There's nothing quite like the aroma of Skillet Chicken and Mushroom Wine Sauce filling your kitchen. Imagine tender, golden-brown chicken nestled in a velvety mushroom and white wine sauce, with notes of garlic and herbs weaving throughout. It's the kind of dish that makes any evening feel extra special, whether it's a simple weeknight meal or a dinner party centerpiece.

I first discovered this recipe while trying to impress guests with a fancy-looking but simple meal. Little did I know it would become a regular in our home, loved for its deep flavors and how beautifully it pairs with everything from mashed potatoes to a side of crusty bread.
Why You'll Love This Skillet Chicken and Mushroom Wine Sauce
Prepare to fall in love with your new favorite, one-pan dinner. This Skillet Chicken and Mushroom Wine Sauce is elegant yet incredibly easy to make.
First, it’s a quick dish that’s ready in under 40 minutes. The combination of searing and simmering means your chicken stays juicy, while the sauce becomes infused with rich, savory flavors. Perfect for those busy weeknights when you still want to treat yourself.
Secondly, this recipe is impressively budget-friendly. Simple pantry staples like chicken broth and dried herbs come together with fresh mushrooms and white wine to create a luxurious sauce without a hefty price tag. Even better, the wine you use for the sauce can double as your dinner drink!
Most importantly, this dish is adaptable. Have chicken thighs on hand? They work wonderfully. Prefer a creamier sauce? Just add a splash of heavy cream. You can tailor it to your family’s taste preferences or whatever you have in your fridge.
Ingredients Notes

The magic of this Skillet Chicken and Mushroom Wine Sauce lies in its balance of flavors. Here's a breakdown of what makes this dish so special.
- Chicken Breasts: I prefer using boneless, skinless chicken breasts, pounded to an even thickness. This ensures even cooking and that perfect golden crust. However, chicken thighs can be a delicious, juicier alternative.
- Mushrooms: Baby Bella or cremini mushrooms bring an earthy depth to the sauce. Sliced thinly, they absorb the wine and aromatics beautifully, creating a rich and complex flavor. If you prefer, white button mushrooms are a great substitute.
- Dry White Wine: The key to this sauce is using a good-quality dry white wine, such as Sauvignon Blanc or Pinot Grigio. The wine adds brightness and helps deglaze the pan, picking up all those flavorful brown bits left from the chicken. If you’re avoiding alcohol, substitute with chicken broth and a splash of lemon juice.
- Chicken Broth: This provides a savory base for the sauce, balancing the acidity of the wine. You can use low-sodium broth if you prefer to control the salt content.
- Garlic and Fresh Herbs: Minced garlic and fresh thyme elevate the sauce, giving it a fragrant, restaurant-quality taste. If you only have dried thyme on hand, use half the amount as a substitution.
Special Equipment
You’ll need a large, heavy-bottomed skillet (preferably cast iron) to sear the chicken and develop that lovely caramelization. A wooden spoon is also helpful for scraping up the browned bits as you make the sauce.
How To Make This Skillet Chicken and Mushroom Wine Sauce

