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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
Carol Jackson
Great meal! Chicken cooked in half the time, so need to keep an eye on either the heat or time. I didn’t have shallots, used onions and also topped with chives. And the leftovers….slice the chicken thinner and put on a roll with the FABU sauce and you have 2 great meals!
Tricia Buice
I bet this was tasty on a roll Carol! So glad you tried this recipe. It’s a keeper 🙂
Grace
Delicious!
Tricia Buice
Thanks Grace!
Christine Stuart
Made this tonight. It was easy and SO delicious!! Will become a family favorite!
Tricia Buice
That’s great Christine! Thank you so much for the feedback and for trying the recipe. Enjoy!
Jasmin
Great recipe, but my sauce did not come out brown it came out looking more yellow. Still tasted great!
Tricia Buice
Thanks for the feedback Jasmin. Not sure where the yellow color came from. Perhaps the wine or mushrooms tinted the gravy. Glad it tasted good!
Rachel L.
My family said this was like eating at a restaurant. Thank goodness for you! We haven’t had food like this in months!
Tricia Buice
Aww thank you Rachel! What a sweet thing to say. I’m grateful for you and appreciate the feedback. Take care and enjoy!
Jayne
Can you tell me how many calories might this dinner be? Looks like it could be quite a few with the cream, but sure does sound good.
Tricia Buice
Thanks for the great question Jayne. I calculated the calories and came up with 306 calories per serving. Enjoy!
Sandy
Wow!! This tastes amazing! I too am a lover of mushrooms and this recipe is great! Made it for my family and they were all smiles!! It definitely is going to be in my regular rotation. Thanks so much!!
Tricia Buice
Thank you so much Sandy! I’m thrilled your family enjoyed this recipe. I can’t get enough of it myself 🙂
Sandy Cole
Made it exactly like you wrote it. It was AMAZING!! Except for fresh thyme ( I sprinkled some dried thyme). My husband said it’s better than any high end restaurant. Served over mashed potatoes. Will make again for sure! Made great lunch leftovers too ?
Sandy Cole
Oh and I used Pinot Grigio instead of Chardonnay.. it’s what I like to drink! A little for the dish and a glass for me while I cook!
Tricia Buice
That’s the way to do it Sandy! Cheers!!! 🙂
Tricia Buice
Thank you so much Sandy! And tell your husband his comment made my day. I adore this recipe – and next time I’m able to get chicken, I’m making it again 🙂 Thank you
Debi
Hi Tricia,
This skillet chicken dish sounds and looks delicious! I plan to make it tomorrow. I have all the ingredients except for the heavy cream. Can I use evaporated milk instead? Also, can I freeze the leftovers? I will let you know how it turns out and will post some photos. Thanks!
Tricia Buice
Hi Debi – yes I think evaporated milk will work in the sauce. We have to use whatever we have on hand these days. I’ve never had the opportunity to freeze this chicken as we always eat it too quickly. Can’t wait to see your photos and hear how you liked it! Are you posting on Pinterest or Instagram? Tag me and I’ll come give it some love 🙂
Debi
Hi Trisha,
I had a problem with the sauce; it curdled. I think it boiled too hard at the end. I am without cooking gas in my apartment building and I made this on an electric burner which I am not used to. Flavor was still good. I will give it another try and will remove the pan from the heat if it gets too hot and boils too hard. I look forward to trying some of your other recipes.
Tricia Buice
Hi Debi. So sorry to hear this. Sounds like you have it figured out for next time. Sorry about the gas issues in your apartment. Hope it will be fixed soon. Times are hard enough right now without additional stress. Take care and thanks for the feedback.
Marybeth Haas
Skillet chicken with mushroom wine sauce was excellent. Truly was fine for a weeknight meal but versatile enough to serve at a dinner party. In view of the circumstance of the quarantine, I substituted a dry sherry instead of a dry Chardonnay and it was delicious. I will make this recipe for my family and will definitely add this to my collection !
Tricia Buice
Thanks Marybeth! I appreciate the feedback and glad you enjoyed this delicious chicken. I could eat this once a week and never get tired of it 😉
Emma
Looks amazing but can I omit the flour and cornstarch? Need to go gluten free so trying to figure out how to adjust
Tricia Buice
Hi Emma. I have not tested the recipe without those two components. You could substitute gluten-free flour for the all-purpose flour and arrowroot for the cornstarch. Hope this works out for you!
