Company Chicken

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This company chicken recipe is simple yet elegant, delivering bold flavors with minimal effort.  The combination of tender, golden-browned chicken, a rich and velvety sauce, and the satisfying crunch of prosciutto makes this dish a crowd-pleaser. Plus, it comes together quickly in just one skillet, making it ideal for weeknights yet impressive enough for guests.

The Italian dressing mix adds zesty seasoning to the chicken, while mushrooms, garlic, and a splash of white wine bring depth to the sauce. The final touch—a sprinkle of crumbled prosciutto—elevates the dish with a salty, crispy contrast. Serve it with mashed potatoes, pasta, or crusty bread to soak up every last drop of creamy sauce.

What You’ll Like About This Recipe

• Elegant but approachable. The combination of seared chicken, a creamy wine sauce, and crispy prosciutto gives this dish a restaurant-style feel—yet the steps are simple and straightforward enough for everyday cooking.
• Balanced flavors and textures. The earthy mushrooms, sweet garlic, bright white wine, and rich cream create a full-bodied sauce. The crispy prosciutto adds crunch and a savory pop that elevates the whole dish.
• Quick cooking time. Because the chicken is cut thin, everything cooks in under 30 minutes. The sauce reduces quickly, making this a perfect option when you want something impressive without spending hours in the kitchen.
• Customizable richness. You can control the creaminess by adjusting the cream, swapping stock types, or leaning into the wine. Even with small tweaks, the dish remains flavorful and cohesive.
• Great for entertaining. The components can be prepped ahead, and the final dish looks beautiful when garnished. Guests never know how easy it was to make.

Ingredient Notes

• Prosciutto: Baking the slices creates a crisp, salty topping that mimics bacon but with a thinner, more delicate texture. It adds flavor without weighing down the dish.
• Italian dressing mix: This dry seasoning blend gives the chicken an herby, savory coating. It helps the flour adhere and adds instant flavor without extra ingredients.
• All-purpose flour: Helps create a light crust on the chicken and slightly thickens the sauce as it simmers. Shake off excess to avoid clumping.
• Chicken cutlets: Thinly sliced chicken cooks quickly and evenly. If using whole breasts, slice them horizontally into cutlets for consistent thickness.
• Vegetable oil and butter: Oil promotes browning, while butter adds flavor and richness when sautéing mushrooms. The combination prevents burning.
• Mushrooms: Any variety works—white buttons, cremini, or baby bellas. They add earthy depth and absorb the flavors of the pan.
• Garlic: Fresh grated garlic distributes evenly and releases flavor quickly. Avoid burning it; add toward the end of sautéing.
• Chicken stock and white wine: These form the backbone of the sauce. Wine adds acidity and aroma, while stock adds savory depth. Choose a dry wine such as Pinot Grigio or Sauvignon Blanc.
• Heavy cream: Finishes the sauce and creates velvety richness. Add gradually so the sauce reduces smoothly.
• Parsley: Brightens the dish and adds freshness right before serving.

Steps to Make Company Chicken

1. Crisp the prosciutto in the oven until golden and firm. This step enhances its flavor and gives the dish a crunchy finishing touch.
2. Prepare the chicken by coating it in a mixture of flour and Italian dressing mix. This creates a light crust that helps the chicken brown and thickens the sauce slightly later on.
3. Sear the chicken in hot oil until golden on both sides. Thin cutlets cook quickly, so monitor closely to avoid overcooking. Transfer the chicken to a plate while you prepare the sauce.
4. Sauté the mushrooms in butter until they release moisture and begin to brown. Add garlic toward the end, allowing it to soften without burning.
5. Deglaze the pan with chicken stock and wine, scraping up all browned bits. These concentrated flavors help deepen the sauce. Simmer until reduced and flavorful.
6. Add cream and return the chicken to the skillet. Simmer briefly so the sauce thickens slightly and the chicken absorbs the flavors.
7. Finish the dish by garnishing with crumbled crispy prosciutto and chopped parsley.

Pro Tips

• Slice chicken evenly: If using whole breasts, cut them into uniform cutlets so they cook quickly and evenly.
• Don’t overcrowd the pan: Sear the chicken in batches if necessary to ensure proper browning.
• Deglaze thoroughly: Scraping the browned bits during deglazing is essential—they add tremendous depth to the sauce.
• Simmer, don’t boil: A gentle simmer helps the cream thicken without separating.
• Reserve some prosciutto: Save a small amount to crumble fresh over individual servings for added texture.

Recipe Variations

• Add spinach. Stir in a few handfuls of fresh spinach during the final simmer for color and extra nutrients.
• Mushroom blend. Use a combination of cremini, shiitake, and oyster mushrooms for more depth.
• Cream-free version. Replace the cream with additional stock and reduce longer for a lighter sauce.
• Prosciutto swap. Crisp pancetta or bacon works well if you don’t have prosciutto on hand.
• Cheesy finish. Sprinkle with grated Parmesan or Asiago just before serving for extra richness.

Serving Suggestions

• Serve over linguine, mashed potatoes, or creamy polenta to catch the sauce.
• Add a side of roasted asparagus, sautéed spinach, or green beans for freshness.
• Pair with a simple side salad dressed in a bright vinaigrette to balance the richness.
• Choose crusty bread or focaccia for soaking up the creamy sauce.

How to Store

• Refrigerate: Store leftovers in an airtight container for up to 3 days. The sauce may thicken but loosens again when reheated.
• Freeze: Freeze the cooked chicken and sauce for up to 2 months. Thaw overnight in the refrigerator before reheating.
• Reheat: Warm gently on the stovetop over low heat. Add a splash of stock or cream if the sauce has reduced too much.