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Skillet Chicken and Mushroom Wine Sauce is an easy and delicious dish easy enough for a weeknight but good enough for an elegant dinner party with your best company!
Tender and flavorful Skillet Chicken and Mushroom Wine Sauce
I adore everything about this dish and bet you will too! This delicious recipe for Skillet Chicken and Mushroom Wine Sauce was first posted in 2015 and has been a favorite ever since.
I’ve streamlined the process a little and tweaked the recipe just a bit, but it’s still the same one-pan, moan-worthy, restaurant quality chicken dish we love and depend on.
What kind of mushrooms are best for this Skillet Chicken and Mushroom Wine Sauce?
For this recipe I’m not stuck on using one kind of mushroom. I often see which mushrooms look best when I get to the store and go with it. The mushrooms featured in the photos above are Baby Bella’s.
These deliciously earthy mushrooms are a smaller version of the popular portabella mushroom. Baby bella’s are cremini mushrooms that have been allowed to mature for 7 days longer than commercial cremini mushrooms.
For this dish you can also use white mushrooms or a mixture of the two.
The best way to clean mushrooms
Mushrooms grow in a damp environment so they are fine to be washed. However, I never let mushrooms sit in water or they’ll eventually start to soak up the liquid. I clean each mushroom individually by wiping with a water soaked paper towel to remove the dirt.
You can also lightly rinse the mushroom under a stream of water, but if the gills are exposed under the cap I usually don’t turn the mushroom upside down in the water. Allow the mushrooms to dry in a strainer or pat dry with paper towels.
Cook the mushroom stems too please
Please use the entire mushroom. Cut off the rough, woody, dried up end of the mushroom before using.
Secrets for making this dish super flavorful
Building layers of flavor is the simple, easy way to make a dish flavorful. First, brown the chicken to seal in the juices then set aside to rest. All those nice flavorful bits of chicken goodness remain in the pan for the next step.
Next, cook the mushrooms, undisturbed, until dark golden brown on one side. Flip the mushrooms and stir until the moisture is released, and then evaporated. Add a hefty pile of thinly sliced shallots to the pan and sauté until tender and starting to caramelize.
Quickly sauté minced garlic with the mushrooms just until fragrant, about 30 seconds.
Next, carefully pour the white wine into the hot pan. Stir quickly while scrapping up the bottom of the pan to deglaze. This process incorporates all those crusty bits of flavor into the sauce building all that amazing flavor.
Finish the dish by adding fresh thyme sprigs, chicken broth, Dijon mustard and a little cream. Heat just until the sauce is thickened and warmed through.
Can you double this sauce / gravy in this dish?
Yes you can! However, take care to brown everything in batches to achieve the best flavor and color.
Cut the chicken breasts in half diagonally to create quick cooking cutlets.
This chicken is not just any old dried up piece of bird. These cutlets are tender, moist, juicy and delicious bites of chicken! Cutting chicken breasts into thinner cutlet size pieces helps the chicken cook quickly and more evenly.
You can cut your own chicken breasts or buy them from your local grocery store packaged as cutlets. Chicken tenders would be fine here too, just adjust the cooking time.
Another alternative is to use whole chicken breasts that have been pounded to an even thickness. And finally, feel free to use boneless, skinless chicken thighs in this chicken mushroom recipe, too. It’s all good!
How to serve Skillet Chicken and Mushroom Wine Sauce
We like to serve this chicken with something fresh and green like a salad, steamed broccoli, green beans or oven roasted Brussels sprouts.
In addition to something green, serve this creamy chicken with wild rice, buttery mashed potatoes or a nice flat noodle. However, don’t forget the crusty bread to soak up the wine sauce. Yummy!
