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Smothered Chicken in Mushroom Wine Pan Sauce. Lightly seasoned chicken seared until golden with nutty browned butter, shallots, fresh thyme, and sage. The chicken is finished in a yummy white wine pan sauce with caramelized buttered mushrooms and melted Gruyère cheese. The chicken is “smothered” in sauce and then topped with crispy prosciutto and fresh herbs just before serving. It’s delicious, especially when served with a few slices of fresh bread, mashed potatoes, or a side of rice. Such a cozy one-pot dinner with delicious, comforting flavors.
This is my version of smothered chicken and I’m so excited to share it! I was nervous when I decided to tackle a smothered chicken dish. There are so many variations on the Internet. The dish is essentially just chicken cooked and served in a gravy-like sauce. It gives off a Thanksgiving-style taste and vibe.
There’s not usually a lot of color, but as I was cooking and creating the recipe, I added my special twists and tweaks, as I always try to do. Fortunately, it turned out SO GOOD!
I’ve been excited to share the details for the last week. My family all enjoyed this so much!
As I cook away, what I love to do most is add a little of this and a little of that. It can be a bit chaotic trying to remember every last detail of a recipe. Exactly what I added and did, but when I get a dish just right, it’s worth the added effort.
I’ve made this five times over now, and I swear I love it more each time. This one-skillet dish is pretty perfect, I can’t wait for you all to make the recipe!!
Here are the details
Step 1: season the chicken
Before you begin cooking, you should season and flour the chicken. Start with salt and pepper. Then mix garlic powder, onion powder, paprika, and a pinch of cayenne pepper with a scoop of flour.
Take the chicken cutlets and toss them in the flour to fully coat. The flour on the chicken creates a crispy chicken that has a coating around it that will allow the sauce to really stick to it.
Step 2: cook the prosciutto and sear the chicken
Find a big skillet, I always use cast iron. Cook the prosciutto until extra crispy, pull it out of the pan, and set aside.
Now add a sliver of butter and pan-sear the chicken until the crust is golden and the butter browns around the chicken. Take the chicken out of the skillet. I usually put it on the same plate as the prosciutto.
Step 3: make the mushroom wine pan gravy
Now, add the remaining butter and all those mushrooms. Get them golden and caramelized. Then add a dry white wine and your favorite chicken broth. I love to use chicken bone broth for added protein instead of regular broth.
Let the wine simmer for 5 minutes, stir in the cream, then slide the chicken right in and let it simmer. The next step is important, sprinkle over some Gruyère cheese and allow it to melt over the chicken and into the sauce. Like French onion-style chicken!
When the cheese is all melted, you can pull the skillet off the stove. Add the prosciutto to the top, then finish with fresh thyme. It’s going to look delish and smell even better.
I’ve been serving this dish with a side of steamed rice for the last couple of weeks and a big fall salad. If you’re looking for something on the lighter side, spaghetti squash is always a favorite in the fall. It would go so well with this smothered chicken.
You can’t go wrong either way. The sauce makes just about anything you serve alongside it great. One thing that’s a must? A few slices of fresh bread for moping up the extra sauce. You just have to do it!
Looking for other simple dinners? Here are my favorites:
Crockpot Thai Short Ribs with Coconut Rice
Baked Chipotle Cheddar Sweet Potato Chowder
One Skillet Creamy Sun-Dried Tomato Chicken and Orzo
Herby Buttered Balsamic Mushroom Ravioli
Lastly, if you make this Smothered Chicken in Mushroom Wine Pan Sauce, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Smothered Chicken in Mushroom Wine Pan Sauce
Servings: 6
Calories Per Serving: 444 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 1 1/2 pounds thin-cut chicken breasts
- kosher salt and black pepper
- 1/3 cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon paprika
- 1 pinch cayenne
- 3 ounces prosciutto
- 3 tablespoons salted butter
- 2 cups sliced cremini mushrooms
- 2 shallots, chopped
- 2 tablespoons fresh thyme leaves (2 teaspoons dried)
- 1 tablespoon fresh chopped sage (1 teaspoon dried)
- 1 cup dry white wine wine
- 1 cup chicken bone broth
- 1/2-1 cup heavy cream
- 1/2 cup shredded Gruyère cheese
Instructions
- 1. Season the chicken with salt and pepper. Place the flour, garlic powder, onion powder, paprika, and cayenne in a shallow bowl. Dredge the chicken through the flour and toss to coat.2. Arrange the prosciutto in a large skillet set over medium-high heat. Cook until crispy all over, about 5 minutes. Remove from the skillet.3. In the same skillet, add 1 tablespoon butter and the chicken. Sear on both sides until golden, 3-5 minutes per side. Add 1 tablespoon butter and allow the butter to brown around the chicken, about 2 minutes. Remove the chicken from the skillet.3. Add the mushrooms. Cook undisturbed for 5 minutes or until golden. Add 2 tablespoons butter, the shallots, thyme, sage, and a pinch each of salt and pepper. Cook for 5 minutes, until the mushrooms have caramelized. 4. Add the wine, then the broth. Simmer for 5 minutes, pour in the cream. Add the chicken to the skillet. If the sauce is too soupy, add 1-2 additional tablespoons flour. Sprinkle over the Gruyère. Cook for 5-10 minutes, until the cheese is melted. Remove from the heat. Top with crispy prosciutto and fresh herbs. 5. Serve the chicken with crusty bread for mopping up all that delicious creamy sauce. YUM!
