Kitchen notes · a little help before you start
Chicken with Mushroom Cream Sauce
Mushroom cream sauce gives chicken cutlets a generous savory coating, with Parmesan running through the sauce. The mushrooms soften into the creamy base but still give each forkful something to enjoy.
- Prep
- 5 min
- Cook
- 15 min
- Total
- 20 min
- Original yield
- Serves 6
- Ingredients
- 11 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Dinner
- Primary protein
- Chicken
- Cuisine
- American
- Preparation & total time
- Prep: 15 minutes or less · Total: 30 minutes or less
A few quick notes
1. Coat the cutlets lightly
Mix flour with dry seasonings and lightly coat both chicken sides before adding to the hot oil.
2. Cook away mushroom liquid
Let mushrooms reduce in size and their released liquid cook off before adding cream and Parmesan.
3. Lower heat after boiling cream
Stir regularly during the sauce's brief rapid boil, then reduce to low before returning the chicken.
Get to know the ingredients
Thin chicken cutlets
Cut or pound boneless skinless breasts into thin cutlets before applying the seasoned flour coating.
Pressed garlic
Press the garlic before adding it with mushrooms and the second salt portion to melted butter.
Grated Parmesan
Add grated Parmesan with the heavy cream, stirring to combine before the sauce's short boiling stage.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 6. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 5 steps completeMake room for Chicken with Mushroom Cream Sauce
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Finish in the creamy sauce
Return chicken to the mushroom cream sauce and simmer until the sauce thickens before serving.
A little more help as you go
Keep a single chicken layer
Arrange the coated cutlets in a single layer in the hot skillet for the first cooking stage.
Mushrooms use the same pan
Set the chicken aside, melt butter in that skillet and cook the mushrooms there before making sauce.
A few questions you might have
Does garlic powder go into the sauce?
It's mixed into the flour coating for chicken; pressed fresh garlic cooks with mushrooms in the sauce stage.
When does the extra salt go in?
The second salt portion is added with mushrooms and garlic after the chicken has been taken out.
Is chicken left in while cream boils?
Keep chicken aside while making the sauce, then return it after the cream mixture is reduced to low heat.
Should I stir the mushrooms?
Stir occasionally while they cook down and their released liquid evaporates before adding the cream.
Is the flour used as a separate sauce paste?
Use it to lightly coat the chicken with seasonings before cooking; no separate flour paste stage is given.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: easyfamilyrecipes.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
