One-Pan Skillet Chicken and Mushroom Wine Sauce – This recipe is a mouth-watering combination of juicy chicken cutlets and earthy mushrooms, all smothered in a velvety wine sauce that’s sure to impress. The best part? It’s all made in one skillet, making cleanup a breeze. Perfect for a weeknight dinner or special occasion, this recipe is sure to become a staple in your household.
My husband and I are always on the lookout for easy yet delicious dinner recipes, and this skillet chicken and mushroom wine sauce dish has become one of our favorites. I remember the first time we made it together – we were both blown away by the incredible flavors and textures. Now, it’s a go-to recipe whenever we want something comforting and satisfying. We love serving it with creamy mashed potatoes or a side of buttery noodles. It’s definitely a recipe that brings us together in the kitchen and at the dinner table.
Why This Skillet Chicken and Mushroom Wine Sauce Recipe is a Must-Try?
- This recipe is made entirely in one skillet, making it a convenient and easy-to-clean-up meal option.
- The chicken cutlets are juicy and flavorful thanks to the browning process in the skillet, and the mushrooms add a rich and earthy flavor.
- The wine sauce is the star of the show, with its velvety texture and complex flavor profile.
- This dish is perfect for both weeknight dinners and special occasions, as it’s both comforting and impressive.
Ingredients:
- 3 boneless skinless chicken breasts (5-6 oz. each), cut in half horizontally into cutlets
- 66g (1/2 cup) all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon pepper
- 1/2 teaspoon garlic powder
- 340g (12 oz.) mushrooms, cleaned and thickly sliced
- 4 tablespoons unsalted butter, divided
- 1 tablespoon olive oil
- 2 garlic cloves, minced
- 2 large shallots, thinly sliced
- 1/2 cup dry white wine
- 355ml (1 1/2 cups) low-sodium chicken broth
- 120ml (1/2 cup) heavy cream
- 2 large sprigs of fresh thyme
- 1 teaspoon Dijon mustard
- 2 teaspoons cornstarch dissolved in 2 tablespoons water or broth
Directions:
Pat the chicken cutlets dry with paper towels. Cut each chicken breast in half horizontally to create two thinner cutlets or pound them between two sheets of plastic wrap to an even thickness.
In a shallow bowl, combine flour, salt, pepper, and garlic powder. Set aside.
In a large skillet, melt 2 tablespoons of butter and 1 tablespoon of olive oil over medium heat.
Dredge 3 chicken cutlets in the flour mixture, coating both sides and shaking off excess flour.
Add the coated chicken to the skillet and cook until well-browned, about 5 minutes. Turn and cook for another 3-5 minutes.
Remove the cooked chicken to a plate and cover to keep warm. Repeat until all the chicken is browned.
In the same skillet, add the remaining 2 tablespoons of butter and melt it.
Add the sliced mushrooms to the skillet and cook undisturbed until they are very dark on one side. Stir and turn the mushrooms and continue cooking until the moisture is released and evaporated, and the mushrooms are well browned.
Add the sliced shallots to the pan and cook until softened and starting to brown.
Add the minced garlic and sauté for 30 seconds or until fragrant.
Pour the wine into the pan and scrape the bottom to deglaze.
Add the thyme sprigs, chicken broth, mustard, and cream. Bring to a boil and cook for 5 minutes.
Stir in the dissolved cornstarch. Bring the sauce back to a light simmer and add the chicken.
Heat and simmer for 5 minutes or until the sauce is thickened and the chicken is warmed through.
Remove the thyme sprigs and season with salt and pepper to taste.
Garnish with parsley or additional thyme and serve with rice, potatoes or noodles.
Enjoy your Skillet Chicken and Mushroom Wine Sauce!
Notes:
- To make the chicken more tender, you can pound it between two sheets of plastic wrap using a meat mallet or the bottom of a heavy pan.
- You can use any type of mushrooms you like, but make sure to clean them well and slice them thickly for the best flavor and texture.
