Description
Tender chicken cutlets bathed in a rich, velvety mushroom sauce made with sautéed cremini mushrooms, garlic, thyme, and heavy cream. A one-pan European-inspired meal that balances earthy umami and creamy textures.
Ingredients
1.5 lbs Chicken Breast (Boneless, skinless, sliced into cutlets)
16 oz Cremini Mushrooms (Sliced thin, substitute with white buttons)
1 cup Heavy Cream (Full fat for thickness)
0.5 cup Chicken Broth (Low sodium)
4 cloves Garlic (Minced finely)
2 tbsp Olive Oil (Extra virgin for searing)
1 tsp Fresh Thyme (Dried thyme acceptable)
Instructions
Season chicken cutlets with salt and pepper on both sides.
Heat olive oil in a large cast-iron skillet over medium-high heat until shimmering.
Cook chicken for 5 minutes per side until golden brown and fully cooked.
Transfer chicken to a plate, leaving drippings in the skillet.
Add mushrooms to the skillet and cook until moisture evaporates and they brown.
Stir in garlic and thyme, sauté 2-3 minutes.
Pour in chicken broth and simmer until slightly reduced.
Stir in heavy cream and cook until the sauce thickens (5-7 minutes).
Return chicken to the skillet and simmer in the sauce for 3-5 minutes.
Garnish with fresh thyme and serve.
Notes
Use white button mushrooms if cremini are unavailable.
Thyme can be replaced with 0.5 tsp dried thyme.
Chickens can be prepped ahead; sear just before cooking the sauce.
Serve with rice, mashed potatoes, or crusty bread to soak up sauce.
- Prep Time: 15
- Cook Time: 25
- Category: Healthy Lunch Ideas for Work & School
- Method: Stovetop
- Cuisine: European-inspired
Nutrition
- Serving Size: 1 chicken breast plus ~3/4 cup sauce
- Calories: 460
- Sugar: 4g
- Sodium: 520mg
- Fat: 28g
- Saturated Fat: 16g
- Carbohydrates: 6g
- Fiber: 0.5g
- Protein: 32g
- Cholesterol: 85mg