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Smothered Chicken in Mushroom Wine Pan Sauce

Smothered Chicken in Mushroom Wine Pan Sauce
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Smothered Chicken in Mushroom Wine Pan Sauce features tender, juicy chicken thighs or breasts cooked to golden perfection and smothered in a rich, creamy mushroom and white wine sauce. This comforting yet elegant dish is easy to prepare using simple ingredients, making it ideal for both weeknight dinners and special occasions. The luscious sauce, infused with fresh herbs and aromatics, brings restaurant-quality flavors to your table with minimal cleanup.

Ingredients

Scale

Chicken

  • 4 boneless chicken thighs or breasts, seasoned with salt and pepper
  • 2 tablespoons butter
  • 1 tablespoon olive oil

Sauce

  • 8 oz fresh mushrooms (cremini or button), sliced
  • 1 small shallot or 1/2 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1/2 cup dry white wine
  • 3/4 cup chicken broth
  • 1/2 cup heavy cream or crème fraîche
  • 1 tablespoon butter (optional, for enriching sauce)

Seasoning and Garnish

  • Salt and freshly ground black pepper, to taste
  • Fresh thyme or parsley, chopped, for garnish

Instructions

  1. Prepare the Chicken: Season the chicken thighs or breasts generously with salt and pepper. Heat butter and olive oil in a large skillet over medium-high heat. Once hot, add the chicken and sear until golden brown on both sides, about 4-5 minutes per side depending on thickness. Remove the chicken from the pan and set aside.
  2. Sauté the Mushrooms and Aromatics: In the same skillet, add a bit more olive oil if needed. Add the sliced mushrooms, chopped shallots or onions, and minced garlic. Cook until mushrooms release moisture, start to brown, and onions are translucent and fragrant, about 5-7 minutes.
  3. Deglaze with Wine and Broth: Pour in the dry white wine, scraping the bottom of the pan to loosen browned bits. Let the wine reduce for 2-3 minutes. Add chicken broth and bring to a simmer, allowing the mixture to reduce slightly and intensify for about 5 minutes.
  4. Finish the Sauce and Smother the Chicken: Stir in the heavy cream or crème fraîche until well combined. Return the chicken to the skillet, spoon sauce over the top, cover, and simmer gently for 10 minutes, until chicken is cooked through and tender. Finish by sprinkling fresh thyme or parsley on top for brightness.

Notes

  • Use room temperature chicken to ensure even cooking and nice browning.
  • Don’t overcrowd the pan when searing chicken; cook in batches if necessary.
  • Choose a high-quality wine that you enjoy drinking, as it impacts the sauce’s flavor.
  • Allow the sauce to reduce well to concentrate flavors and thicken naturally.
  • Add fresh herbs at the end of cooking to keep flavors bright and avoid bitterness.

Nutrition

Keywords: smothered chicken, mushroom wine sauce, creamy chicken, easy dinner, comfort food, pan sauce, chicken thighs, white wine sauce

Find it online: https://marybaking.com/smothered-chicken-in-mushroom-wine-pan-sauce/