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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!
Very rich and tasty 🙂
Thank you so much Josie! xT
Recommendation for a prosciutto substitute?
Hi Rachel! You could use bacon! 🙂 xT
This would have been delicious if I had known that the amount of chicken bone broth had been changed from three cups to one since the time I printed it, right after it was published. The flavor was very good, but unfortunately it turned out like chicken soup with all that liquid. This is the third time this has happened, so I have finally concluded that it’s best to print out the recipe again on the day I make it just in case something has changed!
Hey Helen! I am so sorry this didn’t turn out! Thank you for letting me know! xT
My husband hates HATES mushrooms and a direct quote from him “how dare you make these mushrooms so delicious woman” and went for seconds. That is how he felt about the dish! This is definitely a keeper
Haha wow I LOVE to hear this! Thank you for sharing with me! xT
This was SOOOOO good. It’s nice to find a recipe the whole family will not just eat but clean their plate! The chicken, the sauce, the prosciutto was all perfection. This will definitely be in the rotation.
Hi Maggie! Thank you so much for trying out the recipe! So glad you enjoyed it! xT
Forgot to rate recipe lol. Freakin amazing. Fabulous flavours. Thank you 💗
Just made this. Freakin awesome!! Fabulous flavour. Thank you 💗
Hi Ruth! Thank you so so much! Love to hear that you enjoyed this recipe 🙂 xT
I noticed many of your recipes are heavy in cream, butter and cheese. Although those 3 ingredients make everything taste good, it is not the best for health. I’m trying to cut back to make the recipe a bit lighter without jeopardizing taste. Have you tried anything else to replace the cream? Coconut cream perhaps or any other suggestions would be greatly appreciated. Thank you for great recipes!!
Hi Shelly! Thank you so much for the feedback, I appreciate it! I would use coconut cream if you are looking for a sub for the cream! xT
Made this last week, really lovely. 🙂
Thanks sooo much! Love to hear that this recipe was a success! xT
So yummy!! Used white wine vinegar and Gouda – turned out so good!
Thanks sooo much! Love to hear that this recipe was a success! xT
Amazing recipe! If you’re looking for something cozy, creamy & delicious, this is it!!
Thanks sooo much! Love to hear that this recipe was a success! xT
This was a huge at our house. It took longer to prep than I expected. You definitely need the crusty bread, the sauce is delicious. It’s best to have an extra large skillet, it should be big enough to cook all the chicken at the same time. I thought my large skillet was big enough, but I had to do 2 batches for cooking the chicken, which made it take longer.
Thank you for this feedback! I really appreciate it! xT
So so good. Sauce was delicious and both quick and easy.
Thanks again!
So glad you enjoyed this recipe! Thanks so so much! xT
This is super yummy!!
Thank you so much! xT
This dish is so delicious! I served it over a wild rice blend with some bread for soaking up the amazing sauce! Highly recommend.
Hey Kendra,
Amazing!! So glad to hear that this soup turned out well for you, thanks for making it and your feedback! xT