If you crave a dinner that feels both elegant and effortless, this Skillet Chicken and Mushroom Wine Sauce absolutely delivers. Juicy, golden pan-seared chicken soaks up every drop of the creamy, wine-scented mushroom sauce, creating layers of deep savory flavor you’d expect from your favorite bistro. It comes together in one skillet using easy-to-find ingredients, yet it tastes like a complete treat. Whether you’re cooking for family or impressing dinner guests, this recipe is one you’ll want to make again and again.

Skillet Chicken and Mushroom Wine Sauce Recipe - Recipe Image

Ingredients You’ll Need

One of the best parts about Skillet Chicken and Mushroom Wine Sauce is how classic the ingredient list is. Each staple brings something important—crispiness for the chicken, earthiness from the mushrooms, a touch of richness from the cream, brightness from wine—all working together to make the dish sing.

Chicken breasts: Slicing them into cutlets ensures speedy, even cooking and more surface for golden crust.
All-purpose flour: Dusting the chicken gives it a gorgeous, light crust that helps thicken the sauce later on.
Salt and pepper: The essentials for boosting flavor in both the chicken and sauce.
Garlic powder: Lends a subtle depth right from the first bite.
Mushrooms: Thick slices soak up sauce and offer that meaty, umami-packed punch.
Unsalted butter: Two additions ensure a decadent, silky finish and help brown the chicken beautifully.
Olive oil: Blends with the butter for a flavorful browning base.
Garlic cloves: Fresh garlic brings real aromatic power to the sauce.
Shallots: Offer gentle oniony sweetness that melds smoothly with the creamy sauce.
Dry white wine: Adds brightness and depth—choose something you’d happily drink.
Chicken broth: Forms the backbone of the sauce, so use low sodium for balance.
Heavy cream: The secret to richness and a luscious, velvety sauce.
Fresh thyme: Sprigs infuse a herbal note that cuts through the richness.
Dijon mustard: Lends gentle tang and complexity—don’t skip it!
Cornstarch: Blended with water or broth for that perfect final sauce texture.

How to Make Skillet Chicken and Mushroom Wine Sauce

Step 1: Prep the Chicken

Start by patting your chicken breasts dry—this helps with both browning and seasoning. Slice each breast in half horizontally to create thin cutlets, or gently pound them between plastic wrap for a uniform thickness. Thinner pieces cook more evenly and soak up more of that glorious sauce.

Step 2: Dredge in Seasoned Flour

Mix the flour, salt, pepper, and garlic powder in a shallow bowl. Dredge your chicken cutlets in this seasoned flour, shaking off the excess. This step creates a light crust that turns golden during searing, while adding a subtle garlicky flavor and thickening power for the sauce.

Step 3: Sear the Chicken

Heat half the butter and all the olive oil in a large skillet over medium heat. Cook the chicken in batches—overcrowding equals soggy cutlets—until deeply browned, about 5 minutes per side. Set the chicken aside on a plate and keep it warm; every cutlet should have its moment to shine.

Step 4: Brown the Mushrooms

Add the remaining butter to the skillet. Once melted, add your thick-cut mushrooms in an even layer and let them cook undisturbed until deeply golden on one side. Only stir after that so their natural moisture evaporates and rich, nutty flavors develop. These mushrooms give the Skillet Chicken and Mushroom Wine Sauce its signature earthiness.

Step 5: Build the Sauce

Toss in the sliced shallots and sauté until softened with a hint of caramelization, then add the minced garlic and cook just until fragrant. Pour in your dry white wine, scraping up every delicious browned bit. Add the thyme sprigs, chicken broth, Dijon mustard, and heavy cream. Let it simmer and thicken, enjoying how the flavors meld.

Step 6: Finish the Skillet Chicken and Mushroom Wine Sauce

Stir in the dissolved cornstarch and bring the sauce to a gentle simmer. Return the chicken (plus any resting juices) to the pan, nestling the cutlets into the simmering mushroom wine sauce. Let everything bubble together for 5 minutes until the chicken is warmed through and the sauce is glossy and thick. Don’t forget to fish out the thyme sprigs and give the sauce a final taste for seasoning.

