Skillet Chicken in Mushroom Sauce is amazing in flavor and taste thanks to dry white wine and the juice of a fresh lemon. And yes, everything is made from scratch.
I used skinless and boneless chicken thighs because they are the most flavorful part of the chicken. A boneless chicken thigh gives you the same ease of cooking as a boneless chicken breast and less of a chance of drying out. Besides, they are very juicy and tender and only slightly darker than chicken breasts. I personally prefer that darker color for this dish and that’s why I chose chicken thighs.
You won’t find any canned cream of mushroom soup in this Skillet Chicken in Mushroom Sauce recipe or anywhere else on this site. This sauce is made completely from scratch, using wine, beef broth and fresh lemon juice. I used 2 tablespoons of flour to thicken up the sauce, and salt, pepper and dried herbs, such as thyme to season it.
You can use many other dried herbs here – or a combination of them, such as Italian seasoning. And if you are gluten-free, substitute wheat flour for rice flour. Or use corn starch or corn flour.
This is one of the most amazing sauces you will ever make. It is also one of the easiest ones! And it’s full of flavor! A lot of times mushroom sauces can be quite bland, but the white wine, lemon and mushroom flavor combination is what makes this skillet chicken in mushroom sauce so tasty.
Beef broth will give this skillet chicken and sauce this nice dark color. I always use sodium free broths so that I can control amount of sodium used. If you bought a broth that is not sodium free, make sure to adjust salt
Lemon juice. I used fresh lemon for the lemon juice here. I just cut my lemon into 4 parts and squeezed the juice out of it straight into the pan. It was just slightly lemony, which is what I liked, if you want a more lemony taste, squeeze a couple of lemons into the sauce and don’t forget to adjust the seasoning! Lemon does change the taste to the point where more seasoning might be necessary.
How to make the sauce silky smooth. When adding flour to the pan, I always use a small sifter to prevent clumps. I sift it into the pan very slowly right before I add wine, and the pan usually has some fat in it: olive oil or butter, or both. Sometimes I add wine while adding flour and start whisking both methodically (I do really enjoy this process:). I only once had a problem with flour clumping and it was when I added it all at once and without sifting. If the sauce appears to be too thin, I bring my sifter back in and add about half a tablespoon of flour to thicken it up again. Always works!
It also helps to reduce heat when adding any thickening agent. What happens is that starch around each lump of flour expands rapidly when it comes into contact with hot liquid and it forms a waterproof gel that prevents the granules from separating properly. To prevent this, you need to separate the granules before adding them to the sauce so that they can slowly disperse and expand to create the desired smoothness. That’s when that sifter comes in very handy!
Make sure you always have some fats in the pan— either pan drippings or butter — before adding flour. This way flour is slowly cooked on its own in fat before it is added to the sauce. The fat helps the starch to expand and separate so it can be smoothly incorporated into the liquid. This also eliminates eliminates the unpleasant raw-flour taste.
To summarize, use a sifter, make sure there are fats in the pan and reduce the heat.
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Skillet Chicken in Mushroom Sauce is amazing in flavor and taste thanks to the perfect combination of dry white wine and the juice of a fresh lemon. And yes, everything is made from scratch.
- 2 tbsp butter
- 6 chicken thighs skinless and boneless
- salt and pepper
- 2 tbsp butter
- 10 oz mushrooms sliced
- 2 tbsp flour (wheat or rice)
- 1/2 cup dry white wine
- 1 cup beef broth sodium free
- juice of 1 fresh lemon (or 2 tbsp lemon juice)
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp salt
- 1/8 tsp black pepper to taste
- 1 tsp dried thyme (can also use Italian seasoning)
- fresh thyme leaves for garnish
Sprinkle both sides of chicken thighs with salt and pepper and. Add 2 tablespoons of butter to skillet and melt over medium high heat. Add chicken thighs and cook on medium high heat for 4 minutes. Slightly reduce the heat and flip them over and cook for additional 4-5 minutes, for a total of 8-10 minutes. Remove from skillet.
To the now empty skillet add 2 more tablespoons butter, sliced mushrooms and cook on medium heat until lightly browned, 4-5 minutes. Remove mushrooms from skillet onto the same plate with chicken.
Reduce the heat. To the once again empty skillet, slowly sift in 2 tablespoons flour mixing it with the fats in the pan with a whisk or fork, while also slowly pouring 1/2 cup of wine. Make sure flour and wine are well incorporated and simmered for about 2 minutes to eliminate raw-flour taste and concentrate wine flavor. Increase the heat and add beef broth (beef broth will make sauce dark) and lemon juice (I just cut the lemon into 4 parts and squeezed the juice out of it straight into the pan). Whisk or mix everything in together. Reduce the heat and add salt, pepper and onion & garlic powders. Sauce should be bubbling. Taste to see if more seasoning (salt, pepper, thyme or Italian seasoning) is required.
Add chicken and mushrooms back to the pan, spreading some mushrooms on top of the chicken. Cover with lid and simmer for 2-3 minutes to reheat the chicken and mushrooms.
Serve with vegetables, rice or over pasta.
Calories are per serving.