Fork tender chicken that’s super easy to make, flavorful and delicious! Skillet Chicken and Mushroom Wine Sauce is perfect for weeknight dinners or special occasions. This dish boasts a rich, creamy sauce that elevates the simple ingredients, making it a true crowd-pleaser. Whether served over rice, noodles, or mashed potatoes, this recipe will quickly become a favorite at your dinner table.
Why You’ll Love This Recipe
- Quick Preparation: With only 35 minutes of prep time, you can whip up this delightful meal in no time.
- Flavor Packed: The combination of garlic, mushrooms, and white wine creates an unmatched depth of flavor.
- Versatile Side Options: Pair it with your choice of rice, potatoes, or even pasta for a well-rounded meal.
- Impressive Presentation: The creamy sauce and vibrant mushrooms make for a stunning plate that will impress your guests.
- Comfort Food Appeal: This dish is warm and hearty—perfect for cozy family dinners or gatherings with friends.
Tools and Preparation
Before you begin cooking your Skillet Chicken and Mushroom Wine Sauce, ensure you have the right tools on hand. Having the right equipment makes the cooking process smoother and more enjoyable.
Essential Tools and Equipment
- Large skillet
- Shallow bowl
- Measuring cups and spoons
- Wooden spoon or spatula
- Knife
- Cutting board
Importance of Each Tool
- Large skillet: Essential for browning the chicken evenly and allowing space for sautéing the mushrooms.
- Shallow bowl: Perfect for mixing the flour coating for the chicken without making a mess.
Ingredients
Ingredients:
– 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 springs of fresh thyme
– 1 teaspoon Dijon mustard
– 2 teaspoons cornstarch (dissolved in 2 tablespoons water or broth)
How to Make Skillet Chicken and Mushroom Wine Sauce
Step 1: Prepare the Chicken
- Pat the chicken breasts dry with paper towels. Cut each breast in half horizontally into two thinner cutlets. Alternatively, place the chicken breasts between two sheets of plastic wrap and pound to an even thickness.
Step 2: Dredge in Flour Mixture
- 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 three chicken cutlets in the flour mixture, coating both sides while shaking off excess flour.
- Add the coated chicken to the skillet and cook until well browned on one side, about 5 minutes. Turn and cook another 3–5 minutes until fully cooked through.
- Remove cooked chicken to a plate and cover to keep warm. Repeat with remaining chicken.
Step 3: Sauté Mushrooms and Shallots
- Add remaining 2 tablespoons butter to the pan; heat until melted.
- Add sliced mushrooms; cook undisturbed until darkened on one side.
- Stir and continue cooking until moisture is released then evaporated; ensure mushrooms are well browned.
- Add sliced shallots; cook until softened and starting to brown.
- Stir in minced garlic; sauté for about 30 seconds until fragrant.
Step 4: Create the Sauce
- Pour white wine into the pan; scrape up any brown bits from the bottom to deglaze.
- Add thyme sprigs, chicken broth, Dijon mustard, and heavy cream.
- Bring to a boil; cook for about five minutes until slightly thickened.
- Stir in dissolved cornstarch; let sauce simmer lightly before returning chicken to pan.
Step 5: Final Touches
- Heat chicken in sauce for about five minutes or until warmed through.
- Remove thyme sprigs; season with salt and pepper to taste.
Step 6: Serve
- Garnish with parsley or additional thyme if desired.
- Serve hot over rice, potatoes, or noodles for a comforting meal!
How to Serve Skillet Chicken and Mushroom Wine Sauce
Skillet Chicken and Mushroom Wine Sauce is a versatile dish that pairs beautifully with various sides. Here are some delicious serving suggestions to enhance your dining experience.
With Rice
- Fluffy White Rice: A classic choice, fluffy white rice absorbs the rich flavors of the sauce.
- Wild Rice Blend: Offers a nutty flavor and chewy texture that complements the chicken perfectly.
On Noodles
- Egg Noodles: Simple yet satisfying, egg noodles provide a soft base for the savory sauce.
- Pasta: Any pasta shape will work; just toss it briefly in the sauce for extra flavor.
With Potatoes
- Mashed Potatoes: Creamy mashed potatoes create a comforting pairing with the chicken and sauce.
- Roasted Potatoes: Crispy roasted potatoes add texture and a delightful crunch to each bite.
Garnished with Greens
- Fresh Parsley: Chopped parsley adds a pop of color and fresh flavor.
- Thyme Sprigs: Using fresh thyme as garnish amplifies the herbaceous notes in the dish.
How to Perfect Skillet Chicken and Mushroom Wine Sauce
To master this recipe, consider these helpful tips to ensure your Skillet Chicken and Mushroom Wine Sauce turns out perfectly every time.
- Use Fresh Ingredients: Fresh mushrooms, herbs, and spices enhance the overall flavor of the dish.
- Don’t Crowd the Pan: Cook chicken cutlets in batches to achieve a nice golden crust without steaming them.
- Deglaze Properly: Scrape up any brown bits from the pan after adding wine; this adds depth to your sauce.
- Adjust Seasoning: Taste your sauce before serving; adjust salt and pepper as needed for optimal flavor.
- Simmer Gently: Allowing the sauce to simmer gently helps meld flavors without overcooking the chicken.
- Serve Immediately: This dish is best enjoyed fresh. Serve right after cooking for maximum taste.
Best Side Dishes for Skillet Chicken and Mushroom Wine Sauce
When planning your meal, consider these delicious side dishes that pair wonderfully with Skillet Chicken and Mushroom Wine Sauce.
