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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 boneless chicken breasts. 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 tender 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.
Watch the How-To Reel
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!
This post was originally published on October 18, 2023
We both thought this was very good. The one thing I’ve found with most of the recipes I’ve tried here is there is a lot of liquid. In this instance there was and rather than add additional flour, I reduced the liquid by simmering it longer before I put the chicken back into the sauce. The sauce became even more flavorful! I’ve done this in many sauces over the years and have generally found it preferable to either making a slurry or a panade of butter and flour to add to the sauce.
Hey Judy,
Thanks so much for making this recipe and your comment, love to hear it was a winner!
Simply delicious with so many layers of flavor. The decadent sauce makes this comfort in a skillet.
Hi Jackie,
Happy Monday! Big thanks for making this recipe and sharing back. So glad it hit the spot!
This was definitely a win in our house! I added some fresh garlic, just cause it felt like a crime not to add any…I also added a little bit of an arrowroot slurry to thicken up. My husband raved about it and I will be making it again.
Thanks so much, Erin! I am so glad you enjoyed this recipe, I appreciate you making it and your feedback!
Oooooh this is sooooooo! I did cut down on the broth as the proscuitto was already a bit salty. Also to make it less “soupy” indeed.
Made a simple tomatosalad on the side.
Will be making this again!
Greetings from Belgium 😘
Hey there,
Happy Monday! I’m so glad to hear you enjoyed this recipe. Thanks a lot for making it and your comment!
This was a hit, everyone asked for seconds and wanted to take some home with them. the chicken was so tender. I will make again. Thank you Teigan for your creativity, you make entertaining so fun.
Hey Janice,
Fantastic! I’m so glad to hear this recipe turned out well for you!
Thanks for giving it a try and your comment! Have a great week ahead!
I’ve made this several times now and every time it’s a huge WOW! My absolute favorite recipe… I so glad it’s finally chilly in the Northeast so I can start making it again.
Hey Barbara,
Happy Friday!🎃 Thanks a bunch for making this recipe and your comment, I’m so glad it was enjoyed!
Made exactly as written , 10/10
Served w spaghetti squash
Hi Courtney,
Yay!! Thanks so much for trying this recipe and sharing your feedback, so glad it was enjoyed! Have the best fall weekend!
Wonderful recipe! It has quickly become one of my favorites, especially with a side of Tieghan’s roasted garlic butter smashed potatoes. Highly recommend! (Side note: Smashed potatoes have become my go-to side dish!)
Hey Louis,
Happy Sunday! I’m thrilled to hear this recipe always turns out well for you, thanks a lot for making it so often! xx
If you are looking for a new fast, easy and flavorful chicken recipe, I highly recommend this one. I followed the recipe and loved how the minutes were listed at each step. I did not make the bacon and used chicken broth for the wine and turned out great. I had some left over gravy for my potatoes. So good and flavorful. Highly recommended
Thanks so much, Holly! So glad to hear this dish turned out well for you, I appreciate you making it! Have a great weekend! xx
Would I be able to substitute condensed cream of mushroom soup, just trying to use ingredients in the pantry up=)
Hi Kenny,
I have never tried that with this recipe, but you could certainly give it a try! I hope you love this dish! xxT
Absolutely five stars! I can’t tell you how lovely and quick this recipe is for a pre-holiday Fest. It’s fast and easy comfort food in this busy season. It’s great for company or visiting relatives! This will be our winter counterpart to our favorite Summer Sheet Pan Chicken recipes. Huge thanks, and happy 2025!
Wow thank you so much Kym! So happy to hear you loved this smothered chicken recipe! 🙂 xT
I’m excited to make this.
Would it work out well if made the day before and just warmed right before serving?
Hi Jarah,
Sure, that would be just fine for you to do. I hope you love this recipe! xx