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Skillet Chicken and Mushroom Wine Sauce

Tender pan-seared chicken breasts simmered in a rich creamy mushroom white wine sauce for an elegant yet easy one-skillet dinner.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 4 boneless skinless chicken breasts
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tsp garlic powder
  • 0.5 cup all-purpose flour for dredging
  • 2 tbsp olive oil
Sauce
  • 3 tbsp unsalted butter
  • 16 oz cremini mushrooms sliced
  • 2 shallots finely diced
  • 4 cloves garlic minced
  • 1 tsp fresh thyme
  • 0.75 cup dry white wine
  • 1 cup chicken broth
  • 0.75 cup heavy cream
  • 1 tbsp Dijon mustard
  • 2 tbsp fresh parsley chopped
  • 0.25 cup parmesan cheese optional garnish

Equipment

  • Large skillet
  • Tongs
  • Cutting board
  • Chef knife

Method
 

  1. Season chicken breasts with salt, pepper, and garlic powder.
  2. Lightly dredge chicken in flour, shaking off excess.
  3. Heat olive oil in a large skillet over medium-high heat.
  4. Sear chicken for 4–5 minutes per side until golden brown. Remove and set aside.
  5. Melt butter in the skillet and cook mushrooms until browned and tender.
  6. Add shallots and cook until softened, then stir in garlic and thyme.
  7. Pour in white wine and scrape up browned bits from the skillet.
  8. Simmer wine for several minutes until slightly reduced.
  9. Stir in chicken broth, heavy cream, and Dijon mustard.
  10. Return chicken to the skillet and simmer until fully cooked and sauce thickens.
  11. Spoon sauce over chicken, garnish with parsley and parmesan, then serve warm.

Notes

Serve over mashed potatoes, pasta, or rice for a complete comforting meal.