This skillet chicken and mushroom wine sauce brings restaurant elegance to your weeknight table. Golden-seared chicken breasts rest beneath a luxurious pan sauce where earthy mushrooms mingle with white wine, creating a dish that tastes like you spent hours in the kitchen but takes just 20 minutes to prepare.
SERVES: 4 | PREP: 5 MIN | COOK: 15 MIN | TOTAL: 20 MIN
Ingredients
For the Chicken:
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless, skinless chicken breasts | 4 (1.5 lbs) | Pounded to ½-inch thickness |
| Salt | 1 teaspoon | Divided |
| Black pepper | ½ teaspoon | Freshly ground, divided |
| Olive oil | 2 tablespoons | Divided |
For the Mushroom Wine Sauce:
| Ingredient | Amount | Notes |
|---|---|---|
| Cremini mushrooms | 8 oz | Sliced ¼-inch thick |
| Shallots | 2 medium | Finely chopped |
| Garlic cloves | 3 | Minced |
| Fresh thyme | 2 teaspoons | Chopped |
| Dry white wine | ½ cup | Sauvignon Blanc or Pinot Grigio |
| Chicken broth | ½ cup | Low sodium |
| Dijon mustard | 1 tablespoon | |
| Cold butter | 2 tablespoons | Cut into small pieces |
| Fresh parsley | 2 tablespoons | Chopped, for garnish |
Step-by-Step Instructions
Preparation Phase (5 minutes)
Step 1: Prepare the chicken breasts Pat each chicken breast completely dry using paper towels. This step matters because wet chicken won’t brown properly. Place one breast between two sheets of plastic wrap or inside a zip-top bag.
Step 2: Pound chicken to even thickness Using a meat mallet or heavy skillet, gently pound the chicken from the center outward until it’s an even ½-inch thickness throughout. Repeat with remaining breasts. Even thickness means every piece cooks at the same rate, preventing dry edges and raw centers.
Step 3: Season the chicken Sprinkle both sides of each breast with ½ teaspoon salt total and ¼ teaspoon pepper total. Season right before cooking so the salt doesn’t draw out moisture.
Step 4: Prep all sauce ingredients Slice mushrooms ¼-inch thick so they cook evenly. Finely chop shallots (about ¼ cup total). Mince garlic cloves. Chop fresh thyme and parsley. Measure wine and broth into separate containers. Having everything ready before you start cooking makes the process smooth.
Cooking the Chicken (6-8 minutes)
Step 5: Heat the skillet Place a 12-inch skillet over medium-high heat. Add 1 tablespoon olive oil and swirl to coat the pan. Let it heat for 1 minute until shimmering but not smoking. You’ll know it’s ready when the oil flows easily and looks wavy.
Step 6: Sear the chicken first side Carefully lay chicken breasts in the hot skillet in a single layer. Don’t move them. Let them cook undisturbed for 5-6 minutes. You’ll see the edges turn white and opaque about halfway up the sides. This creates a golden-brown crust that adds flavor.
Step 7: Flip and finish cooking Using tongs, flip each breast to the second side. Cook for 4-5 minutes until the internal temperature reaches 165°F on an instant-read thermometer inserted into the thickest part. The chicken should feel firm when pressed gently.
Step 8: Rest the chicken Transfer cooked chicken to a clean plate. Cover loosely with aluminum foil to keep warm. The chicken will continue cooking slightly while resting, staying juicy.
Building the Mushroom Wine Sauce (7 minutes)
Step 9: Start the mushrooms Return the same skillet to medium-high heat (don’t wipe it clean—those browned bits add flavor). Add the remaining 1 tablespoon olive oil. Add sliced mushrooms in a single layer. Let them sit without stirring for 2 full minutes. This allows the bottoms to caramelize.
Step 10: Brown the mushrooms completely Stir the mushrooms and continue cooking for 3 more minutes, stirring occasionally. They should shrink and turn golden brown. If they release liquid, keep cooking until that liquid evaporates. Browned mushrooms taste meaty and rich.
Step 11: Cook the aromatics Add chopped shallots to the mushrooms. Cook for 2 minutes, stirring frequently, until the shallots soften and become translucent. Add minced garlic and chopped thyme. Stir constantly for just 30 seconds until you smell the garlic (it burns quickly). Season with the remaining ½ teaspoon salt and ¼ teaspoon pepper.