I’ve made this a couple of times now and watched my husband lick the plate both times. The first time I used cheap prosciutto, it was really salty. The second time, I spent more on ingredients, and it was so much better. I also did one and a half times the sauce recipe because (in my opinion) there is never enough wine sauce. Seriously, I could drink it. It goes well with both mashed potatoes and pasta. Delicious!
Hey Sarah,
Amazing!! So glad to hear that this dish turned out well for you, thanks for making it and your feedback! xT
This recipe knocked it out of the park!!! So delicious. I served over mashed potatoes.
Hey Amanda,
Amazing!! So glad to hear this dish turned out well for you, thanks for giving it a try! xT
This sounds like a wonderful dish, can I substitute evaporated milk – same amount – in place of the heavy cream?
Thanks!
Hi Jan,
Sorry, I would not recommend that for this recipe! Please let me know if I can help in any other way! xx
My husband and I loved this dish. So perfect with a glass of vino. The flavors came together so beautifully. If it were up to me I would skip the prosciutto but my husband says no way!!!
Hey Laurie,
I appreciate you giving this dish a try and sharing your feedback! Love to hear that it was a winner:) x
The flavor profile for this recipe is great…..but you must have updated the recipe. I printed it a while ago and it called for 3 cups of broth. I thought that was a lot, but figured I would try the recipe as written. I was going to come back and leave a review that said you need to thicken the sauce – but by reducing the amount of broth to 1 cup it probably won’t be necessary. I’ll make this again, because it is delicious and next time the sauce will be more like gravy!
Hey Craig,
Love to hear that this recipe turned out well for you, thanks a lot for trying it and your feedback! Sorry about the broth mix up! xT
I just made this, and am literally eating it as I speak (type?) using Quorn pieces instead of chicken and omitting the prosciutto (vegetarian represent!) and would LOOOOOVE more smother-over recipes like this!! MOAR MOAR MOAR! So decadent and naughty! But so perfect for the holiday season. Thank you Tieghan, you’ve knocked it out of the park once again!! X
Thanks so much, Whytney!! So glad to hear that this dish is such a hit! I appreciate you making it! xx
This was AMAZING!!!
Hi Kathy,
Wonderful!! I am so glad that this recipe turned out well for you, thanks for giving it a go! xx
Can i make this ahead for a dinner party?
Hi Kathy,
Sure, I would just reheat on low. I hope you love this recipe!! xx
Delicious! Thanks to PQ Pops, I saved leftover flour mixture to thicken the sauce. Great idea. Perfect for autumn.
Love to hear this Michele! Thanks a bunch for giving this recipe a go:) Happy Sunday! xT
Hi Tieghan! How would you adjust this if you wanted to make it with veal instead of chicken? It sounds so delicious, hoping to try it for my friendsgiving tomorrow! Thanks 🙂
Hi Marena,
So sorry, I have honestly never worked with veal, so I’m not sure what adjustments would need to be made. Please let me know if you give the dish a try! xT
Really, really good. This recipe is definitely a keeper. I found a package of thin sliced cutlets (1.8 lb), and left all other quantities as written and it was great. Served over rice. I suggest you save any leftover flour mixture to thicken up the sauce/gravy if you like it on the thick side. This is a meal for when you have friends over to feed. Impressive. Thanks for sharing.
Hey there,
Love to hear that this recipe was delish! Thanks for making it and your feedback! Have a great weekend!🍁🍃
wow!! I’ve made dozens of your recipes so I shouldn’t be surprised that this was so phenomenal but wowww! I knew it would be good but its outstanding!!! The only thing I did differently was use chicken tenderloins, and I doubled up on the spices in the flour mixture cause we like extra spice! This gave huge chicken marsala vibes but I prefer this to marsala now for sure!!! I served it with cheddar mashed potatoes and toasted ciabatta rolls. I cannot wait to make this again, absolutely perfect Fall meal. Thanks again T!
Hey Bri,
Happy Friday!🍂 I love to hear that this recipe was a hit, thanks a lot for trying it and your comment! xx
Delicious! Absolutely loved this!
Love to hear this Kathryn!! Thanks a bunch for making this recipe and your feedback! xT
I made it. I believed it could have been more flavorful with a wine reduction and fewer ingredients.
Hi Carol,
Thanks for giving the recipe a try and sharing your feedback! So sorry to hear you didn’t love it! xx
We made this dish for dinner, and it was amazing! My husband confessed that he just wanted to lick the plate clean. Followed the recipe as written. Served over creamy cheesy mashed potatoes. Definitely in our rotation. Thank you, Tieghan!
Hey Brenda,
That’s fantastic to hear! Thanks for trying this dish and your comment, love that it was enjoyed! xT