Sauce for Chicken Cutlet - made in the same pan the chicken cooks in. This is a creamy, full of flavor sauce that can turn a basic chicken cutlet recipe into an impressive meal that's perfect to serve to family and friends.
Let me show you how easy it is to make a sauce with the pan drippings from cooked chicken. Print out your very own Chicken Tips and Hacks Chart below too!
I cook a lot of chicken cutlet recipes for my family. They're all family favorite chicken recipes that I grew up on. I also know they can help me get dinner on the table fast when life is crazy. Which is why there's always one or two chicken cutlet recipes on my weekly meal plan.
The secret to making an excellent sauce for chicken cutlet, is to make sure you save all those little bits and pieces that are stuck to the bottom of the pan after the chicken has cooked.
I used chicken broth to help de-glaze the pan and save all those little bits of flavor that make the sauce amazing once you pour it over the chicken.
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Main Ingredients Needed
Exact measurements are listed below in the recipe card. Make sure you scroll down to print and save the recipe for later!
- Heavy Cream - you could use half and half, but using heavy cream really helps to thicken the sauce.
- Parmesan Cheese
- Dijon Mustard
- Chicken Broth
Cooking Tip: Don't throw away the Parmesan cheese rinds! Save them to use for soups, chili, or add to homemade tomato sauce as it simmers on the stove. There's plenty of flavor in the rind.
Step 1: Prepare the Sauce
Once the chicken is completely cooked, remove it from the pan and set aside for a few minutes while you prepare the Sauce for Chicken Cutlet.
Add the butter to the pan and allow it to melt. Scrape up the bits and pieces that's left in the pan from the chicken cooking. Those will add flavor to the sauce.
Stir in the chicken broth and allow it to combine with the butter. Then add in the heavy cream. Once everything has combined and is slightly thickened, add the freshly grated Parmesan cheese.
Step 2: Allow the Sauce to Simmer
Turn the heat down to low and allow the sauce to simmer for a few minutes until it's nice and thick.
Step 3: Add the Chicken Back
Finally, add the cooked chicken back to the pan and allow it to simmer in the sauce until you're ready to serve.
Step 4: Garnish with Fresh Parsley
Sprinkle freshly grated Parmesan cheese on top and a little freshly chopped parsley. The chicken is ready to be plated. Spoon a little more of the sauce on top right before serving.
Tried this recipe? Let me know in the comments and don't forget to rate it!
FREQUENTLY ASKED RECIPE QUESTIONS
If for some reason, the sauce does not thicken, you can make a slurry with either flour or corn starch mixed with a little water. Stir it directly into the sauce and allow it to boil to aid in thickening.
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- 4 tablespoons butter
- ¼ cup heavy cream
- 2 tablespoons Parmesan cheese
- 2 tablespoons Dijon mustard
- 1 cup chicken broth
- Fresh chopped parsley to garnish; optional
- In the same skillet, add the butter and allow to melt.
- Then add the chicken broth and scrape up any bits of chicken that are stuck to the bottom of the pan.
- Next add the heavy cream followed by the Dijon mustard and Parmesan cheese. Stir to combine well.
- Add the chicken back to the pan, turning the chicken a few times so they are covered in the sauce.
- Lower the heat to simmer and cook a few more minutes or until the chicken has reached an internal temperature of 165°F.
Serve the sauce drizzled on top of the chicken or on the side for dipping.
This recipe was made for my Pan Seared Chicken Cutlets Recipe.
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Amount Per Serving: Calories: 115Total Fat: 12gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 34mgSodium: 387mgCarbohydrates: 1gFiber: 0gSugar: 1gProtein: 1g
The nutrition information is calculated automatically. I cannot guarantee its accuracy. If this data is important to you, please verify with your trusted nutrition calculator.