Some nights call for sweatpants and takeout. Other nights? A hot skillet, good wine, and a dish that makes people ask for the recipe. This Skillet Chicken & Mushroom Wine Sauce lives comfortably in both worlds—and that’s exactly why it works.
Juicy chicken cooks up fork-tender and fast, then gets wrapped in a rich mushroom wine sauce that tastes way more high-effort than it actually is. The flavors are deep, cozy, and polished without being fussy. Key move: let the mushrooms brown properly before adding the wine—color equals flavor. Simple, but crucial.
Looking for an Idea For Dinner Tonight that won’t derail your evening? This one keeps things smooth. It’s one of those Recipes With Sauce that feels luxurious but doesn’t demand culinary gymnastics. Bonus: mushroom lovers will file it under their favorite Recipes For Dinner Mushrooms almost instantly.
Planning Dinners For Groups or brainstorming Dinner Ideas For Company Friends? This recipe scales beautifully and holds its elegance even when doubled. It’s also a solid answer for Dinner Ideas For 7 People, because nobody wants to juggle five different pans while guests hover nearby.
Let’s talk vibes. This dish delivers serious At Home Fancy Dinner energy without the stress. It’s one of those Dinner Ideas To Impress Guests where everyone assumes you worked harder than you did. FYI, that’s the sweet spot. IMO, that’s also why it belongs on your regular rotation of Elegant Chicken Dishes.
So grab your skillet and pour that wine (for the pan—and maybe a glass for you). When dinner tastes this good and looks this polished, why save it for a special occasion?
Skillet Chicken & Mushroom Wine Sauce – Dinner Ideas to Impress Guests
Ingredients
- 3 boneless, skinless chicken breasts (5–6 oz each), sliced horizontally into cutlets
- ½ cup all-purpose flour (66 g)
- ½ teaspoon salt
- 1 teaspoon black pepper
- ½ teaspoon garlic powder
- 12 oz mushrooms, wiped clean and sliced thick
- 4 tablespoons unsalted butter, divided
- 1 tablespoon olive oil
- 2 garlic cloves, finely chopped
- 2 large shallots, thinly sliced
- ½ cup dry white wine
- 1½ cups low-sodium chicken broth
- ½ cup heavy cream
- 2 large sprigs fresh thyme
- 1 teaspoon Dijon mustard
- 2 teaspoons cornstarch mixed with 2 tablespoons water or broth
Instructions
- Use paper towels to thoroughly dry the chicken breasts. Slice each one horizontally to create two thinner cutlets, or pound between plastic wrap until even in thickness.
- In a shallow dish, combine the flour, salt, pepper, and garlic powder. Set aside.
- Melt 2 tablespoons of butter with the olive oil in a large skillet over medium heat. Dredge three chicken cutlets in the flour mixture, shaking off excess, and cook until deeply golden—about 5 minutes per side. Transfer to a plate and keep warm. Repeat with remaining chicken.
- Add the remaining butter to the skillet. Once melted, add mushrooms in an even layer and cook undisturbed until very dark on one side. Stir and continue cooking until moisture releases and fully evaporates.
- Add the sliced shallots and cook until softened and lightly browned. Stir in the garlic and cook for about 30 seconds, until fragrant.
- Pour in the wine, scraping up browned bits from the pan. Add thyme sprigs, chicken broth, Dijon mustard, and cream. Bring to a boil and cook for 5 minutes.
- Stir in the cornstarch slurry and return the sauce to a gentle simmer. Add the chicken back to the pan and cook for about 5 minutes, until the sauce thickens and the chicken is heated through.
- Remove thyme sprigs, season with salt and pepper to taste, garnish as desired, and serve.
Recipe Notes
For easier slicing, place chicken breasts in the freezer for about 15 minutes before cutting.
Any dry white wine works well; Chardonnay is a great choice. White grape juice or extra broth may be used instead.
For extra sauce, double the sauce ingredients, starting with additional butter when cooking the mushrooms.
Allow mushrooms to brown deeply before stirring for the best flavor.
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