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Skillet Chicken and Mushroom Wine Sauce

Skillet chicken mushroom wine sauce with golden seared chicken breasts and a dark, glossy mushroom-and-wine reduction. Creamy, herb-flecked sauce clings to perfectly cooked chicken for an elegant weeknight dinner.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: French-American
Calories: 720
Ingredients Equipment Method Notes

Ingredients
  

Chicken and seasonings
  • 4 boneless skinless chicken breasts
  • 0.5 tsp salt to taste
  • 0.5 tsp pepper to taste
  • 0.5 tsp garlic powder to taste
  • 0.5 tsp dried thyme to taste
Sauté and sauce
  • 2 tbsp olive oil
  • 2 tbsp butter
  • 8 oz cremini mushrooms sliced
  • 4 garlic cloves minced
  • 0.5 cup dry red wine or white wine
  • 1 cup chicken broth
  • 0.5 cup heavy cream
  • 1 tsp Dijon mustard
  • 1 tbsp fresh thyme leaves
  • 1 fresh thyme sprigs for garnish

Equipment

  • 1 cast iron skillet

Method
 

Season and sear the chicken
  1. Season chicken breasts generously with salt, pepper, garlic powder, and dried thyme. Sear in olive oil in a large skillet over medium-high heat for 5-6 minutes per side until golden and cooked through to 165°F, then remove to a plate.
Sauté mushrooms and build the sauce
  1. Melt butter in the same pan. Cook sliced cremini mushrooms over medium-high heat for 5-6 minutes until deeply golden.
  2. Add minced garlic and cook for 1 minute until fragrant, keeping the mushrooms sizzling.
  3. Pour in the dry red wine and deglaze, scraping up all browned bits from the pan. Simmer for 3 minutes.
  4. Add chicken broth, heavy cream, Dijon mustard, and fresh thyme leaves. Simmer for 5-6 minutes until the sauce thickens and looks dark and glossy.
Finish and serve
  1. Return chicken to the pan and spoon the mushroom wine sauce over each breast. Garnish with fresh thyme sprigs and serve.

Notes

Pro tip: Let the chicken rest off the heat for 2 minutes before saucing so it stays juicy; spoon the sauce over just before serving for the best glossy texture. Store leftovers in the refrigerator up to 3 days. Freezing: yes, freeze chicken and sauce in an airtight container up to 2 months, then reheat gently to avoid breaking the cream. For a lighter option, use half-and-half instead of heavy cream for a thinner but still flavorful wine sauce.