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
Scale
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