Prep Time: 5 minutes | Cook Time: 15 minutes | Total Time: 20 minutes | Servings: 4
Key Takeaways:
- Ready in just 20 minutes using one pan for quick cleanup
- Uses simple ingredients but creates restaurant-quality flavor
- Perfect weeknight dinner that looks impressive without extra work
- Naturally gluten-free with easy dairy-free options
Why You’ll Love This Dish
Tired of boring chicken dinners? This skillet chicken with mushroom wine sauce transforms plain chicken into something special without extra work.
You’ll create a rich, velvety sauce that tastes like it took hours. But here’s the secret: it all happens in one pan in just 20 minutes.
The sauce practically makes itself while you cook the chicken. The mushrooms and wine build deep flavor that will make everyone think you spent all day in the kitchen.
Nutrition Information
| Nutrient | Amount per Serving |
|---|---|
| Calories | 320 |
| Protein | 28g |
| Fat | 14g |
| Carbs | 7g |
| Fiber | 1g |
| Sugar | 2g |
| Sodium | 450mg |
What You’ll Need
Ingredients
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless, skinless chicken breasts | 4 (about 1.5 lbs total) | Pounded to even thickness |
| Salt | 1 teaspoon | Divided |
| Black pepper | ½ teaspoon | Freshly ground |
| Olive oil | 2 tablespoons | Divided |
| Cremini mushrooms | 8 oz | Sliced |
| Shallots | 2 medium | Finely chopped |
| Garlic | 3 cloves | 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 | |
| Butter | 2 tablespoons | Cold, cut into small pieces |
| Fresh parsley | 2 tablespoons | Chopped, for garnish |
Equipment
| Tool | Purpose |
|---|---|
| 12-inch skillet | Main cooking vessel |
| Meat mallet | To pound chicken to even thickness |
| Measuring cups and spoons | For accurate measurements |
| Sharp knife | For cutting ingredients |
| Cutting board | For preparation |
| Tongs | For flipping chicken |
| Wooden spoon | For stirring sauce |
| Instant-read thermometer | To check chicken doneness |
| Small bowl | For holding prepped ingredients |
Possible Substitutions
- Cremini Mushrooms: White button mushrooms work well too
- White Wine: Use extra chicken broth plus 1 tablespoon of white wine vinegar
- Shallots: Substitute ¼ cup finely diced yellow onion
- Fresh Thyme: Use 1 teaspoon dried thyme instead
- Butter: For dairy-free, use olive oil or plant-based butter
Step-by-Step Instructions
Preparation Phase
- Prepare your workspace:
- Clear your counter space
- Place your cutting board on a stable surface
- Take out all needed ingredients from refrigerator and pantry
- Gather all equipment and place within arm’s reach
- Preheat your 12-inch skillet (don’t add oil yet)
- Prepare the chicken:
- Unwrap chicken breasts and place on a plate
- Pat each breast completely dry with paper towels (this helps them brown better)
- Place one chicken breast in a gallon-sized zip-top bag or between two sheets of plastic wrap
- Using the flat side of a meat mallet (or the bottom of a heavy pan), gently pound the thicker parts of the chicken
- Pound until the breast is an even ½-inch thickness throughout (don’t pound too hard or you’ll tear the meat)
- Repeat with each chicken breast
- Place pounded chicken on a clean plate
- Season the chicken:
- Sprinkle ¼ teaspoon salt evenly over the top side of all chicken pieces
- Add ⅛ teaspoon pepper across all pieces
- Turn chicken pieces over
- Repeat with remaining ¼ teaspoon salt and ⅛ teaspoon pepper on the second side
- Let chicken sit at room temperature while you prep other ingredients (this takes the chill off and helps it cook more evenly)
- Prep the mushrooms:
- Wipe mushrooms clean with a damp paper towel (don’t rinse them as they absorb water)
- Remove any tough stem ends
- Slice mushrooms into ¼-inch thick slices (not too thin or they’ll shrink too much)
- Place sliced mushrooms in a bowl and set aside
- Prep the aromatics:
- Peel shallots and cut off both ends
- Cut shallots in half lengthwise
- Slice each half into thin slices, then chop into small pieces (you need about ¼ cup total)
- Peel garlic cloves by pressing with the flat side of your knife and removing skin
- Mince garlic finely (you should have about 1 tablespoon)
- Pull thyme leaves from stems and chop leaves
- Measure and set aside wine and broth in separate containers
- Wash and chop parsley, set aside for garnish
Cooking Phase
- Heat the pan and oil:
- Place your skillet over medium-high heat
- Add 1 tablespoon olive oil to the pan
- Tilt pan to coat entire surface with oil
- Let oil heat until it shimmers but doesn’t smoke (about 30 seconds)
- Safety Tip: If oil starts smoking, your pan is too hot. Remove from heat briefly, then return to heat at a slightly lower setting.
