the recipe. Very happy you enjoyed it 😉
Cindy
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!!
Tricia Buice
Thanks Cindy! It’s always wonderful when everything comes together. So glad it worked for you especially when you’re making it for company. Bravo!
Jeannette z
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!
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.
Sandra Gottlieb
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.
Tricia Buice
Oustanding! So glad this was a success Sandra. And so glad you’re going to try another 😉 Enjoy!
Debra
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!
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!
Stephanie Martin
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.
Tricia Buice
Yum!!! Love this idea Stephanie. Thanks so much for sharing your adaptation with us. Bravo 😉
Rene
I’ve made and loved! Can it be made in advance and frozen to take on vacation?
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!
Mama G
I loved this recipe! Just added a teaspoon of tomato paste in the tube. Served with Parmesan risotto and asparagus! Thank you!
Tricia Buice
Thanks for the feedback Mama G. Parmesan risotto sounds terrific!
Mary
Great recipe! I did add a cup of chopped kale and chopped sundried tomatoes just for fun…made for a little more yum!
Tricia Buice
Love the addition of kale Mary! Sounds great. I have another recipe for Chicken with Sun-dried Tomato Cream Sauce you might like. It has tons of flavor. Enjoy!
Beverly
Can this be made the day before please??
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!
Kathy
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.
Tricia Buice
Thanks for the feedback Kathy. Such a delicious dish and we’re thrilled you enjoyed it. Thanks again!
Laura Hotinger
Fabulous recipe!! I will definitely make it again!!
Tricia Buice
Thanks Laura. So glad you enjoyed it!
susan minicucci
My family love this . It’s on our weekly meal plan.
Tricia Buice
Thank you Susan!! I am absolutely thrilled you’re enjoying this chicken dish. Always a favorite at our house!
Cheryl
I can’t eat chicken, so I never cook it. Everyone loved it and it came out perfect!
Tricia Buice
Thanks for making it Cheryl, even though you can’t eat chicken. I’m so glad they enjoyed it!
Kate
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.
Tricia Buice
Thanks Kate! Once everything is prepped, it comes together quickly. Thanks for the feedback and so happy you enjoyed this tasty chicken!
Lisa Hales
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.
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!
Carla Arellano
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!
Tricia Buice
Thank you Carla. We appreciate the feedback and the 5-stars!!!
Anne Marie Helstrom
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!
Tricia Buice
Oh Anne, how wonderful! I LOVE your comment. What a great adaptation with the ham and cheese. Wow!!! This made my day!
Bertha Euring
This recipes looks wonderful I will be trying for my Sunday dinner this week. I hope my presentation will look the same as yours I am all about presentation
Tricia Buice
Hope it turns out terrific Bertha! Just follow the directions and be sure to brown the chicken and mushrooms well. So tasty!
Susan
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.
Tricia Buice
So glad you enjoyed it Susan! Thanks for the feedback and for trying the recipe. Love your adjustments 🙂
Holly
Delicious! Doubled the sauce/gravy since my husband is a gravy guy. The flavor was SO good and using cooking wine instead of extra broth definitely makes a huge difference. Will definitely be making this again!
Tricia Buice
Thank you Holly. Extra gravy is always a good idea 🙂 Thanks again for taking the time to comment. Enjoy!
Kayla
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.
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.
Barbie
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.
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!
Elaina Serres
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.
Tricia Buice
Thank you for the feedback Elaina! Enjoy the leftovers 🙂
Libby
Can this dish be made a few hours in advance and re-heated later, making sure the chicken is fully heated ?
Tricia Buice
Hi Libby. Yes you can but the sauce may thicken a bit. I would have hot chicken broth on hand to thin if needed.
Mirella Dhondee
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
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 😉
Lois Demers
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.
Tricia Buice
Thanks for the feedback Lois. Be sure to brown the chicken and mushrooms well to create a flavorful base. Enjoy!
AbbyC
Can I use water instead of chicken broth?
Tricia Buice
Hi Abby. No I don’t think that’s a good idea. You can substitute vegetable broth perhaps, but water has no flavor and won’t add anything to the dish.
Bob
Tried the recipe for dinner tonight.
I used portobello mushrooms and loved the flavors
Five star dinner.
Thanks for sharing the recipe !
Tricia Buice
Thank you Bob. Can’t go wrong with mushrooms, wine and chicken!
Hannah
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!
Tricia Buice
Thank you Hannah! We appreciate the feedback and thank you for trying the recipe.