How to Serve Skillet Chicken and Mushroom Wine Sauce

Garnishes

A sprinkle of freshly chopped parsley or extra thyme leaves makes the dish pop with color and a fresh, herbal lift. If you’re feeling fancy, a twist of cracked black pepper or a pinch of flaky salt can also elevate the presentation.

Side Dishes

Picture those juicy chicken cutlets spooned over fluffy mashed potatoes, buttery egg noodles, or simple steamed rice. The velvety mushroom wine sauce is luxurious poured over any of these. For something lighter, a crisp salad or garlicky green beans is perfect to balance out the richness.

Creative Ways to Present

To make Skillet Chicken and Mushroom Wine Sauce a dinner party star, try slicing the cutlets and fanning them artistically over the plate, drizzling the sauce lavishly on top. For cozy nights, serve family-style straight from the skillet with crusty bread for mopping up every last bit of sauce. You can even tuck leftovers into a sandwich with arugula for an amazing next-day lunch.

Make Ahead and Storage

Storing Leftovers

Let your leftovers cool, then transfer them to an airtight container. Skillet Chicken and Mushroom Wine Sauce keeps well in the refrigerator for up to three days, and the flavors only deepen as they mingle overnight.

Freezing

You can absolutely freeze this dish: let the chicken and sauce cool completely, then store in a freezer-safe container for up to two months. The sauce may separate a bit upon thawing due to the cream, but a good stir will bring it back together.

Reheating

For best results, reheat gently in a skillet over low heat. Add a splash of extra chicken broth or cream if the sauce looks too thick. The chicken should warm through and become tender without ever drying out.

FAQs

Can I use chicken thighs instead of breasts?

Absolutely! Boneless, skinless chicken thighs work beautifully in Skillet Chicken and Mushroom Wine Sauce, delivering even more juicy, flavorful results. Adjust the cooking time as thighs might take a couple of minutes longer to cook through.

What type of dry white wine is best?

A crisp dry white, such as Sauvignon Blanc, Pinot Grigio, or Chardonnay, adds lovely acidity and depth without making the sauce taste too strong. Just avoid anything sweet.

Can I make this recipe dairy-free?

Yes—simply replace the butter with olive oil and use a dairy-free cream alternative, like coconut cream or cashew cream. Use your favorite plant-based substitutes for the same luscious texture.

How can I make this dish gluten-free?

Swap the all-purpose flour for an all-purpose gluten-free blend or even rice flour; both work well to coat the chicken and slightly thicken the sauce, letting you enjoy all the flavor without the gluten.

What’s the best way to tell when the chicken is cooked through?

The easiest way is to check that the chicken cutlets have reached an internal temperature of 165°F. If you slice into one, the juices should run clear and there should be no pink in the center.

Final Thoughts

It’s amazing how a skillet, some everyday ingredients, and a swirl of cream can create a dinner as special as Skillet Chicken and Mushroom Wine Sauce. Whether you serve it on a weeknight or for celebration, I can’t recommend it enough—this recipe turns any meal into something to remember. Give it a try, and don’t be surprised when it becomes your new favorite tradition!

Skillet Chicken and Mushroom Wine Sauce Recipe

★★★★★

5.3 from 18 reviews

Author: Ella
Total Time: 45 minutes
Yield: 6 servings 1x
Diet: Non-vegetarian

Print Recipe

Description

This Skillet Chicken and Mushroom Wine Sauce recipe is a delicious and comforting dish that features tender chicken cutlets in a rich and creamy mushroom wine sauce. Perfect for a cozy dinner at home.

Instructions

Prepare Chicken Cutlets: Pat chicken breasts dry and cut in half horizontally. Dredge in flour mixture.
Cook Chicken: Brown chicken cutlets in butter and oil until cooked through. Set aside.
Prepare Mushroom Sauce: Brown mushrooms in butter. Add shallots, garlic, wine, thyme, broth, mustard, and cream. Simmer and thicken with cornstarch.
Combine Chicken and Sauce: Add chicken back to the skillet, simmer until heated through, and sauce is thickened.
Serve: Garnish with herbs and serve with choice of side.