Oh my goodness, let me tell you about my absolute favorite weeknight dinner – chicken cutlets in mushroom cream sauce with buttered noodles! This dish has saved me on so many “what should I make for dinner?” evenings. It’s one of those magical recipes that feels fancy but comes together in about 30 minutes flat. The golden chicken cutlets swimming in that velvety mushroom sauce, all piled on top of buttery noodles – it’s pure comfort food heaven. My family goes crazy for it, and honestly? The leftovers (if you’re lucky enough to have any) taste even better the next day!

Ingredients for Chicken Cutlets in Mushroom Cream Sauce with Buttered Noodles

Okay, let’s talk ingredients! This dish comes together with simple stuff you probably already have in your kitchen. But here’s the secret – using fresh ingredients makes all the difference. Trust me, that extra trip to the produce section for fresh mushrooms? Totally worth it.

For the chicken cutlets:

• 4 boneless, skinless chicken cutlets (about 1.5 lbs total) – if you can’t find cutlets, just pound chicken breasts to 1/4-inch thickness
• 1 cup all-purpose flour (I like to use a shallow bowl for easy dredging)
• 1 tsp salt (kosher salt is my go-to)
• 1 tsp freshly ground black pepper (freshly ground makes a huge flavor difference!)

For the mushroom cream sauce:

• 2 tbsp olive oil (for cooking the chicken)
• 2 tbsp butter (salted or unsalted both work)
• 8 oz fresh mushrooms, sliced (I prefer cremini for their earthy flavor)
• 2 cloves garlic, minced (please, please use fresh – not the jarred stuff)
• 1 cup heavy cream (this makes the sauce luxuriously creamy)
• 1/2 cup chicken broth (low-sodium so you can control the salt)
• 1 tsp dried thyme (or 1 tbsp fresh if you have it)

For the buttered noodles:

• 8 oz egg noodles (the wide ones hold sauce beautifully)
• 2 tbsp butter (for tossing with the noodles)
• 1 tbsp fresh parsley, chopped (for garnish – it adds such a nice pop of color)

See? Nothing too fancy, just good, honest ingredients that come together to make something truly special. Now let’s get cooking!

How to Make Chicken Cutlets in Mushroom Cream Sauce with Buttered Noodles

Alright, let’s roll up our sleeves and make some magic happen! This dish comes together in stages, but don’t worry – I’ll walk you through each step so you end up with perfectly cooked chicken, a luscious sauce, and noodles that are just right. Timing is everything here, so I’ll tell you exactly when to start each component.

Preparing the Chicken Cutlets

First things first – let’s get those chicken cutlets ready. Here’s my little secret: pat them dry with paper towels first. This helps the flour stick better and gives you that beautiful golden crust we all love.

1. Mix the flour, salt, and pepper in a shallow dish – I like to use a pie plate for this.
2. Dredge each chicken cutlet in the flour mixture, shaking off the excess. Don’t press too hard – we want a light coating.
3. Heat the olive oil in a large skillet over medium heat. Wait until it shimmers – that’s when you know it’s ready.
4. Cook the chicken for 4-5 minutes per side until golden brown and cooked through. Don’t crowd the pan – do it in batches if needed. Transfer to a plate and tent with foil to keep warm.

Making the Mushroom Cream Sauce

Now for the good stuff – that creamy mushroom sauce that makes this dish so special. We’re using the same pan (all those browned bits = flavor!)

1. Melt the butter in the same skillet over medium heat. Add the mushrooms and cook, stirring occasionally, until they release their liquid and turn golden brown – about 5 minutes.
2. Add the garlic and cook for just 30 seconds until fragrant. Don’t let it burn!
3. Pour in the heavy cream and chicken broth, then sprinkle in the thyme. Give it a good stir, scraping up all those delicious browned bits from the bottom.
4. Let the sauce simmer for about 5 minutes until it thickens slightly. You’ll know it’s ready when it coats the back of a spoon.
5. Return the chicken to the pan, spooning some sauce over each piece. Let everything heat through for 2-3 minutes.

Cooking the Buttered Noodles

While the sauce is simmering, let’s tackle the noodles. These are so simple but so important!

1. Bring a large pot of salted water to boil. Add the egg noodles and cook according to package directions until al dente – usually about 6-7 minutes.
2. Drain well (but don’t rinse!) and return to the pot. Add the butter and toss until melted and coating every noodle.

Assembling the Dish

Now for the best part – putting it all together!

1. Divide the buttered noodles among plates or shallow bowls.
2. Top with a chicken cutlet and spoon over plenty of that gorgeous mushroom sauce.
3. Sprinkle with chopped parsley for a fresh, colorful finish.

And there you have it – restaurant-worthy chicken cutlets in mushroom cream sauce with buttered noodles, all made in your own kitchen! The whole process takes about 30 minutes from start to finish, but tastes like you spent hours. Now dig in while it’s hot – that first bite of tender chicken with creamy sauce and buttery noodles? Absolute perfection.

Tips for Perfect Chicken Cutlets in Mushroom Cream Sauce

Want to take your chicken cutlets to the next level? Here are my tried-and-true tricks that make all the difference:

Pat those cutlets dry! I know I mentioned it before, but it’s worth repeating – dry chicken means better browning. Use paper towels and really press to remove moisture.

Don’t rush the mushrooms. Let them cook until they’re properly golden – that deep color equals deep flavor. If they’re pale, they haven’t given up all their tasty juices yet.

