Creamy Dreamy: Chicken with Mushrooms, Prosciutto, and a Divine Cream Sauce

Chicken with mushrooms and cream sauce is a classic comfort food dish, elevated here with the addition of salty prosciutto. This recipe combines tender chicken breasts with earthy mushrooms, crispy prosciutto, and a rich, decadent cream sauce that will have everyone asking for seconds. Perfect for a weeknight dinner that feels special or a weekend gathering, this dish is surprisingly easy to make and delivers incredible flavor. Let’s dive into the details and create this culinary masterpiece together!

Why This Recipe Works

This chicken, mushroom, and prosciutto cream sauce recipe is a winner for several reasons:

* **Flavor Bomb:** The combination of earthy mushrooms, salty prosciutto, and the creamy sauce creates a symphony of flavors that tantalizes the taste buds.
* **Easy to Make:** Despite its impressive taste, this dish is surprisingly straightforward to prepare, making it perfect for both novice and experienced cooks.
* **Versatile:** Serve it over pasta, rice, mashed potatoes, or even creamy polenta. The possibilities are endless!
* **Crowd-Pleaser:** This dish is a guaranteed hit at dinner parties and family gatherings. Everyone loves a good creamy chicken dish!
* **Quick Cooking Time:** It requires minimal prep work and cooks in under an hour.

Ingredients You’ll Need

Before we start cooking, let’s gather our ingredients. Here’s what you’ll need:

* **Chicken Breasts:** 4 boneless, skinless chicken breasts (about 6-8 ounces each). Opt for organic or free-range chicken for the best flavor and texture.
* **Mushrooms:** 1 pound of mushrooms. Cremini (baby bella) mushrooms are a great choice, but you can also use white button mushrooms, shiitake, or a mix of wild mushrooms for a more complex flavor.
* **Prosciutto:** 4 ounces of thinly sliced prosciutto. Prosciutto adds a salty, savory element that complements the other flavors perfectly. If you can’t find prosciutto, you can substitute with pancetta or even bacon.
* **Heavy Cream:** 1 cup of heavy cream. Heavy cream is essential for creating the rich, decadent sauce. You can use half-and-half for a slightly lighter sauce, but the consistency won’t be as thick.
* **Chicken Broth:** 1/2 cup of chicken broth. Chicken broth adds depth and moisture to the sauce. Use low-sodium broth to control the saltiness of the dish.
* **Shallot:** 1 large shallot, finely chopped. Shallots have a milder, sweeter flavor than onions, making them a perfect addition to the sauce.
* **Garlic:** 2-3 cloves of garlic, minced. Garlic adds a pungent, aromatic flavor that enhances the other ingredients.
* **Dry White Wine:** 1/4 cup of dry white wine (such as Sauvignon Blanc or Pinot Grigio). White wine adds acidity and complexity to the sauce. If you don’t have white wine, you can substitute with chicken broth or lemon juice.
* **Fresh Thyme:** 1 tablespoon of fresh thyme leaves, chopped. Fresh thyme adds a subtle, earthy flavor that complements the mushrooms and chicken. You can use dried thyme if fresh is not available, but use half the amount.
* **Butter:** 2 tablespoons of unsalted butter. Butter adds richness and flavor to the dish. You can use salted butter, but be sure to adjust the amount of salt you add later.
* **Olive Oil:** 2 tablespoons of olive oil. Olive oil is used for sautéing the vegetables and searing the chicken.
* **Salt and Black Pepper:** To taste. Season generously with salt and black pepper to bring out the flavors of the dish.
* **Fresh Parsley:** 2 tablespoons of fresh parsley, chopped (for garnish). Fresh parsley adds a pop of color and freshness to the finished dish.

Equipment You’ll Need

Make sure you have the following equipment on hand before you start cooking:

* **Large Skillet or Dutch Oven:** A large skillet or Dutch oven is essential for cooking the chicken, mushrooms, and sauce. A skillet with high sides is ideal to prevent splattering.
* **Cutting Board:** For chopping vegetables and preparing the chicken.
* **Sharp Knife:** A good knife is essential for chopping vegetables and slicing the chicken.
* **Measuring Cups and Spoons:** For accurately measuring the ingredients.
* **Tongs:** For flipping the chicken and transferring it to a plate.
* **Wooden Spoon or Spatula:** For stirring the sauce and scraping up any browned bits from the bottom of the pan.

Step-by-Step Instructions

Now that we have our ingredients and equipment ready, let’s get cooking! Follow these step-by-step instructions to create your own Chicken with Mushrooms, Prosciutto, and Cream Sauce:

**Step 1: Prepare the Chicken**

1. Pat the chicken breasts dry with paper towels. This will help them brown better when searing.
2. Season the chicken breasts generously with salt and black pepper on both sides.

**Step 2: Sear the Chicken**

1. Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet or Dutch oven over medium-high heat. The pan should be hot but not smoking.
2. Add the chicken breasts to the skillet, being careful not to overcrowd the pan. If necessary, cook the chicken in batches.
3. Sear the chicken for 3-4 minutes per side, or until golden brown and cooked through. The internal temperature of the chicken should reach 165°F (74°C).
4. Remove the chicken from the skillet and set aside on a plate. Cover with foil to keep warm.

**Step 3: Cook the Prosciutto**

1. Add the prosciutto to the skillet and cook over medium heat until crispy, about 2-3 minutes. Be careful not to burn the prosciutto.
2. Remove the prosciutto from the skillet and set aside on a plate. Crumble or chop the prosciutto into small pieces.

