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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
Barb
You have many recipes that sound delicious! A “Jump to Recipe” button would be greatly appreciated. Thanks!
Tricia Buice
Thanks Barb 🙂
Alice K
This was so good but I wish it had more flavor/spices. Sorry I didn’t take a picture, just wanted to enjoy as soon as I could.
Kami
I absolutely LOVE this recipe! I double the mushrooms because I love mushrooms. This is one of my new go-to recipes and it’s so easy and delicious! Thanks for sharing!
Tricia Buice
Thank you Kami! I love that you doubled the mushrooms – nothing wrong with that idea. You made my day with your wonderful comment. Thanks for taking the time to let us know 😉
Kayla
This recipe was great! I hate when people comment and then say that they used different ingredients, however, I’m guilty of that too only because I didn’t realize I was lacking some ingredients. I used a Sauvignon blanc for my white wine, used regular mustard, and omitted the thyme since I didn’t have any. So the bones of this recipe is delicious!! It took a little longer to cook BUT trying a recipe for the first time usually is. I can definitely see this recipe being completed in less than 30 minutes after the first trial run! 5/5 would definitely recommend even for a novice cook. Flavor is amazing! Flavor as you go with s&p and some garlic powder!
Tricia Buice
Thank you Kayla! So glad you enjoyed this skillet chicken 🙂 Take care!
Darrell Turner
The wife and I loved it. Great flavor. It’s a keeper for us.
Tricia Buice
Thanks so much Darrell! Glad you tried this recipe and appreciate you taking the time to comment. Thanks again!
Darrell Turner
Making it again this week. Great dish. Thanks for sharing.
Tricia Buice
Thank you Darrell! So happy you enjoyed this recipe.
Shannon
It was perfect. Can’t wait for The leftovers.
Tricia Buice
Thanks Shannon!
Bri
Delicious dish that even the kids enjoyed, they even had seconds! The recipe is easy to follow. I did not add the Dijon and use Marsala wine instead. We served it over mashed potatoes and had a side of Brussels sprouts. I will be making this again!
Tricia Buice
Thanks for the feedback Bri! I LOVE this dish and so happy you did too. Marsala is a great wine choice as well. Outstanding!
Janice
I made this tonight. Oh my gosh…it was so good! It’s company worthy for sure!
Tricia Buice
Thanks for the feedback Janice! Wish I was having this for dinner today. Such a great go-to recipe for any occasion.
Rika
Skip the cream and change the white wine to Marsala….Yum!
Tricia Buice
Thanks Rika – we have a great chicken Marsala recipe you might like that includes a little breading on the chicken and prosciutto. So good! https://www.savingdessert.com/classic-chicken-marsala/
Donja
Made this gluten and lactose free, using my standard substitutes for both the flour and cream. Had to simmer just a bit longer to get the sauce to thicken but it worked beautifully! It was excellent! Will be adding this to my recipe book.
Tricia Buice
Thanks Donja! So happy this turned out well with the adaptations. We appreciate you taking the time to let us know how this turned out for you. Enjoy!
April
I just made this, it was super good. My 5 year old said it was the “best meal ever” (she says that every time she loves something). She cleaned her plate in about a minute.
I didn’t fully follow directions, I read the ingredients and threw it together. I mixed my broth and wine ahead of time, and added some cornstarch in when the mushrooms were cooked, cooked about a minute and whisked in the broth mixture. Added a little more cornstarch slurry to get consistency right, then added cream.
Served with pasta and roasted broccoli.
Tricia Buice
Thanks April! So happy your little one enjoyed it too 🙂
Lindz
Hi! I’ve made a few of your recipes and never disappointed. I’m making this tonight. I’m a big lover of breaded chicken. Do you think I could use egg and breading and still turn out well?
Tricia Buice
Hi Lindz! So glad you’ve enjoyed our recipes. And I bet you’ll like this one too. I haven’t tried an egg breading on this but I don’t see why it won’t work. The breading will probably get soft after adding to the sauce. If that doesn’t bother you, I think you’ll love the flavors. Let us know how it turns out for you!
Sherryl Windle
Tried it, delicious. Made it with some couscous
Tricia Buice
Thanks for the feedback Sherryl! Couscous sounds great to me 😉
Madison
What is the calorie count?
