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Tender and flavorful, this Skillet Chicken and Mushroom Wine Sauce is easy enough for a weeknight family dinner and good enough for an elegant dinner party with your best company. I adore everything about this dish and bet you will too! This delicious recipe 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.
Why You’ll Love This Recipe
This dish combines simplicity and elegance, making it perfect for any occasion. You’ll love how the rich wine sauce complements the tender chicken and earthy mushrooms. Plus, it’s all cooked in one skillet, which means less cleanup!
Kitchen Equipment You’ll Need
- Large skillet
- Mixing bowls
- Knife and cutting board
- Measuring cups and spoons
- Paper towels
Ingredients
- 3 boneless, skinless chicken breasts, cut diagonally into cutlets
- ½ cup all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon pepper
- 1/2 teaspoon garlic powder
- 12 ounces mushrooms, cleaned and thick sliced
- 4 tablespoons unsalted butter, divided
- 1 tablespoon olive oil
- 2 garlic cloves, minced
- 2 large shallots, sliced thin
- 1 ½ cups chicken broth, low sodium
- ½ cup dry white wine
- 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 diagonally into 2 thinner cutlets. Alternately, place the chicken breasts between two sheets of plastic wrap and pound to an even thickness.
- 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 lightly 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, undisturbed, until the mushrooms are well browned on one side. Stir and turn the mushrooms and continue cooking until the moisture is released and evaporated, and the mushrooms are all well browned.
- Add the sliced shallots to the pan and cook until softened. 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.
Tips for Success
- Ensure the chicken cutlets are of even thickness to promote even cooking.
- Don’t overcrowd the skillet when browning the chicken; cook in batches if necessary.
- Let the mushrooms brown well for extra flavor.
Variations
Experiment with different mushrooms like shiitake or oyster for a unique flavor profile. If you prefer a non-alcoholic version, substitute the wine with additional chicken broth.
Nutritional Highlights (Per Serving)
Calories: 450, Protein: 35g, Carbs: 12g, Fat: 28g
Frequently Asked Questions (FAQ)
What kind of mushrooms are best for this dish?
Baby bella mushrooms are a great choice, but you can also use white mushrooms or a mix of both.
Is it okay to use the mushroom stems?
Yes, use the entire mushroom after trimming off any tough ends.
Conclusion
Ready to impress your family or guests with this delightful Skillet Chicken and Mushroom Wine Sauce? Give it a try and let the flavors speak for themselves. Don’t forget to share your experience and any creative variations you come up with!
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Can you use wild mushrooms.my brother has cattle and he sees mushrooms growing in the cow poop.are they safe to use in cooking dish’s.i know they would need to be cleaned good.i don’t know anything about mushrooms so I thought I would ask
Ummm please do not cook with those
I cooked this last night and it was delicious. I substituted the white wine with Beringers Zinfandel wine because I didn’t have white wine. This is a definite recipe keeper and when we have a guest over for supper again, this would be an excellent meal to serve. Thank you for passing along this recipe for all to enjoy.
I made this tonight and it was a big hit with my husband! I’ll be making this one again for sure!
I am going to try this soon.
Can I use chicken thighs instead
I’ll let you know! I cooking it tonight with thighs
Chicken thighs were amazing!
I think chicken tenderloins would be great for this recipe.
How did you get the sauce brown? Mine is tan. Doesn’t look the same
What dry wine did you use?
Why don’t you offer a “PRINT” ability
Henry, Press the CTRL and P keys on your computer at the same time and the recipe should print.
I cooked it tonight, for me and my husband tonight. We. Both. Really enjoyed it.
Can you double the recipe and get the same results? My husband says he hates doubling it because they never turn out. I have a family of six and this looks freakin fantastic.
I love this recipe and you can any chicken piece you want . You can also change to beef stock and a red wine and use beef ! It is so versatile!
I will definitely try this tomorrow with chicken thighs. I have everything home I hope baby Bella mushrooms will be good and Pinot Grigio. Thanks for the recipe
my husband has a milk allergy so what could I use instead of the cream
we don’t use heavy cream. what do you recommend for a substitute.
Can’t print from my mobile phone . I never had any problem printing recipes from my mobile home before please help
To print:
Open the drop down menu with three dots.
Choose to open in your browser
Go to your options menu and then choose to print
going make this for us soon
Directions SHOULD read to cut the chicken breasts HORIZONTALLY, not diagonally.