Chicken With Wine


Are you looking for an easy dinner idea this week? Look no further, chicken with wine is one of the easiest meals to make. It has a very simple preparation. Chicken with wine can be cooked in just 30 minutes.

If you are looking for the best tasting chicken recipe on the internet, then look no further. I present my mom’s famous chicken with wine recipe.

coq au vin

coq au vin, or chicken in wine, is a popular classic french chicken stew made easy with crispy chicken pieces!

An easy chicken recipe with crispy chicken drumsticks, chicken thighs and bacon. This Coq au vin gets everybody talking! Serve with creamy mashed potatoes, rice or cauliflower mash smothered with butter! The most delicious chicken dinner is ready on the table!

coq au vin recipe

Coq Au Vin, translated as Rooster In Wine, is traditionally made with chicken on the bone and red wine (traditionally Burgundy. But any wine could be used, with Riesling being a popular choice).

Similar to a well-known Beef Bourguignon, both recipes include bacon (lardons) sautéed onions and garlic. Browned meat needs enough wine to cover and simmer, while mushrooms sautéed in butter are added at the end. Slowly braised until the meat is tender on the inside, our version includes crispy skin on chicken pieces for the best flavour and incredible texture!

pot or dutch oven

This recipe is easiest when prepared in a Dutch oven or a heavy based pot (or casserole dish). It starts on the stove and gets finished in the oven, however you can certainly make it without an oven if needed.

Normally, the longer you cook it, the richer the flavour. With this version, we managed to shave off an hour of cook time from the traditional Coq Au Vin recipe, while still getting tender and flavourful chicken.

Coq Au Vin is the most delicious chicken recipe is ready on the table!

what wine do you use for coq au vin?

Which wine to use? An authentic coq au vin is made with a red Burgundy wine, like a good quality Pinot Noir. I use Shiraz for ours and love the flavours that develop when cooked in with the flavours in the chicken juices and the stock.

Most cooks, however, are beginning to use a dry white wine for their coq au vin, and during testing, we didn’t mind using either! I’d recommend a Pinot gris or Sauvignon blanc.

how do you make coq au vin?

  • Start with frying your bacon first. When your bacon is done, keep the bacon grease in the pan to sear your chicken pieces. If your bacon has released too much oil, you can drain some of it before adding in your chicken.
  • For the sake of keeping this recipe as simple as possible, we use drumsticks and thighs (bone in and skin on), but feel free to use any chicken pieces you have.
  • When adding your thighs, make sure you sear them skin side down first so that the fat renders and the skin becomes a crispy, golden browned.
  • Once your wine, stock and thyme has been added into the pot, you can continue cooking it on the stove over low heat until the chicken is completely cooked through. Or, follow the recipe below for the oven method. We have tried both versions and do prefer the oven method for the depth of flavour.
  • Mix your butter and flour into a paste with a fork or the back of a spoon. When adding it into the sauce, the paste will look lumpy like it won’t dissolve through the sauce. Keep it simmering because it will dissolve and thicken your sauce beautifully!
Coq au vin

sautéed mushrooms

You can leave them out if you wish! BUT sautéing them in butter while the chicken is in the oven — then adding them in at the end to simmer with the rest of the ingredients — adds another dimension of flavour. You will LOVE them! If you love garlic mushrooms, add 1-2 teaspoons of garlic to the softened mushrooms in the pan! Y.U.M!

Last Minute Skillet Chicken Recipe with White Wine Sauce

Chicken in White Wine Sauce – This last minute chicken recipe is made in just one skillet and is the perfect quick & easy recipe to get dinner on the table! Made with chicken breasts + a creamy white wine sauce, it’s so delicious! 

Skillet Chicken in White Wine Sauce


This super easy, one pan skillet chicken bathed in an incredible white wine sauce is a must-try, must-have-NOW meal! It truly is a restaurant-quality dinner that’s so quick to make and in just one skillet.

Friends, guess what I’m serving up for Easter? YEPPERS: the menu includes my Balsamic Braised Lamb Shanks for the lamb-lovahs, and this Skillet Chicken in White Wine Sauce for the lamb-haters.

This simple to prepare recipe has a very dang amazing tasty sauce, and the chicken is wonderfully tender. I like to serve it over rice, especially my really good Lemon Rice, with a side of a big green salad.

⬆ About that white wine sauce, tho…

Before making the amazing sauce, you’ll first want to pan sear some chicken breasts.


  1. Pour enough olive oil into a skillet to generously coat the bottom.
  2. Heat over medium heat until the oil shimmers, about 2 to 3 minutes.
  3. Season both sides of the chicken breasts with salt and pepper.
  4. Place the chicken breasts in the pan and do not move the chicken around; let it cook for about 6 minutes.
  5. Using a pair of tongs, flip the chicken and cook for an additional 6 minutes, or until cooked through.
  6. Remove chicken to a plate and cover.


(Scroll down to the recipe box to get the RECIPE in its entirety)

  • We will need butter, onions, garlic, wine, cream, herbs and seasonings.
  1. In the same skillet that you used to prepare the chicken, you will fry the onion and garlic in melted butter.
  2. Add the wine and simmer for about 5 minutes, or until the wine has reduced.
  3. Add the cream and herbs.
  4. Reduce heat to slowly bring to a boil; place chicken breasts back in the skillet and leave to simmer and thicken for about 5 minutes.
  5. Serve!

