Smothered Chicken Mushroom Wine is a comforting one-skillet dinner that has quickly become a staple in my home. This recipe features tender chicken breasts that are pan-seared and simmered in a rich, creamy mushroom and white wine sauce. Topped with melted Gruyère cheese and crispy prosciutto, it is a dish that warms the heart and fills the belly. Perfect for busy weeknights or special occasions, this dish delivers a gourmet experience with minimal effort.

Why You’ll Love This Smothered Chicken Mushroom Wine

This savory dish is not just about taste; it offers several delightful benefits. First, it’s a creamy mushroom chicken dish that combines rich flavors in every bite. Second, the quick cooking method makes it an easy smothered chicken with mushrooms recipe that saves time. Third, it’s a one-pan mushroom wine chicken creation, which means less cleanup. Additionally, this dish is gluten-free, making it suitable for a variety of dietary needs. The use of white wine enhances the flavors, creating a delicious smothered chicken with wine sauce that’s perfect for any occasion. Finally, it’s a comfort food chicken mushroom recipe that brings joy to the table.

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Ingredients for Smothered Chicken Mushroom Wine

Gather these items:

4 boneless, skinless chicken breasts
1/2 cup all-purpose flour
1 tsp garlic powder
1 tsp onion powder
1 tsp paprika
1/4 tsp cayenne pepper
Salt and black pepper to taste
4 slices prosciutto
4 tbsp unsalted butter, divided
8 oz white or cremini mushrooms, sliced
2 shallots, thinly sliced
1 tsp fresh thyme leaves
1/2 tsp chopped fresh sage
1/2 cup dry white wine
3/4 cup chicken bone broth
1/4 cup heavy cream
3/4 cup shredded Gruyère cheese
Fresh thyme (for garnish)

How to Make Smothered Chicken Mushroom Wine Step-by-Step

Step 1: Season the chicken with salt and pepper. In a bowl, combine flour, garlic powder, onion powder, paprika, and cayenne pepper. Dredge chicken breasts in the flour mixture.
Step 2: In a large skillet over medium-high heat, cook prosciutto until crispy (about 5 minutes). Remove and set aside.
Step 3: Add 1 tablespoon of butter to the skillet. Sear chicken on both sides for 3-5 minutes until golden brown. Add another tablespoon of butter to brown around the chicken. Remove and set aside.
Step 4: In the same skillet, add mushrooms and cook undisturbed for 5 minutes until golden. Stir in 2 tablespoons butter, shallots, thyme, and sage. Cook for 5 minutes until caramelized.
Step 5: Add white wine to deglaze the pan. Pour in the chicken broth and simmer for 5 minutes. Stir in heavy cream.
Step 6: Return chicken to the skillet. If the sauce is too thin, stir in 1-2 teaspoons of flour. Sprinkle Gruyère cheese on top and simmer for 5-10 minutes until melted and bubbly.
Step 7: Top with crispy prosciutto and garnish with fresh thyme. Serve warm with bread, rice, or vegetables.

Pro Tips for the Perfect Smothered Chicken Mushroom Wine

Keep these in mind:

Use a good quality dry white wine for the best flavor.
For a richer sauce, consider adding more heavy cream.
Make sure to sear the chicken well for a nice golden crust.
Pair with crusty bread to soak up the delicious sauce.
This recipe can easily be doubled for larger gatherings.

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Best Ways to Serve Smothered Chicken Mushroom Wine

Here are some serving suggestions:

Serve alongside garlic mashed potatoes for a hearty meal.
Pair with steamed green beans or asparagus for a fresh touch.
Consider a simple salad to complement the rich flavors.

How to Store and Reheat Smothered Chicken Mushroom Wine

For leftover smothered chicken mushroom wine, let it cool completely before storing it in an airtight container in the fridge for up to 3 days. To reheat, gently warm it on the stove over low heat, adding a splash of chicken broth if needed to loosen the sauce. This dish is great for meal prep, allowing you to enjoy it throughout the week.

Frequently Asked Questions About Smothered Chicken Mushroom Wine

What is smothered chicken mushroom wine?

Smothered chicken mushroom wine is a comforting dish featuring chicken breasts cooked in a creamy mushroom and white wine sauce. It’s a perfect blend of flavors that create a satisfying meal.

Can I make smothered chicken mushroom wine ahead of time?

Yes, you can prepare the mushroom wine chicken recipe ahead of time. Just store it in the refrigerator and reheat when ready to serve for an easy weeknight meal.

How do I avoid common mistakes with smothered chicken mushroom wine?

To avoid mistakes, ensure the chicken is well-seared for flavor and don’t overcrowd the pan when cooking the mushrooms, as this will prevent them from browning properly.

Variations of Smothered Chicken Mushroom Wine You Can Try

Here are a few delicious variations:

Substitute chicken with pork chops for a different flavor profile.
Add spinach or kale for a nutritious twist.
Use different cheeses like mozzarella or Parmesan for variety.
Experiment with different herbs such as rosemary or oregano.

For more delicious recipes, check out spaghetti with mushroom sauce or Mediterranean chickpea salad. If you’re interested in meal prep ideas, visit ham salad with poached egg for a quick and easy option.

Smothered Chicken Mushroom Wine: A Comforting Delight

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Smothered Chicken in Mushroom Wine Sauce is a comforting one-skillet dinner featuring tender chicken breasts pan-seared and simmered in a rich, creamy mushroom and white wine sauce, topped with melted Gruyère cheese and crispy prosciutto.

Author: Robert
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 4 servings 1x
Category: Main Dish
Method: Skillet
Cuisine: American
Diet: Gluten Free

Ingredients

Scale

4 boneless, skinless chicken breasts
1/2 cup all-purpose flour
1 tsp garlic powder
1 tsp onion powder
1 tsp paprika
1/4 tsp cayenne pepper
Salt and black pepper to taste
4 slices prosciutto
4 tbsp unsalted butter, divided
8 oz white or cremini mushrooms, sliced
2 shallots, thinly sliced
1 tsp fresh thyme leaves
1/2 tsp chopped fresh sage
1/2 cup dry white wine
3/4 cup chicken bone broth
1/4 cup heavy cream
3/4 cup shredded Gruyère cheese
Fresh thyme (for garnish)

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Instructions

Season the chicken with salt and pepper. In a bowl, combine flour, garlic powder, onion powder, paprika, and cayenne pepper. Dredge chicken breasts in the flour mixture.
In a large skillet over medium-high heat, cook prosciutto until crispy (about 5 minutes). Remove and set aside.
Add 1 tablespoon of butter to the skillet. Sear chicken on both sides for 3-5 minutes until golden brown. Add another tablespoon of butter to brown around the chicken. Remove and set aside.
In the same skillet, add mushrooms and cook undisturbed for 5 minutes until golden. Stir in 2 tablespoons butter, shallots, thyme, and sage. Cook for 5 minutes until caramelized.
Add white wine to deglaze the pan. Pour in the chicken broth and simmer for 5 minutes. Stir in heavy cream.
Return chicken to the skillet. If the sauce is too thin, stir in 1-2 teaspoons of flour. Sprinkle Gruyère cheese on top and simmer for 5–10 minutes until melted and bubbly.
Top with crispy prosciutto and garnish with fresh thyme. Serve warm with bread, rice, or vegetables.