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Skillet ChicSkillet Chicken and Mushroom Wine Sauceken and Mushroom Wine Sauce
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5 from 2 votes

Skillet Chicken and Mushroom Wine Sauce

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.
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Course: Main Course, Main Dish
Cuisine: American
Keyword: chicken, Comfort food, Mushrooms, restaurant food, Sauce
Servings: 4 people
Calories: 445kcal


  • 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.
    Flour and Spices in Shallow Bowl
  • 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.
    Turning Chicken in Skillet
  • 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.
    Crispy and Tender Fried Chicken
  • 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.
    Cooking Mushrooms in Skillet Until Browned
  • Add the butter, onions and garlic to the pan and cook until softened and fragrant-about 30 seconds.
    Mushrooms with Onion and Garlic
  • 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.
    Stirring Mushroom Wine Sauce
  • 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.


Calories: 445kcal | Carbohydrates: 40g | Protein: 10g | Fat: 27g | Saturated Fat: 9g | Cholesterol: 41mg | Sodium: 837mg | Potassium: 519mg | Fiber: 3g | Sugar: 3g | Vitamin A: 437IU | Vitamin C: 12mg | Calcium: 69mg | Iron: 3mg