Skillet Chicken Cutlets with Mushrooms
Indulge in the comforting flavors of Skillet Chicken Cutlets with Mushrooms, a quick and satisfying one-pan meal that's perfect for busy weeknights or elegant dinners alike. Tender, golden-brown chicken cutlets are cooked to perfection and nestled in a rich, creamy mushroom sauce made with sautéed garlic, onions, and earthy white mushrooms. A splash of chicken broth and heavy cream creates a luxurious, velvety base that clings to every bite. Garnished with fresh parsley for a pop of color, this dish requires just 15 minutes of prep time and pairs wonderfully with mashed potatoes, rice, or crusty bread for soaking up the savory sauce. With easy steps and pantry staples, this recipe offers gourmet flavors with minimal effort—ideal for both novice cooks and seasoned pros looking for a reliable family favorite.
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Recipe Information
Ingredients
- 4 pieces (boneless, skinless, pounded thin) chicken breasts
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup all-purpose flour
- 3 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 medium (diced) yellow onion
- 3 minced garlic cloves
- 8 ounces (sliced) white mushrooms
- 1 cup low-sodium chicken broth
- 0.5 cup heavy cream
- 2 tablespoons (chopped, for garnish) fresh parsley
Instructions
Season the chicken cutlets on both sides with salt and black pepper.
Dredge the chicken cutlets lightly in all-purpose flour, shaking off any excess.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once the oil is shimmering, add the chicken cutlets in batches (if necessary) and cook for 3-4 minutes per side until golden brown and cooked through. Remove the chicken from the skillet and set aside.
In the same skillet, lower the heat to medium and add the remaining tablespoon of olive oil and the butter. Once the butter has melted, add the diced onion and sauté for about 3 minutes until softened.
Add the minced garlic and sliced mushrooms to the skillet. Cook for 5-7 minutes, stirring occasionally, until the mushrooms release their moisture and begin to brown.
Pour in the chicken broth and use a wooden spoon to scrape up any browned bits from the bottom of the skillet. Bring the broth to a simmer and cook for 2-3 minutes, allowing it to reduce slightly.
Stir in the heavy cream and let the sauce simmer for another 2-3 minutes until it thickens slightly. Taste and adjust seasoning with additional salt and pepper if needed.
Return the chicken cutlets to the skillet, spooning the mushroom sauce over them. Let everything warm through for an additional 2 minutes.
Garnish with freshly chopped parsley and serve immediately. This dish pairs well with mashed potatoes, rice, or crusty bread.
Nutrition Facts
Calories |
2463 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 132.7 g | 170% | |
| Saturated Fat | 51.6 g | 258% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 754 mg | 251% | |
| Sodium | 3007 mg | 131% | |
| Total Carbohydrate | 68.8 g | 25% | |
| Dietary Fiber | 6.6 g | 24% | |
| Total Sugars | 10.4 g | ||
| Protein | 231.3 g | 463% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 139 mg | 11% | |
| Iron | 9.9 mg | 55% | |
| Potassium | 1068 mg | 23% | |
*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.