Lauren
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.
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.
Judy Miller
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!
Tricia Buice
Fantastic non-alcohol solution Judy. Thank you so much 🙂
Susan
I don’t eat mushrooms. How would it taste without?
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.
Kim
Tastes great! Maybe a bit less wine next time. I doubled the sauce part and we ate it over mashed potatoes. It was really good.
Tricia Buice
Thanks for the feedback Kim. Glad you enjoyed this chicken!
Dillie
Absolutely wonderful chicken recipe. Made quinoa as a side, and the mushroom wine sauce over the quinoa was an excellent pairing.
Tricia Buice
Quinoa sounds perfect with this chicken Dillie. Thank you!
MarySC
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!
Tricia Buice
Sounds fantastic Mary! Thanks for the feedback and for trying this chicken 🙂
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.
Tricia Buice
Hi Suzette. Half-and-half or whole milk would be your best options. I haven’t tested the recipe with any other products. Hope you get the chance to enjoy this dish!
Marianne
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.
Tricia Buice
Thanks Marianne! I bet the pop of tart flavor from the cranberries was lovely with this chicken. Thank you for trying it and for taking the time to comment.
Donald
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.
Tricia Buice
Sounds absolutely lovely Donald. Thank you!
Robyn
LOVED this recipe!!! Used thinly sliced onion instead of shallot. Served over egg noodles. This is a keeper and will pass it on!
Tricia Buice
Thank you Robyn! It’s a keeper for sure.
Joe in the Tetons
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.
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.
Liz kessler
I have rotisserie chicken from Costco- can I just warm this instead of using raw chicken breasts
Tricia Buice
Hi Liz. That may be fine but I haven’t tested it so I cannot say for sure. You’ll miss a little flavor boost from browning the chicken but it’s worth a try!
Francis Henry
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.
Tricia Buice
I bet this was terrific over egg noodles Francis. Thanks for trying the chicken recipe and for commenting. Bravo!
Susan
Absolutely delicious! I will definitely be making this again!!
Tricia Buice
Thanks Susan!
Haley
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!
Tricia Buice
Perfect! Thanks so much Haley. This comment made me smile from ear to ear. Thanks for taking the time to let us know how it worked for you.
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
Tricia Buice
Thanks for the feedback Neal! Sounds terrific, love your tips 🙂
Holly
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!
Tricia Buice
Haha – thank you Holly! Sounds like a smart boyfriend 😉 You might want to hang onto him!
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.
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 🙂
Marianne
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.
Tricia Buice
Outstanding! Thanks for trying the chicken dish Marianne and for taking the time to comment 🙂
Vanessa
So good & easy! I love mushrooms, kids loved it too. Thank you for a flavorful yet quick dinner!
Tricia Buice
Thanks Vanessa. So glad you enjoyed it!
Kristen
I made this last week and followed the recipe exactly. It was so incredibly bland. It looked great, but had no flavor.
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.
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.
Sheri Baggett
Absolutely DELICIOUS!
Tricia Buice
Thanks Sheri!
Jbeam
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.
June
Terrific. I did add 1/4 cup Marsala and 1/4 cup white wine as I love the Marsala flavor. Easy and quick.
Tricia Buice
Sounds great June. Thanks!
Ashley
Simple to make but tasted like a 5* dinner. Will 100% be adding it to my dinner rotation!
Tricia Buice
Thank you Ashley!
Jenny
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:)
Tricia Buice
Thank you Jenny! You are a good DIL to be there when she needed you. Mashed potatoes and green beans are perfect! Total comfort food 😉
Manju Bhimani
Excellent recipie
A lot like chicken Marsala so added a little Marsala to it
Full of flavors and easy to make
This will go in my list of favorites
Thanks for this wonderful recipie
Tricia Buice
Thanks for commenting and for trying the recipe Manju. Enjoy!
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!
Tricia Buice
Thanks Ann! Love adding a baked potato on the side. Yum!
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!
Tricia Buice
Thanks so much for commenting Mary! I love that this made your list for a simple weeknight meal. Done right, this dish has tons of flavor 😉
Leah C
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.
Tricia Buice
Great tip on the flour Leah! So happy you’ve been enjoying this chicken dish. Try it over noodles sometime too 😉
Elizabeth Smith
I made this a few nights ago, and it was delicious! I added a little more garlic, simply because I like garlic. My husband asked if we could have that chicken dish again the following evening!
