Description

This Smothered Chicken in Mushroom Wine Pan Sauce is a rich and flavorful dish featuring tender thin-cut chicken breasts seared to golden perfection, smothered in a creamy mushroom and white wine sauce enhanced with fresh herbs and Gruyère cheese. Crispy prosciutto adds a salty crunch, making this comforting recipe perfect for a satisfying family dinner or special occasion.

Ingredients

Scale

Chicken and Coating

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

Other 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

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Instructions

Season and Dredge Chicken: Season the chicken breasts evenly with kosher salt and black pepper. In a shallow bowl, combine the all-purpose flour, garlic powder, onion powder, paprika, and cayenne. Dredge each chicken breast through the seasoned flour mixture, tossing to coat thoroughly.
Cook Prosciutto: Arrange the prosciutto slices in a large skillet over medium-high heat. Cook until crispy on all sides, about 5 minutes. Remove the crisped prosciutto and set aside for topping later.
Sear Chicken: Using the same skillet, add 1 tablespoon of butter and heat over medium-high. Place the coated chicken breasts in the skillet and sear until golden brown on both sides, about 3-5 minutes per side. Add another tablespoon of butter to the skillet and cook the chicken for an additional 2 minutes, allowing the butter to brown around the edges. Remove the chicken and set aside.
Cook Mushrooms and Aromatics: Add the sliced cremini mushrooms to the skillet and cook undisturbed for about 5 minutes or until they develop a golden crust. Then add 2 tablespoons butter, chopped shallots, thyme, sage, and a pinch of salt and pepper. Continue cooking for another 5 minutes, stirring occasionally, until the mushrooms are caramelized and the shallots soften.
Deglaze and Simmer Sauce: Pour in the dry white wine, scraping the bottom of the skillet to release any browned bits. Add the chicken bone broth and bring the mixture to a simmer. Let it reduce for 5 minutes to concentrate the flavors. Stir in the heavy cream and return the chicken breasts to the skillet. If the sauce appears too thin or soupy, sprinkle in 1-2 tablespoons of flour and stir well to thicken.
Finish with Cheese and Serve: Sprinkle the shredded Gruyère cheese over the chicken and sauce. Cover and cook for an additional 5-10 minutes, or until the cheese has melted and the chicken is cooked through. Remove from heat, top with crispy prosciutto and fresh herbs if desired. Serve hot with crusty bread to soak up the rich, creamy sauce.

Notes

Thin-cut chicken breasts cook quickly and absorb the sauce better; if using thicker cuts, adjust cooking time accordingly.
For a dairy-free version, substitute butter and cream with plant-based alternatives and omit the cheese.
The white wine can be replaced with chicken broth if preferred, but wine adds depth to the sauce.
Use fresh herbs for more vibrant flavor, but dried herbs work well if fresh are unavailable.
Pair this dish with a side of steamed vegetables or a light salad for a balanced meal.

Nutrition

Serving Size: 1 serving (approx. 1/6 of recipe)
Calories: 420 kcal
Sugar: 3 g
Sodium: 550 mg
Fat: 25 g
Saturated Fat: 14 g
Unsaturated Fat: 9 g
Trans Fat: 0.2 g
Carbohydrates: 12 g
Fiber: 2 g
Protein: 37 g
Cholesterol: 120 mg