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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.
If you’re not in the mood for mushrooms, try our delicious Creamy Tuscan Chicken instead. It’s equally delicious with a slightly different flavor profile.
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 creamy chicken recipes?
If you follow SRFD you’ve probably noticed I have a little chicken and pan sauce obsession. Enjoy!
Creamy Tuscan Chicken
This comforting, restaurant-quality meal is surprisingly easy to make at home and perfect served over your favorite pasta, rice or mashed potatoes.
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Classic Chicken Marsala
Tender chicken breasts seasoned and sautéed, then simmered in a Marsala wine sauce with shallots, prosciutto, and plenty of earthy mushrooms.
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Chicken Francese (Chicken French)
A delicious restaurant quality dish with a buttery, lemon pan sauce. This chicken is terrific served over hot pasta.
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Chicken Piccata Recipe
Easy classic Chicken Piccata with a light lemon sauce for the perfect weeknight meal!
View this RecipeOriginally posted 2015, updated March 2026
Carol
This was absolutely delicious!! The chicken is tender and the sauce was perfect. Adding to our monthly rotation.
Carol
Made this last night and the chicken was very tender and the sauce was perfect inflavor and consistency. Definite keeper adding to our rotation!!
Tricia Buice
Thanks Carol! So glad you enjoyed it. Thanks for taking the time to comment.
Batool
Can you make this without the wine and what’s the best substitute for non alcoholic alternative?
Tricia Buice
Hi! Yes you can use equal parts additional chicken broth or unsweetened white grape juice if you can find it. Enjoy!
Jennifer
Oh. My. Gawd. This is amazing! I only made two small adjustments – I didn’t have thyme, so I used a sprig of French tarragon. And I squeezed in a teaspoon of fresh lemon juice at the end. Seriously, one of the best chicken recipes I’ve ever made. Thank you so much for this!
Tricia Buice
Thank you Jennifer! Your comment made my day 🙂
PAMELA MCINERNEY
Thank you so much for this recipe it was absolutely delicious! Very easy to follow and not difficult at all. It was seriously good! Definitely 5 stars!
PMAC
Tricia Buice
Thank you Pamela! I’m so happy you enjoyed it. It’s one of my personal favorites. Thanks again!
Liz
Love this meal
Takes chicken to a whole new level, the sauce is so delicious, even my most picky chicken family member loved it and my mom’s not a big fan of chicken . I’m definitely going to make it again but this time I’m going to double the sauce recipe to have extra for mash potatoes, cause we all love it
Tricia Buice
More sauce is always a great idea Liz. Thank you so much for giving this recipe a try and for taking the time to comment. Bravo!
Kay
I’ve made this a few times now and love it but just wondering does it freeze ok as would like to make it for a friend who’s on her own and portion and freeze for her
Tricia Buice
Hi Kay. Sometimes sauces made with dairy split when frozen but since this recipe doesn’t have too much, I think it would be fine. Have her thaw it overnight in the fridge and rewarm gently. She can add a little broth to the sauce if needed. I share a lot of recipes with my older neighbors. It’s especially important when they are alone. Good for you!
C plumb
A lot of work, not so great. Won’t make it again.
Olivia
I’ve made this a few times already and recommend it to my friends. The instructions are clear and lead you to the yummiest dish. I find myself craving it often. Thank you!
Tricia Buice
Thank you Olivia!
char
This is delicious! I have made before for my husband and I and would love to make for company. How far ahead can I make this and reheat ,maybe adding some wine and cream at that point. thanks so much
Tricia Buice
Thanks for commenting Char. I would make the dish through the step where you add the cream and mustard but before you add the cornstarch. Refrigerate all the components until needed. Enjoy!
Suzi
A great Sunday evening meal!
A big favorite here.
Tricia Buice
Thanks Suzi. So happy you enjoyed it. Thanks for commenting.
Julie C
Delicious! Made it exactly as written. Only had to add salt and pepper to taste. A definite keeper.
Tricia Buice
Thanks Julie!!!
Erin
Super yummy and easy
Tricia Buice
Thanks Erin. So happy you enjoyed it!
Robert
This recipe peaked my interest so I decided to make it for Sunday dinner. It was absolutely delicious and fairly simple to make. Everyone went back for seconds. I’ll be making this one more often now. Loved the sauce and it was great on the jasmine rice I made. Thank you for sharing.
Tricia Buice
Thank you Robert. I’m so glad it was enjoyed by all!
Deborah Lighty
Skillet chicken and mushroom wine sauce is delicious, after I tweeted it by adding more bullion and salt.
I opted to double the sauce which made slicing shallots, cleaning & slicing the mushrooms
prep time consuming.. I wouldn’t double the thyme (which I did) too overpowering for my taste.
I will definitely make it again but would start early.
Tricia Buice
Thanks for the feedback Deborah. Glad you liked it.
Melissa
Absolutely delicious!
Not hard to make at all!
Tricia Buice
Thanks Melissa 😁
Cyndi
Thank you so much for this recipe! It is fantastic and always turns out delicious! I am making this again tonight.I don’t know how many times I have made it for family and friends and everyone loves it!
Tricia Buice
Thank you Cyndi. I’m thrilled this is on your regular rotation. We love it too!
Nancy
This recipe is one of my favorite dinners that my family and I absolutely love!! So much flavor and easy to make. Thank you for this recipe!
Tricia Buice
Thank you Nancy. I agree!