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- 4 chicken cutlets (about 1 pound) - 2 tablespoons olive oil - 1 cup mushrooms, sliced (cremini or button) - 3 cloves garlic, minced - 1 cup chicken broth (low sodium) - 1 cup heavy cream - 1 teaspoon dried thyme - Salt and pepper to taste The main ingredients for this dish are simple yet flavorful. The chicken cutlets are the star of the show. I recommend using fresh chicken cutlets for the best taste. Olive oil gives the chicken a nice sear. Mushrooms add depth with their earthy flavor. Garlic brings a punch, making everything taste better. Low-sodium chicken broth keeps the dish light. Heavy cream gives a rich, smooth finish. Dried thyme adds a lovely herb note. Don’t forget to season with salt and pepper to bring all the flavors together. - Fresh parsley for garnish - Alternative broth options Fresh parsley is a great touch for color and taste. It brightens the dish and makes it look inviting. You can also swap the chicken broth for vegetable broth if you want a different flavor. This option works well, especially if you choose to go meatless. - Season the chicken cutlets: Start by sprinkling salt, pepper, and dried thyme on both sides of the chicken cutlets. This step adds great flavor. - Heat the skillet: Take a large skillet and put it on medium-high heat. Add 2 tablespoons of olive oil and let it warm up. - Sear the chicken cutlets: Place the seasoned chicken cutlets in the hot skillet. Cook for 4-5 minutes on each side until they turn golden brown. Once cooked, remove them and set aside. - Sauté mushrooms and garlic: In the same skillet, add 1 cup of sliced mushrooms. Cook them for about 5 minutes. They should become browned and tender. Next, stir in 3 cloves of minced garlic. Cook for 1 minute until it smells nice. - Create the creamy sauce: Now it’s time to make the sauce! Pour in 1 cup of low-sodium chicken broth. Scrape the bottom of the pan to mix in those tasty bits. Let it simmer for about 2-3 minutes. Then, reduce the heat and stir in 1 cup of heavy cream. - Combine chicken with the sauce: Return the chicken cutlets to the skillet. Let them simmer in the creamy sauce for 5-7 minutes. Make sure the chicken reaches an internal temperature of 165°F. - Adjust seasoning: Taste the sauce and add more salt and pepper to your liking. This step is key to enhancing the flavors. - Garnish and serve: Remove the pan from heat. Sprinkle fresh chopped parsley on top before serving. This adds a nice touch and color to your dish. To get golden-brown cutlets, start with dry chicken. Pat them with a paper towel. Season both sides well with salt, pepper, and dried thyme. Heat olive oil in a large skillet over medium-high heat. When the oil shimmers, add the chicken cutlets. Cook for 4-5 minutes on each side. This will give you the nice color and flavor. After cooking, let the chicken rest for a few minutes. This keeps it juicy. For perfect sautéed mushrooms, heat the skillet before adding them. Use medium heat and add sliced mushrooms in a single layer. Leave space so they can brown. Stir them gently after 3-4 minutes. This helps avoid soggy mushrooms. Cook until they are browned and tender, about 5 minutes. Add garlic next and stir for just one minute. This brings out the garlic's best flavor. You can add flavor to the sauce with a few tweaks. Try adding a splash of white wine for depth. For a hint of spice, add red pepper flakes. If you want a creamier sauce, use more heavy cream. You can also swap in chicken broth for vegetable broth for a lighter taste. Adjust the seasoning with more salt and pepper as needed. Taste as you go to find your perfect balance. {{image_2}} You can easily swap out proteins in this dish. Turkey cutlets or pork cutlets work well too. They cook similarly and soak up flavor nicely. If you want a vegan version, use plant-based cream. Coconut cream or cashew cream adds a rich taste without the dairy. To spice things up, try adding paprika or Italian seasoning. These spices can give your dish a new twist. For a veggie boost, mix in spinach or bell peppers. They add color and nutrients, making your meal more exciting. Pair this creamy dish with sides like steamed veggies or mashed potatoes. They balance the rich sauce well. You can also use the chicken cutlets in pasta. Toss them with your favorite noodles for a hearty meal. Another fun idea is to make a sandwich. Layer the chicken and sauce in a bun for a tasty lunch option. To store your One-Pan Creamy Garlic Mushroom Chicken Cutlets, let them cool first. Place the cutlets and sauce in an airtight container. This keeps them fresh and prevents odors. In the fridge, they last up to three days. Always check for any strange smells or changes before eating. If you want to save some for later, freezing is a great option. Divide the chicken and sauce into meal-sized portions. Use freezer bags or airtight containers to avoid freezer burn. They can stay frozen for up to three months. When ready to enjoy, thaw overnight in the fridge. To reheat, use a stovetop for best results. Warm the chicken and sauce in a skillet over low heat. Stir gently to maintain creaminess. Avoid high heat, as it can curdle the cream. If you need to use a microwave, do so in short bursts. Check often to prevent overcooking. Enjoy your creamy chicken cutlets just like the first time! To make One-Pan Creamy Garlic Mushroom Chicken Cutlets gluten-free, swap the chicken broth for a gluten-free version. You can find many brands at the store. Also, ensure the heavy cream is pure and free from additives that contain gluten. Yes, you can use frozen chicken cutlets. If you cook from frozen, add extra time to your cooking. Sear the cutlets for 6-7 minutes on each side. Ensure they reach an internal temperature of 165°F to be safe to eat. I love serving these cutlets with mashed potatoes or steamed veggies. The creamy mushroom sauce pairs well with both. You can also add a fresh salad for a light touch. Enjoy the meal with a side of crusty bread to soak up the sauce! This blog post covered how to make One-Pan Creamy Garlic Mushroom Chicken Cutlets. You learned about key ingredients, preparation steps, and cooking tips. We discussed variations and storage methods for your convenience. In the end, use this recipe to impress your family or friends. With a few simple tweaks, you can make it your own. Enjoy cooking and savoring each bite!

