If you’re searching for a dish that truly feels like a cozy hug on a plate, you’ve got to try this Pancetta and Mushroom Chicken Recipe. It blends tender chicken breasts with crispy pancetta and earthy cremini mushrooms, all brought together in a luscious, creamy sauce that’s bursting with flavor. Whether it’s a weeknight dinner or a special meal, this recipe strikes the perfect balance of simplicity and indulgence that will have you coming back for seconds every time.
Ingredients You’ll Need
This Pancetta and Mushroom Chicken Recipe calls for straightforward, easy-to-find ingredients, each playing a key role in building layers of flavor and texture. From the rich saltiness of pancetta to the deep earthiness of mushrooms, these components come together seamlessly for a comforting dish.
- Chicken breasts: Use boneless, skinless for quick, even cooking and a tender bite.
- Salt & pepper: Season wisely to enhance flavors without overpowering the pancetta’s natural saltiness.
- Olive oil: Adds a mild, fruity base for sautéing and helps crisp the pancetta.
- Diced pancetta: Brings a crispy, savory punch that elevates the dish instantly.
- Butter: Melts into the mushrooms for a velvety richness that can’t be beat.
- Cremini mushrooms: Offer a meaty texture and earthy undertone that balances the pancetta.
- Garlic: Freshly minced for aromatic warmth and depth.
- Italian seasoning: A fragrant blend that brightens the sauce without overshadowing main ingredients.
- Dry white wine: Adds acidity and complexity, perfectly cutting through the creaminess.
- Cornstarch: Creates a luxuriously thick sauce with a smooth finish.
- Heavy cream: The silky heart of the sauce, tying all the flavors together beautifully.
- Fresh parsley: Optional but highly recommended for a fresh, vibrant pop of color and flavor.
How to Make Pancetta and Mushroom Chicken Recipe
Step 1: Prepare the Chicken
Start by slicing your chicken breasts in half lengthwise to create four thin cutlets. This helps them cook quickly and evenly, ensuring juicy meat every time. Season lightly with salt and pepper — remember, the pancetta will bring enough saltiness, so don’t overdo it.
Step 2: Crisp the Pancetta
Heat olive oil in a skillet over medium-high heat and add the diced pancetta. Cook it until crisp and golden brown, about 8 to 10 minutes. This step releases flavorful fat you’ll use to cook the chicken and mushrooms, so don’t toss it out! Set the crispy pancetta aside on a plate.
Step 3: Cook the Chicken Cutlets
In the same pan, add the chicken cutlets and cook them for 4 to 5 minutes on each side until beautifully golden. This quick searing locks in moisture and gives the chicken a gorgeous crust that everyone loves. Transfer the chicken back to the plate with the pancetta.
Step 4: Sauté Mushrooms in Butter
Add butter to the skillet and melt it gently before throwing in the sliced cremini mushrooms. Let the mushrooms cook while stirring occasionally, allowing their moisture to evaporate and for them to brown. This caramelization builds a deep, savory flavor foundation for your sauce.
Step 5: Build the Flavor Base
Stir in the minced garlic and Italian seasoning, giving the skillet a gentle toss before pouring in the dry white wine. Let the wine simmer and reduce by half, which intensifies its aroma and balances the richness to come.
Step 6: Prepare the Sauce Thickener
While the wine is reducing, make your cornstarch slurry by mixing cornstarch with cold water until smooth. This simple trick guarantees a sauce with the perfect texture—thick enough to coat the chicken but never gloopy.
Step 7: Finish the Cream Sauce
Lower the heat to medium and pour in the heavy cream followed by the cornstarch slurry, stirring well to combine. This luscious sauce instantly begins to thicken as all the flavors harmonize in the pan.
Step 8: Reunite and Simmer
Add both the chicken and crispy pancetta back into the skillet. Allow everything to simmer gently for about 5 minutes, ensuring the chicken cooks through and the sauce thickens just right. Taste and adjust seasoning with salt, pepper, and a sprinkle of fresh parsley if you like.
How to Serve Pancetta and Mushroom Chicken Recipe
Garnishes
Fresh chopped parsley is a delightful finishing touch that adds color and a bright contrast to the rich cream sauce. You could also sprinkle a little freshly grated Parmesan for an extra layer of savory goodness.
Side Dishes
This dish pairs wonderfully with buttery mashed potatoes, creamy polenta, or a simple risotto—each provides a blank canvas that soaks up the delicious sauce. For some greens, steamed broccoli or garlic sautéed spinach balance the richness beautifully.
Creative Ways to Present
Try serving your Pancetta and Mushroom Chicken Recipe on warm, rustic plates with a drizzle of the creamy sauce over the top and a handful of crispy pancetta for texture contrast. For a special occasion, place the chicken atop a bed of herb-infused couscous and garnish with microgreens for that wow factor.
