Golden, pan-fried chicken cutlets served under a luxurious garlic mushroom cream sauce—this dish is rich, flavorful, and effortlessly elegant. Crispy on the outside and tender inside, the chicken pairs perfectly with the savory sauce for a comforting yet elevated meal that suits both casual dinners and special occasions.

Why You’ll Love This Recipe

This recipe offers the perfect balance between crunchy and creamy textures. The golden crust on the chicken locks in moisture, while the garlic mushroom sauce adds depth and richness. It’s a restaurant-quality meal that can be made in under an hour with pantry staples. Whether you’re hosting guests or cooking for your family, this dish never fails to impress.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Chicken Cutlets:
boneless, skinless chicken breasts, halved horizontally
all-purpose flour
large eggs, beaten
panko breadcrumbs
garlic powder
salt and black pepper
olive oil (for frying)

For the Creamy Mushroom Sauce:
butter
olive oil
garlic, minced
cremini or button mushrooms, sliced
chicken broth
heavy cream
salt and freshly ground black pepper
fresh parsley, chopped (for garnish)

Directions

1. Place the chicken breasts between plastic wrap and gently pound to an even thickness. Season with salt, pepper, and garlic powder.
2. Prepare three bowls for breading: one with flour, one with beaten eggs, and one with panko breadcrumbs.
3. Dredge each piece of chicken in flour, then dip into the egg, and finally coat with panko.
4. In a large skillet, heat olive oil over medium heat. Cook the chicken for 3–4 minutes on each side or until golden brown and fully cooked. Remove from the pan and keep warm.
5. In the same skillet, add butter and olive oil. Sauté the minced garlic for about 30 seconds until fragrant.
6. Add the mushrooms and cook for 5–6 minutes until golden and softened.
7. Pour in the chicken broth and simmer for 2–3 minutes. Add the heavy cream and stir. Let the sauce simmer for another 3–4 minutes, or until slightly thickened. Season with salt and freshly ground black pepper.
8. Pour the mushroom sauce over the crispy chicken cutlets. Garnish with chopped parsley and serve immediately.

Servings and timing

Servings: 4
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes

Variations

• Herb-Crusted Chicken: Add dried thyme or Italian seasoning to the panko mixture for extra flavor.
• Cheesy Option: Mix grated Parmesan into the breadcrumbs for a nutty, cheesy crust.
• Lighter Version: Use half-and-half instead of heavy cream for a lighter sauce.
• Spicy Kick: Add crushed red pepper flakes to the sauce for a subtle heat.
• Gluten-Free: Use gluten-free flour and breadcrumbs to make this recipe suitable for gluten-sensitive diets.

Storage/Reheating

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating: Reheat the chicken and sauce separately for best texture. Warm the chicken in a 350°F (175°C) oven for about 10 minutes. Gently reheat the sauce on the stovetop over low heat, adding a splash of cream or broth if needed.

FAQs

What type of mushrooms work best in the sauce?

Cremini or button mushrooms are ideal for their mild flavor, but you can also use shiitake or baby bella for a deeper, earthier taste.

Can I use chicken thighs instead of breasts?

Yes, boneless skinless chicken thighs will work well and provide a juicier texture, though cooking time may vary slightly.

Is there a non-dairy alternative for the cream?

Yes, you can use coconut cream or an unsweetened plant-based cream alternative, though the flavor will differ slightly.

Can this recipe be made ahead of time?

You can prepare the components in advance, but for best texture, reheat just before serving to maintain the crispiness of the chicken.

What can I serve with this dish?

It pairs beautifully with mashed potatoes, pasta, rice, or steamed vegetables for a complete meal.

How do I keep the breading from falling off?

Ensure the chicken is patted dry before breading, and press the panko gently but firmly onto the surface. Let the breaded cutlets rest for a few minutes before frying.

Can I freeze the leftovers?

While the chicken cutlets can be frozen, the cream sauce may separate upon thawing. For best results, freeze only the chicken and make the sauce fresh.

What oil is best for frying the cutlets?

Use olive oil for flavor, or opt for a neutral oil like canola or vegetable oil with a high smoke point for crispier results.

Can I make this recipe without eggs?

Yes, you can use buttermilk or a cornstarch-water slurry as an alternative to help the breadcrumbs adhere.

How thick should the chicken be after pounding?

Aim for about ½ inch thick for even cooking and the best balance between crispness and juiciness.

Conclusion

Crispy chicken cutlets with creamy garlic mushroom sauce bring comfort and sophistication to the table with minimal effort. The contrast between the crunchy breading and the rich, savory sauce creates a memorable dining experience that’s perfect for both weeknight meals and special occasions. Simple to prepare yet deeply satisfying, this recipe is a must-try for lovers of classic comfort food with a gourmet twist.

Crispy Chicken Cutlets with Creamy Garlic Mushroom Sauce

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• Author: Emma Delaney
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Pan-Fried
• Cuisine: American
• Diet: Halal

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Description

Golden, pan-fried chicken cutlets topped with a luxurious creamy garlic mushroom sauce. A comforting yet elegant dish perfect for dinners or special occasions.

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Ingredients

Units USM Scale 1x2x3x

• 2 large boneless, skinless chicken breasts, halved horizontally
• 1 cup all-purpose flour
• 2 large eggs, beaten
• 1 1/2 cups panko breadcrumbs
• 1/2 teaspoon garlic powder
• Salt and black pepper, to taste
• 3 tablespoons olive oil (for frying)
• 2 tablespoons butter
• 1 tablespoon olive oil (for sauce)
• 2 cloves garlic, minced
• 8 oz cremini or button mushrooms, sliced
• 1/2 cup chicken broth
• 3/4 cup heavy cream
• Salt and freshly ground black pepper, to taste
• Fresh parsley, chopped (for garnish)

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Instructions

1. Place chicken between plastic wrap and gently pound to even thickness. Season with salt, pepper, and garlic powder.
2. Set up breading stations: flour in one bowl, beaten eggs in another, and panko in a third. Dredge each chicken piece in flour, then egg, then panko.
3. Heat 3 tablespoons of olive oil in a large skillet over medium heat. Cook chicken for 3–4 minutes per side or until golden and cooked through. Remove and keep warm.
4. In the same skillet, add butter and 1 tablespoon olive oil. Sauté garlic for 30 seconds.
5. Add mushrooms and cook until browned, about 5–6 minutes.
6. Pour in chicken broth and simmer for 2–3 minutes.
7. Add heavy cream and stir until the sauce thickens, about 3–4 minutes. Season with salt and pepper to taste.
8. Pour the mushroom cream sauce over the crispy chicken cutlets and garnish with chopped parsley.
9. Serve immediately with your choice of side.

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Notes

• Pounding the chicken evenly ensures faster and more uniform cooking.
• Use a meat thermometer to check doneness—internal temperature should reach 165°F (74°C).
• For extra flavor, add a splash of white wine to the sauce before the cream.
• Pairs well with mashed potatoes, pasta, or steamed vegetables.

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Nutrition

• Serving Size: 1 cutlet with sauce
• Calories: 520
• Sugar: 2g
• Sodium: 420mg
• Fat: 34g
• Saturated Fat: 14g
• Unsaturated Fat: 18g
• Trans Fat: 0g
• Carbohydrates: 24g
• Fiber: 1g
• Protein: 35g
• Cholesterol: 160mg