You know that feeling when you walk through the door after a long day and just want something warm, rich, and a little bit indulgent—without spending the whole evening cooking? This chicken in mushroom wine sauce is exactly that.
It’s tender, juicy chicken simmered in a creamy, savory mushroom sauce that tastes way more luxurious than it is. One pan, simple ingredients, and about 30 minutes? You’re in.
Why This Recipe Hits the Sweet Spot
This dish feels like something you’d order at a cozy restaurant—but you made it at home, in your comfiest socks. The chicken gets a light sear, then it’s tucked into a velvety sauce made with earthy mushrooms, white wine, and cream.
It’s comforting, yes, but with just enough elegance to make you feel like you really pulled something off.
Pair it with mashed potatoes, buttered noodles, or even a hunk of bread to soak up that dreamy sauce. Trust me, none of it will go to waste.
Easy Tweaks to Make It Work for You
- Short on time? Use pre-sliced mushrooms or rotisserie chicken—still delicious.
- No wine? Sub in chicken broth and a splash of lemon juice for depth without alcohol.
- One skillet wonder: Everything happens in one pan, which means minimal cleanup. Bless.
This is one of those recipes that’s hard to mess up, but still feels super rewarding to make.
Make It Fit Your Style
You can dress this dish up or down depending on what you need. Here are some quick swaps:
- Gluten-free? Use GF flour to coat the chicken.
- Lighter version? Go for Greek yogurt or light cream instead of heavy cream.
- Dairy-free? Use olive oil instead of butter, and swap in coconut cream—it’s shockingly good.
It’s endlessly adaptable, which is why it stays in my regular rotation.
Pro Tips That Make a Difference
A few little details go a long way:
- Let the wine reduce before adding the cream—it deepens the flavor and takes the sauce from good to wow.
- Don’t crank the heat once the cream’s in—keep it low and slow to avoid curdling.
- Temp check the chicken: Aim for 165°F in the thickest part so it’s juicy, not dry.
If you’ve got a meat thermometer, use it—it’s the easiest way to make sure you’ve nailed it.
This creamy chicken and mushroom dish is honestly the kind of recipe you’ll make once and never forget. It’s comforting, cozy, and comes together fast—but still feels like something you’d serve to impress.
Easy Chicken in Mushroom Wine Sauce Recipe
Equipment
- Nonreactive skillet
- Plastic wrap
- Meat mallet or rolling pin
Ingredients
- 2 large boneless, skinless chicken breasts (1½ pounds total)
- ⅓ cup all-purpose flour
- 1 teaspoon fine sea salt divided
- ¾ teaspoon freshly ground black pepper divided
- 3 tablespoons unsalted butter divided
- 2 tablespoons extra-light olive oil divided, plus more as needed
- 8 ounces cremini or baby bella mushrooms thinly sliced
- ½ cup finely diced yellow onion from ½ medium onion
- 3 garlic cloves minced
- ¼ teaspoon dried thyme or 1 teaspoon fresh thyme leaves
- ½ cup dry white wine
- 1 cup low-sodium chicken broth homemade or store-bought
- ½ cup heavy cream
- 1 tablespoon chopped fresh parsley leaves optional, for garnish
Instructions
- Prepare the Chicken: Place each chicken breast on a cutting board, cover with plastic wrap, and slice horizontally to create four thin cutlets. Flatten them to about ½ inch thickness using a meat mallet or rolling pin.
- Coat the Chicken: Mix the flour, ½ teaspoon of salt, and ½ teaspoon of pepper in a shallow dish. Dredge each chicken cutlet in the flour mixture, ensuring even coverage. Shake off the excess.
- Cook the Chicken: Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large nonreactive skillet over medium heat. Add the chicken and cook for 3–4 minutes per side, or until golden brown and fully cooked (internal temperature of 165°F). Remove and cover loosely with foil. Repeat for all cutlets, adding oil if needed.
- Sauté the Vegetables: In the same skillet, heat the remaining 2 tablespoons of butter. Add the mushrooms, onion, and remaining olive oil. Cook for 6–8 minutes, stirring frequently, until softened and lightly browned.
- Build the Sauce: Stir in the garlic, thyme, and the remaining salt and pepper. Cook for 30 seconds until fragrant. Pour in the wine and bring to a boil. Scrape up any browned bits from the pan, then simmer for 7–10 minutes until the liquid reduces and thickens.
- Finish the Sauce: Add chicken broth, stirring well, and continue simmering for another 10 minutes until the sauce thickens slightly. Stir in the heavy cream, reduce heat to medium-low, and simmer for 1–2 minutes more.
- Combine and Serve: Return the chicken to the skillet, coating it in the sauce. Adjust seasoning with more salt or pepper as needed. Garnish with parsley before serving, if desired.
Notes
- Use a nonreactive skillet (stainless steel or enameled cast iron) to prevent the wine from altering the sauce’s flavor.
- To ensure the cream doesn’t curdle, add it only after the sauce has cooled slightly from boiling.
Davin is a jack-of-all-trades but has professional training and experience in various home and garden subjects. He leans on other experts when needed and edits and fact-checks all articles.