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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!
The recipe is delicious and was a big hit with my husband – he really enjoyed it. I will definitely be making it again. I followed the recipe as written with one exception. I am lactose intolerant so I substituted the heavy cream with a homemade vegan cream that’s made with raw cauliflower, raw cashews, and Almond milk. It’s wonderful and you can’t taste the cauliflower at all. It worked perfect with this dish.
Hey Jan,
Awesome! Thanks so much for trying this recipe and your comment! Glad to hear it was enjoyed. Have a great week! x
Sauce is mostly flavourless, this needs some sun dried tomatoes or another ingredient
Hi Frank,
Thanks for trying this recipe and sharing your feedback, so sorry to hear you felt the sauce was flavorless. Please let me know if there is anything that I can help with! xT
Hi! Big fan! Always love making your recipes!!! Can I substitute the flower with cassava flour? (I’m on paleo and bf is allergic to nuts) What alternative would you recommend?
Hey Valentina,
Thank you so much! Sure, that should work well for you, you could also use a gluten free flour. Please let me know if you have any other questions! xT
Used bacon instead of prosciutto and apple cider vinegar instead of white wine — came out beautifully.
Hey Mo,
Fantastic! So glad to hear this recipe was enjoyed, thanks for making it! Have the best week! x
I made this dish tonight and it was perfect!
It is so incredibly easy to make and the ingredients aren’t that uncommon to have around the house. As a French cook, mushrooms, white wine, and shallots are always going to be a winning trifecta. This recipe is perfectly executed to get all that goodness surrounding your chicken so that every bite is delicious! Will be putting this in a regular rotation.
Hey Brittany,
Amazing!! I love to hear that this dish turned out nicely for you and I appreciate you making it! xT
This was sooooo good! I served it over rice to my husband. We had no bread, so he grabbed a tortilla just to be able to sop up all that delicious sauce. This will be made on repeat.
Hey Angela,
Wonderful!! So glad to hear that this dish turned out well for you, thanks a lot for making it! xT
Well you have out done yourself again!!!
This recipe is easy and absolutely delicious!!
My family loved it!!
I served it with mushroom risotto and asparagus!
Thanks for all your creativity and amazing recipes we all appreciate you Tieghan!
Joanne
Hey Joanne,
Happy Monday! I appreciate you trying this recipe and your comment, I’m so glad it turned out well for you! xT
Delish!! Ive made this numerous times.
Loved the fried prosciutto!Im going to make fied prosciuto lettuce tomato sandwiched!
Thanks so much Ann!! I love to hear that you have been enjoying this dish, thanks for making it so often:) xT
This was amazing! I was missing a few ingredients, so had to improvise:
no prosciutto (thought about subbing bacon but went without)
no heavy cream (subbed 4 oz of cream cheese)
no dry white (subbed moscato haha)
no shallot (subbed onion)
no cremini (subbed shitake)
And it was still so delicious! Will be a keeper!
Hi Susan,
Thanks a lot for trying this recipe and sharing what you used:) So glad to hear it turned out well for you! xT
I’ve made dozens of HBH recipes, this one was insanely good. The sauce tasted like something I’d order at a nice resturant. It was absolutely incredible. So delicious. My whole family loved it and asked for the recipe. Needs pasta to go with it but wow this was good.
Hi Katie,
So glad to hear this recipe turned out well for you, thanks a lot for making it! Xx
This I my third time making this in a month. Sooo Delicious! Thanks for all of your recipes!
Thank you so much! Always loveee to hear when a recipe is enjoyed! Have a great rest of your week! 🙂 xT
We are going to try this recipe in a few weeks when our friends are coming over. Did you serve it with pasta (what type?) or rice or …? We certainly will have crusty bread to go with it.