Ingredients
Scale
- 2 tablespoons olive oil
- 1.5 pounds boneless, skinless chicken breasts, sliced horizontally into 1/2-inch thick cutlets
- 1 teaspoon dried thyme
- 1/2 teaspoon smoked paprika
- Salt and freshly ground black pepper to taste
- 2 tablespoons unsalted butter
- 1 small onion, finely diced
- 3 cloves garlic, minced
- 1/4 cup all-purpose flour
- 1.5 cups chicken broth (low sodium)
- 1/2 cup heavy cream
- 1 tablespoon apple cider vinegar
- 1 teaspoon Dijon mustard
- 1 tablespoon fresh parsley, chopped (for garnish)
Instructions
- Season chicken cutlets generously with dried thyme, smoked paprika, salt, and pepper. Ensure even coating on all sides.
- Heat olive oil in a large skillet or frying pan over medium-high heat. Once shimmering, add chicken in batches, being careful not to overcrowd the pan. Sear for 3-4 minutes per side, until golden brown and cooked through. Remove chicken from skillet and set aside on a plate.
- Reduce heat to medium, add butter to the skillet. Once melted, add the finely diced onion and sauté, stirring occasionally, until softened and translucent, about 3-4 minutes. Add minced garlic and cook for another minute until fragrant.
- Sprinkle all-purpose flour over the onion and garlic mixture, stirring constantly for 1 minute to create a roux. This will help thicken the sauce.
- Gradually whisk in the chicken broth until smooth, ensuring no lumps remain. Bring the mixture to a gentle simmer, stirring, until the sauce begins to visibly thicken.
- Stir in the heavy cream, apple cider vinegar, and Dijon mustard. Season the sauce with additional salt and freshly ground black pepper to taste. Simmer gently for 2-3 minutes, allowing the flavors to meld and the sauce to reach your desired consistency.
- Return the cooked chicken cutlets to the skillet, nestling them into the sauce. Spoon the rich cream sauce over the chicken to coat thoroughly. Heat through for 1-2 minutes until the chicken is warmed through.
- Garnish generously with fresh chopped parsley and serve immediately. Enjoy this comforting and flavorful dish!
Notes
For an extra layer of flavor, consider adding sautéed mushrooms alongside the onions. This dish pairs beautifully with creamy mashed potatoes, fluffy rice, steamed green beans, or a crusty loaf of bread to soak up every last drop of that incredible sauce. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and gently reheated on the stovetop over low heat, adding a splash of broth or cream if the sauce is too thick.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Pan-Searing and Simmering
- Cuisine: Comfort European
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 3g
- Sodium: 350mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 120mg