Saving Room for Dessert

Delicious easy-to-follow recipes for food lovers!

Skillet Chicken and Mushroom Wine Sauce

Published on May 23, 2024 Updated on March 16, 2026 By: Tricia Buice
5 from 481 votes

Fork tender chicken that's super easy to make, flavorful and delicious!

Jump to RecipeComments

This post may contain affiliate links. Please read my disclosure policy.

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!

A skillet with chicken and mushrooms with fresh thyme


 

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.

A strainer filled with fresh mushrooms

What kind of mushrooms are best for this Skillet Chicken and Mushroom Wine Sauce?

For this recipe I’m not stuck on using one kind of mushroom. I often see which mushrooms look best when I get to the store and go with it. The mushrooms featured in the photos above are Baby Bella’s.

These deliciously earthy mushrooms are a smaller version of the popular portabella mushroom. Baby bella’s are cremini mushrooms that have been allowed to mature for 7 days longer than commercial cremini mushrooms.

For this dish you can also use white mushrooms or a mixture of the two.

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.

A close up of Skillet Chicken in Mushroom Wine Sauce with fresh thyme

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.

A skillet filled with chicken cutlets in a mushroom wine sauce

Cut the chicken breasts in half diagonally to create quick cooking cutlets.

This chicken is not just any old dried up piece of bird. These cutlets are tender, moist, juicy and delicious bites of chicken! Cutting chicken breasts into thinner cutlet size pieces helps the chicken cook quickly and more evenly.

You can cut your own chicken breasts or buy them from your local grocery store packaged as cutlets. Chicken tenders would be fine here too, just adjust the cooking time.

Another alternative is to use whole chicken breasts that have been pounded to an even thickness. And finally, feel free to use boneless, skinless chicken thighs in this chicken mushroom recipe, too. It’s all good!

A plate with chicken in mushroom wine sauce with broccoli and mashed potatoes

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!

A skillet with chicken cutlets in a rich, mushroom wine sauce with fresh parsley and thyme

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

Prep Time: 35 minutes
Cook Time: 25 minutes
Total Time: 1 hour
Yield: 6
Course: Dinner
Author: Tricia
Pin RecipePrint RecipeRate Recipe
5 from 481 votes
Fork tender chicken that's super easy to make, flavorful and delicious!

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 information is calculated using an ingredient database and should be considered an estimate. When multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.

Nutrition

Calories: 309kcal | Carbohydrates: 14g | Protein: 17g | Fat: 19g | Saturated Fat: 10g | Cholesterol: 83mg | Sodium: 301mg | Potassium: 508mg | Fiber: 1g | Sugar: 2g | Vitamin A: 558IU | Vitamin C: 3mg | Calcium: 29mg | Iron: 1mg

Looking for more delicious creamy chicken recipes?

If you follow SRFD you’ve probably noticed I have a little chicken and pan sauce obsession. Enjoy!

An overhead shot of a skillet of chicken breasts in a Parmesan cream sauce with wilted spinach and roasted cherry tomatoes.

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.

View this Recipe

Classic Chicken Marsala

Tender chicken breasts seasoned and sautéed, then simmered in a Marsala wine sauce with shallots, prosciutto, and plenty of earthy mushrooms.  

View this Recipe

Chicken Francese (Chicken French)

A delicious restaurant quality dish with a buttery, lemon pan sauce. This chicken is terrific served over hot pasta.

View this Recipe
A skillet of chicken piccata with capers

Chicken Piccata Recipe

Easy classic Chicken Piccata with a light lemon sauce for the perfect weeknight meal!

View this Recipe

Originally posted 2015, updated March 2026

Free Email Bonus

Weeknight Dinners Made Easy

Tips & recipes for delicious meals...no matter your skill level

Reader Interactions

4.84 from 481 votes (176 ratings without comment)

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

915 Comments

  1. Stephanie Martin

    5 stars
    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.

    Reply

    • 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!

      Reply

  3. Mary

    Great recipe! I did add a cup of chopped kale and chopped sundried tomatoes just for fun…made for a little more yum!

    Reply

    • 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!

      Reply

      • Kathy

        5 stars
        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.

  8. Kate

    5 stars
    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.

    Reply

  9. Lisa Hales

    5 stars
    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.

    Reply

    • 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!

      Reply

  10. Carla Arellano

    5 stars
    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!

    Reply

  11. Anne Marie Helstrom

    5 stars
    Oh YUM!
    Tried this last night with what we had in-stock… Sutter Home White Zinfandel, light cream, and used onions as we didn’t have shallots in the pantry…we also had some ham left from Easter, and baby swiss cheese, so we topped the chicken with ham and cheese, like open-face Corson Blu and it was absolutely DELISH!
    I muddled the order (added the cornstarch before the cream), yet it was STILL perfection…this is one of those recipes where ordinary cooks like me can NOT believe WE made something SOOO gourmet! Oh, forgot, didn’t have any kind of rosemary, but will restock cupboards and try it your way next time around. Thanks for putting it together and sharing it with us!

    Reply

  12. Susan

    5 stars
    We made some changes to be dairy free and also use what we had on time. We didn’t have shallots, so sautéed a chopped onion before adding the portabella mushrooms. Only had dried thyme, not sprigs. Also, we used coconut milk instead of cream. Not huge fans of white wine, so we didn’t have any on hand. Used a Cabernet instead. We absolutely loved this.

    Reply

      • Holly

        5 stars
        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!

  13. Kayla

    3 stars
    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.

    Reply

    • 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.

      Reply

  14. Barbie

    5 stars
    I am a horrible cook and still learning. I took my time with this recipe and my food-snob husband even approved my bad version of cooking it. I substituted broth for drained organic chicken soup and scallions for a tiny amount of finely chopped red onion. I cooked my very large chicken breasts in the skillet as directed but the middle was still very rare, so I put them in the toaster oven until the middle reached 160 degrees. My sauce didn’t quite thicken up and I added some additional corn starch. I served with mashed potatoes and roasted broccoli. I will defiantly make again and will make sure to try with scallions next time.

    Reply

    • 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!

      Reply

  15. Elaina Serres

    5 stars
    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.

    Reply

      • Mirella Dhondee

        5 stars
        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 😉

  17. Lois Demers

    5 stars
    I’m giving this 5 stars because my husband loved it! I actually thought it was a bit bland, but I think that’s my fault. I used red wine, that’s all we had, I think white might have added more zing. I used lightly breaded chicken breasts so I don’t think I got those good crunchy chicken pieces in the pan. And I am used to more spice (spicy meatballs and sausage at lunch, and quite hot curried pork last night). I also used dried thyme, just eyeballed it, maybe not enough. I will definitely make it again, using the right wine and chicken.

    Reply

  19. Bob

    Tried the recipe for dinner tonight.
    I used portobello mushrooms and loved the flavors
    Five star dinner.

    Thanks for sharing the recipe !

    Reply

  20. Hannah

    5 stars
    This turned out absolutely delicious! Next time I will double the recipe and wow some more guests. Loved reading comments from others about the addition of carrots. I paired mine with steamed broccoli and rice. Thanks for inspiration for a tasty, yet easy, meal!

    Reply