If you’ve been on the hunt for a meal that feels like a little black dress — simple, elegant, and perfect for any occasion — this Chicken And Mushrooms In Wine Sauce Recipe is exactly what you need. It’s one of those easy main meals for dinner that tastes like you spent hours in the kitchen, but really, it’s just one skillet, a few pantry staples, and 40 minutes of your life.
Think juicy chicken cutlets, golden brown mushrooms, a splash of white wine (yes, one for the pan, one for you 🍷), and a dreamy, creamy sauce that you’ll want to eat with a spoon. This dish is an MVP for weeknights and a total showstopper when you’re looking for dinner ideas to impress guests or planning meals for a dinner party.
Why This Recipe Is Irresistible
There are plenty of chicken family dinner recipes out there, but this one hits different. Here’s why:
- One skillet wonder: Less cleanup, more time to sip wine and look fancy.
- Layers of flavor: Golden brown chicken, caramelized mushrooms, shallots, garlic, and that magical wine deglaze moment.
- Totally customizable: Use chicken breasts, thighs, or even tenders.
- Perfect for crowds: Easily double the sauce if you need dinner ideas for 7 people (or more).
- Restaurant-quality vibes: It feels like one of those fancy dishes for dinner party menus — without the price tag.
The Story Behind This Recipe
I first made this dish years ago when I was trying to impress a friend who “wasn’t that into chicken.” (Yes, that’s a thing.) Halfway through the meal, they stopped mid-bite and said, “This tastes like something I’d order at a bistro.” Mission accomplished. Since then, this skillet wonder has become one of my most requested recipes for dinner mushrooms — and for good reason.
Ingredients You’ll Need
Here’s the cast of characters that make this dish a keeper:
- Chicken breasts or cutlets – Cut in half or pound thin for quick cooking.
- All-purpose flour – For a light dredge that helps the chicken brown beautifully.
- Olive oil + butter – The flavor power couple that makes the pan sing.
- Mushrooms – Baby bellas, cremini, or white mushrooms all work.
- Shallots + garlic – The aromatic backbone of the dish.
- White wine – Go with something dry (think Pinot Grigio, Sauvignon Blanc, or Chardonnay).
- Chicken broth – Low sodium is best so you control the salt.
- Dijon mustard + cream – For that luxurious, velvety finish.
- Fresh thyme – Adds a little “I tried” energy to the final plate.
- Salt + pepper – The unsung heroes.
How to Make Chicken and Mushrooms in Wine Sauce
Ready to feel like a kitchen rockstar? Here’s how it goes down:
- Prep the chicken. Cut large chicken breasts into cutlets or pound to an even thickness. Season with salt, pepper, and a pinch of garlic powder.
- Brown the chicken. Heat olive oil and butter in a large skillet over medium-high heat. Sear chicken until golden on both sides. Don’t overcrowd the pan — batch cooking is your friend here. Remove and set aside.
- Cook the mushrooms. Add mushrooms to the same skillet. Let them sit undisturbed until golden on one side (resist the urge to stir!). Then flip, sauté, and let their moisture cook off.
- Add aromatics. Toss in shallots and sauté until caramelized. Stir in garlic just until fragrant — about 30 seconds.
- Deglaze the pan. Pour in the wine (cue the sizzle!) and scrape up those browned bits — that’s where the flavor lives.
- Build the sauce. Stir in chicken broth, Dijon, thyme, and cream. Let it simmer until slightly thickened.
- Bring it all together. Return chicken to the pan and spoon the sauce over top. Simmer gently until heated through.
- Serve immediately. Bonus points if you have crusty bread to soak up every last drop.
Pro Tips for Maximum Flavor
- Brown in batches. Crowding the pan means steaming, not searing. Give your chicken room to breathe.
- Don’t rush the mushrooms. Let them get that deep golden crust — it’s flavor gold.
- Deglaze like a pro. Use a wooden spoon to scrape every last bit off the pan.
- Double the sauce. Trust me, you’ll want leftovers for spooning over pasta or mashed potatoes.
Variations to Try
This recipe is flexible — play around with it!
- Swap chicken breasts for boneless, skinless thighs for a juicier twist.
- Try a mix of wild mushrooms for a more earthy flavor profile.
- Skip the cream for a lighter option — or add extra for a richer sauce.
- Stir in spinach or kale at the end for bonus veggies.
- Want a cozy pasta night? Serve the sauce over buttered noodles.
Best Way to Serve
This is one of those meat supper ideas that pairs beautifully with just about anything. Try:
- Creamy mashed potatoes
- Egg noodles or fettuccine
- Roasted asparagus or green beans
- A crisp side salad with lemon vinaigrette
- Crusty baguette (a must for soaking up that sauce!)
Quick Tips for Storage and Leftovers
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Reheat: Warm gently on the stovetop or in the microwave. Add a splash of broth or cream if the sauce thickens too much.
- Make-ahead: You can prep the chicken and mushrooms earlier in the day, then finish the sauce right before serving — perfect for stress-free entertaining.
FAQs
Can I make this dish ahead of time?
