Tender chicken cutlets pan-seared and finished in a luxurious mushroom and white wine sauce—elegant enough for special dinners, yet simple enough for weeknights.

Why You’ll Love This Recipe

• One-skillet wonder—minimal cleanup, maximum flavor

• Juicy chicken with richly flavored golden mushrooms

• Velvety, herb-infused wine sauce perfect for mopping up

• Pairs beautifully with rice, mashed potatoes, pasta, or crusty bread

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the chicken & dredge:

• 3 large boneless, skinless chicken breasts (cut into 6 cutlets)

• ½ cup all-purpose flour

• ½ tsp salt

• 1 tsp black pepper

• ½ tsp garlic powder

• 2 Tbsp butter

• 1 Tbsp olive oil

For the sauce:

• 12 oz mushrooms, sliced

• 2 Tbsp butter

• 1 large shallot, thinly sliced

• 2 cloves garlic, minced

• ½ cup dry white wine

• 1½ cups low-sodium chicken broth

• ½ cup heavy cream

• 2 sprigs fresh thyme

• 1 tsp Dijon mustard

• 2 tsp cornstarch dissolved in 2 Tbsp water or broth

To garnish (optional):

• Chopped fresh parsley or thyme leaves

Directions

1. Prep chicken: Pat chicken dry and slice into thin cutlets.

2. Dredge & sear: Mix flour, salt, pepper, and garlic powder on a plate. Heat butter and olive oil in a skillet over medium-high heat. Dredge cutlets in flour and cook until golden, about 5 minutes per side. Transfer to a plate and tent with foil.

3. Cook mushrooms: In the same skillet, add butter and mushrooms. Let them brown undisturbed, then stir until golden and moisture evaporates.

4. Add shallot & garlic: Stir in shallot and cook until soft, then add garlic and sauté briefly until fragrant.

5. Deglaze & simmer: Pour in wine, scraping up browned bits. Add thyme, broth, cream, and mustard. Bring to a gentle simmer for 3–5 minutes.

6. Thicken sauce: Stir in cornstarch slurry and simmer until sauce thickens.

7. Finish: Return chicken to skillet and warm for a few minutes until heated through. Remove thyme sprigs.

8. Serve: Garnish with parsley or thyme and serve immediately with your favorite sides.

Servings and timing

Servings: 4–6
Prep time: 15 minutes
Cook time: 25 minutes
Total time: Approximately 40 minutes

Variations

• Swap chicken breasts for thighs—adjust cooking time slightly

• Use bone-in, skin-on pieces for extra flavor (and crispier texture)

• Replace heavy cream with half-and-half or omit for lighter sauce

• Add spinach, asparagus, or peas during final simmer for extra veggies

• For richer sauce, stir in a splash of pan drippings or additional butter

Storage/Reheating

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop over medium-low heat, adding a splash of broth or cream if the sauce thickens.

FAQs

Can I use chicken thighs?

Yes—boneless, skinless thighs work well. Cook until they reach 165°F and adjust timing as needed.

What if I don’t have wine?

You can replace the white wine with an equal amount of chicken broth. Add a splash of vinegar or a squeeze of lemon for acidity.

How do I get the mushrooms nicely browned?

Let them cook undisturbed in melted butter over medium-high heat before stirring to encourage caramelization.

Can I use dried herbs instead of fresh thyme?

Yes—substitute ½ tsp dried thyme. Stir it in with the broth and cream.

Is this gluten-free?

Make it gluten-free by using cornstarch or a gluten-free flour blend for dredging and thickening.

Can I make this ahead?

Cook chicken and sauce, then store separately. Reheat together before serving and adjust consistency with broth or cream.

Can I freeze it?

Yes—cool and freeze in airtight containers for up to 2 months. Thaw overnight and reheat gently, adding liquid if needed.

What should I serve it with?

Serve over mashed potatoes, rice, pasta, or alongside roasted vegetables or steamed greens.

Can I skip the cream?

Yes—omit the cream for a lighter version, though the sauce will be thinner.

How can I make it richer?

Stir in an extra tablespoon of butter at the end and serve with crusty bread to soak up the sauce.

Conclusion

This Skillet Chicken and Mushroom Wine Sauce recipe delivers restaurant-quality flavor with comforting ease. Tender, seared chicken bathed in a creamy, aromatic sauce is perfect for elevating your weeknight or weekend meals. Enjoy with your favorite side dishes and savor every last drop!

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