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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
Emily
❤️?5 stars ⭐️ ⭐️⭐️⭐️⭐️, Love ❤️‘s this. Added to fav’s for our family. Thanks.
Tricia Buice
Thank you Emily!
Summer Yule
Loved this dinner recipe! I cut the chicken breasts the wrong way but no big deal, I just cooked them in the sauce another 10 ish minutes at the end. Great over brown rice with a side of Brussels sprouts ?
Tricia Buice
That’s great Summer! Thanks so much for the feedback. We adore this recipe and could eat it once a week!
Julie Jensen
Wonderful chicken dish – love that it uses only one pan. My husband (who prefers his beef) thought this was the best chicken dish I had ever made. I swapped out thighs and it worked great.
Tricia Buice
Thank you for the feedback Julie! So happy your husband enjoyed this chicken. I could eat it once a week. Happy holidays!
MBG
I followed the recipe as written and served over noodles. I had to tell my husband to stop licking his plate. I’m serious.
Tricia Buice
Haha!!!! So funny Mary Beth. Thank you so much for the feedback – you made my day!
Caroline Betlej
Absolutely delicious!!! Followed exactly! Would NOT change a thing!!!
Tricia Buice
Outstanding! Thanks so much for the feedback Caroline. We LOVE this dish 😉
Christa Walker
Is is possible to freeze this?
Tricia Buice
Hi Christa. I think it will be fine to freeze but I have not tried. We always eat the leftovers way before there is a need! Enjoy
Kymberley
I made this tonight and it was delicious! Thanks for sharing!
Tricia Buice
Thanks for the feedback Kymberley. So happy you tried this recipe – it’s a keeper 🙂
Margaret Furbush
whats the difference between this recipe and chicken marsalla?
Tricia Buice
Hi Margaret. This recipe and our Chicken Marsala are very similar. In our Chicken Marsala the chicken is dredged in a flour mixture before it’s sautéed. A sweet Marsala wine is used in place of the dry white wine, shallots instead of sweet onion, and prosciutto is fried to render some of the fat. These few changes create a much different flavor for the Marsala. Both recipes are delicious, and easy to make.
Lisa
Awesome,I had to adjust to what I can locally get, I used regular white wine, mustard, and instead of white flour, I used almond flour. I also used lots of garlic. It turned out wonderful.
Tricia Buice
Thanks for trying the recipe Lisa – so glad you enjoyed it!!!
Rachel
Tricia
This looks delicious, I plan on making it for dinner tomorrow night, but I don’t drink! I see in your notes you mention substituting white grape juice or chicken broth for the wine. Regarding substitutions, I have read that white grape juice is good for adding sweetness/deglazing, and chicken broth is better in helping add depth of flavor. With that in mind, could you elaborate a little on what flavor the wine serves in the original recipe (Sweetness vs. depth) so I can pick the best substitute? 🙂
Thanks!
Tricia Buice
Hi Rachel. I don’t normally drink juice so adding additional chicken broth is the best plan for me. Wine enhances the flavors in this dish and adds an edge, or acidity, so more depth of flavor, in my opinion.You can purchase small individual size bottles of wine to use for cooking, if desired. Enjoy!
Jessica
Hi Julie,
I was excited to make this recipe, but it ended up being bland. This came as a surprise as the ingredients and aroma while cooking were lovely! I used one of my favorite Sauvignon Blancs- would that negatively impacted the flavor? I promise I made it as directed. I ended up being it over roasted broccoli to avoid additional carbs. I appreciate your thoughts and look forward to trying the recipe again. Thank you!
Jessica
Tricia Buice
Hi Jessica. Thanks for the feedback. I wonder if you used enough salt and pepper? There are not that many ingredients in this recipe so making sure it’s well seasoned may be a factor. Getting a good char on the mushrooms also builds flavor. Different wines will make a difference, but if your wine has a good flavor, it should not negatively impact the recipe. Sorry it didn’t turn out as expected. We have never had it come out bland.
