Skillet Chicken and Mushroom in White Wine Cream Sauce Recipe
This Skillet Chicken and Mushroom Wine Sauce recipe features tender chicken cutlets cooked to golden perfection, smothered in a rich and creamy mushroom wine sauce made with fresh thyme, shallots, garlic, and a touch of Dijon mustard. Perfect for an elegant yet easy weeknight dinner, it’s served best over rice, potatoes, or noodles to soak up the luscious sauce.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 6 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
Chicken
- 3 boneless skinless chicken breasts (5 to 6 oz each, cut in half horizontally into cutlets)
- ½ cup all-purpose flour (66 g)
- ½ teaspoon salt
- 1 teaspoon pepper
- ½ teaspoon garlic powder
Mushroom Wine Sauce
- 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 low sodium chicken broth
- ½ cup heavy cream
- 2 large sprigs fresh thyme
- 1 teaspoon Dijon mustard
- 2 teaspoons cornstarch (dissolved in 2 tablespoons water or broth)
Instructions
- 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 them to an even thickness for uniform cooking.
- Mix the coating: In a shallow bowl, combine the flour, salt, pepper, and garlic powder. This mixture will be used to dredge the chicken cutlets.
- Brown the chicken: Heat 2 tablespoons of butter and 1 tablespoon of olive oil in a large skillet over medium heat until the butter melts. Dredge each chicken cutlet in the flour mixture, coating both sides and shaking off the excess flour. Add the coated chicken to the skillet and cook until well browned, about 5 minutes per side. Remove the cooked chicken to a plate and cover to keep warm. Repeat with remaining cutlets.
- Cook the mushrooms: Add the remaining 2 tablespoons of butter to the same skillet and heat until melted. Add the sliced mushrooms and cook undisturbed until they develop a deep dark color on one side. Stir and turn the mushrooms, cooking until all moisture has been released and evaporated, and the mushrooms are nicely browned.
- Add aromatics and deglaze: Add the sliced shallots to the pan and cook until softened and beginning to brown. Stir in the minced garlic and sauté for about 30 seconds until fragrant. Pour in the dry white wine and use a wooden spoon to scrape up any browned bits from the bottom of the pan, deglazing it.
- Make the sauce: Add the thyme sprigs, chicken broth, Dijon mustard, and heavy cream to the skillet. Bring the mixture to a boil and cook for 5 minutes to reduce slightly. Stir in the dissolved cornstarch and return the sauce to a gentle simmer.
- Combine chicken and sauce: Return the browned chicken cutlets to the skillet, nestling them into the sauce. Simmer for another 5 minutes or until the sauce thickens and the chicken is warmed through. Remove the thyme sprigs and season the dish with salt and pepper to taste.
- Serve: Garnish with fresh parsley or additional thyme. Serve hot with rice, potatoes, or noodles to enjoy the full flavor of the creamy mushroom wine sauce.
Notes
- For even cooking, pound chicken breasts to an even thickness or slice into thin cutlets.
- If you prefer a thicker sauce, increase cornstarch slightly but avoid making the sauce gummy.
- Dry white wine pairs best for deglazing and flavor; alternatives include vermouth or a light chicken cooking wine.
- Use fresh thyme sprigs for authentic aroma; dried thyme can be substituted but use less.
- Leftovers store well refrigerated for up to 3 days and can be reheated gently on stovetop or microwave.
- Serve with mashed potatoes, egg noodles, or steamed rice to complement the creamy sauce.
Keywords: chicken recipe, mushroom wine sauce, skillet chicken, easy dinner, creamy chicken, one pan meal