- If you don’t have white wine, you can substitute with chicken broth or vegetable broth.
- If you prefer a thicker sauce, you can increase the amount of cornstarch slurry or cook the sauce for longer until it reaches your desired consistency.
In conclusion, Skillet Chicken and Mushroom Wine Sauce is an incredibly delicious and comforting meal that is perfect for any occasion. The tender chicken cutlets are coated in a flavorful garlic and herb coating, while the rich and creamy mushroom wine sauce adds an extra depth of flavor to the dish. This recipe is perfect for impressing guests or enjoying with family and loved ones. With its easy-to-follow instructions and accessible ingredients, this recipe is sure to become a household favorite. So why not try it out for yourself and enjoy a hearty and satisfying meal tonight!
FAQs
Can I use bone-in chicken instead of boneless?
Yes, you can use bone-in chicken, but the cooking time will be longer. Make sure to check that the chicken is cooked through before serving.
Can I use a different type of meat?
Yes, you can use pork or beef cutlets instead of chicken. Adjust the cooking time as needed based on the thickness of the meat.
Can I make this recipe ahead of time?
Yes, you can make the sauce ahead of time and reheat it when ready to serve. Cook the chicken just before serving to ensure it is hot and juicy.
Can I freeze this recipe?
Yes, you can freeze the cooked chicken and sauce separately for up to 3 months. Thaw in the fridge overnight before reheating.
One-Pan Skillet Chicken and Mushroom Wine Sauce
Ingredients
- 3 boneless skinless chicken breasts 5-6 oz. each, cut in half horizontally into cutlets
- 66 g 1/2 cup all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon pepper
- 1/2 teaspoon garlic powder
- 340 g 12 oz. mushrooms, cleaned and thickly sliced
- 4 tablespoons unsalted butter divided
- 1 tablespoon olive oil
- 2 garlic cloves minced
- 2 large shallots thinly sliced
- 1/2 cup dry white wine
- 355 ml 1 1/2 cups low-sodium chicken broth
- 120 ml 1/2 cup heavy cream
- 2 large sprigs of fresh thyme
- 1 teaspoon Dijon mustard
- 2 teaspoons cornstarch dissolved in 2 tablespoons water or broth
Instructions
- Pat the chicken cutlets dry with paper towels. Cut each chicken breast in half horizontally to create two thinner cutlets or pound them between two sheets of plastic wrap to an even thickness.
- In a shallow bowl, combine flour, salt, pepper, and garlic powder. Set aside.
- In a large skillet, melt 2 tablespoons of butter and 1 tablespoon of olive oil over medium heat.
- Dredge 3 chicken cutlets in the flour mixture, coating both sides and shaking off excess flour.
- Add the coated chicken to the skillet and cook until well-browned, about 5 minutes. Turn and cook for another 3-5 minutes.
- Remove the cooked chicken to a plate and cover to keep warm. Repeat until all the chicken is browned.
- In the same skillet, add the remaining 2 tablespoons of butter and melt it.
- Add the sliced mushrooms to the skillet and cook undisturbed until they are very dark on one side. Stir and turn the mushrooms and continue cooking until the moisture is released and evaporated, and the mushrooms are well browned.
- Add the sliced shallots to the pan and cook until softened and starting to brown.
- Add the minced garlic and sauté for 30 seconds or until fragrant.
- Pour the wine into the pan and scrape the bottom to deglaze.
- Add the thyme sprigs, chicken broth, mustard, and cream. Bring to a boil and cook for 5 minutes.
- Stir in the dissolved cornstarch. Bring the sauce back to a light simmer and add the chicken.
- Heat and simmer for 5 minutes or until the sauce is thickened and the chicken is warmed through.
- Remove the thyme sprigs and season with salt and pepper to taste.
- Garnish with parsley or additional thyme and serve with rice, potatoes or noodles.
- Enjoy your Skillet Chicken and Mushroom Wine Sauce!
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