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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 recipe is a keeper! I served this with mashed potatoes, awesome pan sauce!
Thank you so so much Judy! xT
This was amazing even halving the cheese and adding milk instead of cream. Deeelish!
Hi! So glad to hear you enjoyed the recipe! Thanks for trying it out! xT
This recipe was fabulous! I did sprinkle some of the flour mixture to the mushrooms while cooking them. This thickened the sauce a bit. It was really good with a side of mashed potatoes and garlicky sauteed spinach. Do NOT skip the crispy prosciutto!
I think this could easily be prepped early in the day, then put in a casserole dish and reheated in the oven at meal time if you were having a dinner party.
Hi! So glad to hear you enjoyed the recipe! Thanks for trying it out! xT
The sauce was way too loose. 4c of liquid and only a 5min simmer left it watery. I had to reduce for another 15min to get it to a point I could serve. Great flavor but questioning the amount of liquid v time to reduce.
Hi Tory! So sorry about that! I’ve adjusted the amount of liquid in the recipe so hopefully that helps! xT
This turned out as a restaurant quality dish. It was fun to prep. I served it over a couscous/lentil mix, but I think it would be better over mashed potatoes or rice as you suggested. I would definitely make it for guests.
Hi! So glad to hear you enjoyed the recipe! Thanks for trying it out! xT
Absolutely delicious! I used/only had smoked paprika and it was still amazing. I served it with green beans for a nice fall vibe
Hi! So glad to hear you enjoyed the recipe! Thanks for trying it out! xT
This creamy chicken mushroom dish was sensational! Easy to prepare and it looked just like the picture.
Thanks so much for trying out the recipe!! Have a great week! xT
I can see why you made this five times-it’s absolutely delicious! This will be added to my list of favorite chicken recipes.
Thank you so much Darlene!! xT
Made this for dinner the other night and it was delicious!! Love your recipes so much I just bought all your cookbooks. Thank you!
Thanks so much for trying out the recipe!! Have a great week! xT
Made it last night, was a total hit! Took more time than noted to reduce the sauce, but worth it!!
Thank you Su! xT
Hi Teighan!
I’m planning on making this tomorrow night for dinner.. We are huge fans of your recipes in my house and this one looks sooo delicious!
I’m a little concerned about people saying theirs came out too soupy- do you have any suggestions on how much liquid to cut down in this recipe? Thank you!
Way too soupy! Had to serve the meal in bowls! Called for too much prosciutto.
Thank you for letting me know Carol! xT
Hello Tieghan,
This recipe sounds great and will be on our menu this week. I have all your cookbooks and have enjoyed cooking and serving many of the recipes to friends and family. However, I tend to agree with Heidi’s comments. Ads down the side and through the content along with all the many, many products you recommend the site has become frustrating to navigate. I do love to see photos of your family and their travels.
Just my thoughts…….
Yvonne
Agreed! This does not work, with the quantities posted. Really disappointed that it turned out extremely soupy instead of a sauce.
There is too much liquid in the “sauce”. It came out more like a soup. There must be a mistake with 1 cup of wine and 3 cups of broth. It would be nice to have a correction posted for this recipe. especially since I now see so many other comments about the soupiness of the sauce.
I also found the consistency to be very soup-like. The flavors were delish but I kept re-reading to see if I had missed a thickening step or miss-read the amounts.
It was delicious but I would cut the liquid.
It looks like the amount for the broth was updated. I really want to try this recipe!