Tender chicken cutlets are covered in a delicious cream sauce flavored with lemon and assorted fresh herbs. This impressive meal comes together pretty quickly and is perfect served over rice and steamed green beans.
Happy Friday! This week seems like it has been going on forever. I’m not one to wish time away, but I am really happy that Friday has finally arrived. To celebrate the weekend, I’m sharing my new favorite way to eat chicken breasts!
Chicken breasts make an appearance on our dinner menu at least once a week. They are quick cooking, can be prepared so many different ways, and are healthy! However, it’s easy to get in a “chicken rut”. To avoid that, I’m always trying to come up with new and different ways to serve chicken breasts.
I’m a huge fan of anything that is covered in a tasty sauce. I’ve never been into cream sauces as they tend to be really heavy, so I decided to make a “lighter” cream sauce. I’m really happy with how this turned out that I’ve made it twice in one week! That’s really saying something because I’m constantly testing out new recipes so it’s rare for me to make things more than once. So, twice in a week is kind of a big deal.
I love dishes like this because they look and taste so fancy, but are actually really simple to make. I use chicken cutlets for any type of chicken dish that I make, which I talk in depth about in this post. If you aren’t familiar with cutlets, they are just chicken breasts cut into 2 thinner pieces and pounded. You can usually find them already done for you in the grocery store, but I find that they are a little too thin for me. So, I prefer to just buy regular chicken breasts and make them into cutlets myself. That way, I can decide how thin/thick I want them to be. If you want to know how I do this follow the link above to my perfect grilled chicken recipe!
Once you have your cutlets, you’ll season them up, cook them until golden brown, and then remove them and set them aside on a plate while you make the sauce. This sauce is amazing. Seriously the most amazing sauce ever. My mouth waters just thinking about it!
The sauce is mostly chicken broth that is reduced down with lemon juice and then finished off with a touch of cream and mascarpone cheese. The cream adds richness while the mascarpone adds great flavor. You can easily use all of one or the other though, but I really like the combination. Fresh herbs add flavor as well as color. Feel free to use any combination that you like or have on hand. I had parsley, thyme, and oregano in my fridge so that’s what I used.
I love serving dishes like this over rice because it soaks up all of the delicious sauce. I try not eat rice too often, but lately I’ve really been into it! I just love it with this lemon-herb cream sauce. However, you can easily enjoy this over pasta, couscous, cauliflower rice, or mixed veggies. No matter how you choose to serve it, it will be delicious.
I think this recipe makes a great weeknight or weekend meal and the leftovers are just as fantastic!
Have a great weekend everyone 🙂
- 1 Tablespoon Extra-Light Olive Oil
- 2 Large Chicken Breasts, cut into cutlets, detailed instructions on how to do this here
- Kosher Salt & Freshly Ground Black Pepper
- 2 Cups Chicken Stock
- 1 Lemon, juiced
- 2 Tablespoons Heavy Cream
- 2 Tablespoons Mascarpone Cheese
- 2 Tablespoons Assorted Fresh Herbs, I used a mixture of parsley, thyme, and oregano
- Hot Cooked Rice, for serving*
- Steamed Fresh Green Beans (or any vegetable you like!), for serving
- Heat a large skillet over high heat and add the olive oil. Season the chicken cutlets with salt and pepper and add them to the hot pan. Cook the cutlets until golden brown and cooked through, about 3 minutes per side. Remove the chicken cutlets to a plate and set aside while you make the sauce.
- Pour the chicken stock and lemon juice into the pan and bring to a boil. Cook the liquid until it reduces down to 1 cup; about 8-10 minutes.
- Turn the heat to low and let the chicken stock come to a gentle simmer. Then, stir in the cream and let it simmer for a 2-3 minutes or until it starts to thicken slightly. Remove the pan from the heat and stir in the mascarpone cheese until it completely melts. Then, stir in the herbs.
- Add the chicken back into the sauce to warm through.
- Serve the chicken over rice and green beans and pour the sauce over the top.
- *I like this best when served over rice to soak up the delicious sauce. However, you can serve it over pasta, cauliflower rice, or just veggies!