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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
This looks delicious and I’m definitely going to try it. I did want to say though that the ads on your posts have gotten so excessive and it makes it really difficult to read your posts. Literally every 5 lines of text or so (on the mobile site) there is another big, full screen size ad. I counted 15 just trying to read through your post, before even getting to the recipe today! Most of those ads repeated themselves several times too. It’s super distracting and really takes away from your content, having your words broken up so much. We all understand the importance of receiving revenue from your site, but do they need to be that excessive? The ads literally take up way more space than your actual words :(, and your words and photos are the reason we all come here. Just an observation… I’m sure others have encountered the same frustrations.
Use the reader view, if you tap the settings for the page, you can go to a view that has no ads, just photos and text.
Looks delicious. I can’t eat cream sauces. Is there a work around for that 1/2 cup heavy cream?
You can use coconut milk! xT
Excellent recipe! I did make a slurry (1/3 cup of the broth + cornstarch) to thicken the sauce. The flavors were fabulous. It was more time consuming than stated but soooo worth it! Yummy!
Thank you so much for trying out the recipe! Have an awesome weekend! xT
I tried this today – followed it exactly and there was too much liquid. It wasn’t saucy like in the photos. Still delicious though.
Sorry about that Tara! Thanks for letting me know! xT
Amazing flavor, yet another win…but like others have said, it was soupy. I love a lot of sauce, but I think next time I’ll cut the liquid in half. Will make again though!
Thank you for the feedback Erin! xT
I absolutely love the flavor profiles of so many of your dishes and this is no exception. This was dinner tonight and with a few tweaks it came out beautifully.
The issues that arise with a lot of your dishes are 1. way too much liquid in this delicious tasting recipe either add a flour slurry at the end to thicken the sauce or use less than 1/2 the liquids and 2. the cooking times for thinly sliced chicken breasts are more often than not way too long. Take this recipe – if you want to use these cooking times then I suggest you use normal aka thick chicken breast (not thinly sliced as suggested) just cook it long enough to get a good sear / browning on it, then later on add the seared but raw inside chicken breasts to the sauce and let them simmer in the sauce for another 5-7 minutes. You’ll end up with beautifully moist chicken breasts that aren’t rubbery from overcooking.
thank you for inspiring those of us who have cooked the same recipes for many years to try yours, your creativity is amazing!!
Thank you so much! I appreciate the input! xT
I made this tonight and I agree with Steph and Lorraine…it came out very soupy.
The flavors were fabulous. Next time, I will reduce the liquid.
thanks for another yummy recipe.
Happy Fall
Thanks for the feedback!!
Love the “Thanksgiving” vibe! Great flavor! I found sauce was too soupy. I wisked a little spiced flour with a splash of the cream and added to the sauce hoping it would thicken, but it didn’t. Any ideas on making the sauce more of a gravy consistency? Next time I’ll try adding the spiced flour to the browned mushrooms before adding any liquids and only add 1/2 the wine and 1/2 the bouillon.
Hi there! Hmm I would maybe add a little less liquid and let simmer longer if you’re wanting the sauce to thicken! xT
Very good foods
Agree with Lorraine – followed recipie exactly, served on mashed potatoes, wonderful flavors but will use half or less of the broth.
Thanks Steph! xT
Made this tonight. Followed it exactly but it came out soupy rather than creamy. Maybe reduce the broth? Good flavors!!
Thanks so much for giving the recipe a try! I appreciate you leaving a comment! 🙂 xT
This was delicious, even though I used bone-in skin-on thighs ( that’s what I had). Tasty sauce.
I used 5 tablespoons of butter.
Thanks so much for giving the recipe a try! I appreciate you leaving a comment! 🙂 xT
This was delicious, even though I used bone-in skin-on thighs ( that’s what I had). Tasty sauce.
Thanks so much for giving the recipe a try! I appreciate you leaving a comment! 🙂 xT
Other than melting the Gruyere, do you think you can make this a day ahead (I bet the flavor would be even better). Warm it up the day, slowly, then add the cheese wards the end. Please say its so!
Yes, I think that should work well! xT
If my hubs has a hard time with cream could I use coconut milk?
How much butter? Recipe calls for 3 Tbsp. Yet step 3 asks for 2 Tbsp and step 4 asks for 2 more.
Looks so yummy. Its always a plus when nutritional values are included.
I have been waiting for this recipe to be revised after Katherine K pointed out the inconsistency regarding the amount of butter in the ingredient list (3 Tablespoons) and the amount of butter in the instructions (4 Tablespoons).
Also, if the recipe was revised to address the “too soupy” complaints, could there be a posted comment from Tieghan stating that so readers will know to disregard those complaints and not make adjustments themselves?
Yeah, definitely! xT