Tricia Buice
I don’t have the calorie count Madison. Sorry 🙁
June
Enjoyed. I can never make a recipe exactly. Added yellow pepper, spinach and parmigiana cheese. Will make again. Thank you
Tricia Buice
So happy you enjoyed the recipe June. I’ll add spinach next time too – sounds great!
Nancy Pavlik
This was such a disappointment. The “sauce” was more like soup, and I tried adding a little more slurry and it still didn’t help. Not only was it soupy, it was flavorless as well. I’ve torn up the recipe and taken it off of my Pinterest list.
Tricia Buice
Sorry you had so much trouble with this recipe Nancy. I’ve never had problems with this delicious dish and don’t think my readers have either. Something went wrong for sure! Thanks for trying the recipe and for taking the time to comment.
Dawn
What a rude comment to post. You didn’t care for it and that’s fine. Why be so nasty?
Trish Burke
Absolutely delicious!
Tricia Buice
Thanks Trish! So happy you enjoyed our recipe 😉
Rachelle
Yes! Yes, you should make this dish. Yes, it is amazing and you will absolutely love it.
I made this on a spur of the moment tonight. What a wonderful treat! There are several steps, and I had a busy night, but I prepped ahead and worked in stops and starts as my schedule allowed. It was worth every bit of it! I served this with roasted green beans and mashed potatoes. Absolutely decadent! My teen son doesn’t love mushrooms and he never mentioned them. My tween daughter had two helpings.
My husband loves chicken, so this was a no brainer in a creamy delicious sauce. I’ve hidden the leftovers. They’re mine.
Tricia Buice
Haha – you made my day Rachelle! I hide leftovers too 😉 So happy you and your family enjoy this dish. A favorite of mine for sure!!
Kristi
Wow! This was a restaurant-worthy meal, maybe even better because it didn’t cost an arm and a leg and it was homemade! We are cutting out carbs so we had this over mashed cauliflower and it was SO good! Looking forward to leftovers but I’ll have to make more of the sauce because I don’t think there’s enough, plus it really seemed to have thickened after sitting. Going into the favorites file!
Tricia Buice
Thanks Kristi! So happy you enjoyed this wonderful chicken. For more sauce, double the gravy ingredients starting in Step 4 and you’re good to go 🙂 Gravies and sauces tend to thicken as they set. You can thin it with a little extra wine or chicken broth when reheating. It’s all good.
Danya Croft
Oh my goodness! This is one of the best chicken recipes that I have ever had. Simply delicious. I would not skip out on the wine in this recipe though. It is the wine that adds such an incredible flavor. My family has found a new favorite.
Tricia Buice
Thank you Danya! This is one of my favorites too. Enjoy and thanks for taking the time to comment!
Jennifer
Hi! This was a dish that reminded me of an Italian restaurant I use to go to and so happy to be able to recreate this in my home! May you please tell me how to make it more saucy?! I needed more sauce it was lacking that juice . Thank you!
Tricia Buice
Hi Jennifer – I hear you on the gravy – it’s so good. I would double the chicken broth, wine, cream, mustard and cornstarch. That should do it!
Emily Katzenmeyer
This was so good!! I thought I had Dijon mustard but I didn’t, so I couldn’t use that, and then I only had half and half instead of heavy cream, but it was still so good!!! My boyfriend ate his first plate in seconds!! I had made it with mashed potatoes. Will definitely make again.
Tricia Buice
Thanks Emily! So glad you enjoyed the recipe. You can’t go wrong with chicken, mushrooms and wine 😉
Charlene
This was hands down the best recipe I’ve ever found online and I’ve pinned and cooked MANY. Thank you so much for sharing this! Typically.. I’m very critical of the meals I prepare, but I turned to my husband and said “this is delicious” as he was getting up to get seconds. So so good!!!
Tricia Buice
Your comment made my day Charlene! Thank you so much 😉
Cookie
This was a winner! Relatively easy with a final product that was tender and moist with nicely seasoned sauce. We served it over buttered noodles along with a salad…approved by my chief food critic (husband).
Tricia Buice
Thanks so much Cookie! I would love to have this for dinner tonight. So good!