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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.
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
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
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!