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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
OMG! So delicious! I read the comments before making and expected to make some liquid adjustments, but it wasn’t necessary. Chicken and sauce were creamy deliciousness over creamy mashed potatoes. Thank you or another winner/keeper!
Love to hear this Teresa!! Thanks so much for making this dish and your review, so glad it was enjoyed! xT
Spent all day yesterday, literally 11 hours in the kitchen testing out recipes for Thanksgiving and just everyday meals. I made this for our dinner. It was AMAZING! It was so full of flavor and very quickly came together. Now I know to double it next time. LOL Thank you for such incredible recipes. This was really flavorful. Came out perfect and will be in the rotation now.
Hey Michelle,
Wow!! That’s a lot of time! So glad to hear that you enjoyed this dish, I appreciate you making it! xT
How do you get your mushrooms to be like that (toasty, crispy)? Mine always get watery when I try to fry them up.
Hi Steph,
Any chance your pan is over crowded? That will just cause the mushrooms to steam rather than crisp. I hope this helps! xx
Made this tonight and it was fantastic. Wonder if you could add orzo and take full advantage of that sauce! Let me know how best to do that if you know….
Hey Melissa,
Love to hear that this dish was enjoyed! So sorry, I have not tried adding orzo to this sauce so I am not sure the best way to go about that! xx
Made this the other night, but cut the chicken into cubes and added orzo. Delicious! The whole family loved it.
Hey Shay,
I appreciate you giving this recipe a try and sharing your feedback, so glad to hear it was enjoyed! xT
This was amazing! I love having a new way to cook chicken! I followed your recipe to a tee and the gravy turned out perfect! I loved the cayenne in it too! 🤤🤤🤤
Hi Rachel,
Happy Friday!! Thanks so much for trying this recipe and sharing your review, so glad it was a hit! xT
Wow! Thank you! The flavors were just fantastic. I did make a small change, and that was subbing in a cornstarch slurry instead of flour to thicken toward the end.
Additionally, I didn’t have Gruyere on hand but I did have Parmesan and the sub worked out great. Gruyère would have been fantastic, though!
I’ve sent the recipe to two friends already! Thanks again!
Thanks so much Lauren!! So glad to hear that this recipe was such a hit, I appreciate you making it and your feedback! xx
Another fantastic HBH recipe! The flavors were so warming and delicious. I reduced to about a half cup of wine because the comments made me nervous it would be too liquidy, but I think it could have used the full amount of liquid to keep it more of a sauce instead of a gravy. It reduces down quite a bit so just be patient! This would be perfect for a lowkey Thanksgiving meal!
Hey Emma,
Happy Weekend! Thanks so much for making this dish and your kind message, so glad to hear it turned out well for you! xT
The flavors were good. The next time I make this I will adjust the liquid and not add the gruyere cheese.
Thanks for the inout Kim! xT
Made this tonight and love, love, loved it!!!! Left out the sage and still delicious. Added the extra flour as directed to thicken the sauce. Perfecto!!
Hey Gretchen,
Happy Monday!! Love to hear that this recipe turned out well for you, thanks for trying and your feedback! xT
It completely separated after I added the cheese 🙁
Thanks, Elizabeth. I did both of those things. Unfortunately I think this recipe is just a dud. The 20 minutes of simmering this recipe calls for is not enough time to reduce nearly 3c of liquid + water released by the mushrooms.
Made this tonight, came out great. Served it over mashed potatoes because it’s sweater weather season so why not?! ;). I documented the steps to make a reel on IG to tag you in for it! Thanks for another great recipe!
Thank you so much for trying out this recipe! So glad you enjoyed it! Have a great Halloween 🙂 xT
This recipe is outrageously watery. Followed directions to a tee – including adding flour. Blog recipes have a consistency problem relative to cookbook.
You may have needed to either let the mushrooms cook down more or the broth and wine. If it reduces then it won’t be as watery.
Hi Caitlin! I made this last night and it came out exactly how I expected and was so good! I’m sorry to hear that it didn’t work out for you, I wonder if you should have cooked all of the water out of your mushrooms first, and possibly added a little flour to the mushrooms before adding your liquids. The sauce isn’t supposed to be as thick as a gravy, but I know you don’Bt want it to be water either! This was a 10/10 for us and maybe someday you’ll give it another go and have some better luck!
Amazing!
This was an excellent recipe. It’s quite rich and the flavors work so well together. I doubled the recipe so I could have leftovers for the week. It tastes even better a few days. I didn’t add the prosciutto crisps until I served so they were super crispy.
Thank you so much for giving this recipe a try! Hope you’re having a great Halloween weekend! 🙂 xT
The flavor profile is awesome. Celiac and dairy intolerance .We used gf flour and plant-based cream, mostly plant-based cheese and a small tablespoon or two of Gruyere a bit more simmer then it’s called for it and it’s totally fabulous.
OMG!! I absolutely Love this recipe. I followed it exactly as said. I figured if, you Tieghan, experimented like you stated, why change it!! Thank you so much!! Will definitely be making again. And thank you Brittany for responding to when the shallots go in. I totally missed it. Need my eyes checked! Laura
Thanks so much Kelly! xT
This was yummy. Comforting yet elegant.
Thanks so so much for trying out the recipe, I really hope you loved it! xT
Do you think there’s any portion you could make the night ahead?
Great recipe.
Thank you Susan! xT
I making this tomorrow. When do you add the shallots?
In step 3, after the mushrooms have cooked a little.