Tricia Buice
Wow thank you Elizabeth! Your husband sounds like a man who knows what he likes 🙂 We LOVE this dish and so glad you did too.
April Oestman
I made this for supper tonight without any changes. Delicious!
Tricia Buice
Thanks April! So glad you enjoyed it.
Kimberley
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.
Tricia Buice
Sounds delish Kimberley! Love this lower carb option 🙂 Thanks for commenting and for trying the recipe.
Wendy
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.
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!
Mel
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.
Tricia Buice
Thank you Mel! We appreciate you taking the time to comment 😉
Angela Berry
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.
Tricia Buice
Thanks Angela! So happy you enjoyed the chicken 😉
Bella
Absolutely delicious! I made it for mother’s day, and she loved it! I use it all the time now; one of my all time favorites
Tricia Buice
Thanks Bella! We LOVE it too 😉
Susan
Video did not show adding chicken broth. Thought gravy was too thin.
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.
Karen
Can I substitute the heavy cream with half and half?
Tricia Buice
Hi Karen – yes that will be fine.
Kelly
I tried it tonight! I was wary with all the liquid but it came together nicely and it was delicious!
Tricia Buice
Thanks Kelly! So glad you enjoyed the recipe.
Darlene J Doucot
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!
Tricia Buice
Sending hugs to you Darlene for this amazing comment! You made my day 🙂
Gail B
This is a delicious way to serve chicken. The sauce is wonderful.
Tricia Buice
Thank you Gail!
Diana Smith
I just made this for dinner and every loved it ! I’m adding it to my recipes book. Thank you so much
Tricia Buice
Thank you Diana! We appreciate the feedback 🙂
Bella
I made it last night for dinner and it was amazing thank you for sharing this amazing recipe!!!
Tricia Buice
Thank you Bella!
Jennifer
Delicious and very easy to make. A family favorite!
Tricia Buice
Thanks Jennifer! So glad you enjoyed the recipe. We appreciate the feedback!
Georgina Budney
Winner Winner. It really thickened up quick and looked so appetizingly good. Will keep this recipe. Thanks.
Tricia Buice
Thanks Georgina! So very glad you enjoyed this dish.
Lori
Very tasty recipe…made with thighs instead of chicken breasts. So tender, lots of flavour, will make again!
Tricia Buice
Thanks Lori. Love this recipe with thighs, too. Enjoy!
Amber
This was honestly amazing.
I made it with thighs instead because that’s just what I had. I also didn’t have heavy cream, so I just used milk and added extra corn starch. It ended up so good!
Tricia Buice
So glad you enjoyed this chicken Amber. Thanks for the feedback and for trying the recipe.
Brenda Chehade
Made this last night and it was so yummy!
Definitely make again!
Thanks
Tricia Buice
Thanks Brenda! Have a fantastic holiday season
Carol knight
Can you make this chicken recipe in advance and re heat it
Tricia Buice
Hi Carol. You can make it ahead. I would be ready to add a little more wine or broth to the sauce to thin. Obviously this would be better made fresh, but we’ve always loved leftovers because the flavor is still good. It should work. Let me know how it turns out for you!
Kim
Made this for dinner and it’s delicious and a little fancy!
Tricia Buice
Thanks for the feedback Kim. So glad you enjoyed this chicken dish!
Andrea
This is soooo delicious!
Tricia Buice
Thank you Andrea 🙂
Julie
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.
Tricia Buice
Glad the whole family enjoyed this chicken dish Julie. Thanks for the feedback and for trying the recipe!
Lisa
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.
Tricia Buice
Thank you so much Lisa! We appreciate you taking the time to comment and for trying the recipe. Enjoy 🙂
Gayle
Thank you! It turned out well and my family- particularly my daughter- she’s a picky eater but this time she had a second serving! Delicious evening meal- served it with rice pilaf and steamed carrots.
Tricia Buice
Thank you Gayle! Rice pilaf and carrots – sounds great 😉
Adrienne Kilby
Absolutely gorgeous and so easy, doubled up on recipe with all ingredients!
Definitely making this again!!
Tricia Buice
Thank you Adrienne! So glad you enjoyed this chicken dish. One of my favorites for sure 😉
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 ?
Tricia Buice
LOVE the addition of rosemary Gena. Thanks for trying the recipe and for the review. And, so glad your husband enjoyed it too 😉
Ivy
Is it okay to use a sweet wine?
