Description
This pancetta and mushroom chicken delivers bold, balanced flavor with minimal effort. Pancetta crisps up first, releasing its rich, salty fat into the pan. That same fat is the base for golden-browned mushrooms and tender chicken breasts, each ingredient layered in the same skillet to build real depth from start to finish.
Ingredients
2 large boneless, skinless chicken breasts, trimmed and ready for slicing
Kosher salt and freshly ground black pepper, to season to taste
1 tablespoon high-quality olive oil, for searing the meat
4 ounces pancetta, finely diced for even crisping
2 tablespoons unsalted butter, softened
8 ounces cremini mushrooms, thinly sliced to encourage caramelization
3 cloves fresh garlic, finely minced
¼ teaspoon dried Italian seasoning, preferably a balanced blend
½ cup dry white wine, such as Sauvignon Blanc or Pinot Grigio
1 teaspoon cornstarch, to lightly thicken the sauce
1 cup heavy or whipping cream, chilled
Instructions
- Slice the chicken breasts in half lengthwise to create four even, thinner cutlets. Lightly season both sides with salt and freshly ground black pepper, keeping in mind that pancetta will add its own salinity.
- Heat the olive oil in a large skillet set over medium-high heat.
- Once the oil is shimmering, add the pancetta to the pan. Cook until it turns golden and crisp, about 8 to 10 minutes. Transfer the pancetta to a plate, leaving the rendered fat in the skillet.
- Place the chicken cutlets into the hot skillet and cook for 4 to 5 minutes per side, or until a golden crust forms and the chicken is nearly cooked through. Transfer the chicken to the same plate with the pancetta.
- Add the butter to the pan. Once melted, add the sliced mushrooms. Cook, stirring occasionally, until they release their moisture, the liquid evaporates, and the mushrooms become beautifully browned.
- Stir in the garlic, Italian seasoning, and white wine. Let the mixture simmer until the wine reduces by half and its aroma deepens.
- In a small bowl, whisk the cornstarch with 2 teaspoons of cold water until the slurry is completely smooth.
- Lower the heat to medium. Pour in the cream along with the cornstarch slurry and stir well to combine.
- Return the chicken and pancetta to the skillet. Allow everything to simmer together for 5 more minutes, or until the chicken is fully cooked and the sauce has thickened slightly. If the sauce becomes too thick, add a splash more cream or wine to loosen it. Taste and adjust the seasoning with salt and pepper as needed, and sprinkle with chopped parsley if desired.
Notes
- For a touch of elegance and a burst of freshness, finish with finely chopped Italian parsley. This optional garnish adds vibrant color and a clean, herbal lift that beautifully balances the richness of the cream sauce.
- If you have leftovers, store them in an airtight container in the refrigerator for up to three days. To reheat, warm gently over low heat, stirring in a small splash of cream to bring the sauce back to its original silky consistency.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stove
- Cuisine: American