If you can’t/don’t want to use wine, please reach for some apple juice.

Full transparency: This recipe was actually my attempt at trying to stay true to a classic romantic dinner recipe, all while making it into an easy weeknight meal for everyone. I think I succeeded and am looking forward to serving it on Easter.

Skillet Chicken and Mushroom Wine Sauce

Skillet Chicken and Mushroom Wine Sauce – easy, elegant and delicious!

Tender and flavorful Skillet Chicken and Mushroom Wine Sauce

This Chicken and Mushroom dish is easy enough for a weeknight but good enough for an elegant dinner party with your best company!

I adore everything about this dish and bet you will too! This delicious recipe for Skillet Chicken and Mushroom Wine Sauce was first posted in 2015 and has been a favorite ever since.

I’ve streamlined the process a little and tweaked the recipe just a bit, but it’s still the same one-pan, moan-worthy, restaurant quality chicken dish we love and depend on.

A strainer filled with fresh mushrooms

What kind of mushrooms are best for this Skillet Chicken and Mushroom Wine Sauce?

For this recipe I’m not stuck on using one kind of mushroom. I often see which mushrooms look best when I get to the store and go with it. The mushrooms featured in the photos above are Baby Bella’s.

These deliciously earthy mushrooms are a smaller version of the popular portabella mushroom. Baby bella’s are cremini mushrooms that have been allowed to mature for 7 days longer than commercial cremini mushrooms.

For this dish you can also use white mushrooms or a mixture of the two.

What’s the best way to clean mushrooms?

Mushrooms grow in a damp environment so they are fine to be washed. However, I never let mushrooms sit in water or they’ll eventually start to soak up the liquid. I clean each mushroom individually by wiping with a water soaked paper towel to remove the dirt.

You can also lightly rinse the mushroom under a stream of water, but if the gills are exposed under the cap I usually don’t turn the mushroom upside down in the water. Allow the mushrooms to dry in a strainer or pat dry with paper towels.

Is it okay to cook the mushroom stems too?

Yes, please use the entire mushroom. Just cut off the rough, woody, dried up end of the mushroom before using.

A close up of Skillet Chicken in Mushroom Wine Sauce with fresh thyme

What are the secrets that make this dish so flavorful?

Building layers of flavor is the simple, easy way to make a dish flavorful. First, brown the chicken to seal in the juices then set aside to rest. All those nice flavorful bits of chicken goodness remain in the pan for the next step.

Next, cook the mushrooms, undisturbed, until dark golden brown on one side. Flip the mushrooms and stir until the moisture is released, and then evaporated. Add a hefty pile of thinly sliced shallots to the pan and sauté until tender and starting to caramelize.

Quickly sauté minced garlic with the mushrooms just until fragrant, about 30 seconds.

Next, carefully pour the white wine into the hot pan. Stir quickly while scrapping up the bottom of the pan to deglaze. This process incorporates all those crusty bits of flavor into the sauce building all that amazing flavor.

Finish the dish by adding fresh thyme sprigs, chicken broth, Dijon mustard and a little cream. Heat just until the sauce is thickened and warmed through.

Can you double this sauce / gravy in this dish?

Yes you can! However, take care to brown everything in batches to achieve the best flavor and color.

A skillet filled with chicken cutlets in a mushroom wine sauce

Cut the chicken breasts in half diagonally to create quick cooking cutlets.

This chicken is not just any old dried up piece of bird. These cutlets are tender, moist, juicy and delicious bites of chicken! Cutting chicken breasts into thinner cutlet size pieces helps the chicken cook quickly and more evenly.

You can cut your own chicken breasts or buy them from your local grocery store packaged as cutlets. Chicken tenders would be fine here too, just adjust the cooking time.

Another alternative is to use whole chicken breasts that have been pounded to an even thickness. And finally, feel free to use boneless, skinless chicken thighs in this chicken mushroom recipe, too. It’s all good!

A plate with chicken in mushroom wine sauce with broccoli and mashed potatoes

What’s the best way to serve this Skillet Chicken and Mushroom Wine Sauce?

We like to serve this chicken with something fresh and green like a salad, steamed broccoli, green beans or oven roasted Brussels sprouts. In addition to something green, serve this creamy chicken with wild rice, buttery mashed potatoes or a nice flat noodle. However, don’t forget the crusty bread to soak up the wine sauce. Yummy!

A skillet with chicken cutlets in a rich, mushroom wine sauce with fresh parsley and thyme

Ingredients needed to make Skillet Chicken with Mushroom Wine Sauce:

  • boneless, skinless chicken breasts – for this recipe you’ll need 3 large breasts, or 6 chicken cutlets. You can also use chicken tenders, or boneless skinless chicken thighs
  • all-purpose flour – for dredging the chicken
  • salt
  • pepper
  • garlic powder
  • mushrooms – any small variety of mushrooms will do
  • unsalted butter
  • olive oil
  • garlic
  • shallots
  • chicken broth – we prefer low-sodium to ensure the recipe is not too salty
  • dry white wine
  • heavy cream
  • fresh thyme
  • Dijon mustard
  • cornstarch – for thickening the gravy

You probably have most everything needed on hand already. I hope you’ll give this recipe a try!

If you’re lucky enjoy to have leftovers, reheat gently in the microwave for another delicious meal.

Leave a Reply

Your email address will not be published.

TheSuperHealthyFood © Copyright 2022. All rights reserved.