Fresh thyme is magic. If you can find it, swap the dried thyme for fresh. Just strip the leaves from a few sprigs – the flavor is brighter and more vibrant.

Adjust sauce thickness to your liking. Too thin? Let it bubble a minute longer. Too thick? Stir in a splash of chicken broth. Easy!

Rest the chicken before serving. Just 2-3 minutes under foil lets the juices redistribute for the most tender bite.

Ingredient Substitutions for Chicken Cutlets in Mushroom Cream Sauce

Life happens, and sometimes you need to improvise in the kitchen! Here are my favorite substitutions that still keep this dish delicious:

Out of heavy cream? Half-and-half works in a pinch, though the sauce won’t be quite as rich. For a lighter version, whole milk with a tablespoon of flour whisked in helps thicken things up.

No egg noodles? Any pasta works – try fettuccine or even gluten-free noodles if needed. Just adjust cooking times accordingly.

Mushroom alternatives: Not a fan of creminis? Baby bellas or white mushrooms work great. For a fancy twist, wild mushrooms add amazing depth.

Fresh herb swap: No parsley? A sprinkle of chives or a pinch of dried parsley still adds that nice fresh touch.

Serving Suggestions for Chicken Cutlets in Mushroom Cream Sauce

Oh, let me tell you how I love to serve this dish! A simple green salad or some steamed broccoli on the side cuts through the richness perfectly. But if you’re feeling indulgent? Warm, crusty bread is mandatory for soaking up every last drop of that creamy mushroom sauce. Trust me, you’ll want it!

Storing and Reheating Chicken Cutlets in Mushroom Cream Sauce

Here’s the good news – this dish keeps beautifully! Store noodles and sauce separately in airtight containers (trust me, they’ll last longer this way). They’ll stay fresh in the fridge for about 3 days. When reheating, go low and slow – microwave at 50% power or warm gently in a saucepan with a splash of broth to loosen the sauce. The noodles? A quick toss in a hot pan with a pat of butter brings them right back to life!

Nutritional Information

Just a quick note – these numbers are estimates based on standard ingredients. Your exact nutrition will vary depending on brands and how much sauce you use (I won’t judge if you go heavy!). One serving has about 580 calories, 34g protein, and 42g carbs. The sauce contributes most of the fat (32g total), but hey – that’s where all the flavor lives!

Frequently Asked Questions

Q1. Can I use chicken breasts instead of cutlets?
Absolutely! Just pound them to about 1/4-inch thickness so they cook evenly. I like to put them between wax paper and use a rolling pin – it’s oddly satisfying! They’ll need the same 4-5 minutes per side cooking time.

Q2. My sauce sometimes curdles – how can I prevent this?
Oh, I’ve been there! The trick is keeping the heat at a gentle simmer, not a rolling boil. Also, make sure to use heavy cream (not half-and-half) and add it slowly while stirring. If it does separate, a quick whisk usually brings it back together. No stress!

Q3. Can I make this gluten-free?
You bet! Just swap the all-purpose flour for your favorite gluten-free blend when dredging the chicken, and use gluten-free noodles. The sauce is naturally gluten-free as is – bonus!

Q4. What’s the best way to reheat leftovers without drying out the chicken?
My method? Place the chicken in a baking dish with a splash of broth, cover with foil, and warm at 325°F for about 15 minutes. The noodles? Quick pan-fry with butter brings them right back to life!

Q5. Can I freeze this dish?
The sauce freezes beautifully for up to 2 months! Thaw overnight in the fridge and reheat gently. The noodles? Not so much – they get mushy. I always make those fresh.

30-Minute Chicken Cutlets in Mushroom Cream Sauce – Heavenly Comfort

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• Author: Christina R. Jones
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Diet: Low Lactose

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Description

A delicious and comforting dish featuring tender chicken cutlets smothered in a creamy mushroom sauce, served with buttery noodles.

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Ingredients

Scale 1x2x3x

• 4 boneless, skinless chicken cutlets
• 1 cup all-purpose flour
• 1 tsp salt
• 1 tsp black pepper
• 2 tbsp olive oil
• 2 tbsp butter
• 8 oz mushrooms, sliced
• 2 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup chicken broth
• 1 tsp dried thyme
• 8 oz egg noodles
• 2 tbsp butter (for noodles)
• 1 tbsp parsley, chopped (for garnish)

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Instructions

1. Season chicken cutlets with salt and pepper, then dredge in flour.
2. Heat olive oil in a pan over medium heat. Cook chicken until golden brown, about 4-5 minutes per side. Remove and set aside.
3. In the same pan, melt butter and sauté mushrooms until tender, about 5 minutes.
4. Add garlic and cook for 1 minute.
5. Pour in heavy cream and chicken broth, then stir in thyme. Simmer for 5 minutes until slightly thickened.
6. Return chicken to the pan and simmer for 2-3 minutes.
7. Meanwhile, cook egg noodles according to package instructions. Drain and toss with butter.
8. Serve chicken and sauce over buttered noodles. Garnish with parsley.

Notes

• Use fresh mushrooms for best flavor.
• Adjust seasoning to taste.
• For a lighter version, substitute half-and-half for heavy cream.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 580
• Sugar: 3g
• Sodium: 650mg
• Fat: 32g
• Saturated Fat: 16g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 42g
• Fiber: 3g
• Protein: 34g
• Cholesterol: 180mg

Keywords: chicken cutlets, mushroom cream sauce, buttered noodles, creamy chicken recipe