Skillet Chicken in Cream Sauce
Crisped chicken cutlets in a light cream sauce with sun-dried tomato, served with mashed potatoes and carrots.
- Prep20 min
- Cook25 min
- Total45 min
- Serves4
- LevelMedium
- Calories680
About this recipe
Brown the chicken first and finish the sauce in the same pan. The browned bits are the flavor.
Sun-dried tomato keeps the cream sauce from tasting plain. Mashed potatoes and carrots make it a full plate.
Why this recipe works
- Searing the chicken gives the sauce something to hold onto.
- Cream goes in at the end so it does not split.
- A bright tomato note balances the dairy.
Variations
- Use spinach instead of sun-dried tomato.
- Serve over rice if you skip the potatoes.
How to serve
A dark plate shows the pale sauce. Spoon, do not drown.
Storage and reheating
Cool leftovers within 2 hours and refrigerate in a covered container for up to 4 days. Reheat gently in a covered pan or a 325°F oven with a little broth or water so the meat stays moist. Most braises and roasts also freeze well for up to 3 months.
Questions
How long does Skillet Chicken in Cream Sauce take?
About 45 minutes in total: 20 minutes of prep and 25 minutes of cooking. It serves 4.
Is this recipe hard to make?
We rate it medium. Read the full recipe once before you start, set out your ingredients, and follow the steps in order.
Can I make it ahead?
Yes. Cook it completely, cool, and refrigerate. Reheat gently the next day — many roasts and braises taste even better.
