When I made this Skillet Chicken and Mushroom Wine Sauce, it was as if I’d recreated a restaurant-grade meal in my kitchen—but without breaking a sweat. The rich, velvety sauce paired with tender chicken and savory mushrooms instantly won me over.
This dish is comforting enough for family weeknight dinners yet elegant enough to serve when entertaining. Trust me, one bite and you’ll realize why this recipe is a keeper.
Credit: savingdessert
Ingredients
Here’s what you’ll need to gather to create this flavorful dish. Each ingredient plays a key role, so I’ve shared a few tips to make the most of them.
- 3 boneless, skinless chicken breasts (cut in half into cutlets): Cutting them into thin pieces ensures they cook quickly and evenly.
- ½ cup all-purpose flour: A light coating helps the chicken brown beautifully.
- ½ teaspoon salt and 1 teaspoon pepper: Essential for seasoning the chicken and sauce.
- ½ teaspoon garlic powder: Adds a subtle depth of flavor.
- 12 ounces mushrooms (sliced): Baby Bella, white mushrooms, or a mix work well here. Rinse lightly and pat them dry before use.
- 4 tablespoons unsalted butter, divided: Butter balances richness in the sauce while also aiding cooking.
- 1 tablespoon olive oil: Prevents butter from burning during cooking.
- 2 garlic cloves (minced): Fresh garlic is key for an aromatic kick.
- 2 large shallots (thinly sliced): They caramelize beautifully, adding sweetness to the dish.
- ½ cup dry white wine (like Chardonnay): A splash of wine deglazes the pan and creates complexity in the sauce.
- 1 ½ cups low-sodium chicken broth: Forms the base of the sauce and controls the level of salt.
- ½ cup heavy cream: Brings creaminess and richness to the sauce.
- 2 sprigs fresh thyme: Infuses the dish with a hint of earthiness.
- 1 teaspoon Dijon mustard: Gives the sauce just the right amount of tang.
- 2 teaspoons cornstarch (dissolved in 2 tablespoons water or broth): A quick and effective thickener.
Note: This recipe serves around 6 people based on the ingredient quantities.
Variations
If you’re looking to adapt this recipe, here are some fun variations:
- Dairy-Free: Substitute butter with a plant-based alternative and swap heavy cream with unsweetened almond or oat milk.
- Gluten-Free: Use cornstarch or gluten-free flour instead of all-purpose flour for dredging.
- Vegetarian: Replace chicken with thick slices of portabella mushrooms or even tofu for a veggie version.
- Flavor Boosters: Add grated Parmesan to the sauce or toss in a few sun-dried tomatoes for an extra layer of flavor.
You can also enjoy similar chicken and broccoli dishes if you’re into healthy, protein-packed meals.
Cooking Time
Preparing and cooking this dish doesn’t take as long as you might think:
- Prep Time: 20 minutes
- Cooking Time: 25 minutes
- Total Time: 45 minutes
Equipment You Need
Here’s what you’ll need to prepare this recipe:
- Large Skillet: For browning the chicken and finishing the sauce.
- Mixing Bowls: To combine the flour, salt, and seasoning.
- Tongs: To handle the chicken cutlets safely.
- Wooden Spoon: Perfect for deglazing the skillet and stirring the sauce.
- Knife and Cutting Board: For prepping chicken, mushrooms, and shallots.
How to Make Skillet Chicken and Mushroom Wine Sauce?
Step 1: Prepare the Chicken
Start by patting the chicken breasts dry with paper towels, then cut them into thinner cutlets. This quick step ensures even cooking. Mix flour, garlic powder, salt, and pepper in a shallow dish and dredge the chicken, shaking off any excess.
Step 2: Brown the Chicken
Heat 2 tablespoons of butter and olive oil over medium heat in a large skillet. Add the chicken to the pan and cook for about 4–5 minutes on each side until they develop a golden crust. Remove the chicken, set it aside on a plate, and keep it covered to stay warm.
Step 3: Cook the Mushrooms
Add the remaining butter to the skillet, letting it melt before adding the mushrooms. Cook them undisturbed for a few minutes to achieve a dark golden color on one side. Flip and continue cooking until the moisture evaporates entirely.
Step 4: Sauté Shallots and Garlic
Toss in the sliced shallots and cook them until soft and caramelized. Add minced garlic, stirring for about 30 seconds, just until aromatic.
Step 5: Deglaze the Pan
Carefully pour in the white wine while scraping up any browned bits stuck to the skillet. These bits add incredible depth to your sauce. Simmer briefly so the wine reduces slightly.
Step 6: Build Your Sauce
Add chicken broth, Dijon mustard, thyme sprigs, and heavy cream to the pan. Stir until everything is combined, bringing the mixture to a simmer.
Step 7: Return the Chicken
Slide your browned chicken cutlets back into the skillet. Simmer gently for another 5–7 minutes, allowing the flavors to meld beautifully. The chicken will soak up some of that luscious sauce.
Step 8: Final Touches
Remove the thyme sprigs and adjust seasoning with salt and pepper if needed. Dissolve cornstarch in water, then stir it into the sauce to thicken. Cook for another minute or two, and you’re ready to serve.
Credit: savingdessert
Additional Tips for Making This Recipe Better
Here are some things I’ve learned while making this dish:
- Choose Fresh Ingredients: Fresh thyme and good-quality wine make a world of difference.
- Don’t Rush the Mushrooms: Cooking them until golden brown intensifies their flavor.
- Deglaze Properly: Scraping up the flavorful browned bits enhances the sauce.
- Thicker Sauce Alternative: If you like an even creamier sauce, simmer it a minute longer before adding cornstarch.
How to Serve Skillet Chicken and Mushroom Wine Sauce?
Presentation makes all the difference! Serve this dish over mashed potatoes, wide noodles, or creamy polenta to soak up every drop of sauce. Add a pop of green with steamed broccoli or roasted asparagus for balanced flavors. Garnish with freshly chopped parsley or a sprinkle of grated Parmesan for a beautiful finish. Or enjoy your leftovers alongside this flavorful one pan balsamic chicken for variety throughout the week.
Nutritional Information
Here’s a quick breakdown of what you’re getting per serving:
- Calories: 309
- Protein: 17g
- Carbohydrates: 14g
- Fat: 19g
Make Ahead and Storage
- Make Ahead: While best fresh, you can prep components like cutting the chicken and mushrooms ahead of time.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheating: Reheat gently on the stovetop or microwave, adding a splash of broth to restore the sauce’s consistency.
- Freezing: This dish freezes well for up to 3 months. Ensure the sauce is cooled before storing.
Why You’ll Love This Recipe?
This recipe has a lot going for it!
- Easy to Make: It’s a one-pan wonder with simple steps.
- Versatile: Serve it over pasta, rice, or veggies, or enjoy it on its own.
- Restaurant-Quality Flavor: The sauce tastes like something from a fancy bistro.
- Customizable: Perfect for both classic and creative variations.
- Perfect for Entertaining: Elegant enough to impress guests without exhausting you.
Make this Skillet Chicken and Mushroom Wine Sauce once, and it’s bound to become a go-to favorite in your kitchen! For more ideas like this, browse our range of chicken recipes.