Absolutely! It reheats beautifully and might even taste better the next day once the flavors meld.
What kind of wine should I use?
Any dry white wine works — no need to splurge, but don’t use anything you wouldn’t sip.
Can I make this without wine?
Yes! Just swap in extra chicken broth and add a squeeze of lemon juice for brightness.
Can I scale this recipe up for company?
Totally — it’s one of my favorite dinner ideas to impress guests because it doubles easily. Just be sure to brown the chicken and mushrooms in batches so they stay beautifully golden.
Final Thoughts
This skillet chicken with mushrooms and wine sauce is pure comfort food meets date-night-worthy dinner. Whether you’re serving it as part of dishes for dinner party menus or just looking for veggie meals easy to throw together after work, it’s a keeper.
So grab that skillet, pour yourself a glass of wine, and get cooking. I promise — this is one of those meals for a dinner party that’ll make everyone think you’ve got your life together (even if you were still in sweatpants five minutes ago). Print
Chicken and Mushrooms in Wine Sauce Recipe | Elegant One-Skillet Dinner
- Prep Time: 35 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour
- Yield: 6 servings
- Category: Dinner
Description
This skillet chicken with mushrooms and white wine sauce is the ultimate one-pan comfort food. The chicken is juicy and golden, the mushrooms are deeply caramelized, and the silky wine sauce is good enough to drink (no judgment if you do). This dish is perfect for a weeknight dinner but also fancy enough to serve when friends come over.
Ingredients
For the Chicken:
- 3 boneless, skinless chicken breasts (5–6 oz each), sliced horizontally into thin cutlets
- ½ cup all-purpose flour
- ½ tsp salt
- 1 tsp freshly ground black pepper
- ½ tsp garlic powder
For the Sauce:
- 12 oz mushrooms, cleaned and sliced thick
- 4 tbsp unsalted butter, divided
- 1 tbsp olive oil
- 2 large shallots, thinly sliced
- 2 garlic cloves, minced
- ½ cup dry white wine (Chardonnay, Pinot Grigio, or whatever you’d sip)
- 1 ½ cups low-sodium chicken broth
- ½ cup heavy cream
- 2 sprigs fresh thyme
- 1 tsp Dijon mustard
- 2 tsp cornstarch mixed with 2 tbsp water or broth
To Finish:
- Salt & pepper, to taste
- Fresh parsley or thyme, for garnish
Instructions
- Prep the Chicken
- Pat the chicken dry with paper towels. For thinner, faster-cooking pieces, slice each breast horizontally into two cutlets. (Pro tip: chilling them in the freezer for 15 minutes makes slicing way easier.) If you prefer, pound them to an even thickness instead.
- Mix the flour, salt, pepper, and garlic powder in a shallow dish. Dredge each cutlet in the mixture, shaking off the extra.
- Brown the Chicken
- Heat 2 tablespoons butter with the olive oil in a large skillet over medium heat. Once melted and sizzling, add a few cutlets at a time and sear until golden brown — about 4–5 minutes per side. Transfer cooked chicken to a plate and cover to keep warm. Repeat until all the chicken is browned.
- Cook the Mushrooms
- Add the remaining 2 tablespoons of butter to the skillet. Toss in the mushrooms and let them sit undisturbed until they’re deep golden on one side. (This step is crucial — no stirring yet!) Once browned, stir and continue cooking until the mushrooms release their liquid and it completely evaporates.
- Build the Flavor Base
- Stir in the shallots and cook until softened and starting to caramelize. Add the garlic and sauté just until fragrant — about 30 seconds.
- Carefully pour in the wine and use a wooden spoon to scrape up all the browned bits from the bottom of the pan (this is where all that incredible flavor hides).
- Make the Sauce
- Add the thyme sprigs, chicken broth, Dijon mustard, and heavy cream. Bring the mixture to a boil and cook for about 5 minutes. Stir in the cornstarch slurry and let the sauce simmer until slightly thickened and glossy.
- Bring It All Together
- Nestle the chicken back into the pan and spoon sauce over the top. Simmer for 5 minutes until the chicken is heated through and the sauce has thickened to your liking.
- Season with extra salt and pepper if needed. Remove thyme sprigs before serving.
- Garnish & Serve
- Sprinkle with fresh parsley or thyme leaves. Serve immediately with mashed potatoes, buttered noodles, or a side of rice to soak up every drop of that luscious wine sauce.
Notes
- Chill before slicing. Freezing the chicken for 10–15 minutes makes slicing into cutlets a breeze.
- Don’t rush the mushrooms. Let them get a deep sear before stirring for maximum flavor.
- Need extra sauce? Double everything starting with the butter in step 3 — you’ll thank yourself later.
- No wine? No problem. Substitute with extra chicken broth and a splash of white grape juice or lemon juice for acidity.
Nutrition
- Calories: 309 kcal
- Sugar: 2 g
- Sodium: 301 mg
- Fat: 19 g
- Saturated Fat: 10 g
- Carbohydrates: 14 g
- Fiber: 1 g
- Protein: 17 g
- Cholesterol: 83 mg
