One-skillet meals are ideal for small households and empty nesters. They’re quick to make, often taking 30 minutes or less from prep to plate, and they keep cleanup simple. For busy food bloggers and anyone who loves flavorful, low-effort dinners, a single-pan recipe is especially attractive. This Chicken Tenderloins with Mushrooms in a Garlic Wine Sauce is classic, light, and delicious: tender chicken cooked with garlic-sautéed mushrooms and deglazed with white wine for a bright, French-inspired sauce. The result is moist, flavorful chicken and a sauce that complements rather than overwhelms.
Ingredients
This recipe uses chicken tenderloins — the small, boneless strips of meat located under the breast. Tenderloins are perfect for quick pan-searing and work well in one-skillet dishes because they cook evenly and stay juicy. If you prefer, you can substitute small chicken breast pieces, but adjust cooking time so they remain moist.
For a light dredge we like lupin flour — it lightly crisps the chicken and helps thicken the pan sauce a bit. Almond flour is an easy substitute if you don’t have lupin flour; the sauce will be slightly thinner but still tasty. A mix of butter and olive oil prevents the butter from burning while adding great flavor. We typically use sliced portobello mushrooms because they soak up the wine and stock flavors beautifully. Use a good-quality chicken stock for the best taste.
We recommend sautéing the chicken in a combination of butter and olive oil so you can use higher heat without burning the butter. Let the butter brown slightly for a nutty flavor but avoid burning it. The recipe lists six cloves of garlic, but feel free to add more if you enjoy a robust garlic flavor. Finish the dish with a small pat of butter and a sprinkle of fresh parsley for brightness.
Preparation Tips
After you sear the chicken tenderloins until they develop a light crust, remove them from the skillet and tent in foil. They will continue to cook in the residual heat and stay moist while you finish the sauce in the same pan. This step prevents overcooking and keeps the chicken juicy.
Sauté the mushrooms until they’re golden rather than blackened; remove them if needed and return them to the skillet with the chicken at the end. Deglaze the pan with white wine and chicken stock, scraping up browned bits for flavor, then reduce the sauce slightly. Stir in a little butter when you return the chicken and mushrooms for a glossy finish. Serve directly from the skillet and garnish with chopped parsley for an attractive, easy presentation.
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Chicken and Mushrooms in Garlic Wine Sauce – A One Skillet Delicious Recipe!
This light, low-carb skillet dinner comes together in about 30 minutes and is made entirely in one pan. Chicken tenderloins browned and finished in a garlic and white wine sauce with mushrooms make a flavorful, simple meal that fits well into a low-carb or keto lifestyle. Once you try it, it will likely become a regular go-to on busy weeknights.
Chicken and Mushrooms in a Garlic Wine Sauce
4.7 from 69 votes
A delicious low-carb chicken dinner made in one skillet – very light and so good! The mushroom and garlic wine sauce makes this dish.
4
10
minutes
15
minutes
376.8
kcal
4.1
g
25
minutes
Ingredients
-
8 Chicken tenderloins about 1 pound
-
5 tablespoons Butter
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3 tablespoons Olive oil extra virgin
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3 tablespoons Lupin flour for dredging
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6 cloves Garlic chopped
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12 ounces Mushrooms sliced
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1/3 cup White wine
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1/3 cup Chicken stock organic
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1/2 teaspoon Sea salt
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1/2 teaspoon Pepper
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1/4 cup Parsley chopped for garnish
Instructions
- Season chicken with salt and pepper and dredge in lupin flour to coat. If you use almond flour, you can skip the dredging but the sauce will be slightly thinner.
- Heat half the olive oil and butter in a skillet over medium heat until melted. Add the chicken tenderloins and cook about 4 minutes per side, until browned. Remove, tent with foil, and set aside.
- Add remaining oil and butter to the skillet, then the chopped garlic; stir briefly. Add the mushrooms, season lightly with salt and pepper, and sauté until golden, about 4 minutes. Remove the mushrooms if you prefer, to avoid overcooking.
- Add the white wine and chicken stock to deglaze the pan, scraping up any browned bits. Cook about 3 minutes to reduce the sauce slightly.
- Return the chicken and mushrooms to the skillet, stir lightly and finish with an extra tablespoon of butter and the chicken juices. Garnish with chopped parsley and serve from the skillet.
Chef’s Notes
- You can use chicken breasts instead of tenderloins; pound them slightly for even thickness and adjust cooking time to prevent overcooking.
Nutrition Facts
- Calories: 376.8kcal
- Fat: 27.7g
- Carbohydrates: 5.2g
- Protein: 24.5g