If you're craving something absolutely dreamy for dinner, this Skillet Chicken and Mushroom Wine Sauce is the answer! Tender golden chicken nestled in a luscious, garlicky white wine and mushroom sauce-every bite is comfort food at its finest.

The best part? It's all made in one skillet, in less than an hour, with ingredients you probably already have at home. This is a total crowd-pleaser, perfect for busy weeknights, romantic date nights, or impressing at your next dinner party.

Inspired by cozy Italian classics and my own love for rich, saucy chicken dishes, this recipe feels fancy but is surprisingly easy. Get ready for rave reviews (and minimal cleanup)!

Tender chicken breasts in creamy mushroom wine sauce, garnished with parsley

Why You'll Love This Recipe

Restaurant-quality flavor in your own kitchen
Quick, easy, and all in one pan-minimal cleanup!
Rich, creamy sauce perfect for sopping up with bread or rice
Great for weeknights, guests, or making ahead

Key Ingredients for Skillet Chicken and Mushroom Wine Sauce

See recipe card below for full list of measurements, ingredients, and instructions.

Boneless, Skinless Chicken Breasts

Chicken breasts are the star, providing lean, tender protein. Slicing them in half for cutlets creates more surface area for browning and ensures speedy, even cooking. You can use chicken thighs if preferred for added juiciness-just adjust cooking time as needed.

Fresh Mushrooms

Mushrooms add earthy, savory depth and soak up all the delicious sauce. Cremini or white button mushrooms are classic choices. Feel free to slice them thick or thin depending on your texture preference. You could also try baby bellas or even a mix of wild mushrooms for extra flavor.

Dry White Wine

The wine acts as a flavor booster, lending acidity and subtle sweetness that balances the creamy sauce. Choose a wine you'd enjoy drinking-Pinot Grigio, Sauvignon Blanc, or Chardonnay work well. If you prefer not to use wine, swap in low-sodium chicken broth, though the flavor will be less complex.

Chicken Broth

Chicken broth enriches the sauce and helps deglaze the pan after browning. Go for low-sodium to control saltiness, and homemade or store-bought both work here. If making a vegetarian version, vegetable broth is an easy swap.

Heavy Cream

A splash of heavy cream brings velvety, restaurant-style richness to the sauce. For a lighter version, you can use half-and-half or even whole milk, but note the sauce will be less thick and indulgent. Want it dairy free? Cashew cream or full-fat coconut milk are solid alternatives.

Skillet Chicken and Mushroom Wine Sauce cooking process

Instructions for Skillet Chicken and Mushroom Wine Sauce

See recipe card below for full list of measurements, ingredients, and instructions.

Prep and Dredge the Chicken

Pat the chicken dry and season both sides with salt and pepper. Dredge the cutlets lightly in flour, shaking off excess-this helps achieve a beautiful golden crust.

Brown the Chicken

Heat olive oil and 1 tablespoon of butter in a large skillet over medium-high. Add chicken cutlets in a single layer (work in batches if needed) and cook 3-4 minutes per side until golden brown. Set chicken aside on a plate-don't worry if they're not fully cooked, they'll finish in the sauce.

Sauté the Mushrooms and Garlic

Add the remaining tablespoon of butter to the skillet, scraping up browned bits. Toss in mushrooms and sauté 5-6 minutes, stirring occasionally, until the mushrooms release their liquid and turn golden. Add minced garlic and thyme, cooking about 1 minute until fragrant.

Deglaze with Wine

Pour in the white wine, scraping up all the flavorful bits from the pan. Let it simmer for 2-3 minutes until slightly reduced and alcohol aroma mostly fades.

Make the Sauce

Add chicken broth and bring to a gentle simmer. Stir in heavy cream, whisking to combine. Taste and adjust seasoning as needed-add more salt or pepper if you like.

Finish Cooking the Chicken

Return the chicken cutlets to the pan, nestling them into the sauce. Spoon sauce and mushrooms over the top. Simmer everything together for 4-6 minutes until the chicken is cooked through and the sauce thickens.

Garnish and Serve

Remove from heat, sprinkle with fresh parsley, and serve right away while hot and bubbling. Enjoy every saucy bite!

Recipe Variations

Make It Gluten-Free

Swap the all-purpose flour for your favorite gluten-free blend, or use cornstarch for dredging. Serve with gluten-free pasta or rice to keep the meal totally gluten-free!

Dairy-Free & Lighter Options

Replace heavy cream with unsweetened cashew cream or coconut milk for a dairy-free spin. For a lighter dish, use half-and-half or even chicken broth instead of cream, though the sauce will be thinner.

Vegetarian Version

Replace chicken with seared cauliflower steaks or extra-firm tofu. Substitute vegetable broth for chicken broth, and follow the same steps for a savory, satisfying vegetarian entrée.

Add Herbs and Greens

Stir a handful of baby spinach or kale into the sauce during the last few minutes, or swap thyme for fresh rosemary or tarragon for a bold herbal twist.

Boost the Umami

Add a splash of soy sauce or a sprinkle of grated Parmesan to the sauce for even deeper savory notes. You can also mix in a little Dijon mustard or lemon juice for extra brightness.

Serving Suggestions

Serve Skillet Chicken and Mushroom Wine Sauce over fluffy mashed potatoes, buttery egg noodles, or steamed rice to soak up all that savory sauce. Add a crisp green salad or roasted asparagus on the side, and finish with a sprinkle of fresh parsley and cracked black pepper for a beautiful touch.

Storage and Reheating

Store leftover chicken and sauce in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm in a covered skillet over low heat, adding a splash of broth or cream if needed to loosen the sauce. Freezing isn't recommended, as creamy sauces may separate-enjoy it fresh for the best texture and flavor.

Frequently Asked Questions About Skillet Chicken and Mushroom Wine Sauce (FAQ)

Q: Can I use chicken thighs instead of breasts?

A: Absolutely! Chicken thighs are delicious here-just increase cooking time slightly as they may take longer to cook through.

Q: What if I don’t cook with wine?

A: You can substitute an equal amount of chicken broth for the wine. The flavor will be slightly less complex but still delicious.

Q: How do I know when the chicken is done?

A: The chicken is cooked through when it's firm to the touch and the internal temperature reaches 165°F. The sauce will be bubbly and thickened.

Dig into this irresistible Skillet Chicken and Mushroom Wine Sauce and treat yourself to a restaurant-quality meal at home! I can't wait to hear how much you love it-please leave a comment below and let me know how it turned out, or rate the recipe if you enjoyed it!

Why You'll Love This Recipe