One-Pan Creamy Garlic Mushroom Chicken Cutlets

Savor the flavors of this One-Pan Creamy Garlic Mushroom Chicken Cutlets recipe that’s perfect for a cozy dinner! With tender chicken cutlets smothered in a rich creamy mushroom sauce, this dish is easy to make and packed with deliciousness. Discover step-by-step instructions and tips to elevate your cooking game. Don’t wait—click through to explore the full recipe and impress your family with this delightful meal!
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Ingredients
  

4 chicken cutlets (about 1 pound)

2 tablespoons olive oil

1 cup mushrooms, sliced (cremini or button)

3 cloves garlic, minced

1 cup chicken broth (low sodium)

1 cup heavy cream

1 teaspoon dried thyme

Salt and pepper to taste

Fresh parsley, chopped, for garnish

Instructions
 

Season the Chicken: Start by seasoning both sides of the chicken cutlets with salt, pepper, and dried thyme.

    Heat the Pan: In a large skillet, heat the olive oil over medium-high heat.

      Cook the Chicken: Add the chicken cutlets to the pan and sear for about 4-5 minutes on each side until golden brown. Remove the chicken from the skillet and set aside.

        Sauté the Mushrooms: In the same skillet, add the sliced mushrooms. Cook for about 5 minutes until they're browned and tender.

          Add Garlic: Stir in the minced garlic and sauté for 1 minute until fragrant.

            Create the Sauce: Pour in the chicken broth, scraping the bottom of the pan to deglaze. Let it simmer for about 2-3 minutes. Then, lower the heat and stir in the heavy cream.

              Combine Everything: Return the chicken cutlets to the skillet, and let them simmer in the creamy mushroom sauce for an additional 5-7 minutes, until fully cooked through (internal temperature should reach 165°F).

                Final Seasoning: Taste the sauce and adjust seasoning with more salt and pepper if needed.

                  Serve: Remove from heat and garnish with fresh parsley before serving.

                    Prep Time, Total Time, Servings: 10 minutes | 30 minutes | 4 servings

                      - Presentation Tips: Serve the chicken cutlets on a plate with a generous spoonful of creamy mushroom sauce over top. Pair with a side of steamed vegetables or mashed potatoes for a complete meal.