Introduction

This Skillet Chicken recipe delivers tender chicken cutlets in a rich, creamy mushroom sauce that’s bursting with flavor. It’s an easy one-pan meal perfect for weeknight dinners or casual gatherings. You’ll love how the sauce comes together with shallots, garlic, and a touch of white wine.

A black pan filled with five cooked chicken breasts covered in a light brown creamy sauce with many sliced, cooked brown mushrooms scattered on top and around the chicken. Small pieces of green herbs are sprinkled over the dish, adding fresh color contrast. The pan sits on a white marbled surface with a gray cloth underneath, and fresh herb sprigs rest nearby. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 boneless skinless chicken breasts (5 to 6 oz each), cut in half horizontally into cutlets
½ cup all-purpose flour (66g)
½ teaspoon salt
1 teaspoon pepper
½ teaspoon garlic powder
12 ounces mushrooms, cleaned and thick sliced
4 tablespoons unsalted butter, divided
1 tablespoon olive oil
2 garlic cloves, minced
2 large shallots, thinly sliced
½ cup dry white wine
1 ½ cups low sodium chicken broth
½ cup heavy cream
2 large sprigs fresh thyme
1 teaspoon Dijon mustard
2 teaspoons cornstarch, dissolved in 2 tablespoons water or broth

Instructions

Step 1: Pat the chicken breasts dry with paper towels. Cut each breast in half horizontally into two thinner cutlets. Alternatively, place the chicken breasts between two sheets of plastic wrap and pound to an even thickness.
Step 2: In a shallow bowl, combine the flour, salt, pepper, and garlic powder. Set aside.
Step 3: Heat 2 tablespoons butter and 1 tablespoon olive oil in a large skillet over medium heat until the butter is melted. Dredge three chicken cutlets in the flour mixture, coating both sides and shaking off the excess. Add the coated chicken to the skillet and cook until well browned, about 5 minutes. Flip and cook another 3-5 minutes. Remove the cooked chicken to a plate and cover to keep warm. Repeat with the remaining cutlets.
Step 4: Add the remaining 2 tablespoons butter to the skillet and heat until melted. Add the sliced mushrooms and cook undisturbed until very dark on one side. Stir and continue cooking until the moisture releases and evaporates, and the mushrooms are well browned.
Step 5: Add the sliced shallots and cook until softened and starting to brown. Stir in the minced garlic and sauté for about 30 seconds until fragrant. Pour in the white wine and scrape the pan bottom to deglaze. Add the thyme sprigs, chicken broth, Dijon mustard, and heavy cream. Bring to a boil and cook for 5 minutes.
Step 6: Stir in the dissolved cornstarch, bring the sauce back to a light simmer, then add the chicken cutlets. Heat and simmer for 5 minutes or until the sauce thickens and the chicken is warmed through. Remove the thyme sprigs and season with salt and pepper to taste.
Step 7: Garnish with fresh parsley or additional thyme and serve hot with rice, potatoes, or noodles.

Tips & Variations

For extra flavor, marinate the chicken cutlets in a little lemon juice and garlic before dredging.
Substitute cremini or shiitake mushrooms for a different taste and texture.
Use chicken thighs instead of breasts for juicier meat, adjusting cooking time accordingly.
If you prefer a thicker sauce, increase the cornstarch slightly or let the sauce reduce longer before adding chicken.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat to prevent the cream sauce from separating. You can add a splash of broth or cream while reheating to restore the sauce’s smooth texture.

How to Serve

A black skillet filled with five golden-brown cooked chicken breasts, each partly covered in a thick creamy light brown sauce with visible textures. The dish is topped with browned sliced mushrooms scattered evenly across the surface. Small green herb sprigs and finely chopped parsley are sprinkled on top, adding a fresh contrast. The skillet rests on a white marbled surface, with a folded grey cloth and a wooden-handled spoon close to it. A small green herb sprig lies nearby on the white marbled background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of breasts?

Yes, chicken thighs work well and stay juicy. Just adjust cooking time slightly as thighs may take a bit longer to cook through.

What can I substitute for white wine?

If you prefer not to use wine, replace it with extra chicken broth and a splash of lemon juice or white wine vinegar to maintain brightness in the sauce.