Make Ahead and Storage
Storing Leftovers
Store leftover Pancetta and Mushroom Chicken in an airtight container in the refrigerator for up to 3 days. Make sure the sauce fully cools before sealing to keep everything fresh and maintain great texture.
Freezing
You can freeze leftovers by placing the dish in a freezer-safe container or heavy-duty zip-top bag. It will keep well for up to 2 months. Just thaw it overnight in the fridge before reheating to preserve the best flavors.
Reheating
Reheat gently on the stovetop over low heat, stirring occasionally to prevent the sauce from separating. If the sauce has thickened too much, add a splash of cream or milk to bring it back to a silky consistency.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs work beautifully in this recipe and offer a juicier, more flavorful alternative. Just adjust the cooking time slightly to ensure they’re cooked through.
What can I substitute for pancetta?
If pancetta isn’t available, good-quality bacon works as a tasty substitute, though the flavor will be a bit smokier. Alternatively, prosciutto can add a delicate saltiness but is best added towards the end to avoid burning.
Is it necessary to use white wine?
While white wine adds a lovely acidity and depth, you can replace it with chicken broth or a splash of lemon juice mixed with a bit of water if preferred or if you want a non-alcoholic option.
Can I make this recipe dairy-free?
Yes! Swap the butter with olive oil and use full-fat coconut milk or a dairy-free cream alternative to keep the sauce rich and creamy without dairy.
How can I thicken the sauce if I don’t have cornstarch?
Flour or arrowroot powder can be used instead of cornstarch. Just remember to mix your thickener with cold water before adding it to the sauce to avoid lumps.
Final Thoughts
This Pancetta and Mushroom Chicken Recipe has quickly become a favorite in my kitchen because it’s both easy to pull together and endlessly satisfying. Rich, comforting, and packed with flavor, it’s the kind of meal that feels special every time you serve it. I can’t wait for you to try it and see just how simple ingredients can create a standout dinner!
Print
Pancetta and Mushroom Chicken Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: Italian
Description
This flavorful Pancetta and Mushroom Chicken recipe features tender chicken cutlets cooked with crispy pancetta and earthy cremini mushrooms in a rich, creamy white wine sauce. Perfect for a comforting dinner that feels elegant yet simple to prepare.
Ingredients
Chicken and Pancetta
- 2 large chicken breasts (boneless, skinless)
- Salt & pepper, to taste
- 1 tablespoon olive oil
- 4 ounces diced pancetta
Mushroom Sauce
- 2 tablespoons butter
- 8 ounces cremini mushrooms, sliced
- 3 cloves garlic, minced
- 1/4 teaspoon Italian seasoning
- 1/2 cup dry white wine
- 1 teaspoon cornstarch
- 2 teaspoons cold water (for cornstarch slurry)
- 1 cup heavy/whipping cream
To Serve
- Fresh chopped parsley, optional, to taste
Instructions
- Prepare the Chicken: Cut your chicken breasts in half lengthwise to make four thinner cutlets. Season them with salt and pepper, being cautious with salt because pancetta is naturally salty.
- Heat Oil: Add the olive oil to a skillet over medium-high heat and let it get hot.
- Cook Pancetta: Add the diced pancetta to the skillet and fry until crispy, about 8 to 10 minutes. Once cooked, transfer the pancetta to a plate, leaving the rendered fat in the pan.
- Sear Chicken: Place the chicken cutlets into the same skillet and cook for 4 to 5 minutes on each side until golden brown. Remove chicken and transfer to the same plate as the pancetta.
- Cook Mushrooms: Add butter to the skillet and let it melt. Then add the sliced mushrooms and cook, stirring occasionally, until the mushrooms release their moisture, it evaporates, and they become nicely browned.
- Add Aromatics and Wine: Stir in minced garlic and Italian seasoning, then pour in the white wine. Allow the mixture to bubble and reduce by half to concentrate the flavors.
- Make Cornstarch Slurry: In a small bowl, mix the cornstarch with 2 teaspoons of cold water until dissolved, creating a slurry to thicken the sauce.
- Add Cream and Thicken Sauce: Reduce heat to medium and stir in the heavy cream along with the cornstarch slurry. Stir well to combine and begin to thicken the sauce.
- Simmer Together: Return the chicken and pancetta to the skillet, simmering everything together for about 5 minutes until the chicken is cooked through and the sauce has thickened. If the sauce thickens too much, whisk in a splash more cream or white wine.
- Final Seasoning and Serve: Taste the sauce and adjust salt and pepper if needed. Sprinkle with fresh chopped parsley before serving for a bright, fresh finish.
Notes
- Use low-sodium pancetta if you want to control the salt level better.
- White wine can be substituted with chicken broth for a non-alcoholic version.
- Make sure to brown the mushrooms thoroughly to enhance their flavor.
- If sauce thickens too much, thin it out with more cream or wine as needed.
- Serve this dish over pasta, rice, or with crusty bread to soak up the creamy sauce.
