Golden-Seared Chicken Cutlets in Creamy Mushroom Sauce

This Golden-Seared Chicken Cutlets in Creamy Mushroom Sauce recipe delivers juicy, tender chicken with a rich, savory mushroom sauce that’s perfect for a cozy dinner. With a golden crust and a luscious cream sauce, this dish is simple enough for weeknights yet elegant enough for guests. Ready in under 40 minutes, it’s a crowd-pleaser that pairs beautifully with mashed potatoes, rice, or a fresh green salad.

Ingredients (Serves 4)

• 2 boneless, skinless chicken breasts
• Salt and black pepper, to taste
• 1/2 cup all-purpose flour (for dredging)
• 2 tablespoons olive oil
• 2 tablespoons butter
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 1 cup sliced cremini mushrooms
• 1/2 cup chicken broth
• 1/2 cup heavy cream
• 1 teaspoon Dijon mustard
• 1/4 teaspoon smoked paprika (optional)
• Fresh parsley, chopped (for garnish)

Instructions

1. Prepare the Chicken:

• Slice each chicken breast horizontally to create 4 thinner cutlets. Pat dry with paper towels and season both sides generously with salt and black pepper.
• Spread flour on a plate and dredge each cutlet lightly, shaking off excess.

1. Sear the Chicken:

• Heat olive oil and 1 tablespoon of butter in a large skillet over medium-high heat until shimmering.
• Add chicken cutlets and cook for 3–4 minutes per side until golden brown and cooked through (internal temperature should reach 165°F/74°C). Transfer to a plate and cover to keep warm.

1. Make the Mushroom Sauce:

• In the same skillet, reduce heat to medium and add the remaining 1 tablespoon of butter.
• Add diced onion and sauté for 2–3 minutes until softened and translucent.
• Stir in garlic and cook for 30 seconds until fragrant.
• Add sliced cremini mushrooms and cook for 4–5 minutes, stirring occasionally, until they release their juices and turn golden.

1. Build the Sauce:

• Pour in chicken broth, scraping up any browned bits from the skillet for extra flavor.
• Stir in heavy cream, Dijon mustard, and smoked paprika (if using). Simmer for 3–5 minutes, stirring occasionally, until the sauce thickens slightly. Taste and adjust seasoning with salt and pepper if needed.

1. Combine and Serve:

• Return the chicken cutlets to the skillet, spooning the creamy mushroom sauce over them. Simmer for 1–2 minutes to warm through.
• Garnish with chopped fresh parsley and serve immediately.

Serving Suggestions:
Pair with creamy mashed potatoes, fluffy rice, or steamed vegetables to soak up the rich sauce. For a lighter option, serve alongside a crisp green salad with a lemon vinaigrette.

Tips:

• Mushroom Variety: Swap cremini mushrooms for button, shiitake, or a wild mushroom blend for different flavors.
• Make it Lighter: Substitute heavy cream with half-and-half or a non-dairy alternative like coconut milk for a lighter sauce.
• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat to prevent the sauce from separating.

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4

Enjoy this comforting, restaurant-quality dish that’s sure to become a staple in your kitchen! Let us know how it turns out in the comments below, and don’t forget to share your photos!

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