Skillet Chicken and Mushroom Wine Sauce: Your New Go-To Dinner

Introduction

Get ready to discover your next favorite weeknight meal: a delicious Skillet Chicken and Mushroom Wine Sauce. This recipe brings gourmet flavor right to your kitchen with minimal effort, perfect for busy parents and beginners. Imagine tender, juicy chicken cutlets perfectly paired with a rich, savory mushroom wine sauce. You will be amazed at how quickly this elegant dish comes together. Prepare to impress yourself and your family with this delightful Skillet Chicken and Mushroom Wine Sauce!

Why You’ll Love This Recipe

You’ll adore this Skillet Chicken and Mushroom Wine Sauce for many reasons, making it a staple in your culinary repertoire. This creamy chicken and mushroom dish truly simplifies dinner, offering a taste of elegance.

• Quick and easy preparation: This delightful Skillet Chicken and Mushroom Wine Sauce comes together in under 40 minutes, perfect for busy schedules and weeknight dinners.
• Incredible depth of flavor: The rich, savory wine sauce, combined with tender mushrooms, creates a truly gourmet restaurant-quality experience at home.
• Uses common pantry ingredients: You likely have most items on hand, simplifying your grocery run and making this fantastic Skillet Chicken and Mushroom Wine Sauce spontaneous.
• Perfect for weeknights or guests: It’s simple enough for a Tuesday evening but elegant enough to serve to company on a special occasion.
• Customizable to your preferences: Easily adjust herbs, add different vegetables, or tweak spices to perfectly suit your taste for this creamy chicken dish.
• One-pan cleanup convenience: Cooking everything in a single skillet means significantly less washing up after dinner, saving you precious time.

Ingredients

You’ll need these fresh, simple ingredients to create your savory Skillet Chicken and Mushroom Wine Sauce tonight. Every component helps build the dish’s incredible depth of flavor.

• 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 tablespoon 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 sprigs of fresh thyme
• 1 teaspoon Dijon mustard
• 2 teaspoons cornstarch dissolved in 2 tablespoons water or broth

Notes & Substitutions

Explore these helpful tips and easy swaps to perfect your creamy chicken and mushroom dish. These adjustments help tailor the recipe to your pantry or dietary needs, ensuring a fantastic Skillet Chicken and Mushroom Wine Sauce every time.

• Chicken: Boneless, skinless chicken thighs also work wonderfully here. They cook similarly and stay incredibly moist and flavorful. Pound chicken breasts evenly to 1/2-inch thickness for uniform cooking and maximum tenderness.
• Mushrooms: Cremini (Baby Bella) or white button mushrooms are ideal choices for this dish. Slice them uniformly for consistent cooking results and texture.
• Wine: Use a quality dry white wine such as Chardonnay, Pinot Grigio, or Sauvignon Blanc. For a non-alcoholic version, substitute an equal amount of chicken broth or white grape juice.
• Herbs: Fresh rosemary or parsley can beautifully replace thyme, offering a slightly different aromatic profile. Always use fresh herbs for the best flavor.
• Thickener: Arrowroot powder can be used as a gluten-free alternative to cornstarch. Use an equal amount for similar thickening properties in the savory sauce.

Equipment

Gathering your tools before you start cooking makes the entire process smooth, efficient, and enjoyable. Having everything ready simplifies your cooking experience.

• Large cast iron or oven-safe skillet: Essential for achieving that perfect sear on the chicken and building rich, deep flavors in your sauce.
• Cutting board and sharp knife: For safely and efficiently preparing the chicken, slicing mushrooms, mincing garlic, and thinly slicing shallots.
• Shallow bowl: Ideal for dredging your chicken cutlets evenly in the seasoned flour mixture before browning.
• Tongs or spatula: Useful for turning chicken cutlets precisely and stirring vegetables in the hot skillet without scratching the surface.
• Whisk: Ensures a smooth, lump-free sauce as you gradually incorporate the cornstarch slurry for thickening.
• Measuring cups and spoons: Crucial for accurate ingredient quantities, ensuring consistent, delicious results every time you make this dish.

