Skillet Chicken and Mushroom Wine Sauce

Skillet Chicken and Mushroom Wine Sauce is a tasty food that is easy enough to make on a weeknight but fancy enough for a dinner party with your best friends.

Tender and flavorful Skillet Chicken and Mushroom Wine Sauce

I love everything about this dish, and I’m sure you will too. This easy and tasty Skillet Chicken and Mushroom Wine Sauce recipe has been a hit since it was first shared in 2015.

Even though I sped up the process and made a few changes to the recipe, it’s still the same one-pan chicken dish that makes us moan and tastes like it came from a restaurant.

What kind of mushrooms are best for this Skillet Chicken and Mushroom Wine Sauce?

I don’t have to use just one type of mushroom for this recipe. When I get to the store, I often choose the mushrooms that look the best. The mushrooms in the pictures above belong to Baby Bella.

These tasty, earthy mushrooms are smaller versions of the well-known portabella mushroom. Baby bellas are cremini mushrooms that have been grown for seven days longer than regular cremini mushrooms.

You can also use white mushrooms or a mix of the two in this dish.

The best way to clean mushrooms

Since mushrooms grow in wet places, it’s okay to wash them. But I never leave mushrooms in water for too long, or they’ll start to soak up the water. I wipe off the dirt on each mushroom by hand with a paper towel that has been wet with water.

The mushroom can also be rinsed briefly under a stream of water, but I don’t like to put it in water upside down if the gills are showing under the cap. Strain the mushrooms and let them dry. You can also use paper towels to dry them.

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

The simple and easy way to make a dish taste good is to add layers of flavor. To seal in the juices, cook the chicken first, then set it aside to rest. After the next step, all of those tasty pieces of chicken stay in the pan.

Next, leave the mushrooms to cook until one side is a dark golden brown color. Turn the mushrooms over and stir them until the water comes out and then evaporates. Put a lot of thinly sliced shallots in the pan and cook them until they are soft and beginning to turn caramelized.

Quickly cook the mushrooms with minced garlic for about 30 seconds, or until the garlic smells good.

Then, slowly add the white wine to the hot pan. To deglaze, stir quickly and scrape the bottom of the pan. Through this process, all of those flavorful crusty bits get mixed into the sauce, giving it that amazing taste.

You can finish the dish by adding a little cream, chicken broth, and fresh thyme leaves. Just heat the sauce until it gets thicker and warmer.

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 dried chicken isn’t just any old bird. The chicken bites in these cutlets are soft, juicy, and moist. It’s easier and faster for the chicken to cook when you cut the breasts into small cutlet-sized pieces.

You can either cut the chicken breasts yourself or buy them already cut up at the store. You could also use chicken tenders, just change the cooking time.

You could also use whole chicken breasts that have been pounded until they are all the same thickness. In this chicken mushroom dish, you can also use chicken thighs that have been boned and skinned. Everything is fine!

How to serve Skillet Chicken and Mushroom Wine Sauce

Fresh and green foods go well with this chicken, like a salad, steamed broccoli, green beans, or Brussels sprouts cooked in the oven.

This creamy chicken goes well with wild rice, buttery mashed potatoes, or a nice flat noodle. Serve it with something green. Don’t forget the bread, though, because it will 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

Most likely, you already have most of what you need. I hope you try this recipe!

If you’re lucky enjoy to have leftovers, reheat gently in the microwave for another delicious meal.