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–+ servings

Skillet Chicken with Wine and Mushrooms

A comforting and flavorful dish combining tender chicken, earthy mushrooms, and a rich sauce, perfect for a cozy weeknight dinner.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Dinner, Main Course
Cuisine American
Servings 4 servings
Calories 500 kcal

Ingredients
  

For the Chicken

  • 3 pieces boneless skinless chicken breasts tender protein
  • ½ cup all-purpose flour binding and thickening
  • ½ teaspoon salt enhances flavor
  • 1 teaspoon pepper adds spice
  • ½ teaspoon garlic powder aromatic flavor

For the Sauce

  • 12 ounces mushrooms, cleaned and thick sliced earthy flavor and texture
  • 4 tablespoons unsalted butter richness and flavor
  • 1 tablespoon olive oil for cooking
  • 2 cloves garlic, minced fresh garlic flavor
  • 2 large shallots, sliced thin sweetness and depth
  • ½ cup dry white wine adds acidity and complexity
  • 1 ½ cups low sodium chicken broth sauciness and flavor
  • ½ cup heavy cream creamy texture
  • 2 large sprigs of fresh thyme herbaceous notes
  • 1 teaspoon Dijon mustard tangy flavor
  • 2 teaspoons cornstarch dissolved in 2 tablespoons water or broth thickening agent

Instructions
 

Preparation

  • Pat the chicken breasts dry with paper towels and slice each breast in half horizontally to create thinner cutlets.
  • In a shallow bowl, mix the flour, salt, pepper, and garlic powder.

Cooking the Chicken

  • In a large skillet, melt 2 tablespoons of butter and 1 tablespoon of olive oil over medium heat.
  • Dredge the chicken cutlets in the flour mixture, coating both sides evenly.
  • Cook the chicken in the skillet for about 5 minutes until browned, then flip and cook for an additional 3 to 5 minutes.
  • Transfer the cooked chicken to a plate and cover to keep warm.
  • Repeat cooking until all chicken is done.

Making the Sauce

  • In the same skillet, add the remaining 2 tablespoons of butter and let it melt.
  • Add the sliced mushrooms and cook until darkened.
  • Add the sliced shallots, cooking until softened, then add minced garlic and sauté for 30 seconds.
  • Pour in the dry white wine to deglaze the pan and allow it to reduce.
  • Add the thyme, chicken broth, Dijon mustard, and heavy cream, stirring until combined and bring to a gentle boil.
  • Let the sauce simmer for about 5 minutes, then stir in the cornstarch and simmer for an additional 5 minutes until thickened.
  • Return the cooked chicken to the skillet and heat through in the sauce.
  • Adjust seasoning with salt and pepper to taste.

Serving

  • Garnish with parsley or fresh thyme and serve warm.

Notes

Serve with rice, potatoes, or noodles for a complete meal. Store leftovers in the fridge for 3-4 days or freeze for up to 3 months.

Nutrition

Serving: 1gCalories: 500kcalCarbohydrates: 30gProtein: 45gFat: 20gSaturated Fat: 10gSodium: 700mgFiber: 2gSugar: 5g
Keyword chicken, comfort food, Mushrooms, skillet dinner, Wine Sauce
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