Instructions

Follow these simple, step-by-step instructions to create your amazing Skillet Chicken and Mushroom Wine Sauce. Achieving restaurant-quality results at home is truly easier than you think when you follow these clear steps!

1. Prepare Chicken: Pat chicken breasts thoroughly dry with paper towels to ensure a crisp sear. Cut each breast in half horizontally to create two thinner cutlets. Alternatively, place the chicken between two sheets of plastic wrap and pound it to an even 1/2-inch thickness. This important step guarantees even cooking and tenderness.

2. Season Flour: In a shallow bowl, combine the all-purpose flour, salt, pepper, and garlic powder. Whisk these ingredients thoroughly to ensure an even distribution for coating your chicken. Set this mixture aside, ready for dredging.

3. Brown Chicken: Add 2 tablespoons of unsalted butter and 1 tablespoon of olive oil to a large cast-iron or oven-safe skillet. Heat the skillet over medium heat until the butter is melted and gently shimmering. Dredge three chicken cutlets in the seasoned flour mixture, coating both sides well, and shaking off any excess flour.

4. Carefully add the coated chicken to the hot skillet. Cook without moving until it achieves a beautiful, deep golden-brown color, which typically takes about 5 minutes. Then, turn and cook for another 3-5 minutes on the second side. This browning step builds crucial flavor for the Skillet Chicken and Mushroom Wine Sauce.
   Understanding the science behind this chemical process, known as the Maillard reaction, can significantly elevate your cooking.

5. Remove the perfectly cooked chicken to a clean plate and cover it loosely with foil to keep it warm. This short resting period allows the juices to redistribute, keeping the chicken moist. Repeat this process until all chicken is browned and set aside.

6. Cook Mushrooms: Add the remaining 2 tablespoons of butter to the same skillet, heating until melted. Add the thick-sliced mushrooms to the pan in a single layer. Cook them, undisturbed, until the mushrooms are deeply caramelized and very dark on one side. This is vital for developing their rich, earthy flavor.

7. Stir and turn the mushrooms, continuing to cook them until all their natural moisture releases and then evaporates. The mushrooms should be beautifully browned and tender, concentrating their delicious taste.

8. Build Sauce: Add the thinly sliced shallots to the pan with the cooked mushrooms. Sauté them for 2-3 minutes until they soften and begin to turn translucent. Next, add the minced garlic and cook for only 30 seconds, or until it becomes wonderfully fragrant. Do not let the garlic burn.

9. Pour the dry white wine into the pan. Use a wooden spoon or spatula to vigorously scrape the bottom, effectively deglazing the pan. This releases all the delicious browned bits (fond) left from the chicken and mushrooms, adding immense, savory depth to your sauce.

10. Stir in the fresh thyme sprigs, low-sodium chicken broth, Dijon mustard, and rich heavy cream. Bring the entire mixture to a gentle boil, then reduce the heat to a simmer for approximately 5 minutes. This allows all the flavors to beautifully meld together.

11. In a small separate bowl, whisk together the cornstarch and water (or broth) to create a smooth, lump-free slurry. Gradually stir this cornstarch slurry into the simmering sauce. Continue to simmer, stirring occasionally, until the sauce thickens to your desired, luscious consistency.

12. Finish Dish: Carefully return the browned chicken cutlets to the skillet, nestling them into the rich, aromatic sauce. Simmer for another 5 minutes, or until the chicken is thoroughly heated through and the sauce has further thickened around it, coating each piece beautifully.

13. Before serving, remove and discard the thyme sprigs. Taste the creamy Skillet Chicken and Mushroom Wine Sauce and adjust the seasoning with additional salt and pepper as needed for perfect balance.

14. Garnish your finished dish generously with fresh parsley or additional thyme. Serve this incredible meal immediately with your favorite sides for a truly satisfying and memorable dinner.

Pro Tips & Troubleshooting

Master your homemade chicken with mushroom wine sauce with these expert tips and quick fixes for common issues. These insights help ensure your Skillet Chicken and Mushroom Wine Sauce turns out perfectly every time.

