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Baked Chicken Cutlets in Cream and Vegetable Sauce

Baked Chicken Cutlets in Cream and Vegetable Sauce Recipe

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4

Ingredients
  

  • Chicken Cutlets (4 pieces)
  • Heavy Cream (1 cup):
  • Mixed Vegetables (2 cups):
  • Garlic (3cloves, minced)
  • Chicken Broth (1 cup)

Seasonings and Herbs:

  • Paprika (1tsp)
  • Thyme (1tsp, dried)
  • Salt and Pepper (to taste)
  • Parmesan Cheese (½ cup, grated)

For Baking:

  • Olive Oil (2tbsp)
  • Flour (2tbsp)

Instructions
 

  • Prep the Ingredients
    Preheat the oven to 375°F (190°C). Pat the chicken cutlets dry, then season with salt, pepper, and paprika. Mince the garlic and chop the mixed vegetables into bite-sized pieces.
    Baked Chicken Cutlets in Cream and Vegetable Sauce
  • Sear the Chicken
    Heat 1 tablespoon of olive oil in an oven-safe skillet over medium heat. Sear the chicken cutlets for 2-3 minutes on each side until golden brown. Remove and set aside.
    Baked Chicken Cutlets in Cream and Vegetable Sauce
  • Make the Sauce
    In the same skillet, add the remaining olive oil and sauté the garlic until fragrant. Stir in the flour and cook for 1 minute. Gradually whisk in chicken broth and heavy cream, then add thyme and season with salt and pepper.
    Baked Chicken Cutlets in Cream and Vegetable Sauce
  • Add the Vegetables
    Stir in the chopped mixed vegetables, ensuring they're well-coated in the sauce.
  • Combine and Bake
    Return the chicken cutlets to the skillet, nestling them into the sauce and vegetables. Sprinkle grated Parmesan on top, then bake for 20-25 minutes or until the chicken reaches an internal temperature of 165°F (74°C).
    Baked Chicken Cutlets in Cream and Vegetable Sauce
  • Serve and Enjoy
    Let the dish rest for 5 minutes after baking. Garnish with fresh herbs like parsley and serve warm.