Savory Chicken With Wine and Mushrooms – Easy Skillet Chicken Dishes Recipe for Dinner

What’s better than a cozy skillet meal that tastes like it came from a fancy bistro—but takes minimal effort? If you’re nodding your head, say hello to your new go-to: Skillet Chicken and Mushroom Wine Sauce. It’s one of those chicken skillet recipes that checks all the boxes—juicy chicken, a silky mushroom wine sauce, and enough elegance to impress even your in-laws. Yep, it’s that good.

I first made this recipe back in 2015, and let me tell you—it hasn’t left the rotation since. Why? Because it’s easy enough for a Tuesday, but fancy enough for a Saturday night dinner party with wine glasses and real napkins. You’ll fall in love with it, just like I did.

So, what’s the deal with the mushrooms?

Let’s talk shrooms. The ones you see here? Baby Bella mushrooms—aka cremini mushrooms that aged a bit longer (just like wine, they get better with time). These little guys bring a deep, earthy flavor that pairs beautifully with the chicken and wine.

But don’t feel boxed in. You can use white mushrooms, or even mix the two for a bit of variety. Just go with what looks freshest at the store. Chicken with white wine and mushrooms doesn’t demand perfection—just good ingredients.

Oh, and a quick PSA: Never soak mushrooms. They’ll turn into little flavorless sponges. Instead, wipe them clean with a damp paper towel or give them a quick rinse and pat dry. Trust me, your sauce will thank you.

Building flavor like a pro

This is where the magic happens. The trick to an ultra-flavorful chicken wine mushroom recipe? Layer the flavor. Start by browning the chicken. You want golden crusty bits sticking to the skillet—those are flavor gold. Remove the chicken (but don’t even think about wiping that pan!).

Next up: mushrooms. Let them sit untouched for a few minutes so they get that deep, golden sear. Once they’ve released their moisture and it’s cooked off, toss in thinly sliced shallots and cook until they're soft and just starting to caramelize. That sweet-savory combo? Unreal.

Then, garlic. Just a quick sauté—30 seconds tops. Burnt garlic = sad sauce. And now for the best part…

Deglaze, baby! Pour in a splash of white wine (you’ll want a dry one—like Sauvignon Blanc or Pinot Grigio). Stir like mad, scraping up all those crusty bits. They’ll melt into the sauce, making your chicken mushroom white wine recipe shine like it just got a Michelin star.

The finishing touches

Now, it’s time to bring it all home. Add fresh thyme, chicken broth, a spoonful of Dijon mustard, and a splash of cream. Let it all simmer gently until the sauce thickens into something dreamy and irresistible.

Return the chicken to the pan, spoon that sauce over the top, and boom—you’ve got chicken and mushrooms in wine that tastes like it came from a restaurant. Serve it with crusty bread, mashed potatoes, or a bed of buttered noodles and just soak in the praise.

A dish worth repeating

Whether you're cooking for your family, your date, or just yourself (no judgment), this chicken with white wine and mushrooms recipe is a guaranteed win. It’s comforting, classy, and oh-so-satisfying.

And let’s be honest—when you nail a dish that looks this good and tastes even better, it’s hard not to brag a little.

So next time you're browsing for chicken dishes recipes or craving something hearty without the hassle, pull out that skillet and whip up this gem. Your kitchen's about to smell amazing, and your dinner guests (or dog, or roommate) are gonna be very impressed.

Savory Chicken With Wine and Mushrooms – Easy Skillet Chicken Dishes Recipe for Dinner

Melt-in-your-mouth chicken, rich with flavor and oh-so-simple to make—this dinner is a total crowd-pleaser!

Prep Time: 35 minutes

Cook Time: 25 minutes

Total Time: 1 hour

Servings: 6

Course: Dinner

Recipe by: Aleda

Ingredients:

• 3 boneless, skinless chicken breasts (5–6 oz each), sliced in half horizontally to create thin cutlets
• ½ cup all-purpose flour (66g)
• ½ teaspoon salt
• 1 teaspoon black pepper
• ½ teaspoon garlic powder
• 12 oz fresh mushrooms (Baby Bella or white), cleaned and thickly sliced
• 4 tablespoons unsalted butter, divided
• 1 tablespoon olive oil
• 2 garlic cloves, finely minced
• 2 large shallots, thinly sliced
• ½ cup dry white wine
• 1½ cups low-sodium chicken broth
• ½ cup heavy cream
• 2 fresh thyme sprigs
• 1 teaspoon Dijon mustard
• 2 teaspoons cornstarch mixed with 2 tablespoons cold water or broth

Instructions:

1. Prep the Chicken: First, pat your chicken dry using paper towels. Carefully slice each breast in half lengthwise to make cutlets. If preferred, you can flatten them to an even thickness by gently pounding between two layers of plastic wrap.
2. Season and Coat: In a shallow dish, whisk together the flour, salt, pepper, and garlic powder. Set this aside for dredging the chicken.
3. Brown the Chicken: Heat 2 tablespoons of butter with 1 tablespoon of olive oil in a large skillet over medium heat. Dredge half of the chicken pieces in the flour mixture, shaking off the extra. Place the cutlets in the hot pan and cook for about 5 minutes per side, or until golden brown and cooked through. Transfer to a plate and tent with foil to keep warm. Repeat with the remaining chicken.
4. Sauté the Mushrooms: Add the remaining 2 tablespoons of butter to the same skillet. Once melted, toss in the sliced mushrooms and let them cook undisturbed until one side is deep golden. Stir and continue cooking until all moisture is released and evaporated, and mushrooms are richly browned.
5. Add Shallots and Garlic: Toss in the shallots and sauté until they begin to soften and take on a bit of color. Stir in the garlic and let it cook just until fragrant—about 30 seconds.
6. Deglaze and Build the Sauce: Carefully pour the white wine into the pan and use a wooden spoon to scrape up all the delicious browned bits from the bottom. Add the thyme sprigs, chicken broth, Dijon mustard, and cream. Let everything come to a boil and cook for about 5 minutes to thicken slightly.
7. Thicken the Sauce: Stir in your cornstarch slurry and bring the sauce back to a gentle simmer. Once the sauce begins to thicken, return the chicken to the skillet. Let it simmer gently for another 5 minutes or until the chicken is hot and the sauce is velvety.
8. Final Touches: Remove the thyme sprigs. Taste and season with additional salt and pepper if needed.
9. Serve It Up: Garnish with a sprinkle of fresh parsley or more thyme. This dish is fantastic served over creamy mashed potatoes, fluffy rice, or buttered egg noodles.

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