Skillet Chicken And Mushroom Wine Sauce Recipe
This skillet chicken and mushroom wine sauce recipe features juicy chicken and earthy mushrooms simmered in a rich, creamy white wine sauce. A perfect one-pan meal for weeknights or special occasions!
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: French
- Diet: Gluten Free
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 2 cups mushrooms, sliced (button or cremini)
- 3 garlic cloves, minced
- 1/2 cup dry white wine (like Chardonnay or Sauvignon Blanc)
- 1/2 cup chicken broth
- 1/2 cup heavy cream
- 1 tsp Dijon mustard
- 1/2 tsp dried thyme
- Salt and black pepper to taste
- 2 tbsp fresh parsley, chopped (for garnish)
Instructions
- Season chicken breasts with salt and pepper. Heat olive oil in a large skillet over medium heat. Add chicken and cook for 5–6 minutes per side, or until golden brown and cooked through. Remove and set aside.
- In the same skillet, melt butter. Add mushrooms and sauté for 5–7 minutes until golden and tender.
- Add minced garlic and cook for 1 minute until fragrant. Pour in white wine, scraping up any browned bits from the bottom of the skillet. Let it simmer for 2–3 minutes until reduced by half.
- Stir in chicken broth, heavy cream, Dijon mustard, and thyme. Simmer for 3–4 minutes until the sauce thickens slightly.
- Return the chicken to the skillet and spoon the sauce over it. Cook for another 2–3 minutes until heated through.
- Garnish with fresh parsley and serve hot with mashed potatoes, rice, or crusty bread.
Notes
- Use bone-in, skin-on chicken thighs for extra flavor if desired, but adjust the cooking time.
- Substitute white wine with additional chicken broth if avoiding alcohol.
- For a lighter version, use half-and-half instead of heavy cream.
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 380
- Sugar: 2g
- Sodium: 420mg