Step 12: Deglaze with wine Pour the white wine into the skillet. Use a wooden spoon to scrape up all the browned bits stuck to the bottom of the pan—this is called deglazing, and those bits hold tons of flavor. Let the wine bubble vigorously for 1-2 minutes until it reduces by half. You’ll see the liquid level drop noticeably.
Step 13: Build the sauce Add chicken broth and Dijon mustard to the reduced wine. Whisk everything smooth. Bring the mixture to a simmer (small bubbles around the edges). Let it cook for 2-3 minutes until it thickens slightly and coats the back of your spoon. Similar to the rich sauce in this garlic butter baked chicken breast recipe, a good pan sauce should have body without being too thick.
Step 14: Finish with butter Reduce the heat to low. Add the cold butter pieces one at a time, swirling the pan gently until each piece melts completely before adding the next. This creates a silky, glossy texture called mounting the sauce. Keep the heat low or the butter will separate.
Step 15: Marry chicken and sauce Return the rested chicken breasts to the skillet, along with any juices that collected on the plate. Spoon the mushroom wine sauce over each piece. Let everything warm through for 1-2 minutes.
Step 16: Serve immediately Transfer chicken to serving plates. Spoon generous amounts of the mushroom wine sauce over each breast. Sprinkle with chopped fresh parsley for color and freshness. Serve hot.
Chef’s Notes
Wine Selection Matters Use a dry white wine you’d actually enjoy drinking. The wine’s flavor concentrates as it reduces, so poor-quality wine makes poor-quality sauce. Sauvignon Blanc and Pinot Grigio work beautifully because they’re crisp without being too acidic.
The Secret to Tender Chicken Pounding the chicken breasts to an even thickness is the single most important step for juicy results. Thick spots stay raw while thin edges overcook. Take 30 seconds per breast to pound them evenly, and you’ll never have dry chicken again.
One-Pan Efficiency This skillet chicken and mushroom wine sauce uses just one pan from start to finish. The same pan that sears the chicken builds the sauce, capturing every bit of flavor. Those browned bits on the bottom (called fond) become the backbone of your sauce.
Make It Ahead Friendly You can prep the mushrooms, chop the shallots, and mince the garlic up to one day ahead. Store them separately in the refrigerator. Pound the chicken breasts the morning you plan to cook them. When dinner time arrives, you’ll have everything ready for quick assembly.
Nutrition Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 320 |
| Protein | 28g |
| Total Fat | 14g |
| Carbohydrates | 7g |
| Fiber | 1g |
| Sugar | 2g |
| Sodium | 450mg |
Variations
Creamy Mushroom Wine Sauce After the sauce thickens in Step 13, stir in ¼ cup heavy cream before adding the butter. This creates a richer, more indulgent sauce with a beautiful ivory color. The cream tames the wine’s acidity slightly.
Mixed Mushroom Medley Replace the cremini mushrooms with a combination of cremini, shiitake, and oyster mushrooms (8 oz total). Each variety adds different earthy notes and textures, creating a more complex skillet chicken and mushroom wine sauce.
Herb-Crusted Version Before cooking, press 1 tablespoon of mixed dried herbs (rosemary, oregano, basil) onto both sides of each seasoned chicken breast. The herbs form a flavorful crust as the chicken sears. This technique works well with other chicken preparations like chicken rogan josh, where building layers of flavor is key.
Lemon-Thyme Variation Add the zest of one lemon to the sauce along with the thyme in Step 11. Finish with a squeeze of fresh lemon juice after adding the butter. The bright citrus cuts through the rich sauce beautifully.
Storage & Reheating
Refrigerator Storage Transfer cooled chicken and sauce to an airtight container. Refrigerate for up to 3 days. The mushrooms will absorb some of the sauce as it sits, but the flavor remains excellent.
Not Freezer-Friendly Don’t freeze this dish. The butter-based sauce separates and becomes grainy when frozen and thawed. The texture of cooked mushrooms also deteriorates in the freezer.
Reheating Instructions Place chicken and sauce in a covered skillet over medium-low heat. Add 2-3 tablespoons of chicken broth to thin the sauce slightly (it thickens when cold). Heat gently for 5-7 minutes, stirring the sauce occasionally, until the chicken reaches 165°F. Don’t rush this step with high heat or the chicken will dry out and the sauce will break.