Tricia Buice
Hi Ivy. Sweet white wine will change the flavor of the dish so I can’t guarantee you’ll like it as much as if it’s made with dry white wine. Sweet wines are generally not used in cooking and are served at the end of a meal. I’m not a wine expert but think it would be well worth it to pick up a small bottle of dry white wine for this chicken.
Elli
Very flavorful! A definite keeper.
Tricia Buice
Thanks Elli! Enjoy 🙂
Cathy
This was amazing!
Tricia Buice
Thank you Cathy! We LOVE it, too 😉
April
Can you freeze this dish?
Tricia Buice
Hi April. Leftover freeze very well. You can add a little broth or wine to the sauce as it is gently reheated. Enjoy!
Kristine
Any good dairy free suggestions for the heavy cream? The butter is easy to substitute. Thanks in advance!
Tricia Buice
Hi Kristine. Coconut cream or soy milk might be your best option. Or, leave it out and serve the sauce as a less creamy broth. Enjoy!
Irene Fortner
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 ?
Tricia Buice
Thank you Irene!
dot
Easy to follow and delicious!
Tricia Buice
Thanks Dot! Yummy in my tummy 🙂
Paul Sauvé
Made chicken melt in our mouths.
A well deserved 5 star rating!!
Tricia Buice
Thank you Paul! So happy you enjoyed this recipe.
Charlotte W
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!!!!!!!
Tricia Buice
Thank you Charlotte. I truly appreciate you taking the time to review our recipe and for trying it! I’m very proud of this dish and we all love it. Thanks again.
Cynthia Douglas
I just made this and WOW is it delicious!!!!!
Tricia Buice
Thank you Cynthia! So glad you enjoyed it 🙂
Suzanne Skorich
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!
Tricia Buice
Thanks for the feedback Suzanne! So glad this worked out for you with the substitutions. I love it your adaptations!
Lori
This recipe looks delicious. I’m the only one who eats mushrooms though, will the recipe taste the same if omitted?
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!
Jeanne
Hi Tricia I don’t eat chicken what fish would you recommend with this as a substitute?
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!
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!
Tricia Buice
Terrific adjustments Tammy. I’m thrilled it worked well with pre-cooked chicken. Thanks so much for the feedback!
Lucie
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.
Tricia Buice
Thanks for the feedback Lucie. Glad the plain yogurt worked for you. Great substitution. Enjoy!
Hunter
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!
Tricia Buice
Thanks for the feedback Hunter! It’s always exciting when the kids eat, too 😉
Aaron
Very scrumptious!! I made it with beef and chicken. Will definitely make it again. Thank you.
Tricia Buice
Nice! I haven’t tried it with beef but love the idea. Thanks for trying the recipe Aaron. So glad it turned out for you 😉
Sandy Chartrand
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
Tricia Buice
Thank you for the review Sandy, and for trying the recipe! Always thrilled to have readers from our neighbor to the north 🙂 Have a wonderful baking season and thanks again.
kates
can i do this without the wine? what changes/subs need to be made to do it without the wine?? im so excited to try this recipe!!!!
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!
Mrs Nasr
It turned out amazing!
Question, how did you get the sauce so dark?
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!
Colleen
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!
Tricia Buice
Yum! I love that you added sour cream and Dijon. To prevent it from curdling or the sauce from breaking, be sure to add the sour cream off-heat. Bravo!!
S Ep
Made tonight and everyone loved it!
Tricia Buice
Thank you!
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!
Tricia Buice
Thank you Mimi! You’re the BEST!
Toni wilmath
Absolutely delicious!!
Served with mashed potatoes!!
Tricia Buice
Glad you enjoyed it Toni! Thanks so much.
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.
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!
Dora O'Gorman
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!
Tricia Buice
Yay Dora! So glad your husband enjoyed it, as does mine. We appreciate the feedback and so glad it’s a keeper!
Michael Key
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!
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!
Angela
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
Tricia Buice
This comment made me so happy Angela. Thanks for trying the chicken and for making it again. We have it on regular rotation and never get tired of it. Thanks again!
Sue
Excellent! Great flavors, I will definitely make this again!!
Tricia Buice
Thanks for the feedback Sue! So glad you enjoyed the chicken 🙂
Sandy
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!
Tricia Buice
Thank you Sandy! So happy you enjoyed this dish. We appreciate the feedback and the review!
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.
Tricia Buice
Thanks Lori! I LOVE your comment – and it made my day. So glad you enjoyed this dish.
Disa
Can this dish be frozen?
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!
Patricia
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!
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!
Lauren O
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.
