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Skillet Chicken and Mushroom Wine Sauce – easy, elegant and delicious!

A skillet with chicken and mushrooms with fresh thyme

Tender and flavorful Skillet Chicken and Mushroom Wine Sauce

This Chicken and Mushroom dish is easy enough for a weeknight but good enough for an elegant dinner party with your best company!

I adore everything about this dish and bet you will too! This delicious recipe for Skillet Chicken and Mushroom Wine Sauce was first posted in 2015 and has been a favorite ever since.

I’ve streamlined the process a little and tweaked the recipe just a bit, but it’s still the same one-pan, moan-worthy, restaurant quality chicken dish we love and depend on.


Golden brown, super juicy, tender chicken smothered in a garlicky, mushroom butter sauce. 30 min. So quick, so so good!


  • 1 ½ pounds boneless, skinless chicken thighs
  • Kosher salt and freshly ground black pepper, to taste
  • 5 ½ tablespoons all purpose flour, divided
  • 1 tablespoon canola oil
  • 1 tablespoon unsalted butter
  • 3 cloves garlic, minced
  • 1 small shallot, diced
  • 8 ounces cremini mushrooms, sliced
  • 1 cup chicken stock
  • 2 teaspoons chopped fresh thyme leaves
  • 2 tablespoons chopped fresh parsley leaves


  • Season chicken with 1 teaspoon salt and 1/2 teaspoon pepper. Dredge chicken in 4 tablespoons flour until evenly coated.
  • Heat canola oil and butter in a medium skillet over medium heat.
  • Working in batches, add chicken to the skillet in a single layer and cook until golden brown and cooked through, reaching an internal temperature of 165 degrees F, about 4-5 minutes per side; set aside. Reduce heat to medium low.
  • Add garlic, shallot and mushrooms, and cook, stirring occasionally, until mushrooms are tender and browned, about 4 minutes; season with salt and pepper, to taste.
  • Whisk in remaining 1 1/2 tablespoons flour until lightly browned, about 1 minute.
  • Gradually whisk in chicken stock and thyme. Bring to a boil; reduce heat and simmer, stirring occasionally, until reduced and slightly thickened, about 3 minutes. Stir in parsley; season with salt and pepper, to taste. Return chicken to the skillet.
  • Serve immediately.

By uvu44

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