Microwave Option Place one portion in a microwave-safe dish. Cover with a damp paper towel. Microwave on 50% power for 2-3 minutes, checking halfway through. Stir the sauce before serving.
Troubleshooting
Problem: Chicken turns out dry and tough Solution: Use an instant-read thermometer and remove chicken at exactly 165°F. Overcooking by even 2-3 degrees makes chicken noticeably drier. Also ensure you pounded the breasts to even ½-inch thickness so they cook uniformly.
Problem: The wine sauce tastes too acidic or boozy Solution: Let the wine simmer longer in Step 12 before adding the broth. It should reduce by at least half, which cooks off most of the alcohol and mellows the acidity. If you catch this late, add a pinch of sugar to balance the flavor.
Problem: Sauce is watery and won’t thicken Solution: After adding the broth, let the sauce simmer at a steady bubble for a full 3-4 minutes. It should visibly reduce and coat the back of a spoon. If it’s still thin, simmer for another 1-2 minutes before adding the butter.
Problem: The butter sauce breaks and looks greasy or separated Solution: This happens when the heat is too high. The pan must be on low heat when adding butter. If your sauce breaks, remove it from heat immediately and whisk in 1 teaspoon of cold water. This can bring the emulsion back together. Prevention is easier than fixing, so always reduce heat before mounting with butter.
Problem: Mushrooms won’t brown and release too much liquid Solution: Your pan wasn’t hot enough, or you crowded the mushrooms. Next time, ensure the skillet is properly heated before adding mushrooms. Cook them in a single layer without stirring for the first 2 minutes. If using a smaller pan, cook mushrooms in two batches.
Equipment Essentials
- 12-inch skillet or large sauté pan (stainless steel or cast iron works best for browning)
- Meat mallet or rolling pin (for pounding chicken)
- Instant-read thermometer (ensures perfectly cooked chicken at 165°F)
- Wooden spoon (for scraping up browned bits when deglazing)
- Sharp chef’s knife (for slicing mushrooms and chopping aromatics)
- Cutting board (dedicated for raw chicken, separate from vegetables)
- Tongs (for flipping chicken without piercing it)
- Measuring cups and spoons (for accurate ingredient portions)
- Plastic wrap or zip-top bag (for pounding chicken cleanly)
Shopping List
Meat Department:
- 4 boneless, skinless chicken breasts (about 1.5 lbs total)
Produce Section:
- 8 oz cremini mushrooms
- 2 medium shallots
- 3 garlic cloves
- Fresh thyme (small bunch)
- Fresh parsley (small bunch)
Pantry Staples:
- Olive oil
- Salt
- Black pepper
- Dijon mustard
Wine/Alcohol Section:
- Dry white wine (Sauvignon Blanc or Pinot Grigio)
Refrigerated Section:
- Butter (2 tablespoons needed)
Canned Goods:
- Low-sodium chicken broth
Success Secrets
1. Don’t Skip the Chicken Pounding Pounding chicken breasts to uniform ½-inch thickness is your insurance policy against dry, overcooked meat. The thick end of a natural chicken breast can be twice as thick as the thin end. By the time the thick part reaches 165°F, the thin end has overcooked by 20 degrees and turned rubbery.
2. Let Chicken Sit Undisturbed While Searing When you first place the chicken in the hot skillet, resist the urge to move it, poke it, or check underneath. Leave it completely alone for the full 5-6 minutes. Moving it breaks the contact with the hot pan and prevents proper browning. You’ll get a gorgeous golden crust that’s full of flavor.
3. Use the Right Wine for Cooking The “cooking wine” from the vinegar aisle is loaded with salt and tastes terrible. Spend $8-10 on a decent bottle of dry white wine you’d be happy to drink with dinner. The wine reduces and concentrates in your skillet chicken and mushroom wine sauce, so its flavor becomes very prominent.
4. Master the Butter Technique Adding cold butter pieces to a low-heat sauce (called “mounting”) creates that glossy, restaurant-quality finish. The key is low heat and patience. Add one piece at a time, swirling (not stirring vigorously) until it melts completely. High heat or rushing causes the butter to separate into greasy pools instead of blending smoothly.
5. Deglaze Properly for Maximum Flavor When you add the wine to the hot skillet in Step 12, those crusty brown bits stuck to the bottom hold concentrated flavor. Use your wooden spoon to scrape them up as the wine simmers. This technique, called deglazing, is what separates okay pan sauces from exceptional ones.
