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!
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
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!