Cheesy chicken cutlets with mushrooms and white wine are nestled in a flavorful pan sauce, topped with melty provolone and buttery sautéed mushrooms for an easy, restaurant style dinner at home.

From the recipe collection of Tara Ippolito

These cheesy chicken cutlets with mushrooms and white wine are smothered in a simple pan sauce, topped with melty provolone, and finished with buttery sautéed mushrooms. The result is an easy, restaurant style dinner made right in one skillet! It’s cozy, classic comfort food with minimal effort and maximum flavor. That mt kinda dinner! It’s perfect for busy weeknights or when you want to serve something that’s a little elevated without a lot of fuss.

This is the kind of recipe that looks and tastes like you spent hours in the kitchen. No one would ever know that it actually comes together quickly with simple ingredients. The white wine sauce, melty provolone, and sautéed mushrooms make it feel special and restaurant quality without any complicated extra steps. It’s easy enough for a weeknight, impressive enough for guests, and perfect when you want big flavor without the stress.

Ingredients

Here’s everything you’ll need to make this delicious chicken dinner. You can find the full ingredients list along with measurements and instructions in the recipe card below.

Chicken Cutlets- Thinly sliced chicken breasts in a crispy, golden breadcrumb coating that the perfect pairing for this sauce, cheese and mushrooms. Make my recipe HERE, use your own or pickup some premade chicken cutlets at your local Italian deli.
Butter- Adds richness and creaminess to the base of the sauce.
Olive Oil- Prevents the butter from burning.
Garlic- Brings warmth and depth to the sauce.
Dry White Wine- Adds brightness, acidity and lots of flavor. Use a Chardonnay, Sauvignon Blanc or Pinot Grigio.
Chicken Broth- Balances the wine and brings body to the sauce.
Fresh Baby Bella Mushrooms- Earthy, savory and perfect with the white wine sauce. (I used a Saute kit from Giorgio Fresh. You can use that, too, or get regular mushrooms and follow the cooking instructions below)
Lemon Juice- Adds a touch of freshness and brightens the sauce.
Salt- Enhances all of the ingredients
Black Pepper- Cuts the savoriness of the sauce.
Fresh Thyme- Brings a subtle, earthy flavor to the sauce.
Provolone Cheese- Melts beautifully and adds a mild, creamy finish.
Fresh Parsley- An optional garnish that adds a pop of color.

Instructions

Here’s how to make this delicious dinner. You can find the full ingredients list along with instructions in the recipe card below.

First, in a medium sized skillet, heat olive oil over medium high heat and add the mushrooms. Sauté them until soft, then add butter, minced garlic, salt and pepper. Sauté for an additional two minutes then set them aside.

Now, in a large skillet with a lid, heat the olive oil and butter over medium high heat. Once the butter is melted, add the garlic and saute for one minute. Stir in the white wine and let that cook out the alcohol for about 2 minutes. Stir in the chicken broth and lemon juice. Keep the heat on medium low for about 5 minutes or until the sauce reduces slightly.

Then, stir cold butter and season the sauce with salt, pepper and a little fresh thyme. Place the chicken cutlets into the skillet and cover each of them with two slices of provolone cheese.

Next, evenly distribute the sautéed mushrooms on top of each piece of chicken. Turn the heat to low and place the lid on top of the skillet for 2 minutes for the cheese to melt.

Finally, garnish with fresh parsley (optional) serve warm and enjoy.

What Can I Serve This With?

This chicken would be delicious paired with and pasta, rice or Sour Cream Mashed Potatoes. Even a simple side salad and crusty bread to soak up the sauce would be wonderful.

Can I Make It Without The Wine?

Yes, this dish can absolutely be made without the wine. Just add a little more chicken broth and you’ll be good to go.

Storage

Let the chicken cool completely and place it into an air tight storage container. It will last in the refrigerator for up to three days.