Skillet Chicken and Mushroom Wine Sauce
A comforting and flavorful dish featuring tender chicken, earthy mushrooms, and a rich wine sauce, perfect for quick dinners or festive gatherings.
Ingredients
Main Ingredients
- 4 pieces boneless, skinless chicken breasts Substitute with thighs for a juicier option.
- 8 ounces mushrooms (button or cremini, sliced)
- 1 cup dry white wine Can swap for chicken broth for a non-alcoholic version.
- 2 cloves garlic, minced
- 1 small onion, finely chopped
- 1 tablespoon olive oil
- 2 tablespoons butter Use dairy-free butter for a dairy-free option.
- to taste salt and pepper
Garnish
- Fresh thyme or rosemary For garnish; fresh herbs elevate the flavor.
Instructions
Preparation
- In a large skillet, heat olive oil over medium-high heat.
- Season both sides of the chicken breasts with salt and pepper. Once the oil is hot, add the chicken and sear for about 6-7 minutes on each side until golden brown. Remove and set aside.
- In the same skillet, add butter. Once melted, toss in the chopped onion and minced garlic, cooking until fragrant—about 2 minutes.
- Add the sliced mushrooms to the skillet, stirring occasionally until they soften and golden, about 5 minutes.
- Pour in the dry white wine, scraping the bottom of the skillet to release the brown bits. This adds incredible depth to your sauce.
- Bring the mixture to a gentle simmer, allowing it to reduce by half—about 5 minutes.
- Nestle the chicken back into the skillet, covering it with the mushroom wine sauce. Let it cook through, approximately 5 minutes more, until the internal temperature reaches 165°F (75°C).
- Finish with fresh herbs before plating.
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze for up to 3 months. To reheat, warm slowly on the stove, adding a splash of broth or wine.