Chicken Cutlets with Creamy Mushroom Gravy
Crispy on the outside and tender on the inside, these Chicken Cutlets with Creamy Mushroom Gravy are a flavorful weeknight dinner that feels like a restaurant-quality meal. Juicy, golden-breaded chicken cutlets are paired with a luxurious mushroom gravy made with buttery cremini mushrooms, garlic, chicken broth, and heavy cream for a rich, velvety finish. The cutlets are seasoned to perfection with a blend of garlic powder, salt, and pepper, dredged with Parmesan-enriched breadcrumbs for an extra crispy crust. Served with a garnish of fresh parsley, this comforting dish is ready in under an hour and pairs beautifully with mashed potatoes, rice, or roasted vegetables. Perfect for those seeking an easy, homemade recipe that’s both satisfying and indulgent!
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Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breasts
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 1 teaspoon Garlic powder
- 1 cup All-purpose flour
- 2 large Eggs
- 1.5 cups Breadcrumbs
- 0.5 cup Parmesan cheese, grated
- 0.25 cup Vegetable oil
- 2 tablespoons Unsalted butter
- 8 ounces Cremini mushrooms, sliced
- 2 cloves Garlic, minced
- 1 cup Chicken broth
- 0.5 cup Heavy cream
- 2 tablespoons Fresh parsley, chopped
Instructions
Place the chicken breasts on a clean cutting board. Using a sharp knife, slice each breast in half horizontally to create 4 thinner cutlets.
Season both sides of the chicken cutlets with salt, black pepper, and garlic powder.
Set up a breading station with three shallow bowls. In the first bowl, place the flour. In the second bowl, whisk the eggs. In the third bowl, mix breadcrumbs and grated Parmesan cheese.
Dredge each chicken cutlet in flour, shaking off the excess. Dip into the beaten eggs, allowing the excess to drip off, and coat thoroughly in the breadcrumb mixture. Set aside.
Heat the vegetable oil in a large skillet over medium heat. Once hot, add the breaded chicken cutlets. Cook for 3-4 minutes on each side or until golden brown and cooked through. Transfer to a plate lined with paper towels to drain excess oil. Cover to keep warm.
In the same skillet, lower the heat to medium and add the unsalted butter. Once melted, add the sliced mushrooms and cook for 5-7 minutes until they release their moisture and begin to brown.
Add the minced garlic to the mushrooms and sauté for 1 minute until fragrant.
Pour in the chicken broth and stir to deglaze the pan, scraping up any browned bits from the bottom. Let the mixture simmer for 2-3 minutes.
Reduce the heat to low and stir in the heavy cream. Let the gravy cook for another 2-3 minutes, stirring occasionally, until thickened. Taste and adjust seasoning as needed.
Return the cooked chicken cutlets to the skillet, spooning the mushroom gravy over the top.
Garnish with fresh parsley and serve immediately with your favorite side dishes.
Nutrition Facts
Calories |
3080 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 160.7 g | 206% | |
| Saturated Fat | 62.0 g | 310% | |
| Polyunsaturated Fat | 33.6 g | ||
| Cholesterol | 890 mg | 297% | |
| Sodium | 6598 mg | 287% | |
| Total Carbohydrate | 230.9 g | 84% | |
| Dietary Fiber | 12.4 g | 44% | |
| Total Sugars | 17.2 g | ||
| Protein | 183.4 g | 367% | |
| Vitamin D | 2.7 mcg | 14% | |
| Calcium | 704 mg | 54% | |
| Iron | 20.8 mg | 116% | |
| Potassium | 2239 mg | 48% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