Tricia Buice
Yay Lauren! Thanks for the great review. So happy you enjoyed this recipe 🙂
Cristi
Spectacular!!
Tricia Buice
So happy to read this review! Thanks Cristi!
Flor
Simply delicious ? I made it for sunday dinner, added some potatoes and carrots and served it with a wild rice pilaf. It took longer because I double the recipe. I can’t wait to make it next time I’m hosting.
Tricia Buice
Thanks Flor. The wild rice pilaf must have been great with this chicken. Thanks for the feedback and for trying the recipe!
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!
Tricia Buice
Thanks Kerri! A mix of mushrooms would be terrific, too. Enjoy 🙂
Eileen h
Delicious. Forgot to take a picture before we ate. Husband loved it.
Tricia Buice
Thanks Eileen! I could eat this once a week 🙂
Cathleen Buchanan
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.
Tricia Buice
Thank you so much Cathleen! I’m glad you found this recipe and gave it a try. We LOVE it and so happy you did too. Bravo 🙂
Carla
Can you use white cooking wine or should it be wine from the liquor store?
Tricia Buice
Sure Carla – I think it will be very good. Enjoy!
Concepción
Delicious recipe! Next time I’ll do prep ahead of time specially the chicken.
Everybody loved it. I served it w mashed potatoes
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.
Jamey
Can you substitute 1/2 cup mushroom soup for the heavy cream?
Thx
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!
Mikey
I made this tonight for my family. There was not leftovers. I will make it again. I use white grape juice.
Tricia Buice
Thanks for the feedback Mikey! So happy it was enjoyed by all!
Veronica Frame
Good! Next time I’ll double the sauce as we like lots of sauce for our rice. Thanks for sharing!
Tricia Buice
We’re a saucy family, too Veronica. So glad you enjoyed this recipe. Thanks for the feedback!
Dee mellor
Can this be made in advance and reheated can’t wait to try it. Dee
Tricia Buice
Hi Dee. Yes but you will probably need extra liquid to thin the gravy. Enjoy!
Laura
I made this for dinner its absolutely amazing! The entire family loved it!
Tricia Buice
Thanks for commenting Laura, and for trying this recipe! We truly appreciate the feedback and are thrilled your family loved it. Yum!
Olivia Lark
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 🙂
Tricia Buice
Great feedback Olivia! Thanks for letting us know and for your kind comment 😉
Kelli Bullock
Absolutely delicious!! The sauce is something else
Tricia Buice
Thanks Kelli! Glad you enjoyed it 🙂
Laura
Can someone please tell me if you can make this in advance and freeze it?
Tricia Buice
I haven’t tried freezing this dish Laura. I’m sure it will taste fine but will not be as pretty. The sauce may need thinning, too.
Mary Lou Hammel
This recipe sounds absolutely delicious. I am going to try this soon. I’m excited
Tricia Buice
I’m excited to hear how it turns out for you Mary Lou! Enjoy 😉
Tiara
Delicious!!!!!
Tricia Buice
Thanks Tiara!
Stephanie
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.
Tricia Buice
I feel honored Stephanie! Thanks for taking the time to comment and for trying the recipe. So glad it was a hit!
Susan
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!
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!
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.
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.
Tannaz
Amazing recipe ?
Tricia Buice
Thanks for the feedback Tannaz! Glad you enjoyed it 🙂
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!
Tricia Buice
Thank you Pat! What an awesome comment. You should see the big, fat grin on my face. You’re the best and you absolutely made my day 🙂
Tam
This turned out to be delicious! Added spinach and served over angel hair pasta. Yum
Tricia Buice
I love that you added spinach Tam! And spooned over pasta, so delicious 🙂 Thanks for trying it and for letting us know!
Toni
Very tasty & good meal. I made it with couscous. Light and healthy!
Tricia Buice
I would love this with couscous! Thanks for the inspiration Toni 🙂
Lisa Parr
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!!
Tricia Buice
Thanks for the feedback Lisa! I always recommend checking the seasoning before serving. Everybody likes it a little different. Glad you enjoyed this chicken!
Mark Wilson
The recipe says salt to taste and you remove a star because you had to salt to taste?
Marianne
My thought exactly.
Kim
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!
Tricia Buice
Glad you enjoyed this recipe Kim, even with all the changes. Sometimes we just have to use whatever we have on had. Bravo!
Elisa
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)!
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!!
Kathleen Oehm
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!
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.
brittany
hi there! if i only have milk can i use that instead of heavy cream?
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!
Bob