This skillet chicken and mushroom wine sauce delivers on crispy chicken paired with a delicious sauce. So easy and quick to achieve such a great meal.
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Crispy, Tender, and Juicy Chicken Recipe
Tender, juicy chicken with a savory mushroom wine sauce is fancy enough to serve at an elegant party or even in the fanciest restaurant. However, you can make this for your family any time of the week.
This is one recipe that my whole family clamors for. We love everything about this dish.
Chicken recipes are so popular and eating the same thing can get boring after a while. Therefore, save this recipe to add to your recipe box and change up your weeknight meals with this delicious option.
One-Pan Chicken and Sauce Recipe
Restaurant quality dish we love.
What Kind of Mushrooms Should be Used?
Use what you have and what you like. I don’t believe that there is any one special type of mushroom that works better than another. Today, I used Baby Bella mushrooms; To me, I think their taste is a bit more earthy than the other popular mushroom; the White Button. However, they would be delicious in this sauce too.
To clean the mushrooms, I just wipe with a towel to remove any dirt. I generally do not use any water to clean the mushrooms. I use the entire mushroom, stems and all. If there is any part of the stem that is woody feeling or dried out looking, go ahead and remove that.
Family Weeknight Meal
This evening, I served this skillet chicken and mushroom wine sauce with fried candied carrots and mashed potatoes. What a scrumptious meal. Everything was done at once. Boy, was it good. If you would like to make your own buttery mashed potatoes, you can find that recipe here. Of course, the delicious carrot recipe can be found here. It is my husbands favorite side dish.
What makes this chicken recipe so flavorful?
The flavors are built throughout the cooking process. First the chicken is fried in the pan to get golden and crispy. Leave the flavor bits in the pan and add the mushrooms. Once they have had a chance to cook and release their liquid, it is time to add the diced onions and minced garlic.
Be careful adding the white wine to the pan and deglaze the delicious crusty bits of flavor in the pan. Finally, this dish is finished off with chicken broth, Dijon mustard, and a little cream.
If you prefer to use more of the sauce as a gravy for your mashed potatoes, no problem. Go ahead and double this recipe. Be careful when placing the chicken back in the pan though as more sauce will completely cover the chicken and it will no longer be crispy.
What Kind of Wine is Best for Cooking?
When cooking with wine, it becomes a fundamental component of the meal. Therefore, since you will be able to taste the subtle hint of wine, make sure it is a wine you like.
Today, I used a Pinot Grigio, which is a crisp white wine. Another wine choice similar to this is Sauvignon Blanc. My mother-in-law used to use Dry Sherry. which tastes great in a cream sauce.
These are white wines I like to choose in my cooking. However, I have had the occasion to use red wine. This article by Bon appettit helps explain how and when to use a red wine.
What Type of Chicken can be Used for this Recipe?
I used a whole chicken cut-up with the skin on it yet today. However, chicken breasts without the skin on would work just fine too. You could even pound them little thinner to cook faster. Any piece of the chicken with the skin on or off will work for this recipe.
If you don’t serve this with mashed potatoes or rice, make sure to have some bread on hand to soak up this scrumptious sauce.
Skillet Chicken and Mushroom Wine Sauce
- 1 Cup Flour
- 1 Tsp. Salt
- 1 Tsp. Pepper
- 1 Tsp. Garlic Powder
- 3 Tbl. Olive Oil
- 1 Whole Chicken Cut up
- 12 Oz. Mushrooms Cleaned and sliced
- 2 Tbl. Garlic Minced
- 1 Medium Onion Diced (can use shallots too)
- 2 Tbl. Butter
- 1 1/2 Cups Chicken Broth
- 1/2 Cup Dry White Wine
- 1 Tsp. Dijon Mustard
- 1/2 Cup Heavy Cream
- 2 Tsp. Cornstarch
- 3 Tbl. Water
- In a shallow bowl, combine the flour, salt, pepper, and garlic powder. Mix to incorporate. Set aside.
- Add the 3 TBL of Olive oil to a large skillet. Heat over medium-high heat.
- While the skillet is heating, dredge the chicken in the flour mixture-shaking off any excess flour.
- Add the chicken to the pan skin side up. Fry for 4-5 minutes. Turn the chicken over, putting the skin side down.
- Cover the skillet and continue frying the meat. I found that this helps the meat cook evenly, faster and still retains the crispy skin. Cook another 4-5 minutes. Temp the legs and wings, if they are done, remove them from the pan and continue cooking the breast and thigh until it reaches 165 degrees.
- Remove the chicken and let rest on a plate. Cover to keep warm
- To the skillet, add the sliced mushrooms and cook until they are well-browned on both sides.
- Add the butter, onions and garlic to the pan and cook until softened and fragrant-about 30 seconds.
- Add the chicken broth and wine; scrape the pan to get all the good bits into the sauce. Add the mustard and bring the sauce to a boil.
- In a cup, add the cold water and cornstarch. Mix to make sure it is smooth and incorporated. Pour into the sauce and stir in. Continue cooking another minute or two.
- Add the cream bring back to a simmer, add the chicken pieces back in (or not…because the chicken is completely cooked and crispy). Simmer a few minutes until the sauce is thickening.
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I hope that you liked this recipe. If you are looking for more ideas on what to make, here are a few other recipes that you may enjoy.