• Perfect browning: Avoid overcrowding the pan when searing chicken or mushrooms. Cook in smaller batches if necessary to ensure proper caramelization and prevent steaming, which is vital for maximum flavor development.
• Flavor layers: Do not rush the searing steps for both the chicken and the mushrooms. Achieving a deep, golden-brown crust builds the fundamental flavor base for your entire savory sauce.
• Deglazing: Always take the time to vigorously scrape up all the flavorful browned bits from the bottom of the pan after adding wine. These “fond” bits are packed with concentrated umami flavor.
• Mushroom cleaning: Wipe your mushrooms gently with a damp paper towel instead of rinsing them under water. Mushrooms absorb water easily, which can hinder proper browning and make them soggy.
  For optimal results and to prevent waterlogging, culinary experts recommend specific methods for cleaning mushrooms.
• Mushroom stems: Do not discard the stems! Slice and cook them along with the mushroom caps. They add extra earthy flavor to the sauce and help reduce food waste.
• Achieving tenderness: Be careful not to overcook the chicken during the initial browning or when it returns to the sauce. Chicken continues to cook slightly even after removing it from heat.
• Sauce too thin? If your savory sauce isn’t thick enough, whisk together a bit more cornstarch with cold water. Gradually stir this into the simmering sauce until it reaches your desired, luxurious consistency.
• Sauce too thick? If the sauce becomes too rich, simply whisk in a splash more low-sodium chicken broth or a touch of heavy cream until it reaches your preferred, velvety consistency.

Serving, Storage & Variations

This versatile Skillet Chicken and Mushroom Wine Sauce pairs beautifully with many side dishes and adapts easily to different tastes and dietary preferences. Discover how to best enjoy and store this delightful meal.

Serving Suggestions

• Pair this delightful dish with fluffy white rice, creamy mashed potatoes, or your favorite cooked pasta, such as fettuccine or penne. These starchy sides are perfect for soaking up every drop of the savory sauce.
• Serve alongside simple steamed green beans, tender roasted asparagus, or crisp broccoli florets for a complete, well-rounded, and nutritious meal.
• Don’t forget some warm, crusty bread or garlic bread to mop up every last bit of the rich, flavorful mushroom wine sauce. It’s too good to waste!

Storage

• Refrigerate any leftover Skillet Chicken and Mushroom Wine Sauce in an airtight container for up to 3-4 days. Ensure it cools completely before sealing.
• Gently reheat leftovers on the stovetop over medium-low heat, stirring occasionally, or in the microwave until warmed through.
• If the sauce appears too thick upon reheating, add a small splash of extra chicken broth or cream to loosen it back to its original consistency.

Variations

• Creamy Chicken Pasta: Toss the finished chicken and savory sauce directly with your favorite cooked pasta, such as fettuccine or penne, for a complete meal.
• Sun-Dried Tomato Chicken: Stir in a quarter cup of finely chopped, oil-packed sun-dried tomatoes (drained) with the chicken broth for a tangy boost.
• Spinach & Artichoke Chicken: During the final simmering stage, stir in a cup of fresh spinach and a quarter cup of chopped artichoke hearts for extra veggies.
• Spicy Kick: For those who enjoy a bit of heat, add a pinch of red pepper flakes along with the minced garlic for a subtle warmth. This variation is a delightful twist on the classic Skillet Chicken and Mushroom Wine Sauce.

Nutrition

Enjoying a delicious meal doesn’t mean sacrificing nutrition. This savory chicken in mushroom wine reduction offers a balanced profile, making it a wholesome choice for dinner. The estimated nutritional information below provides a helpful guide for a single serving of this fulfilling dish. Please consult with a healthcare professional or registered dietitian for specific dietary needs and personalized advice.

FAQ

Find quick, concise answers to common questions about preparing and customizing this delicious Skillet Chicken and Mushroom Wine Sauce recipe.

