Company Chicken
Elevate your meal with this company chicken recipe, combining tender chicken, creamy sauce, and a crispy prosciutto topping.
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.
Why You’ll Like It
Elegant yet easy. This dish is impressive enough for company but comes together in just one skillet.
Incredible flavor. A creamy garlic wine sauce, savory mushrooms, and crispy prosciutto take it over the top.
Versatile and flexible. You can swap in pork, add veggies, or stir in cheese—make it your own!
Ingredient Notes
- Chicken breast cutlets – Thin-sliced breasts cook quickly and evenly.
- Italian dressing mix – Adds seasoning and a bit of tang. Use homemade or store-bought.
- Prosciutto – Oven-baked until crisp for a salty, elegant garnish.
- Mushrooms – White or cremini mushrooms work well here.
- White wine – Choose a dry white wine like Sauvignon Blanc or Pinot Grigio.
- Heavy cream – Makes the sauce rich and velvety.
Steps to Make Company Chicken
- Start by baking the prosciutto until it’s crisp, then crumble and set it aside. Dredge the chicken cutlets in a seasoned flour mixture and pan-sear them until golden. Set them aside and cook the mushrooms and garlic in butter.
- Deglaze the pan with chicken stock and white wine, letting the liquid reduce. Stir in the cream and return the chicken to the skillet to simmer.
- Finish with a garnish of crispy prosciutto and chopped parsley for a flavorful, beautiful presentation.
Recipe Variations
- Swap the Protein: Use pork cutlets instead of chicken breasts, or make the dish with boneless chicken thighs (You may need more cooking time if you make substitutions).
- Add Spinach: Stir in a few ounces of baby spinach for a pop of color and extra flavor.
- With Sun-Dried Tomatoes: For a tangy twist, sauté drained and rinsed sun-dried tomatoes with the mushrooms.
- Add Cheese: Stir 1/4 cup of Parmesan cheese just before serving for extra richness.
How to Store and Reheat
Refrigerate leftovers in an airtight container for 3 to 4 days.
To Reheat gently warm in a skillet over low heat or in the microwave with a splash of broth to loosen the sauce and keep the chicken moist.
Company Chicken
Ingredients
- 4 slices prosciutto
- 1 packet Italian dressing mix
- 2 tablespoons all-purpose flour
- 4 chicken cutlets, about 1/2-in. thick
- 2 tablespoons vegetable oil
- 2 tablespoons unsalted butter
- 8 ounces mushrooms, sliced
- 1/4 tsp. kosher salt or to taste
- 2 teaspoons garlic, grated
- 1/2 cup chicken stock
- 1/2 cup dry white wine
- 1/2 cup heavy cream
- Finely chopped fresh flat-leaf parsley
Instructions
- Cook the Prosciutto. Preheat the oven to 375°F and line a rimmed baking sheet with parchment paper. Arrange the prosciutto slices on the parchment paper and bake for 10 to 15 minutes. Let it cool, then crumble. Set aside.
- Prep the Chicken. Combine the dressing mix and flour in a shallow bowl; mix well. Coat the chicken pieces with the mixture.
- Cook the Chicken. Heat the oil in a large, heavy skillet over medium-high heat. When the oil is hot and shimmering, add the chicken and cook for 2 to 4 minutes per side or until golden brown. It should register 165°F on a food thermometer inserted into the thickest portion. Remove the chicken to a plate and set aside.
- Cook the Mushrooms and Garlic. Melt the butter in the skillet over medium-high heat and add the mushrooms and 1/4 teaspoon of salt. Cook, stirring frequently, for 4 to 5 minutes or until the mushrooms begin to brown. Add the garlic and cook for 1 minute longer.
- Make the Sauce. Add the chicken stock and wine to the skillet, scraping to loosen the brown bits. Bring the mixture to a boil, stirring occasionally, for 3 minutes or until the liquids have reduced by about two-thirds. Stir in the cream and add the chicken back to the skillet. Reduce the heat to medium and simmer for 3 minutes or until heated through and slightly thickened.
- Serve. Garnish with the crumbled prosciutto and parsley. Enjoy!
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