Creating this mouthwatering dish is simpler than you might think. Follow these easy steps for a foolproof, flavor-packed meal.
- Prep the Chicken: Begin by patting your chicken breasts dry with a paper towel. This ensures a crispy, golden sear. Season both sides generously with salt and pepper. If the breasts are particularly thick, consider slicing them in half horizontally or pounding them out to an even thickness.
- Sear the Chicken: Heat a tablespoon of olive oil in a large skillet over medium-high heat. Once the oil shimmers, add the chicken, cooking for 5-6 minutes on each side, until beautifully golden. The goal is to get a nice crust on the outside while keeping the interior juicy. Once done, remove the chicken from the pan and set it aside.[IMAGE]
- Cook the Mushrooms: In the same skillet, add a bit more olive oil if needed, then toss in your sliced mushrooms. Let them cook undisturbed for a few minutes to allow them to brown properly. Once they’re caramelized, stir them around, adding in minced garlic. The aroma at this stage is absolutely heavenly!
- Deglaze and Make the Sauce: Pour in the dry white wine, scraping up all the flavorful bits stuck to the bottom of the pan. Let the wine simmer for a minute or two to reduce slightly. Then, add chicken broth and fresh thyme, bringing everything to a gentle simmer. The sauce will thicken slightly and become beautifully glossy.
- Finish and Serve: Return the chicken to the skillet, spooning the sauce over each piece. Let everything simmer together for another 5 minutes, allowing the flavors to meld. If you prefer a creamier sauce, stir in a splash of heavy cream at this point. Serve hot, garnished with fresh thyme, alongside mashed potatoes, rice, or crusty bread to soak up every drop of that delectable sauce.
Total time? Under 40 minutes from start to finish. The result? A meal that feels both comforting and refined.
Storage Options
Got leftovers? This dish reheats wonderfully, making it perfect for meal prep or an easy next-day lunch.
- Refrigerate: Store leftover chicken and sauce in an airtight container for up to 3 days. Reheat in a skillet over low heat, adding a splash of chicken broth to loosen the sauce as needed.
- Freeze: You can freeze this dish, but keep in mind that the texture of the mushrooms may change slightly. Freeze in a sealed container for up to 2 months. Thaw overnight in the fridge before reheating.
- Reheating Tip: For best results, reheat slowly to avoid drying out the chicken. If using a microwave, cover loosely and heat in short bursts, stirring the sauce occasionally.
Variations and Substitutions
This recipe is endlessly adaptable, so don’t be afraid to make it your own.
- Creamy Version: For a richer sauce, stir in ¼ cup of heavy cream or crème fraîche after the sauce has reduced. It adds a silky texture that’s perfect for special occasions.
- Herb Substitutions: If you don’t have fresh thyme, rosemary or sage can be delightful alternatives. Dried herbs work as well, but remember to use half the amount.
- Protein Swaps: Not a fan of chicken? Try using pork chops or even firm white fish like cod. The cooking times will vary, but the sauce works beautifully with various proteins.
- Non-Alcoholic Option: Skip the wine and use extra chicken broth with a squeeze of fresh lemon juice for brightness. The result will still be flavorful and satisfying.
- Mushroom Medley: Mix and match different types of mushrooms for a more complex flavor profile. Shiitake, oyster, or wild mushrooms elevate this dish even further.
Feel free to experiment and make this dish uniquely yours. It’s hard to go wrong with such a versatile and forgiving recipe!
Enjoy your new go-to for both weeknight dinners and weekend entertaining. The combination of seared chicken, earthy mushrooms, and a luscious wine sauce is sure to become a favorite in your kitchen. Happy cooking!
PrintSkillet Chicken And Mushroom Wine Sauce Recipe
This Skillet Chicken and Mushroom Wine Sauce recipe delivers tender, juicy chicken breasts smothered in a flavorful mushroom and white wine sauce. It's an easy, one-pan dish ideal for weeknights but sophisticated enough for entertaining guests. Quick to prepare, this dish combines rich flavors with effortless execution, making it a must-try.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Sautéing, Simmering
- Cuisine: American, French
- Diet: Gluten Free
Ingredients
- 4 boneless, skinless chicken breasts
- Salt and black pepper, to taste
- 2 tablespoons olive oil
- 8 oz cremini or white mushrooms, sliced
- 3 cloves garlic, minced
- 1 cup dry white wine
- 1 cup chicken broth
- ½ cup heavy cream
- 1 tablespoon chopped fresh parsley, for garnish
Instructions
- Season the chicken breasts with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 5-6 minutes on each side, until golden brown and cooked through. Remove and set aside.
- In the same skillet, add sliced mushrooms and sauté until softened, about 5 minutes.
- Add minced garlic and cook for an additional minute until fragrant.
- Pour in the white wine and simmer for 2-3 minutes, scraping up any browned bits from the bottom of the pan.
- Add the chicken broth and bring to a simmer. Cook until the liquid reduces by half, about 5-7 minutes.
- Stir in the heavy cream and return the chicken to the skillet. Simmer for an additional 5 minutes, or until the sauce thickens slightly.
- Garnish with chopped parsley and serve hot.
Notes
- Use chicken thighs if you prefer dark meat; adjust cooking time as needed.
- For a non-alcoholic version, replace the wine with more chicken broth.
- Pair this dish with rice, mashed potatoes, or crusty bread to soak up the sauce.
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 420
- Sugar: 1g
- Sodium: 480mg
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