Skillet Chicken with Mushrooms Recipe
This Skillet Chicken recipe features tender, flour-coated chicken cutlets cooked to golden perfection with a rich and creamy mushroom sauce infused with garlic, shallots, white wine, thyme, and Dijon mustard. The dish is finished with a luscious cream sauce thickened with cornstarch, making it a comforting and elegant meal perfect for serving alongside rice, potatoes, or noodles.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
Chicken
- 3 boneless skinless chicken breasts (5 to 6 oz each), cut in half horizontally into cutlets
Coating
- ½ cup all-purpose flour (66g)
- ½ teaspoon salt
- 1 teaspoon pepper
- ½ teaspoon garlic powder
Sauce & Garnish
- 12 ounces mushrooms, cleaned and thickly sliced
- 4 tablespoons unsalted butter, divided
- 1 tablespoon olive oil
- 2 garlic cloves, minced
- 2 large shallots, thinly sliced
- ½ cup dry white wine
- 1½ 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
- Fresh parsley or additional thyme for garnish
Instructions
- Prepare the chicken: Pat the chicken breasts dry with paper towels. Cut each breast in half horizontally to create thinner cutlets. Alternatively, place the chicken breasts between two sheets of plastic wrap and pound to an even thickness for uniform cooking.
- Mix the coating: In a shallow bowl, combine the all-purpose flour, salt, pepper, and garlic powder. Set this mixture aside for dredging the chicken.
- Cook the chicken: Heat 2 tablespoons of butter and 1 tablespoon of olive oil in a large skillet over medium heat until the butter melts. Dredge three chicken cutlets at a time in the flour mixture, coating both sides and shaking off excess flour. Add the chicken to the hot skillet and cook until well browned on one side, approximately 5 minutes. Flip and cook for another 3 to 5 minutes until fully cooked. Remove the chicken to a plate and cover to keep warm. Repeat this process until all chicken is browned and cooked through.
- Cook the mushrooms: Add the remaining 2 tablespoons of butter to the skillet and melt over medium heat. Add the thickly sliced mushrooms and cook undisturbed until they are darkened on one side. Stir and continue cooking until the mushrooms release their moisture and it evaporates, leaving them well browned and richly flavored.
- Sauté shallots and garlic: Add the thinly sliced shallots to the pan, cooking until softened and beginning to brown. Add the minced garlic and sauté for about 30 seconds until fragrant.
- Deglaze and make sauce: Pour the dry white wine into the pan and scrape the bottom to deglaze, lifting up any browned bits for flavor. Add the fresh thyme sprigs, low sodium chicken broth, Dijon mustard, and heavy cream. Bring the mixture to a boil and cook for 5 minutes to reduce slightly.
- Thicken the sauce and combine: Stir in the dissolved cornstarch mixture and return the sauce to a light simmer. Add the cooked chicken back into the pan and simmer for 5 minutes or until the sauce thickens and the chicken is heated through. Remove the thyme sprigs and season with salt and pepper to taste.
- Garnish and serve: Garnish the skillet chicken with fresh parsley or additional thyme. Serve hot with your choice of rice, potatoes, or noodles for a complete meal.
Notes
- For even cooking, pounding the chicken cutlets to uniform thickness is recommended.
- Use low sodium chicken broth to control the saltiness of the dish.
- The dry white wine can be substituted with chicken broth or white grape juice for cooking without alcohol.
- Cook mushrooms undisturbed to achieve a rich, caramelized flavor.
- This dish pairs well with creamy mashed potatoes, buttered noodles, or steamed rice.
Keywords: skillet chicken, creamy mushroom chicken, chicken cutlets, one-pan chicken recipe, chicken with white wine sauce
