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Chicken Breasts with Mushroom Sauce is on the menu tonight, and it’s exactly what a good skillet chicken recipe should be; juicy, flavorful, and coated in a rich, garlicky mushroom sauce that actually clings to the chicken.
No sad, dry chicken breasts here, and definitely no watery sauce. A splash of white wine, herbs, and lemon keep everything balanced, so it’s hearty without being heavy. One pan, big flavor, and minimal cleanup.
If this one becomes a regular at your table and you’re ready to branch out, give my Chicken Marsala recipe a try. It has a few extra steps, but nothing complicated—and the flavor payoff is worth it.
Here is Why This Chicken with Mushroom Sauce Recipe Works
Juicy, Never Dry: Pounding the chicken to an even thickness means overcooked edges or undercooked centers.
Sauce That Sticks: This isn’t one of those runny, disappointing sauces. The flour helps it thicken just right, so it actually coats the chicken instead of pooling at the bottom of your plate.
One Pan, Less Cleanup: Everything happens in the same skillet, so you’re not left with a sink full of dishes.
Deep, Savory Flavor: Browning the chicken and sautéing the mushrooms builds layers of flavor and adds a touch of umami.
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Chicken in White Wine Mushroom Sauce
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Ingredients
- 4 chicken breasts, about 6 ounces each, skinless and boneless
- Salt and pepper
- 2 tablespoons vegetable oil
- 3 tablespoons butter
- 10 ounces mushrooms, sliced ¼-inch thick
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 2 medium shallots, chopped
- 4 garlic cloves, minced or grated
- ¼ cup all-purpose flour
- 1 cup dry white wine
- 2 ½ cups chicken broth
- 1 tablespoon Worcestershire sauce
- 3 tablespoon fresh thyme leaves, divided
- 2 tablespoons fresh lemon juice
- Fresh thyme sprigs for garnish
Instructions
- Preheat the oven to 400°F.
- Pat the chicken breasts with a paper towels. Place them between two pieces of plastic wrap and pound the thick part with a meat mallet until the chicken is fairly even in thickness, about ½ inch. Season with salt and pepper.
- In a shallow brasier or large, skillet, set over medium-high, heat the oil and add the chicken breasts. Cook until golden brown, about 4 minutes. Turn the chicken and repeat, cooking for an additional 4 minutes. Transfer the chicken to a plate, cover with foil to keep warm.
- Reduce the heat to medium, add the butter mushrooms, salt and pepper, stirring to coat the mushrooms. Cook for 3-4 minutes or until lightly browned. Add the shallots and cook until softened, 1-2 minutes, then stir in the garlic and cook for another 30 seconds.
- Sprinkle the flour over the vegetables and cook for 1 minute. Add the wine, stirring to combine, cook for another 1 minute; then whisk in the chicken broth until it is well combined. Cook until the sauce has lightly thickened. Stir in 2 tablespoons of the Worcestershire sauce, thyme leaves and the lemon juice.
- Return the browned chicken breasts to the pan, submerging them into the sauce. Cover the pan and transfer it to the oven. Bake for 15-20 minutes or until the chicken reaches 160°F when tested with an instant-meat thermometer.
- Remove the pan from the oven, spoon sauce over the chicken breasts, sprinkle with the remaining thyme leaves and serve.
Notes
- If you have extra large chicken breasts use a sharp knife to trim them smaller in size. Save the trimming for another use such as a stir-fry or grind for meatballs.
- No white wine? Additional chicken broth may be substituted for the white wine.
- This recipe will make a medium-thick sauce, if a thicker sauce is desired, increase the flour to ⅓ cup.
- Pounding the chicken to an even thickness helps the chicken cook evenly.
- Searing the chicken first adds depth of flavor to both the meat and the sauce.
- If the sauce thickens too much while simmering, stir in a splash of broth to loosen it up.
- Store leftovers in the fridge for up to 3 days or in the freezer for 3 months.
Variations:
- Stir in ½ cup of cream and ½ cup of grated Parmesan cheese.
- Add 1 cup of fresh spinach and ¼ cup of chopped sun-dried tomatoes during the last few minutes of cooking.
- Season the chicken with 1 teaspoon of Cajun seasoning before searing and add a pinch of red pepper flakes to the sauce.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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The Ingredients
- Meat: Chicken breasts
- Produce: Mushrooms, shallots, garlic, fresh thyme, lemon
- Pantry: All-purpose flour, chicken broth, dry white wine, salt, pepper, oil.
- Condiments: Worcestershire sauce
- Fridge: Butter
Recipe Variations
Creamy Garlic Mushroom Chicken: Stir in ½ cup of heavy cream and ½ cup of grated Parmesan cheese at the end.
Spinach Tomato Mushroom Chicken: Toss in 1 cup of fresh spinach and ¼ cup of chopped sun-dried tomatoes during the last few minutes of cooking.
Spicy Mushroom Chicken: Season the chicken with 1 teaspoon of Cajun seasoning before searing and add a pinch of red pepper flakes to the sauce.
For more easy chicken dinners, try my chicken in tarragon sauce or my creamy sun dried tomato chicken.
Recipe Tips
- Flattening the thickest part helps the chicken cook evenly, so you don’t end up with dry edges and a raw center.
- Let the chicken get a nice golden crust before flipping. That caramelization adds a ton of flavor to both the chicken and the sauce.
- Give the mushrooms time to release their moisture and brown before adding the shallots and garlic.
- When adding wine or broth, scrape up those browned bits on the bottom of the pan. That’s pure flavor gold.
- If you want the sauce thicker, let it simmer a little longer.
- Once out of the oven, let the chicken sit for a few minutes before serving.
Storage
Refrigerate: Store the chicken and sauce in an airtight container in the fridge for up to 3 days.
Freeze: Place the cooled chicken and sauce in a freezer-safe container or resealable bag. Freeze for up to 3 months.
Reheat: Warm the chicken and sauce over medium-low heat in a covered skillet, adding a splash of broth if needed. Alternatively, zap it in the microwave in 30-second intervals, stirring the sauce in between, until warmed through.
Chicken in Mushroom Sauce
Skillet Chicken Breasts with Mushroom Sauce is everything a great dinner should be; juicy, flavorful, and easy to pull off in one pan. The velvety sauce actually clings to the chicken, and with simple tweaks, you can make it creamy, zesty, or even a little spicy. So grab your skillet and let dinner practically make itself!
