Creamy Mushroom Sauce Chicken Skillet
Make one of our favorite skillet dishes, this creamy mushroom sauce chicken skillet. Tender chicken meets rich mushroom creaminess for a deliciously satisfying meal.
I’m sure you are with me when I say that it can be a real challenge to find recipes that the entire family can agree on. Everyone has their favorite foods.
Depending on the day, some of us are pickier than usual. Not to mention, making the decision itself can feel like just a little bit more than I can handle.
Today I have a simple recipe to share with you that I fall back on when I’m having that kind of day.
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This delicious one-pan dinner of creamy white wine chicken in mushroom sauce is just the kind of recipe I love. A 30-minute meal like this is perfect for busy weeknights.
But it is also a great choice for a dinner party or date night. The recipe is quick and easy. The fresh mushrooms gives the dish so much flavor.
Using thin chicken breasts means that they cook up much faster too.
I like to serve this white wine chicken recipe over egg noodles or, if I am feeling fancy, wild rice. Cauliflower rice or zucchini noodles make good low carb options, if you prefer.
Add a side salad or some green beans and you have yourself a restaurant-quality meal for less. Check out the full recipe, along with step-by-step photos, below.
Tips and Tricks
- Try this easy recipe with boneless skinless chicken thighs or chicken tenders instead of boneless chicken breasts.
- When adding cornstarch into a sauce, I like to mix it with a little bit of cold water first. This helps avoid lumps in the sauce.
- When making this creamy white wine sauce, I don’t worry too much about buying a specific cooking wine. I use whatever dry white wine I have on hand and save the rest for enjoying with dinner. Pinot grigio or sauvignon blanc are good choices.
- If the sauce seems too thick, add an extra splash of cream, wine, or chicken stock.
- Be sure your chicken is fully cooked, check the internal temperature using a meat thermometer inserted into the thickest part of the meat.
- Store any leftover chicken in the fridge in an airtight container.
Creamy Mushroom Chicken Skillet
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Cook Time: 30 minutes
Servings: 4
Ingredients
- Boneless, skinless chicken breasts
- Salt & pepper
- Extra virgin olive oil
- White wine – any white wine works here.
- Garlic cloves, minced
- Small white onion, diced
- Butter, unsalted
- White mushrooms, sliced
- Chicken broth – homemade turkey broth is great too!
- Mustard – yellow or Dijon mustard can be used but brown mustard is my favorite in this recipe.
- Cornstarch
- Heavy cream – I think heavy cream gives the best results, but you can also use cream with a lower fat percentage.
- Fresh thyme springs
Instructions
1. Pat the chicken breasts dry with a paper towel.
2. Cut each breast in half horizontally into two thinner cutlets. Alternately, place the chicken under a layer of plastic wrap and pound to an even thickness.
3. Season the chicken breast with salt and pepper.
4. Add 1 Tbsp olive oil to a large skillet.
5. Heat over medium until the oil starts to sizzle.
6. Add the chicken breasts to the hot pan and cook until browned, about 5 minutes.
7. Flip and cook for an additional 3-5 minutes.
8. Remove the cooked chicken to a tray and cover to keep warm.
9. Repeat with any remaining cutlets.
10. Add wine to the pan to deglaze and scrape the brown bits from the bottom.
11. Add garlic and onion and cook until fragrant.
12. Add butter, 1/2 cup broth, and mushrooms to the skillet and cook on medium until the mushrooms are well done, about 10 minutes.
13. Add the remaining ingredients to the pan and simmer for 5 minutes.
14. Add chicken and plate juices back to the pan and spoon the sauce over the chicken.
15. Simmer in the sauce until the chicken is heated through and the sauce has reduced slightly.
16. Serve over rice or noodles.
Variations
- If you like it spicy, add in some red pepper flakes.
- Add in a bit of Italian seasoning.
- While I think fresh garlic cloves are best, you could try garlic powder instead. Adjust according to your tastes.
- Try using a different kind of mushrooms or a mix of kinds.
- Top with a sprinkle of parmesan cheese before eating.
More Easy Chicken Skillet Recipes
Try one of these recipes for a quick weeknight dinner!
- Creamy Bacon Ranch Chicken Skillet
- Blackened Chicken Skillet
- Garlic Butter Chicken Skillet
- Easy Sweet Chili Chicken Skillet
- Creamy Mushroom Sauce Chicken Skillet
- Tomato Basil Chicken Skillet
This chicken in white wine cream sauce is a delicious meal the whole family is sure to enjoy. Make it tonight!
If you love this creamy mushroom sauce chicken skillet, please give it a five star review and share it on Facebook or Pinterest.
Creamy Mushroom Chicken Skillet
Ingredients
- 3 boneless skinless chicken breasts
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 Tbsp extra virgin olive oil
- 1/2 cup white wine
- 2 cloves garlic minced
- 1 small white onion diced
- 3 Tbsp butter
- 12 oz white mushrooms sliced
- 1 1/2 cup chicken broth
- 1 tsp mustard
- 2 tsp cornstarch
- 1/2 cup cream
- 3 springs fresh thyme
Instructions
- Pat the chicken breasts dry with a paper towel.
- Cut each breast in half horizontally into two thinner cutlets. Alternately, place the chicken under a layer of plastic wrap and pound to an even thickness.
- Season the chicken breast with salt and pepper.
- Add 1 Tbsp olive oil to a large skillet.
- Heat over medium until the oil starts to sizzle.
- Add the chicken breasts to the hot pan and cook until browned, about 5 minutes.
- Flip and cook for an additional 3-5 minutes.
- Remove the cooked chicken to a tray and cover to keep warm.
- Repeat with any remaining cutlets.
- Add wine to the pan to deglaze and scrape the brown bits from the bottom.
- Add garlic and onion and cook until fragrant.
- Add butter, 1/2 cup broth, and mushrooms to the skillet and cook on medium until the mushrooms are well done, about 10 minutes.
- Add the remaining ingredients to the pan and simmer for 5 minutes.
- Add chicken and plate juices back to the pan and spoon the sauce over the chicken.
- Simmer in the sauce until the chicken is heated through and the sauce has reduced slightly.
- Serve over rice or noodles.
