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Chicken Cutlets in Cream Sauce
Lip-smacking sauce

Chicken Cutlets in Cream Sauce

Chicken Cutlets in Cream Sauce is a simple 30-minute recipe for a weeknight family dinner. Serve with gnocchi, potato, pasta, or rice. So good!

Chicken Cutlets in Cream Sauce
In college, I used to make a dish like this all the time. However, I made them with cooking cream, and that was about it. They were okay but not spectacular. That changed with this recipe. These Chicken Cutlets in Cream Sauce are incredibly flavorful, made with shallot that is sweeter than onion, and with a bit of Dijon mustard to elevate the flavors. The sauce is perfectly creamy; the kids and I adore it. The cutlets are juicy and succulent; the recipe takes about 30 minutes. Serve with veggies, potatoes, rice, pasta, or gnocchi—a simple and delicious dish for any time of the year.

Delicious Chicken Cutlets in Cream Sauce

These are the reasons why you will adore this recipe: 

  • the sauce is thick, creamy, incredibly flavorful
  • the meat is tender, juicy, and melts in your mouth
  • a fantastic recipe for weekends and weeknights
  • made in one pan in 30 minutes
  • gluten-free
  • feel free to keep any leftovers in the fridge for a couple of days

Chicken Cutlets in Cream Sauce

Chicken Cutlets in Cream Sauce

Essential ingredients

For this recipe, we used easily accessible ingredients. They create a beautiful creamy sauce and tender cutlets; you can find them anywhere.

Chicken cutlets - feel free to use store-bought chicken cutlets or cut chicken breast into cutlets.

Shallot - is sweeter than onion and better for this sauce.

Mustard - Use Dijon mustard if possible; if not, use whatever mustard you have at home.

Wine - choose Chardonnay or Pinot Grigio. Wine creates a beautiful aroma, and the alcohol evaporates while cooking.

Chicken stock - we used chicken stock as it makes the sauce richer and tastier. Feel free to substitute with water.

Heavy cream - in this recipe, use full-fat heavy cream. 

Chicken Cutlets in Cream Sauce

Chicken Cutlets in Cream Sauce

What to serve with Chicken Cutlets in Cream Sauce

For the side, we would choose one of these: 


It's best to make this dish from scratch. However, you can always save some for later.

Keep the chilled Chicken Cutlets in Cream Sauce in an airtight container in the fridge for up to 2 days. Before serving, reheat in the microwave oven or using a skillet.

How to make Chicken Cutlets in Cream Sauce at home (VIDEO)

Check this quick recipe for the best Chicken Cutlets in Cream Sauce at home.



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Lets get cooking!

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  • meat

    Add the chicken cutlets to a bowl and season with salt and pepper. Rub the seasoning into the meat.

  • pan-fry the meat

    Place a large skillet over medium heat. Add butter and olive oil. When the butter melts, add the chicken cutlets. Pan-fry on each side for 2 minutes or until they are golden brown. Transfer to a large plate.

  • sauce

    Peel and dice the shallot. Add it to the same skillet. Adding oil or fat isn't necessary, as the juices from pan-frying remain in the pan. Cook the shallot for 2 - 3 minutes, then add the peeled garlic, thyme, dijon mustard, and wine. Stir to combine and bring to a boil, then simmer for 5 minutes or until 3/4 of the liquid evaporates. Add the chicken stock and simmer for 5 minutes or until 1/2 of the liquid evaporates. Add the heavy cream and stir it into the sauce. Remove the garlic clove and thyme and cook on a low simmer until the sauce thickens.

  • sauce

    Add the chicken cutlets into the sauce and the remaining cooking juices. Simmer for 3 - 4 minutes. Before serving, sprinkle with chopped fresh parsley and serve with tagliatelle pasta or mashed potatoes.


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