Stuart
We LOVED this recipe. We WILL do it again for guests. I seasoned the chicken flour with the addition of a little onion powder and a tiny bit of dry thyme. The fresh thyme at the finish is a MUST, especially if it’s from the garden. I served it over rice, but I love the idea of using pasta or mashed potato and a vegetable.
Tricia Buice
Thanks for the feedback Stuart! Love your addition of onion powder, and I completely agree about fresh thyme. Thanks again!
Sue B
This is my new favorite chicken dish! The pan sauce is rich and flavorful – I served this over a bed of noodles – delicious! Will definitely make it for dinner again (and again!).
Tricia Buice
Thank you Sue! I’ll have to try this over noodles next time. We appreciate you taking the time to let us know how this turned out for you.
Kim
The pop up adds were impossible on this website, I had to exit and re enter multiple times
Tricia Buice
Sorry Kim. I spoke with my ad company and hopefully the settings are a little less aggressive now.
Ann G
Absolutely delicious. Followed the recipe exactly. Will make again!
Tricia Buice
Thanks Ann! So happy you tried this recipe – and appreciate the feedback 🙂
Leds
I made this last night. I really liked it, but the sauce did not come out as creamy as your photos. Perhaps because I cut the recipe in half? What would you recommend to cut the recipe in half?
Tricia Buice
Hi Leds. Make sure you have a little extra wine or chicken broth on hand to thin the sauce. Most people want to double the sauce – so perhaps you can use less chicken and more gravy 🙂 Good luck and thanks for giving it a try.
Trisha
This dish was easy and delicious! It was even better left over the next day with mashed potatoes.
Tricia Buice
Thanks for the feedback Trisha!
Adam
Lots of prep but worth it. The sauce was amazing. Next time I’ll do something different to the chicken, not a ton of flavor, but the sauce does help considerably. Even my 4 and 10 year olds liked it.
Tricia Buice
Thanks for the feedback Adam.
Amanda
My sauce is soooo liquidy. I followed the recipe exactly but double everything involved in the sauce. I’m going to add more cornstarch. Why is it not a gravy consistency like your picture?? Smells amazing, that’s for sure… Currently cooking it so I haven’t tasted it yet.
Tricia Buice
Hi Amanda. Sorry you’re having trouble with the sauce. Doubling may cause the sauce to have to cook longer, but \it will thicken, especially once removed from the stove top. Can’t wait to hear how it turned out for you. Thanks for giving it a try.
Marilyn
Was soo good! I was out of Marsala…so I jest used a bit. Ore chicken broth…still great!!!
Tricia Buice
Thanks Marilyn!
cheryl
I have never cooked with shallots. Can I use onions instead? When using shallots do you use the actual bulb?
Tricia Buice
Hi Cheryl. Once sliced, shallots are just like onions, only miniature. Prepare them just like onions by cutting off the root end, and removing the outer layers. You are welcome to use onions instead!
Ariel henry
Hi! I’m planning to make this tonight but don’t hAve cream. Could I use almond milk? Or could I just leave it out?
Tricia Buice
Hi Ariel. I don’t know if almond milk will work as I’ve never tried it. The sauce will taste good even without the cream, but it won’t be creamy. Hope it turned out okay for you.
Carmalitta
I just made this recipe and was so excited! It looked so yummy but for some reason it was pretty bland. It didn’t seem to have much flavor. I followed everything and only substituted the dry white wine with white grape juice like suggested. Any ideas on what I may have done or could switch up to make better??
Tricia Buice
Hi Carmalitta. The key to making this dish flavorful is by browning each ingredient well in the skillet. I wrote about how to build flavor in the post. I’m sorry it didn’t turn out as expected. Grape juice is a substitution, but white wine is probably best. Hope you’ll try it again with wine. Thanks for the feedback.
Keri
My boyfriend, Mike, and I made this tonight and it was Superb! We did everything according to the recipe except that we used canned mushrooms instead of fresh and we didn’t have shallots, so we used regular onion instead. The sauce was so good that we put it up against any restaurant! You will not be disappointed!
Tricia Buice
Thanks for the feedback Keri. So glad you enjoyed the recipe 🙂 Take care!