The Perfect One-Pot Dinner to Warm You This Winter
Tieghan Gerard of Half Baked Harvest shares a comfort-food recipe
If you hate the snow, you might not exactly love living in the mountains of Colorado like I do. Winters can be long, cold, and most definitely snowy. Fortunately for me, I love the snow, especially at the beginning of the season. Sometimes I find, though, that the only way to stay warm is with a truly comforting winter meal.
This Prosciutto and Mushroom Chicken is the perfect “warm you up” winter dinner. It’s a terrifically easy meal to dress up and serve to friends, and it works equally well when served as a casual Sunday night family dinner—with a side of buttered egg noodles (my family’s favorite!).
The prosciutto and mushrooms are sautéed in butter and then simmered in white wine, giving them hearty, amazing flavor. If you prefer not to use wine, try using an equal amount of chicken broth. Beyond the cozy flavors, what I love most about this recipe is that it’s a one-pan meal and takes less than an hour to make!
This is a great recipe to have in your back pocket for last-minute guests, or to pull out at the end of a busy weekend, when in need of an easy meal to cozy up to. I’m sure it will become a new family favorite.
PROSCIUTTO & MUSHROOM CHICKEN
Prep Time: 10 minutes
Cook Time: 30 minutes
Total time: 40 minutes
- 4 tablespoons olive oil
- 3 ounces prosciutto, torn
- 1/2 sweet onion, chopped
- 8 ounces cremini mushrooms, or wild mushrooms, or a mix
- 2 cloves garlic, minced or grated
- 1 pound boneless, skinless chicken breasts
- kosher salt and pepper
- 1 cup low sodium chicken broth
- 1 cup white wine
- 1 cup whole milk
- 1 teaspoon Dijon mustard
- 1 tablespoon chopped fresh oregano
- egg noodles, pasta or mashed potatoes, for serving
Heat 1 tablespoon olive oil in a large pot over medium-high heat. Add the prosciutto and cook until crisp, 5 minutes. If needed, add another drizzle of oil, then add the onion and mushrooms. Cook, stirring often until soft and lightly caramelized, about 10 minutes. Stir in the garlic and cook another 30 seconds, then push everything to the outside of the pan to make room for the chicken.
Add another tablespoon of oil to the pan. Season the chicken with salt and pepper. Place the chicken in the hot pan and sear on both sides until browned. About 4-8 minutes per side, depending on how thick your chicken is.
Slowly pour in the chicken broth, wine, and milk. Add the mustard and oregano, and season with salt and pepper. Gently stir everything to combine and then bring the sauce to a boil, reduce the heat to medium and simmer for about 15 minutes or until the sauce has reduced by about 1/3 and the chicken is cooked through.
Serve the chicken over a bed of egg noodles, pasta, or mashed potatoes, spoon the sauce over the chicken.
MORE FROM TIEGHAN GERARD:
Baked Buttermilk Pumpkin Doughnuts With Hot Cocoa Glaze
12 Recipes to Get You in the Mood for Fall
A Stay-at-Home Date Night Dinner
Stout and Chocolate Ice Cream Floats
A Whimsical and Warm Holiday Recipe Duo
Portobello Mushroom Burgers with Sweet + Smoky Ketchup