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5 from 2 votes

Skillet Chicken and Mushroom Wine Sauce

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!
Prep Time5 minutes
Cook Time25 minutes
Course: Main Dish/Entree
Cuisine: Italian
Diet: Gluten Free
Keyword: Chicken and Mushroom
Method: Stovetop
Servings: 5 servings
Author: Ashley McCrary


  • 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


  • 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.


  • 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.


      • 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.


Calories: 115kcal | Carbohydrates: 6g | Protein: 2g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 14mg | Sodium: 216mg | Potassium: 258mg | Fiber: 1g | Sugar: 2g | Vitamin A: 141IU | Vitamin C: 1mg | Calcium: 18mg | Iron: 1mg