Description
This Smothered Chicken in Mushroom Wine Pan Sauce recipe features tender, thin-cut chicken breasts seared to golden perfection and simmered in a rich, creamy sauce made with cremini mushrooms, white wine, fresh herbs, and Gruyère cheese. Crispy prosciutto adds a delightful crunch and savory depth, making this an elegant yet comforting dish perfect for dinner.
Ingredients
Scale
Chicken and Seasoning
- 1 1/2 pounds thin-cut chicken breasts
- Kosher salt and black pepper, to taste
- 1/3 cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon paprika
- 1 pinch cayenne pepper
Additional Ingredients
- 3 ounces prosciutto
- 3 tablespoons salted butter, divided
- 2 cups sliced cremini mushrooms
- 2 shallots, chopped
- 2 tablespoons fresh thyme leaves (or 2 teaspoons dried thyme)
- 1 tablespoon fresh chopped sage (or 1 teaspoon dried sage)
- 1 cup dry white wine
- 1 cup chicken bone broth
- 1/2 to 1 cup heavy cream
- 1/2 cup shredded Gruyère cheese
Instructions
- Season and Dredge Chicken: Season the thin-cut chicken breasts evenly with kosher salt and black pepper. In a shallow bowl, mix together the all-purpose flour, garlic powder, onion powder, paprika, and cayenne pepper. Thoroughly dredge each chicken breast in the seasoned flour mixture, coating evenly on all sides.
- Cook Prosciutto: Heat a large skillet over medium-high heat. Lay the prosciutto slices flat in the skillet and cook until crispy on all sides, about 5 minutes. Remove prosciutto from the skillet and set aside for garnish.
- Sear Chicken: In the same skillet, add 1 tablespoon of butter and allow it to melt. Add the dredged chicken breasts and sear for 3-5 minutes per side until golden brown. Add an additional tablespoon of butter and let it brown around the chicken for about 2 minutes to enhance flavor. Remove the chicken from the skillet and set aside.
- Cook Mushrooms and Aromatics: Add the sliced cremini mushrooms to the skillet. Let them cook undisturbed for 5 minutes to achieve a golden brown caramelization. Stir in 2 tablespoons of butter, chopped shallots, fresh thyme, sage, and a pinch of salt and pepper. Continue cooking for another 5 minutes until mushrooms are well caramelized and aromatics are fragrant.
- Make the Sauce and Finish Cooking: Pour in the dry white wine and chicken bone broth, stirring to combine all ingredients. Let the sauce simmer for 5 minutes to reduce and concentrate the flavors. Stir in the heavy cream and return the seared chicken breasts to the skillet. If the sauce appears thin, sprinkle 1 to 2 tablespoons of flour to thicken, stirring well to incorporate. Top with shredded Gruyère cheese and cook an additional 5–10 minutes until the cheese melts and the chicken is thoroughly heated.
- Serve: Plate the smothered chicken and top with the reserved crispy prosciutto and additional fresh herbs if desired. Serve immediately with crusty bread or your favorite side to soak up the luscious mushroom wine sauce. Enjoy!
Notes
- Use thin-cut chicken breasts or pound regular chicken breasts thinly to ensure quick, even cooking.
- For a thicker sauce, adjust the amount of flour used for dredging or for thickening at the end.
- Dry white wine like Sauvignon Blanc or Pinot Grigio works best to create a balanced sauce.
- Gruyère cheese adds a nutty, creamy richness; substitute with Swiss cheese if needed.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Serve with mashed potatoes, rice, or crusty bread to make a complete meal.