Ingredients Overview
- boneless, skinless chicken breasts – for this recipe you’ll need 3 large breasts, or 6 chicken cutlets. You can also use chicken tenders, or boneless skinless chicken thighs
- all-purpose flour – for dredging the chicken
- salt
- pepper
- garlic powder
- mushrooms – any small variety of mushrooms will do
- unsalted butter
- olive oil
- garlic
- shallots
- chicken broth – we prefer low-sodium to ensure the recipe is not too salty
- dry white wine
- heavy cream
- fresh thyme
- Dijon mustard
- cornstarch – for thickening the gravy
You probably have most everything needed on hand already. I hope you’ll give this recipe a try!
If you’re lucky enjoy to have leftovers, reheat gently in the microwave for another delicious meal.
Skillet Chicken and Mushroom Wine Sauce
Ingredients
- 3 boneless skinless (5 to 6 oz) chicken breasts cut in half horizontally into cutlets
- ½ cup all-purpose flour (66g)
- ½ teaspoon salt
- 1 teaspoon pepper
- ½ teaspoon garlic powder
- 12 ounces mushrooms cleaned and thick sliced
- 4 tablespoons unsalted butter divided
- 1 tablespoons olive oil
- 2 garlic cloves minced
- 2 large shallots sliced thin
- ½ cup dry white wine
- 1 ½ cups chicken broth low sodium
- ½ cup heavy cream
- 2 large springs of fresh thyme
- 1 teaspoon Dijon mustard
- 2 teaspoons cornstarch dissolved in 2 tablespoons water or broth
Instructions
- Pat the chicken breasts dry with paper towels. Cut each breast in half horizontally into 2 thinner cutlets. Alternately, place the chicken breasts between two sheets of plastic wrap and pound to an even thickeness.
- In a shallow bowl combine the flour, salt, pepper and garlic powder. Set aside.
- Add 2 tablespoons butter and 1 tablespoon olive oil to a large skillet. Heat over medium until the butter is melted. Dredge 3 chicken cutlets in the flour mixture, coating both sides, shaking off the excess flour. Add the coated chicken to the skillet and cook until well browned, about 5 minutes. Turn and cook another 3-5 minutes. Remove the cooked chicken to a plate and cover to keep warm. Repeat until all chicken is browned.
- Add remaining 2 tablespoons butter to the pan and heat until melted. Add the sliced mushrooms and cook, undistrubed, until the mushrooms are very dark on one side. Stir and turn the mushrooms and continue cooking until the moisture is released and then evaporated, and the mushrooms are all well browned.
- Add the sliced shallots to the pan and cook until softened and starting to brown. Add the minced garlic and sauté for 30 seconds or until fragrant. Pour the wine into the pan and scrape the bottom to deglaze. Add the thyme sprigs, chicken broth, mustard and cream. Bring to a boil and cook for 5 minutes. Stir in the dissolved cornstarch. Bring the sauce back to a light simmer and add the chicken. Heat and simmer for 5 minutes or until the sauce is thickened and the chicken warmed through. Remove the thyme sprigs, and season the dish with salt and pepper to taste.
- Garnish with parsley or additional thyme and serve with rice, potatoes or noodles.
Recipe Notes
- To make chicken breasts easier to slice into cutlets, put them in the freezer in a single layer for about 15 minutes.
- Any dry white wine will do for this sauce. For this recipe I typically use a Chardonnay. If you don’t drink wine, substitute white grape juice or additional chicken broth in this recipe.
- If you prefer more sauce / gravy, double the ingredients starting with 2 extra tablespoons of butter in Step 4. Then double the amount of mushrooms, shallots, garlic, wine, thyme, chicken broth, mustard and cream. Enjoy!
- Make sure the mushrooms are very dark on one side before turning for the best flavor and color. Once turned, cook until the moisture is released and then completely evaporated before adding the shallots.
Nutrition
Looking for more delicious chicken and mushroom recipes?
If you follow SRFD you’ve probably noticed I have a little chicken and mushroom recipe obsession. Enjoy!
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Chicken Cacciatore Recipe
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Creamy Chicken and Wild Rice Soup
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View this RecipeOriginally posted 2015, updated October 2019 and May 2024
Marion Charles
Beautiful tender chicken with the flavour of the wine and mushrooms make this a delectable dish. It contains all my favourite ingredients too.
