Today I’ve got another one skillet recipe for you: Chicken Cutlets with Mushroom Sauce!
This quick dinner features wheat-free chicken cutlets and a rich, rustic pan sauce made with beef broth and mushrooms. The meal is gluten free, paleo, Whole30, and low carb.
How to make chicken cutlets
What makes it a cutlet?
Basically, a cutlet is just a thin piece of meat, either sliced thin or pounded to a thin, even thickness. Often, cutlets are breaded (as they are for this recipe), although it’s not required for it to be a cutlet.
So, anytime a recipe asks you to pound meat to even thickness, you’re making a cutlet!
You have a couple easy options for pounding chicken breasts into cutlets:
- Use a meat mallet to firmly pound down on the meat. (This is my preferred method!)
- Place the meat between two sheets of plastic wrap and use a heavy, flat-bottomed glass or mason jar to pound the meat.
- Carefully slice the chicken breast in half horizontally, parallel to the cutting board.
Once you have your cutlets, you’ll simply coat them in cassava flour and fry them in the skillet. Voila — easy breaded chicken cutlets!
Tips and tricks for flavorful pan sauce
Now that you’ve got the chicken cutlets down, the next portion of this one skilet recipe involves making a pan sauce.
Just like the name suggests, a pan sauce is a sauce made in the same pan that you’ve browned other food in. All of the browned bits on the bottom of the pan get scraped up and incorporated into the sauce, providing an extra depth of flavor. (And, it’s worth pointing out, makes cleanup easier later!)
To make a pan sauce, you have to deglaze the pan. Deglazing simply means you pour in some sort of liquid (in this case, beef broth) and use a non-metal spatula to scrape those browned bits up. Then, allow the mixture to come to a boil and reduce it to a simmer. Let it cook until it’s reduced by about half.
There you go: pan sauce!
For this mushroom pan sauce, my goal was a rich, full-flavored sauce. The mushrooms certainly help, but another factor was using beef broth and adding fresh herbs. You can definitely use chicken broth here, but I’d highly recommend beef broth for that rich, rustic flavor.
More one skillet recipes to bookmark for later
- Creamy Skillet Chicken with Green Beans and Mushrooms
- Easy Whole30 Skillet Steak Fajitas
- One Skillet Lemon Rosemary Chicken and Potatoes
- One-Skillet Chicken with Mushrooms & Sun-Dried Tomatoes
- Quick Thai Red Curry Beef Tenderloin Skillet
Of course, you can find even more one-skillet recipes in this blog post rounding up 16 different one-skillet recipes!
Did you try this recipe? I’d love to hear what you think! Comment below or tag me on Instagram.Print
A quick one skillet meal with chicken cutlets and mushroom sauce — it’s so tasty! Pair with mashed potatoes or roasted veggies for a well-rounded meal.
- 2–3 boneless, skinless chicken breasts, approx. 1 pound total
- 1 teaspoon sea salt
- 1/2 teaspoon ground black pepper
- 3 tablespoons cassava flour
- 1/4 cup extra virgin olive oil, divided
- 8 oz cremini mushrooms, cleaned and sliced
- 1 tablespoon red wine vinegar
- 1 1/2 cups beef broth
- 1 teaspoon fresh sage, chopped
- 1 teaspoon fresh thyme, chopped
- 1 teaspoon fresh rosemary, chopped
- 1 tablespoon coconut aminos
- 2 tablespoons ghee or butter
- Using the flat side of a meat mallet or a rolling pin, flatten each chicken breast to an even thickness. Sprinkle each side of the cutlets with salt and pepper.
- Heat 3 tablespoons olive oil in a large skillet over medium-high heat. Place cassava flour in a shallow dish. Dredge each cutlet in the cassava flour, shaking off any excess. Add cutlets to the skillet and cook for 2-3 minutes on each side or until done. If necessary, work in 2 batches to avoid overcrowding the pan.
- Add remaining 1 tablespoon of olive oil to the drippings in the skillet. Add mushrooms, sauteing for 5 minutes or until browned and all the moisture has evaporated. Add the red wine vinegar, scraping up any bits at the bottom of the skillet and cook for 1-2 minutes until the vinegar evaporates. Stir in the broth, sage, thyme, and rosemary. Bring to a boil. Continue boiling until mixture reduces by about half and thickens slightly. Remove from heat and whisk in coconut aminos and ghee 1 tablespoon at a time. Spoon sauce over chicken cutlets and serve.
If you’d like the sauce to be a little thicker, reserve the excess cassava flour from dredging the cutlets and sprinkle it into the sauce while it boils.
Keywords: one skillet, chicken cutlets, chicken cutlets with mushroom sauce, whole30, low carb