Skillet Chicken and Mushroom Wine Sauce

Skillet Chicken and Mushroom Wine Sauce

This Skillet Chicken and Mushroom Wine Sauce is a savory, creamy dish made with pan-seared chicken breasts simmered in a rich white wine and mushroom sauce. It’s earthy, aromatic, and irresistibly comforting — perfect with mashed potatoes, pasta, or crusty bread.

Ingredients (Serves 4)

• 4 boneless, skinless chicken breasts (or thighs)
• Salt and black pepper, to taste
• 1 teaspoon garlic powder
• 2 tablespoons olive oil
• 2 tablespoons butter
• 8 oz mushrooms (cremini or button), sliced
• 3 garlic cloves, minced
• ½ cup dry white wine (like Sauvignon Blanc)
• ½ cup chicken broth
• ½ cup heavy cream (or half and half for lighter version)
• 1 teaspoon fresh thyme (or ½ tsp dried)
• Optional: chopped parsley or grated Parmesan for garnish

Instructions:

1. Season and sear chicken:
   Season chicken with salt, pepper, and garlic powder. Heat olive oil in a large skillet over medium-high heat. Sear chicken for 4–5 minutes per side, or until golden and cooked through. Remove and set aside.
2. Cook mushrooms:
   In the same skillet, add butter and mushrooms. Cook until browned and tender, about 5–7 minutes. Stir in the minced garlic and thyme; cook 1 more minute.
3. Deglaze with wine:
   Pour in the white wine, scraping up any browned bits. Simmer 2–3 minutes to reduce slightly.
4. Add broth and cream:
   Stir in the chicken broth and heavy cream. Let it simmer gently for 4–5 minutes until slightly thickened.
5. Return chicken to skillet:
   Add chicken back to the pan and spoon sauce over the top. Simmer for a few minutes until heated through.
6. Serve:
   Garnish with parsley or Parmesan if desired. Serve hot over mashed potatoes, rice, or pasta.