Tricia Buice
Thank you Marion! I love your description and agree completely!
Lindsay
My husband and I together made this last night after we put the kids to bed. It was delicious and cute at home date night idea. Substituted the heavy cream with canned coconut milk(we both can’t have dairy)
Tricia Buice
Date night deliciousness! Thanks Lindsay. I’m so glad you both enjoyed it.
Clair A
I’ve made this several times now as it’s delicious! My guests wolfed it down and wanted the recipe. Many thanks for sharing it.
Tricia Buice
Thank you Clair! We appreciate you sharing and providing feedback. Enjoy!
Rachel
This was really good and is definitely going into our regular rotation. Perfect balance of flavors, just delicious. I didn’t have any cornstarch, so I just sprinkled a little bit of flour into the sauce, and it thickened up nicely without lumpiness.
Tricia Buice
Thanks for the review Rachel. I’m so glad you enjoyed it. We also appreciate you letting us know about the flour working well in place of cornstarch. Bravo!
Catherine
Delicious, easy recipe and just perfect for a cold Winter’s night. I served it with puff pastry base and topper and added some fresh parsley and homegrown baby spinach. I used chicken stock in place of the wine to the sauce. Thank you for this lovely recipe. Will definitely make this again and again. 😊
Tricia Buice
Oh Catherine! I love that you added puff pastry. What a terrific idea. Thanks so much for commenting and for the inspiration.
Vicki
Can this be frozen? If so, what would the reheating directions be?
Tricia Buice
Hi Vicki. I don’t recommend freezing this chicken because of the cream. If you want to try anyway, I’d freeze before adding the cream then reheat gently in a skillet. Once warmed through, add the cream. Let us know if this works for you!
Lou
I made this for dinner tonight. I only had dried mushrooms that had to be rehydrated but it was still very good! Looking forward to eating leftovers for dinner tomorrow evening. Thank you. Delicious!
Tricia Buice
Thanks Lou! So glad you enjoyed this chicken.
Julie
Entirely too much liquid for the amount of ingredients. I had to double the cornstarch as a starting point.
Tricia Buice
Sounds like you didn’t let the moisture from the mushrooms evaporate before adding the remaining ingredients. Sorry you had to add more cornstarch but thanks for trying it!
Keri
Made it mostly as written. Realized I forgot to get heavy cream, so improvised with 3-4 oz of cream cheese! Served with mashed potatoes. My kid who rarely asks for seconds, and never asks for more meat, asked for more chicken and gravy!
Tricia Buice
Oh wow that’s great Keri! Love the addition of cream cheese. That sounds terrific 🙂
Bea
Delicious. Made as directed. The entire family loved it.
Tricia Buice
Thanks Bea!
Deborah
Absolutely delicious! This was a big, big hit with the family. I served it with crispy roasted smashed tomatoes. So good. A question though. The recipe calls for 1 1/2c. low sodium chicken broth but watching the video, chicken broth is nowhere in the demonstration. Is that a mistake? Is the chicken broth necessary? Does the recipe work either way?
Tricia Buice
Hi Deborah. The videographer skipped the shot showing that she added the chicken broth. Once the skillet is deglazed with the wine it jumps ahead to after the broth was added. Yes I think the broth is necessary or you won’t have enough sauce. Thanks for the great question and the feedback!
Michele R
Delicious! My only regret is that I didn’t make mashed potatoes for the sauce. Will definitely make this again.
Tricia Buice
I love this with mashed potatoes Michele. Glad you enjoyed it and thanks for taking the time to comment.
Kristi
This was delicious! I didn’t have enough mushrooms to make twice the sauce, but now I wish that I would have made twice the sauce without the extra mushrooms. We had it for supper tonight with fettuccine pasta. My husband packed his lunch for work tomorrow and unfortunately, he did not leave much sauce for the rest of the leftovers! 😩
I will definitely make this again and thanks for the recipe.
Tricia Buice
Thank you Kristi! We appreciate the feedback and for you taking the time to comment.