This one-pan Italian chicken cutlets recipe features juicy fillets in a Dijon mustard cream sauce. Quick, flavorful, and ready in just 30 minutes – perfect for busy weeknights!
This recipe for one-pan Italian chicken cutlets in Dijon mustard cream sauce came about by accident – after several failed attempts at the famous “pollo al latte.” It always looked great on paper, but the sauce kept splitting, leaving behind a weird, unappetizing texture… basically, a small disaster in the pan.
So I swapped the milk for fresh cream – and magic happened! Suddenly, I had a smooth, rich, velvety sauce that paired perfectly with Dijon mustard. Just the right amount of tang, without being overpowering.
If you’re looking for a new way to cook sliced chicken breast, this just might become your next go-to
Italian chicken cutlets in mustard cream sauce – a quick one-pan recipe everyone will love
I love this dish because it’s fast, made in just one pan, and packed with creamy, tangy flavor. The chicken breast slices are lightly floured to help thicken the creamy sauce as it cooks – and everything comes together quickly for a delicious, no-fuss main course.
It’s perfect for a busy weeknight dinner or a cozy family lunch. Even my picky kids always ask for seconds!
I usually serve these Italian chicken cutlets with crispy roasted potatoes and a fresh arugula and feta salad – or soft dinner rolls to soak up all that amazing creamy mustard sauce.
Here’s what you’ll need to make this creamy mustard chicken – ready in just 30 minutes.
Ingredients
- 600g (about 1.3 lbs) chicken breast, thinly sliced (like cutlets)
- all-purpose flour, enough to lightly coat the chicken
- 50g (3.5 tbsp) butter for cooking
- 500ml (2 cups) fresh cream
- salt and pepper to taste
- 1 large carrot, grated or julienned
- a bit of parsley (fresh, dried, or frozen)
- 1 tsp Dijon mustard (mild or strong, depending on your preference)
How to make one-pan Italian chicken cutlets
- Prepare the carrot and meat: Grate or julienne the carrot, whichever is easier for you. Lightly coat the sliced chicken breast with flour on both sides.
2. Sear the meat: Heat butter in a pan and sear the slices until golden on both sides. Don’t cook them too long – just a light browning.
3. Make the sauce: Add enough cream to cover the cutlets, then stir in Dijon mustard, grated carrot, salt, and pepper. Cover and let it simmer on medium heat, stirring occasionally. If the sauce thickens too much, add a little more cream. Once the meat is tender, sprinkle with fresh parsley.
4. Serve: Enjoy your creamy Italian mustard chicken cutlets!
Tasty variations to try
- Creamy Chicken with Mushrooms: Add some sliced mushrooms (like button or porcini) while the Italian chicken cutlets cook. They pair really well with the creamy Dijon sauce.
- Spicy Twist: Sprinkle in a bit of fresh chili or chili flakes at the end. Or for something a little different, stir in a teaspoon of curry powder.
- Herby Version: Toss in some fresh rosemary or thyme toward the end for extra flavor and aroma.
Tips for perfect one-pan Italian chicken cutlets in cream sauce
- Thin cuts = quick cooking: Use thin chicken breast slices so they cook quickly and stay tender.
- Easy slicing tip: Put the chicken breast in the freezer for 10-15 minutes before cutting – it’s much easier to get even cuts that way.
- Don’t overcook: Cutlets cook quickly. Take them off the heat as soon as they’re tender and the sauce looks nice and creamy.
- Keep the sauce smooth: If the sauce gets too thick, just add a splash of cream or hot water to loosen it up.
- Use butter, not oil: Butter gives the sauce a rich flavor and silky texture – it’s the secret to that creamy finish.
How to serve creamy mustard chicken breast
- Sides: Pair it with creamy potato gratin, crispy potato waffles, or smooth carrot purée. For something lighter, couscous or plain rice works well.
- Salads: A fresh beet salad or a bright summer salad with watermelon is a great match. In colder months, try it with a mix of warm seasonal veggies.
- Vegetables: Baked asparagus or sautéed mushrooms make great sides.
- Bread: Don’t forget the bread! Soft garlic rolls (like pampushky) or crusty olive bread are perfect for soaking up that creamy mustard sauce.
FAQ
Yes! Thin-sliced turkey breast works perfectly, though you may need to adjust the cooking time as turkey can be thicker and more fibrous.
Absolutely! You can prep this dish a few hours in advance and reheat it when you’re ready to serve. Just add a splash of cream or hot water to bring the creamy texture back.
Yes, you can freeze it – just let it cool completely, then store it in an airtight container for up to 2 months.
These one-pan Italian chicken cutlets in Dijon mustard cream sauce are super easy to make and packed with flavor – perfect for a cozy dinner! They’re so delicious, your whole family will be asking for seconds. If you try this recipe, leave a rating, drop a comment, or share it with someone who loves creamy chicken dinners!
One-pan Italian chicken cutlets in creamy Dijon mustard sauce
Ingredients
- 600 g (about 1.3 lbs) chicken breast, thinly sliced (like cutlets)
all-purpose flour, enough to lightly coat the chicken
- 50 g (3.5 tbsp) butter for cooking
- 500 ml (2 cups) fresh cream
- salt and pepper to taste
- 1 large carrot, grated or julienned
- a bit of parsley (fresh, dried, or frozen)
- 1 tsp Dijon mustard (mild or strong, depending on your preference)
Instructions
- Prepare the carrot and meat: Grate or julienne the carrot, whichever is easier for you. Lightly coat the sliced chicken breast with flour on both sides.
- Sear the meat: Heat butter in a pan and sear the slices until golden on both sides. Don’t cook them too long – just a light browning.
- Make the sauce: Add enough cream to cover the cutlets, then stir in Dijon mustard, grated carrot, salt, and pepper. Cover and let it simmer on medium heat, stirring occasionally. If the sauce thickens too much, add a little more cream.
- Finish and serve: Once the meat is tender, sprinkle with fresh parsley and serve. Enjoy your creamy Italian mustard chicken cutlets!
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