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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
Aaron
Very scrumptious!! I made it with beef and chicken. Will definitely make it again. Thank you.
Tricia Buice
Nice! I haven’t tried it with beef but love the idea. Thanks for trying the recipe Aaron. So glad it turned out for you 😉
Sandy Chartrand
Hi there. I’m from Canada (Quebec actually) and I made this recipe and absolutely LOVED it as did my husband, I didn’t have any breasts so I used thighs. I flattened them as you would the breasts. The sauce was perfect and I certainly had enough.
I will definitely make it again and next time I think I will use a variety of mushrooms. This can certainly be made for company. It is a comfort meal to me and I really enjoyed the process of making it, each layer at a time. Very simple with good success. Thank you so much.
Sandy
Tricia Buice
Thank you for the review Sandy, and for trying the recipe! Always thrilled to have readers from our neighbor to the north 🙂 Have a wonderful baking season and thanks again.
kates
can i do this without the wine? what changes/subs need to be made to do it without the wine?? im so excited to try this recipe!!!!
Tricia Buice
Hi Kates. You can substitute white grape juice for the wine or just use additional chicken broth. It won’t have the same flavor however. Wine does amazing things to this sauce, thus the name mushroom wine sauce – haha. Enjoy!
Mrs Nasr
It turned out amazing!
Question, how did you get the sauce so dark?
Tricia Buice
Hi Mrs. Nasr. To get a darker sauce be sure you are browning the mushrooms until a well browned. This is also true with the chicken. Those dark crispy bits left in the skillet are what flavor the sauce and give it a robust color. Enjoy!
Colleen
Love this dish! I didn’t have heavy cream so I substituted 1/4 cup sour cream and a little more French herbed Dijon mustard. Turned out great!
Tricia Buice
Yum! I love that you added sour cream and Dijon. To prevent it from curdling or the sauce from breaking, be sure to add the sour cream off-heat. Bravo!!
S Ep
Made tonight and everyone loved it!
Tricia Buice
Thank you!
mimi rippee
This is a fabulous chicken recipe! I never think to coat chicken when I cook it or braise it, which I should remember to do, because the flour adds thickness to the sauce, which is smart. Love those shrooms!
Tricia Buice
Thank you Mimi! You’re the BEST!
Toni wilmath
Absolutely delicious!!
Served with mashed potatoes!!
Tricia Buice
Glad you enjoyed it Toni! Thanks so much.
Paige
What did I do wrong? The flavor was good, but even with extra chicken and mushrooms I had a ton of watery sauce. Mine didn’t look at all like the picture. I did only use 1 cup of heavy whipping cream as that was all I had on hand, but even with a half cup less liquid the sauce was still way too watery. Any suggestions on how to correct this would be most welcomed.
Tricia Buice
Hi Paige. Sorry you had trouble with the recipe. Perhaps you needed to cook the sauce a little longer to thicken. Did you dredge the chicken in flour first? That little bit of flour helps thicken the sauce. Also, make sure you cook the mushrooms until they release their moisture, then dry up and brown before moving on with the recipe. Otherwise all the juice from the mushrooms will thin the sauce. Hope you’ll try again and glad the flavor was good. You can always add a little cornstarch mixed with cold water or chicken broth to help thicken gravy. Wondra flour also works well for this. Good luck!
Dora O'Gorman
Thank you for this awesome recipe! My husband does not like chicken but every once in a while (when I’m tired of beef lol) I’ll make him eat it lol. He loved this recipe and said he wanted it again! So happy I’ve got a chicken recipe he will not complain about lol!
Tricia Buice
Yay Dora! So glad your husband enjoyed it, as does mine. We appreciate the feedback and so glad it’s a keeper!
Michael Key
What size chicken breasts do you use or the what is the total weight of the chicken used in this recipe?
I want to make sure I’m using the correct amount of chicken and adjust the recipe accordingly.
Thank you for sharing!
Tricia Buice
Hi Michael. It doesn’t really matter what size chicken breasts you use. If you happen to purchase smaller chicken breasts, maybe you can add one more to the recipe. The brand I typically purchase is a medium to large size chicken breast. Larger pieces are much easier to cut in half into cutlets. If you purchase cutlets, you’ll need at least 6. Enjoy!
Angela
I cooked it a week ago, and my Husband has been requesting it ever since, so it’s simmering away as I type.
It smells divine. I guess it’s now a firm favourite in my household now
Tricia Buice
This comment made me so happy Angela. Thanks for trying the chicken and for making it again. We have it on regular rotation and never get tired of it. Thanks again!
Sue
Excellent! Great flavors, I will definitely make this again!!
Tricia Buice
Thanks for the feedback Sue! So glad you enjoyed the chicken 🙂
Sandy
Made this tonight and it was amazing! Absolutely loved the sauce! Definitely will be something I’ll make again and again! Thanks so much for such a great recipe!
Tricia Buice
Thank you Sandy! So happy you enjoyed this dish. We appreciate the feedback and the review!
Lori Dukes
I am not one to over exaggerate anything, but this is by far the most delicious recipe I have ever made. I ate it as leftovers the next day and I don’t do leftovers. That’s how incredibly good it was.
Tricia Buice
Thanks Lori! I LOVE your comment – and it made my day. So glad you enjoyed this dish.
Disa
Can this dish be frozen?
Tricia Buice
Hi Disa. You can freeze leftovers but this dish is best served fresh, when the gravy is not too thick. The great flavor will still be there after it’s frozen, but it may not be as pretty. Enjoy!
Patricia
I used chicken tenders. I didn’t have shallots, so I used garlic powder. I also didn’t have thyme sprigs, so I used dried. This was quick, easy, elegant and delicious. Thanks!
Tricia Buice
Glad you enjoyed this skillet chicken Patricia. You can substitute minced onion for the shallots and garlic powder is a great substitute for the real deal. Wonderful way to use what you had on hand!
Lauren O
Wow, this dish is amazing. The mushrooms, shallots and white wine flavors meld so well together. This is perfect for a weeknight dinner but it’s also be nice enough to serve guests. We’ll be enjoying this as a family on the regular going forward.
Tricia Buice
Yay Lauren! Thanks for the great review. So happy you enjoyed this recipe 🙂
Cristi
Spectacular!!
Tricia Buice
So happy to read this review! Thanks Cristi!
Flor
Simply delicious ? I made it for sunday dinner, added some potatoes and carrots and served it with a wild rice pilaf. It took longer because I double the recipe. I can’t wait to make it next time I’m hosting.
Tricia Buice
Thanks Flor. The wild rice pilaf must have been great with this chicken. Thanks for the feedback and for trying the recipe!
Kerri Dyer
Just made this for dinner and superb, really flavoursome sauce. I would probably use a mix of mushroom next time, used just brown ones, maybe some porcini next time as well. Very yummy!
Tricia Buice
Thanks Kerri! A mix of mushrooms would be terrific, too. Enjoy 🙂
Eileen h
Delicious. Forgot to take a picture before we ate. Husband loved it.
Tricia Buice
Thanks Eileen! I could eat this once a week 🙂
Cathleen Buchanan
Made this today and absolutely loved! I was looking for something with mushrooms and white wine and lemon – didn’t realize this didn’t fit my search (no lemon) but I’m glad it came up. This was just plain good! I didn’t have chicken breasts but had tenders – I butterflied them and did everything else as stated – this is just a wonderful fancy dinner that I will happily make again from time to time. Thanks for sharing – such beautiful photos and great instructions.
Tricia Buice
Thank you so much Cathleen! I’m glad you found this recipe and gave it a try. We LOVE it and so happy you did too. Bravo 🙂