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Pan-seared chicken cutlets in a creamy garlic mushroom and parmesan sauce

Creamy Parmesan Garlic Mushroom Chicken

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Calories: 485
Ingredients Method

Ingredients
  

  • 2 large boneless skinless chicken breasts, halved horizontally into 4 cutlets
  • 0.5 teaspoon sal t
  • 0.25 teaspoon black pepper
  • 2 tablespoons olive oil
  • 8 ounces cremini mushrooms, sliced
  • 3 cloves garlic , minced
  • 1 cup heavy cream
  • 0.5 cup chicken broth
  • 0.5 cup grated Parmesan cheese
  • 0.5 teaspoon dried oregano
  • 2 tablespoons fresh parsley, chopped

Method
 

  1. Season chicken cutlets on both sides with salt and black pepper.
  2. Heat olive oil in a large skillet over medium-high heat until shimmering.
  3. Place chicken in the skillet and sear for 5 to 7 minutes per side until an internal temperature of 165°F (74°C) is reached. Remove chicken from the pan and set aside.
  4. In the same skillet, add sliced mushrooms and sauté for 5 minutes until browned and the released liquid has evaporated.
  5. Add minced garlic to the mushrooms and sauté for 60 seconds until fragrant.
  6. Deglaze the skillet with chicken broth, scraping the bottom to release fond, then stir in the heavy cream and dried oregano.
  7. Bring the liquid to a simmer over medium heat and stir in the Parmesan cheese.
  8. Reduce heat to medium-low and simmer for 3 to 5 minutes until the sauce achieves a nappe consistency.
  9. Return the chicken cutlets to the skillet, spooning the sauce over them to coat thoroughly.
  10. Garnish with chopped parsley and serve immediately.