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Skillet Chicken and Mushroom Wine Sauce

Skillet chicken and mushroom wine sauce with golden seared breasts and a dark, glossy reduction. Creamy wine sauce chicken is finished with thyme flecks for a restaurant-style French-American skillet meal.
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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: 650
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 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 & 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
  • fresh thyme sprigs for garnish

Equipment

  • 1 cast iron skillet

Method
 

Season and sear the chicken
  1. Season the chicken generously with salt, pepper, garlic powder, and dried thyme. Heat olive oil in a large skillet over medium-high until shimmering, then sear chicken for 5-6 minutes per side until golden and cooked through to 165°F, and remove to a plate.
Brown the mushrooms and build the sauce
  1. Melt butter in the same pan, then add sliced cremini mushrooms. Cook over medium-high for 5-6 minutes until deeply golden, then add minced garlic and cook 1 minute.
  2. Pour in the dry red wine and deglaze the pan. Simmer for 3 minutes, scraping up all browned bits until the liquid reduces slightly.
  3. Add chicken broth, heavy cream, Dijon mustard, and fresh thyme leaves to the skillet. Simmer for 5-6 minutes until the sauce thickens and looks dark and glossy with visible thyme flecks.
Finish and serve
  1. Return the chicken breasts to the pan and spoon the mushroom wine sauce over each piece. Garnish with fresh thyme sprigs and serve immediately while the sauce is pooling around the chicken.

Notes

Pro tip: Let the chicken rest off-heat for 2 minutes before saucing so juices settle, helping the breasts stay juicy while the sauce clings. Refrigerate leftovers in an airtight container up to 3 days; freeze cooked chicken and sauce up to 2 months (thaw overnight in the fridge and rewarm gently until hot). For a lighter version, replace heavy cream with half-and-half for a thinner sauce, simmer a minute or two longer to thicken.