Easy Smothered Chicken Cutlet
Transform your weeknight dinners with this Easy Smothered Chicken Cutlet recipe, a comforting yet elegant dish packed with rich, savory flavors. Perfectly seasoned and pan-seared chicken breasts are smothered in a luscious onion and mushroom gravy made with a blend of chicken broth and heavy cream for ultimate indulgence. This one-pan recipe is quick to prepare—ready in just 45 minutes—and ideal for busy weeknights or casual entertaining. Serve these tender, golden-brown cutlets over fluffy mashed potatoes, buttery rice, or al dente pasta to soak up every last drop of the velvety sauce. With simple ingredients like garlic powder, paprika, and fresh parsley, this dish delivers maximum flavor with minimal effort, making it a family favorite you'll turn to time and time again.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 pieces chicken breasts
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 0.5 cup all-purpose flour
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 medium (sliced) yellow onion
- 8 ounces (sliced) mushrooms
- 1.5 cups chicken broth
- 0.5 cup heavy cream
- 2 tablespoons (chopped) fresh parsley
Instructions
Place the chicken breasts on a cutting board and pound them to an even thickness of about 1/2 inch using a meat mallet or rolling pin.
Season both sides of the chicken with salt, black pepper, garlic powder, and paprika.
Dredge each chicken breast in all-purpose flour, shaking off any excess.
Heat the olive oil in a large skillet over medium-high heat. Once hot, add the chicken breasts and cook for 4-5 minutes per side, or until golden brown and cooked through. Remove from the skillet and set aside.
In the same skillet, lower the heat to medium and add the unsalted butter. Once melted, add the sliced onions and cook for 3-4 minutes until softened.
Add the sliced mushrooms to the skillet and cook for an additional 5 minutes until they release their moisture and turn golden.
Pour the chicken broth into the skillet to deglaze, scraping up any brown bits from the bottom of the pan. Let the mixture simmer for 3-4 minutes to reduce slightly.
Stir in the heavy cream and return the chicken breasts to the skillet. Spoon the sauce over the chicken and let everything simmer together for 5 minutes to meld flavors.
Garnish with chopped fresh parsley and serve the smothered chicken cutlets with the onion and mushroom gravy over mashed potatoes, rice, or pasta.
Nutrition Facts
Calories |
2461 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 127.1 g | 163% | |
| Saturated Fat | 50.6 g | 253% | |
| Polyunsaturated Fat | 6.4 g | ||
| Cholesterol | 754 mg | 251% | |
| Sodium | 4093 mg | 178% | |
| Total Carbohydrate | 73.6 g | 27% | |
| Dietary Fiber | 7.9 g | 28% | |
| Total Sugars | 11.5 g | ||
| Protein | 235.2 g | 470% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 170 mg | 13% | |
| Iron | 10.8 mg | 60% | |
| Potassium | 1712 mg | 36% | |
*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.
