Go Back

Skillet Chicken and Mushroom Wine Sauce

A delicious and nutritious skillet dish made with tender chicken breasts and savory mushrooms in a rich wine sauce, perfect for meal prep and weight loss.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Healthy
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 pieces boneless, skinless chicken breasts A great source of lean protein.
  • 8 ounces sliced mushrooms Adds earthy flavor and packed with vitamins.
  • 3 cloves minced garlic Enhances flavor.
  • 1 cup chicken broth Adds moisture and depth to the sauce.
  • 1 cup white wine Enhances sauce flavor and helps deglaze the skillet.
  • 1 tablespoon fresh thyme Adds aroma and pairs well with chicken.
  • 2 tablespoons butter Creates a rich, silky sauce.
  • 1 tablespoon chopped parsley For garnish, adds freshness.
Seasonings & Fats
  • 2 tablespoons olive oil Heart-healthy fat for sautéing.
  • to taste salt and pepper Enhances natural flavors.

Method
 

Preparation
  1. Season the chicken breasts with salt and pepper on both sides.
  2. In a large skillet, heat two tablespoons of olive oil over medium-high heat.
Cooking
  1. Add the seasoned chicken breasts to the skillet and cook for about 5-7 minutes on each side until golden brown and cooked through. Remove the chicken from the skillet and set aside.
  2. In the same skillet, add the sliced mushrooms and minced garlic. Sauté for about 3-4 minutes, until mushrooms are tender.
  3. Pour in the chicken broth and white wine, using a wooden spoon to scrape up any brown bits from the bottom.
  4. Add fresh thyme to the sauce and bring to a simmer. Cook for about 5 minutes to reduce slightly.
  5. Stir in the butter to create a rich texture.
  6. Return the chicken to the skillet, spooning sauce over top. Cook for an additional 2-3 minutes.
  7. Serve garnished with chopped parsley.

Notes

This recipe is great for meal prep and can be stored in the refrigerator for up to four days. Reheat on the stove for best results. Substitute chicken broth for low-sodium if desired.