- Garlic Bread: Perfect for soaking up the flavorful sauce, garlic bread brings an extra layer of flavor.
- Steamed Vegetables: Lightly steamed broccoli or green beans add freshness and color to your plate.
- Caesar Salad: A crisp Caesar salad complements the richness of the dish while adding a refreshing crunch.
- Quinoa Salad: Quinoa adds a healthy touch; mix it with cherry tomatoes, cucumber, and lemon dressing for brightness.
- Coleslaw: A tangy coleslaw can balance the savory flavors of the chicken with its crunchy texture.
- Grilled Asparagus: The smokiness from grilled asparagus offers a nice contrast to the creamy sauce.
Common Mistakes to Avoid
Making Skillet Chicken and Mushroom Wine Sauce can be a delightful experience, but it’s easy to make a few common mistakes. Here are some pitfalls to watch out for:
- Overcooking the Chicken: This can lead to dry meat. Cook until just golden brown and use a meat thermometer to check for doneness.
- Skipping the Deglazing Step: Not deglazing can result in missing out on rich flavors. Always scrape up the brown bits from the skillet after cooking chicken.
- Using Low-Quality Wine: Poor wine affects sauce flavor. Choose a wine you enjoy drinking, as it will enhance the dish’s taste.
- Neglecting Seasoning: Under-seasoned dishes can be bland. Taste as you cook and adjust salt and pepper accordingly.
- Not Allowing the Sauce to Thicken: Rushing this step can lead to a watery sauce. Allow it to simmer so it becomes rich and creamy.
Storage & Reheating Instructions
Refrigerator Storage
- Store in an airtight container for up to 3 days.
- Let the dish cool completely before sealing it to prevent condensation.
Freezing Skillet Chicken and Mushroom Wine Sauce
- Freeze in an airtight container for up to 3 months.
- Portion into smaller containers for easy thawing and reheating.
Reheating Skillet Chicken and Mushroom Wine Sauce
- Oven: Preheat your oven to 350°F (175°C). Place in an oven-safe dish, cover with foil, and heat for about 20 minutes or until warmed through.
- Microwave: Use a microwave-safe bowl, cover loosely, and heat in 1-minute intervals until hot.
- Stovetop: Heat gently over medium-low heat in a skillet, stirring occasionally until warmed through.
Frequently Asked Questions
Here are some common questions about making Skillet Chicken and Mushroom Wine Sauce:
Can I use any type of chicken?
You can use thighs or even bone-in chicken, but adjust cooking times accordingly for different cuts.
What kind of mushrooms are best for this recipe?
Cremini or button mushrooms work well; they both provide great flavor without overpowering the dish.
Is there a substitute for white wine?
Yes! You can use chicken broth with a splash of vinegar as an alternative if you prefer not to use wine.
Can I make this dish ahead of time?
Absolutely! Prepare everything up until the final simmer, then reheat when ready to serve.
How do I customize this recipe?
Feel free to add vegetables like spinach or bell peppers or swap out herbs depending on your preference!
Final Thoughts
Skillet Chicken and Mushroom Wine Sauce is not only delicious but also versatile. You can easily adapt it by adding your favorite spices or vegetables. This comforting dish is perfect for weeknight dinners or special occasions. Give it a try—your taste buds will thank you!
Skillet Chicken and Mushroom Wine Sauce
Indulge in the rich flavors of Skillet Chicken and Mushroom Wine Sauce, a comforting dish that transforms simple ingredients into a gourmet experience. In just about 35 minutes, you can prepare tender chicken cutlets enveloped in a creamy, savory sauce made with garlic, mushrooms, and white wine. This delightful recipe is versatile enough for weeknight dinners or special occasions. Serve it over fluffy rice, buttery mashed potatoes, or noodles for a satisfying meal that will impress family and friends alike.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: Serves 4
- Category: Main
- Method: Skillet
- Cuisine: American
Ingredients
- 3 boneless skinless chicken breasts (cut in half horizontally into cutlets)
- ½ cup all-purpose flour
- 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 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 horizontally into two thinner cutlets. Alternatively, 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 three chicken cutlets in the flour mixture, coating both sides while shaking off excess flour.
- Add the coated chicken to the skillet and cook until well browned on one side, about 5 minutes. Turn and cook another 3–5 minutes until fully cooked through.
- Remove cooked chicken to a plate and cover to keep warm. Repeat with remaining chicken.
- Add remaining 2 tablespoons butter to the pan; heat until melted.
- Add sliced mushrooms; cook undisturbed until darkened on one side.
- Stir and continue cooking until moisture is released then evaporated; ensure mushrooms are well browned.
- Add sliced shallots; cook until softened and starting to brown.
- Stir in minced garlic; sauté for about 30 seconds until fragrant.
- Pour white wine into the pan; scrape up any brown bits from the bottom to deglaze.
- Add thyme sprigs, chicken broth, Dijon mustard, and heavy cream.
- Bring to a boil; cook for about five minutes until slightly thickened.
- Stir in dissolved cornstarch; let sauce simmer lightly before returning chicken to pan.
- Heat chicken in sauce for about five minutes or until warmed through.
- Remove thyme sprigs; season with salt and pepper to taste.
- Garnish with parsley or additional thyme if desired.
- Serve hot over rice, potatoes, or noodles for a comforting meal!
Nutrition
- Serving Size: 1 cup (300g)
- Calories: 440
- Sugar: 2g
- Sodium: 680mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 105mg