**Step 4: Sauté the Vegetables**

1. Add the remaining 1 tablespoon of olive oil and 1 tablespoon of butter to the skillet.
2. Add the chopped shallot and cook over medium heat until softened, about 3-4 minutes.
3. Add the minced garlic and cook for another minute, until fragrant. Be careful not to burn the garlic.
4. Add the sliced mushrooms to the skillet and cook until they release their moisture and start to brown, about 5-7 minutes. Stir occasionally to prevent sticking.

**Step 5: Deglaze the Pan**

1. Pour the dry white wine into the skillet and scrape up any browned bits from the bottom of the pan. This will add flavor to the sauce.
2. Let the wine simmer for 1-2 minutes, or until it has reduced slightly.

**Step 6: Make the Cream Sauce**

1. Pour in the chicken broth and heavy cream into the skillet.
2. Add the chopped fresh thyme leaves.
3. Bring the sauce to a simmer, then reduce the heat to low and let it simmer for 5-7 minutes, or until the sauce has thickened slightly.
4. Season the sauce with salt and black pepper to taste. Remember that the prosciutto is already salty, so be careful not to over-salt the sauce.

**Step 7: Combine Everything**

1. Return the cooked chicken breasts to the skillet with the cream sauce.
2. Spoon the sauce over the chicken to coat it evenly.
3. Let the chicken simmer in the sauce for a few minutes to warm through.
4. Stir in half of the crumbled or chopped prosciutto.

**Step 8: Serve and Garnish**

1. Serve the Chicken with Mushrooms, Prosciutto, and Cream Sauce hot, over your choice of pasta, rice, mashed potatoes, or creamy polenta.
2. Garnish with the remaining crumbled or chopped prosciutto and fresh parsley.

Tips and Tricks for the Perfect Dish

Here are some tips and tricks to help you create the perfect Chicken with Mushrooms, Prosciutto, and Cream Sauce:

* **Use High-Quality Ingredients:** The better the quality of your ingredients, the better the flavor of the dish. Opt for organic chicken, fresh mushrooms, and authentic prosciutto.
* **Don’t Overcrowd the Pan:** When searing the chicken and sautéing the mushrooms, make sure not to overcrowd the pan. Overcrowding will lower the temperature of the pan and prevent the ingredients from browning properly.
* **Pat the Chicken Dry:** Patting the chicken breasts dry with paper towels before searing them will help them brown better.
* **Don’t Overcook the Chicken:** Overcooked chicken will be dry and tough. Use a meat thermometer to ensure that the chicken is cooked to the correct internal temperature of 165°F (74°C).
* **Use Fresh Herbs:** Fresh herbs add a burst of flavor to the dish. If you don’t have fresh herbs, you can use dried herbs, but use half the amount.
* **Taste and Adjust Seasoning:** Taste the sauce as it simmers and adjust the seasoning as needed. Remember that the prosciutto is already salty, so be careful not to over-salt the sauce.
* **Thicken the Sauce if Necessary:** If the sauce is not thick enough, you can thicken it by whisking together 1 tablespoon of cornstarch with 2 tablespoons of cold water. Add the cornstarch slurry to the sauce and simmer for a few minutes until thickened.
* **Make it Ahead of Time:** You can make the sauce ahead of time and store it in the refrigerator for up to 2 days. When ready to serve, reheat the sauce and add the cooked chicken.

## Variations and Substitutions

This recipe is delicious as is, but here are some variations and substitutions you can try:

* **Different Meats:** Instead of chicken breasts, you can use chicken thighs, pork tenderloin, or even shrimp.
* **Different Mushrooms:** Experiment with different types of mushrooms, such as shiitake, oyster, or portobello.
* **Different Cheeses:** Add a sprinkle of grated Parmesan cheese or Pecorino Romano cheese to the sauce for extra flavor.
* **Spicy Kick:** Add a pinch of red pepper flakes to the sauce for a spicy kick.
* **Vegetarian Version:** Substitute the chicken with tofu or tempeh for a vegetarian version. Use vegetable broth instead of chicken broth.
* **Dairy-Free Version:** Use coconut cream or cashew cream instead of heavy cream for a dairy-free version. Be aware that this will alter the flavor slightly.

## Serving Suggestions

Chicken with Mushrooms, Prosciutto, and Cream Sauce is delicious served over a variety of accompaniments. Here are some serving suggestions:

* **Pasta:** Serve it over your favorite pasta, such as fettuccine, linguine, or penne.
* **Rice:** Serve it over white rice, brown rice, or wild rice.
* **Mashed Potatoes:** Serve it over creamy mashed potatoes.
* **Creamy Polenta:** Serve it over creamy polenta for a comforting and satisfying meal.
* **Crusty Bread:** Serve it with crusty bread for soaking up the delicious sauce.
* **Vegetables:** Serve it with steamed or roasted vegetables, such as broccoli, asparagus, or green beans.

## Storage Instructions

If you have any leftovers, store them in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. The sauce may thicken upon refrigeration, so you may need to add a little chicken broth or water when reheating.

## Nutritional Information (Approximate)

* Calories: 550-650 per serving
* Protein: 40-50g
* Fat: 30-40g
* Carbohydrates: 10-15g

*(Note: Nutritional information may vary depending on specific ingredients and portion sizes.)*

## Conclusion

Chicken with Mushrooms, Prosciutto, and Cream Sauce is a truly delightful dish that combines simple ingredients into a flavor-packed experience. The creamy sauce, the savory prosciutto, and the earthy mushrooms create a harmony of flavors that will impress your family and friends. With its easy preparation and versatile serving options, this recipe is sure to become a staple in your kitchen. So, gather your ingredients, follow the steps, and prepare to enjoy a meal that’s both comforting and elegant. Bon appétit!