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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.

Smothered Chicken in Mushroom Wine Pan Sauce | halfbakedharvest.com

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!

Smothered Chicken in Mushroom Wine Pan Sauce | halfbakedharvest.com

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!!

Smothered Chicken in Mushroom Wine Pan Sauce | halfbakedharvest.com

Here are the details

Step 1: season the chicken

Before you begin cooking, you should season and flour the chicken. 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.

Smothered Chicken in Mushroom Wine Pan Sauce | halfbakedharvest.com

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 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!

Smothered Chicken in Mushroom Wine Pan Sauce | halfbakedharvest.com

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

Spicy Pesto Pasta Alla Vodka

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

Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
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.

Ingredients

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!
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Smothered Chicken in Mushroom Wine Pan Sauce | halfbakedharvest.com

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  1. 5 stars
    This was amazing! I was missing a few ingredients, so had to improvise:
    no prosciutto (thought about subbing bacon but went without)
    no heavy cream (subbed 4 oz of cream cheese)
    no dry white (subbed moscato haha)
    no shallot (subbed onion)
    no cremini (subbed shitake)

    And it was still so delicious! Will be a keeper!

    1. Hi Susan,
      Thanks a lot for trying this recipe and sharing what you used:) So glad to hear it turned out well for you! xT

  2. 5 stars
    I’ve made dozens of HBH recipes, this one was insanely good. The sauce tasted like something I’d order at a nice resturant. It was absolutely incredible. So delicious. My whole family loved it and asked for the recipe. Needs pasta to go with it but wow this was good.

    1. We are going to try this recipe in a few weeks when our friends are coming over. Did you serve it with pasta (what type?) or rice or …? We certainly will have crusty bread to go with it.