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.
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 Company Chicken
- Refrigerate leftovers within 2 hours and enjoy them within 3 to 4 days.
- Reheat gently in a skillet or baking dish on the stovetop or in the microwave oven. Add a splash of broth or water to keep the chicken moist.
Company Chicken
This chicken is creamy and packed with flavor, and the crispy prosciutto topping makes it elegant enough for guests.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Chicken
- Method: Stovetop
- Cuisine: American
Ingredients
4 slices prosciutto
1 1-ounce packet Italian dressing mix
2 tablespoons all-purpose flour
4 chicken breast cutlets (about 1/2-in. thick)
2 tablespoons neutral oil
2 tablespoons unsalted butter
8 ounces sliced mushrooms
1/4 tsp. kosher salt or to taste
2 teaspoons grated garlic
1/2 cup chicken stock
1/2 cup dry white wine
1/2 cup heavy cream
Finely chopped fresh flat-leaf parsley
Instructions
1. 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.
2. Prep the Chicken
Combine the dressing mix and flour in a shallow bowl; mix well. Coat the chicken pieces with the mixture.
3. 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.
4. 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.
5. 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.
6. Serve
Garnish with the crumbled prosciutto and parsley. Enjoy!
Equipment
12-Inch Lodge Seasoned Cast Iron Skillet
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