• What kind of wine is best for this recipe? Dry white wines like Pinot Grigio, Chardonnay, or Sauvignon Blanc are ideal. Their crispness complements the rich sauce beautifully without adding sweetness.
• Can I use chicken thighs instead of breasts? Yes, absolutely! Boneless, skinless chicken thighs are an excellent alternative. They offer a slightly richer flavor and stay very moist.
• Is this recipe gluten-free? To make it gluten-free, substitute the all-purpose flour with a 1:1 gluten-free flour blend for dredging. Also, use arrowroot powder instead of cornstarch for thickening.
• Can I make this ahead of time? You can definitely prepare the browned chicken and the cooked mushroom base in advance. Store them separately in the refrigerator, then combine with the freshly made sauce just before serving.
• How long do leftovers last? Leftovers keep wonderfully for 3-4 days when stored in an airtight container in the refrigerator. Reheat gently on the stovetop or in the microwave.
• What if I don’t like mushrooms? While mushrooms add great depth, you can simply omit them entirely if preferred. Increase the amount of chicken or add other preferred vegetables for variety. The creamy sauce remains delicious.

Conclusion

You now have all the tools and knowledge to create a truly spectacular Skillet Chicken and Mushroom Wine Sauce. This recipe beautifully proves that elegant, intensely flavorful meals do not need to be complicated or excessively time-consuming. With its tender, perfectly cooked chicken and rich, creamy sauce, it’s a dish that feels incredibly special yet is wonderfully simple to master. Get ready to enjoy a satisfying, restaurant-quality dinner right in your own home tonight!

Skillet Chicken and Mushroom Wine Sauce: Your New Go-To Dinner

This skillet chicken and mushroom wine sauce recipe creates a delicious and elegant meal perfect for any night of the week. Featuring tender chicken cutlets and savory mushrooms in a rich, creamy white wine sauce, it's sure to become a new favorite.

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Prep Time 20 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 4 servings

Calories: 550

Ingredients Equipment Method Notes

Ingredients

  

Main Ingredients

• 3 chicken breasts boneless skinless (5 to 6 oz) 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 tablespoon olive oil

Sauce Ingredients

• 2 garlic cloves minced
• 2 shallots large, sliced thin
• ½ cup dry white wine
• 1 ½ cups chicken broth low sodium
• ½ cup heavy cream
• 2 fresh thyme large sprigs
• 1 teaspoon Dijon mustard
• 2 teaspoons cornstarch dissolved in 2 tablespoons water or broth

Equipment

• Paper towels
• Shallow bowl
• Large skillet
• Plate

Method

 

Preparation

1. Pat chicken breasts dry, then cut each in half horizontally to create thinner cutlets or pound them to an even thickness.
2. In a shallow bowl, combine the flour, salt, pepper, and garlic powder, then set the mixture aside.

Cooking

1. Heat 2 tablespoons butter and olive oil in a large skillet over medium heat until melted. Dredge chicken cutlets in the flour mixture, coating both sides and shaking off excess.
2. Add coated chicken to the skillet and cook for approximately 5 minutes until well browned, then turn and cook for another 3-5 minutes. Remove cooked chicken to a plate and cover to keep warm, repeating until all chicken is browned.
3. Add the remaining 2 tablespoons butter to the pan and heat until melted. Add the sliced mushrooms and cook undisturbed until very dark on one side. Stir and continue cooking until moisture is released and evaporated, and mushrooms are well browned.
4. Add sliced shallots to the pan and cook until softened and lightly browned, then add minced garlic and sauté for 30 seconds until fragrant.
5. Pour white wine into the pan, scraping the bottom to deglaze. Stir in thyme sprigs, chicken broth, mustard, and cream; bring to a boil and cook for 5 minutes.
6. Stir in the dissolved cornstarch, bring the sauce back to a light simmer, and add the chicken. Heat and simmer for 5 minutes until the sauce is thickened and the chicken is warmed through. Remove thyme sprigs and season to taste.

Serving

1. Garnish with fresh parsley or additional thyme and serve immediately with rice, potatoes, or noodles.

Notes

This versatile skillet dish pairs perfectly with rice, mashed potatoes, or noodles. For an extra touch of freshness, garnish with chopped fresh parsley or a few sprigs of thyme.