Shasta Sonnabend
This was so easy to make and the flavor of the sauce bnb is out of this world! We will be making it again. Thank you
Tricia Buice
Thank you Shasta! We love this dish and have it on regular rotation. Great for company too 🙂
chickenmama
This is such a beautiful dish and was very tasty! I used a package of organic boneless, skinless chicken tenderloins which may have been a bit more meat than the recipe called for so there wasn’t enough sauce for the leftovers. After our meal I made a second batch of sauce and decided to add a bit more Dijon and some tarragon which made me even happier about the sauce! For this recipe to serve 6 people as stated, I think I would 1 1/2 to 2x the mushroom sauce. We had 3 adults and most of the sauce was devoured!
Tricia Buice
Thanks for the feedback! Sounds like everyone enjoyed the chicken. Yes, this sauce is amazing and I can always eat more 🙂 Thanks for giving it a try!
Heather C
This sounds so delicious I’ve decided to make it for a small dinner party. Can it be made the day before and reheated? If so, is it best to reheat in the oven or microwave?
Tricia Buice
Hi Heather. This is a great question and I’ve been considering what would be the best way to ease your dinner party preparation. If you make this the day before, I would not cook it all the way through. Remove from the stove top before the last step and cool completely before refrigerating. Just before serving, place the entire dish in a non-stick skillet and warm over medium-low heat until bubbly and cooked through. You may want to add a little more broth. I think it will be good if you gently cook it on the second day. Leftovers have always been great reheated in the microwave. Good luck – enjoy!
Heather C
Thanks Tricia. I’ll let you know how it turns out.
Julie G
This dish was so yummy we were fighting over who would take the leftovers for lunch! I made rice pilaf to go with it and put the chicken and mushrooms right on top of the rice. So many layers of flavor with the wine, garlic, slight hint of mustard, it was delicious. Next time I’ll need to make 1 1/2 times the recipe to have extra for the next day. LOL. I had chicken tenders on hand so that’s what I used and they were perfect.
Tricia Buice
You are amazing Julie! And, you really have a good eye for the best recipes. I tend to hide these leftovers in the back of the fridge so I can have them all to myself. It’s even delicious eaten cold, and this I know by experience. Thanks again, you’re the best 😉
Gina
You can cut your own breasts or buy them from your local grocery store packaged as cutlets.
I’d rather not cut my own breasts, huh. :)),
but the recipe looks great, I will try it. Thanks!
Tricia Buice
Haha – enjoy Gina!
Kristin
I made this tonight and it was delicious! I put it over white rice. Next time I might play around with the wine. I used Pinot Grigio but I think Chardonnay would be better. I think I might add a dash of nutmeg next time for depth of flavor.
Tricia Buice
Thanks so much for giving this a try Kristin. I love the idea of adding nutmeg – so smart! And, thanks for taking the time to let us know how this turned out for you 🙂
Karen (Back Road Journal)
This sounds like a comforting meal to serve to friends this fall.
Tricia Buice
Thanks Karen – it’s a winner!
2sistersrecipes
One of our all time favorite! I love you added some cream to it too! Great recipe Tricia!
We are doing a giveaway this week! We would love for you to enter!! 🙂
Tricia Buice
Thanks Anna!
Abbe@This is How I Cook
I need to find room in my rotation! This sounds amazing and looks mouthwatering. But then again all your stuff does! You never disappoint Tricia!
Tricia Buice
You won’t be disappointed Abbe! Thanks so much 🙂
Mimi
This is such a beautiful dish. Much more comforting to me than Mac and cheese, and I’m not even a huge meat eater. It must be those beautiful mushrooms.
Tricia Buice
I could eat mushrooms everyday Mimi. Thanks so much!
Jennifer @ Seasons and Suppers
Just beautiful! Chicken and mushrooms are always such a great combination and that sauce looks absolutely perfect 🙂
Tricia Buice
I agree Jennifer – thanks so much!