- Cook the chicken (first side):
- Using tongs, carefully place chicken breasts in the hot pan in a single layer
- Don’t overcrowd the pan – leave space between pieces
- Let chicken cook WITHOUT moving it for 5-6 minutes
- How to check: Peek at the underside of one piece by lifting slightly with tongs – it should be golden brown
- Troubleshooting: If chicken is sticking to the pan, it’s not ready to flip yet – wait another minute
- Flip and finish cooking chicken:
- Using tongs, carefully flip each chicken breast over
- Cook second side for 4-5 minutes without moving
- Check doneness with an instant-read thermometer inserted into the thickest part (should read 165°F)
- If not at 165°F, continue cooking 1-2 minutes more
- Transfer cooked chicken to a clean plate
- Loosely cover with aluminum foil to keep warm (don’t wrap tightly or it will steam)
- Begin the mushroom sauce:
- Using the same unwashed skillet (those browned bits add flavor), add remaining 1 tablespoon olive oil
- Let oil heat for 10 seconds
- Add sliced mushrooms in an even layer
- Don’t stir right away – let mushrooms cook undisturbed for 2 minutes (this helps them brown instead of steam)
- After 2 minutes, stir mushrooms once
- Continue cooking for 3 more minutes until mushrooms are deeply browned and have shrunk
- Visual cue: Mushrooms should be golden brown around the edges and reduced in volume by about half
- Add aromatics to sauce:
- Add chopped shallots to the mushrooms
- Stir to combine
- Cook for 2 minutes, stirring occasionally, until shallots become translucent
- Add minced garlic and chopped thyme
- Stir constantly for 30 seconds (garlic burns easily)
- You should smell a fragrant aroma as the garlic and thyme release their flavors
- Sprinkle with remaining ½ teaspoon salt and ¼ teaspoon pepper
- Stir to combine
- Add wine and deglaze:
- Pour in ½ cup white wine
- As wine hits the hot pan, use wooden spoon to scrape up all browned bits from bottom of pan
- Technique tip: These browned bits (called “fond”) contain tons of flavor
- Let wine bubble and simmer for 1-2 minutes
- Wine should reduce by about half in volume
- The alcohol will cook off, leaving just the flavor
- Complete the sauce base:
- Pour in ½ cup chicken broth
- Add 1 tablespoon Dijon mustard
- Stir well to combine everything
- Bring mixture to a simmer (small bubbles around the edge of the pan)
- Let simmer for 2-3 minutes until liquid has reduced slightly and thickened
- Sauce should coat the back of a spoon but still be quite liquid
- Add butter to finish sauce:
- Reduce heat to low (very important to prevent sauce from breaking)
- Add the cold butter pieces one at a time
- Swirl the pan gently (don’t stir vigorously) as each piece melts before adding the next
- The sauce will become glossy and slightly thickened
- Technique tip: Adding cold butter to a warm (not hot) sauce creates an emulsion for a silky texture
- Return chicken to pan:
- Carefully place chicken breasts back into the pan
- Include any juices that collected on the plate
- Spoon sauce over each piece of chicken
- Let chicken warm in the sauce for 1-2 minutes
- Gently turn chicken once to coat both sides with sauce
Serving Phase
- Plate your dish:
- Turn off heat under skillet
- Use tongs to place one chicken breast on each dinner plate
- Stir sauce once to remix any separated elements
- Use a spoon to divide mushroom sauce evenly over each chicken breast
