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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)
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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
Linda
This chicken recipe was awful. Bland no flavor and going exactly by the recipe took almost 2 hours and a ton of dishes and I did use paper plates!! Ugh never again
Tricia Buice
Sorry you didn’t care for it Linda. Thanks for giving it a try.
Natalie
I cook a lot, but this might have been one of the best dishes I’ve ever made. My husband can’t stop talking about it! Reheats beautifully and leftovers might even taste better. Followed recipe exactly except used onion as I didn’t have shallots. Thank you!
Tricia Buice
Thank you Natalie! You comment is greatly appreciated 😁
Christine
Made it again tonight. This is honestly one of my ALL TIME favorite recipes I’ve found on Pinterest! Love it!!
Tricia Buice
Thanks Christine! We love it too. So happy you found it and appreciate you taking the time to comment.
Sue
Delicious! I’ll make again.
Tricia Buice
Thank you Sue!
Lynette Carrol Kelly
It was just divine, but I used a sweet wine yes it was sweet but worth it.
Tricia Buice
Thanks Lynette. Sounds terrific to me!
Vendela
This was really delicious. I would recommend it for sure!
Tricia Buice
Thank you Vendela!
Carla
This is so delicious! I’ve used cremini mushrooms, mixed mushrooms from the local farm and oyster mushrooms…each time fabulous. Thank you 😊
Tricia Buice
Thanks Carla! Sounds terrific with all these different mushrooms. We appreciate your comment!
Georgina
I have made this recipe several times. I always make a pile of French fries and pour this over them. Delicious on a cold night. Nothing is never left over. Thanks for this great recipe.
Tricia Buice
Sounds terrific Georgina! Thanks for the feedback and the new serving idea 😉
Becky
It would be helpful to have an estimate of the weight of chicken to be used for this amount of sauce. That would make the conversion to boneless thighs or tenders easier.
Tricia Buice
Hi Becky. The chicken breasts should be at least 5 to 6 ounces each for a total of at least 1 pound of chicken. Enjoy!
Nadia
This was a really lovely dish!
Tricia Buice
Thanks Nadia! So glad you enjoyed it.
Francis
Why do you tell there is so many calories in a serving but no one tell what a serving is
Tricia Buice
Hi Francis. The recipe serves six so each person will get one chicken cutlet and 1/6th of the sauce. Hope this helps!
Beth
I tried this recipe last night. My husband loved the aroma while I was cooking. The dish is fabulous! The only change, I did not flour the chicken. Really love to pan roast, as it seals in the moisture and browns up beautifully. Will definitely make this again. Thank you!!
Tricia Buice
Thanks Beth! We appreciate the feedback 🙂
Karen
This was so delicious. Your directions were excellent and I followed them to a “T”. I had to substitute on a couple of ingredients. I didn’t have fresh thyme, so I used dried. I also didn’t have cornstarch so I used flour for thickener. None of my substitutions seemed to affect the deliciousness of the dish. I used a Chardonnay wine and based on the results, I would use Chardonnay every time. I felt like I was eating at a high end restaurant and said to my husband that I couldn’t wait to have it again. Which is a very rare thing for me to say.
Tricia Buice
Thanks Karen! I’m thrilled you want to make it again. We love this dish and are so happy you did too. Thanks again!
Angela Peck
Wow. Words cannot describe how incredible this dish was. I had high expectations going in and it exceeded my expectations!! Really easy recipe but it makes it seem like it was extremely complex. High end restaurant quality for sure and the white wine was a MUST. We used Sauvignon Blanc and it gave the sauce this lemony zest to it. Absolutely incredible. Will make again and again.
Tricia Buice
Thank you Angela! We truly appreciate the feedback 😁
Roy
This was so bland and not simple in any way!
Tricia Buice
Sorry you didn’t enjoy it Roy. It’s not like opening a can for sure.
Lorraine
Made this tonight and it was so delicious! Thank you!
Tricia Buice
Thank you Lorraine!
Merrilyn
Used this recipe as guidelines and substituted with what I had. Used flat mushrooms, red wine and thicker powdered milk. Was delicious.
Will try the recipe as written next time.
Tricia Buice
Thanks Merrilyn!
Sarah Jane
I personally thought it could use more seasoning throughout, but it was a great recipe! (I added more salt, garlic powder and cayenne to my flour mixture for breading. Plus quite a bit of salt & pepper at the end.) I only bought one shallot so I used it along with some yellow onion. I needed to use up some spinach so I added a couple handfuls right at the end before adding the chicken back and it was a wonderful addition. Served with cauliflower rice 🙂 10/10 would recommend
Tricia Buice
Thanks Sarah. I understand about seasoning to taste and appreciate the feedback. Thanks!
Shannon
The BEST Pinterest recipe I’ve tried! Very very good!
Tricia Buice
Thanks Shannon!
Tammy Houldin
This sounds absolutely delicious! Has anyone tried preparing it ahead of time? Is it the kind of recipe that can be prepared a couple of hours before serving?
Tricia Buice
Hi Tammy. I think it will be fine to prepare a few hours ahead and finish cooking just before serving. Enjoy!
Mark
Has anyone tried substituting unsweetened condensed milk for the heavy cream? I don’t routinely stock heavy cream so I’m thinking about work arounds for a spur of the moment meal.
Tricia Buice
I have not tried this Mark but would be curious to know if it turns out well for you. Good luck!
Alma
My picky toddlers LOVED it! Definitely going into the recipe rotation! Didn’t even have to change a thing! I just wonder if there’s a way to make it in the instant pot?
Tricia Buice
Thank you Alma! So glad the whole family enjoyed this chicken. I haven’t made this in the instant pot because the browning is such an important part of building flavor. It would probably still be good so let us know if you give it a try!