Skillet Chicken and Mushroom Wine Sauce
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Introducing my delicious and easy chicken thighs smothered in a buttery white wine mushroom sauce. A easy and cozy weeknight meal or a dazzling dish to impress your guests!
Table of Contents
What Makes This Recipe Great
This Skillet Chicken and Mushroom and Wine Sauce is a special recipe because it comes from my Grandma Sue Sue. This recipe is all about comfort and flavor, with tasty chicken, mushrooms, and a yummy wine sauce. It’s not just about the food—it brings back memories of family get-togethers and the love put into making it. If you’re looking for a simple yet flavorful dish, this is a must try!
This dish can come together in about 30 minutes and takes minimal ingredients. To make it a complete meal, serve over creamy mashed potatoes or rice with a side of steamed green beans or broccoli. This recipe is also gluten-free and can be tailored to be dairy-free!
If you love this recipe, be sure to check out my Beef Tips and Gravy over Cauliflower Mash or my Ranch Roast!
Ingredient Notes
- Chicken thighs: can also use chicken breast
- Mushrooms: I used slice baby bella
- Shallot: or white onion
- Chicken broth
- Dry white wine: I used non-alcoholic chardonnay. You can buy at most grocery stores or Amazon.
- Olive oil or avocado oil
- Butter: Sub vegan butter for dairy-free
- All-purpose flour: regular or gluten-free
- Salt and pepper
- Fresh parsley
Step by Step Instructions
- Prepare the Chicken: Season the chicken thighs with salt and pepper on both sides. In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the chicken breasts and cook until golden brown on both sides and cooked through, about 5-6 minutes per side depending on thickness. Remove the chicken from the skillet and set aside.
- Cook the Mushrooms: In the same skillet, add 1 tbsp butter along with the mushrooms. Cook about 5 minutes. Next, add another tablespoon of butter along with the shallots and garlic. Sauté until fragrant and translucent, about 2-3 minutes.
- Make the Sauce: Sprinkle the flour over the mushrooms and stir to combine. Cook for an additional minute to cook off the raw flour taste. Slowly pour in the white wine and chicken broth, stirring constantly to avoid lumps. Bring the sauce to a simmer and let it cook for 5-7 minutes or until slightly thickened. (You can also use the cornstarch slurry in this step instead of the flour. That info is located in the notes).
- Finish the Dish: Return the chicken thighs to the skillet, nestling them into the sauce. Let them simmer in the sauce for another 5 minutes to heat through and soak up the flavors. Taste the sauce and adjust the seasoning with salt and pepper if needed.
- Serve: Serve the mushroom chicken with wine sauce hot, over mashed potatoes or rice. Garnish with chopped fresh parsley before serving.
Skillet Chicken and Mushroom Recipe
Recipe Tips
- Choose the Right Wine: Select a dry white wine such as Chardonnay, Sauvignon Blanc, or Pinot Grigio for the sauce. Avoid sweet wines, as they can make the sauce too sweet.
- Sauté the Mushrooms Properly: To ensure maximum flavor, sauté the mushrooms until they are deeply golden brown. This caramelization adds richness and depth to the sauce.
- Adjust Seasonings Carefully: Taste the sauce as it simmers and adjust the seasonings accordingly. You may need to add more salt, pepper, or herbs to achieve the perfect balance of flavors.
- Serve with Complementary Sides: Consider serving the mushroom chicken with wine sauce alongside roasted vegetables, mashed potatoes, rice, or crusty bread to soak up the delicious sauce.
Storage
- Refrigerator: Allow the mushroom chicken in wine sauce to cool completely before storing. Transfer the leftovers to an airtight container and store in the refrigerator for up to 3-4 days.
- Freezer: Transfer the cooled chicken and sauce into airtight freezer-safe containers or heavy-duty freezer bags. Leave some space at the top for expansion during freezing. Place the sealed containers or bags in the freezer. Lay bags flat to maximize space and allow for easier stacking. For the best quality and flavor, it’s recommended to consume it within 1 to 2 months.
FAQs
While white wine is traditionally used in mushroom white wine sauce, you can experiment with different varieties to change the flavor profile. Dry white wines like Chardonnay, Sauvignon Blanc, or Pinot Grigio work well, but feel free to use whatever white wine you prefer or have on hand.
Yes, you can make this recipe dairy-free by substituting olive oil for the butter or using a vegan butter.
You can also opt for a non-alcoholic wine. I used the brand FRE and it turned out great. If you don’t want to use wine at all, remove and double up on the chicken broth. It will taste different, but will still be delicious.
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Skillet Chicken and Mushroom Wine Sauce
Ingredients
- 5 chicken thighs skinless and boneless
- 8 ounces mushrooms sliced
- 2-3 cloves garlic minced
- 1 shallot finely chopped
- 1 cup chicken broth
- 1/2 cup dry white wine* I used chardonnay
- 1 tablespoons olive oil
- 2 tablespoons butter or dairy-free butter
- 2 tablespoons all-purpose flour* regular or gluten-free
- Salt and pepper to taste
- Fresh parsley chopped for garnish
Instructions
- Prepare the Chicken: Season the chicken thighs with salt and pepper on both sides. In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the chicken breasts and cook until golden brown on both sides and cooked through, about 5-6 minutes per side depending on thickness. Remove the chicken from the skillet and set aside.
- Cook the Mushrooms: In the same skillet, add 1 tbsp butter along with the mushrooms. Cook about 5 minutes. Next, add another tablespoon of butter along with the shallots and garlic. Sauté until fragrant and translucent, about 2-3 minutes.
- Make the Sauce: Sprinkle the flour over the mushrooms and stir to combine. Cook for an additional minute to cook off the raw flour taste. Slowly pour in the white wine and chicken broth, stirring constantly to avoid lumps. Bring the sauce to a simmer and let it cook for 5-7 minutes or until slightly thickened. (You can also use the cornstarch slurry in this step instead of the flour. That info is located in the notes).
- Finish the Dish: Return the chicken thighs to the skillet, nestling them into the sauce. Let them simmer in the sauce for another 5 minutes to heat through and soak up the flavors. Taste the sauce and adjust the seasoning with salt and pepper if needed.
- Serve: Serve the mushroom chicken with wine sauce hot, over mashed potatoes or rice. Garnish with chopped fresh parsley before serving.
Notes
- Thickening Agents: If you don’t want to use flour, you can dissolve 1 tbsp cornstarch, arrowroot, or tapioca into 1 tbsp cold water.
- Wine Substitutes: You can also opt for a non-alcoholic wine. I used the brand FRE and it turned out great. If you don’t want to use wine at all, remove and double up on the chicken broth. It will taste different, but will still be delicious.
- Serve with Complementary Sides: Consider serving the mushroom chicken with wine sauce alongside roasted vegetables, mashed potatoes, rice, or crusty bread to soak up the delicious sauce.
Storage:
-
- Refrigerator: Allow the mushroom chicken in wine sauce to cool completely before storing. Transfer the leftovers to an airtight container and store them in the refrigerator for up to 3-4 days.
-
- Freezer: Transfer the cooled chicken and sauce into airtight freezer-safe containers or heavy-duty freezer bags. Leave some space at the top for expansion during freezing. Place the sealed containers or bags in the freezer. Lay bags flat to maximize space and allow for easier stacking. For the best quality and flavor, it’s recommended to consume it within 1 to 2 months.
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Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I ran right out and bought all the ingredients to make this for dinner☺️ It was absolutely delicious and so cozy! Thank you for sharing your Grandma Sue Sue’s recipes 💖 I look forward to trying them all!
This makes my heart so happy. This would have made Grandma Sue Sue’s day!