- Make sure to get plenty of mushrooms on each serving
- Garnish and serve:
- Sprinkle each chicken breast with chopped fresh parsley
- Serve immediately while hot
- Serving tip: Pair with mashed potatoes, rice, or crusty bread to soak up the delicious sauce
Troubleshooting
| Problem | Solution |
|---|---|
| Chicken is tough | Make sure to pound to even thickness; don’t overcook past 165°F |
| Sauce is too thin | Simmer a bit longer before adding butter |
| Sauce breaks or separates | Heat was too high; next time keep at low heat when adding butter |
| Wine taste is too strong | Use less wine and more broth, or simmer longer to cook off alcohol |
| Mushrooms won’t brown | Don’t overcrowd the pan; cook in batches if needed |
| Chicken sticks to pan | Pan wasn’t hot enough before adding chicken; make sure chicken is dry before cooking |
| Garlic burns | Add garlic after shallots have softened and watch closely; reduce heat if needed |
| Sauce tastes bland | Make sure to scrape up all browned bits; add a pinch more salt or a squeeze of lemon juice |
Variations & Substitutions
Make It Creamy
Add 1/4 cup heavy cream after the broth reduces for a creamier sauce.
Herb Variations
Try rosemary or tarragon instead of thyme for different flavor profiles.
Protein Swap
Works great with boneless pork chops or turkey cutlets (adjust cooking time accordingly).
Mushroom Mix
Use a mix of mushrooms like shiitake, oyster, and cremini for more complex flavor.
Budget-Friendly Version
Use chicken thighs instead of breasts (cook about 2 minutes longer per side).
Storage & Reheating
Refrigerator:
- Cool completely before storing
- Place in airtight containers
- Keeps for up to 3 days in refrigerator
- Store chicken and sauce together for best flavor absorption
Freezer: Not recommended as the sauce may separate when thawed.
Reheating Instructions:
- Place refrigerated chicken and sauce in a skillet
- Cover with a lid
- Heat over medium-low heat for 5-7 minutes
- Add 2-3 tablespoons of chicken broth if sauce seems too thick
- Heat just until chicken reaches 165°F internally
- Don’t overheat or chicken will become tough
Safety Notes & Tips
- Raw Chicken Handling: Wash hands thoroughly after touching raw chicken
- Cutting Board Safety: Use a separate cutting board for chicken, or sanitize thoroughly before using for other ingredients
- Temperature Check: Chicken must reach 165°F internal temperature for safety
- Wine Cooking: Most alcohol cooks off during simmering, but if you avoid alcohol completely, use the broth substitution
- Food Allergies: This recipe contains mustard, which is an allergen for some people
Pro Tips
- For Extra Flavor: Let the chicken brown without moving it for a good sear
- Perfect Thickness: Even chicken thickness ensures it cooks at the same rate
- Wine Secret: Use a wine you’d enjoy drinking for the best flavor
- Mushroom Tip: Don’t wash mushrooms; wipe them with a damp paper towel instead
- Butter Finish: Cold butter creates a silky, glossy sauce texture
- Make-Ahead Prep: You can pound and season chicken up to 8 hours ahead (keep refrigerated)
- Portion Control: For smaller appetites, use 3 chicken breasts and cut each into portions after cooking
Enjoy your restaurant-quality chicken dish that comes together in just minutes! The rich mushroom wine sauce elevates simple chicken into something truly special.
