Chicken Schnitzel with Creamy Sauce

Short, Catchy Intro

So you are craving something tasty but too lazy to spend forever in the kitchen huh? Same. This chicken schnitzel with creamy sauce feels fancy but comes together fast enough that you can still have time to scroll your phone while dinner simmers. If you want another saucy idea to pair with schnitzel vibes try this creamy green sauce recipe that plays nicely with chicken and your ego.

This recipe gives you crunchy golden schnitzel and a decadent cream sauce that refuses to be boring. Ready to make dinner that looks like effort and tastes like you actually read a cooking blog for fun?

Why This Recipe is Awesome

First off it is idiot proof. I mean honestly even if you forget which side you cooked first the flour coating saves your dignity. The sauce comes together in the same pan so you get all that tasty brown bits working for you like a tiny flavor mafia. That means more taste with almost no extra cleanup.

It works for weeknight dinners and for impressing friends without sweating too much. Want comfort food? You got it. Want restaurant vibes? Also got it. FYI this is a great recipe to make when you want dinner to feel like a hug and a high five at the same time.

Also if you are into one pan miracles check out an easy dinner cousin with pasta in this one pan creamy orzo with chicken sausage. Trust me the universe approves of anything that reduces dishes.

Ingredients You’ll Need

• 2 chicken breasts, cut in half lengthways
• 1 tsp salt flakes
• 1/4 tsp pepper
• 1 tsp sweet paprika
• 1 tsp onion powder
• 1 tsp dried thyme
• 1/4 cup plain/all-purpose flour
• 1 tbsp olive oil
• 1 tbsp unsalted butter
• 1 tbsp unsalted butter (for sauce)
• 1 tbsp garlic, freshly minced
• 1/2 cup chicken stock
• 300 ml thickened/heavy cream
• 1 tsp Dijon mustard
• 1/2 cup Parmesan cheese
• Salt and pepper, to taste
• Mashed potatoes, steamed rice or pasta (for serving)
• Steamed greens (for serving)
• 1 tbsp parsley, finely chopped (for garnish)
• Lemon wedges (for serving)

Yes that is a double butter situation. Never apologize for butter.

Step-by-Step Instructions

1. Season the chicken breasts with salt, pepper, paprika, onion powder, and thyme. Pat the seasoning in so the chicken looks confident.
2. Dredge them in flour, shaking off any excess. Don’t be shy about a thin, even coating.
3. In a skillet, heat olive oil and 1 tbsp unsalted butter over medium heat. Let the butter foam and the pan get warm.
4. Add the chicken schnitzels and cook until golden brown on both sides, about 3-4 minutes per side. Work in batches if the pan is crowded.
5. Remove the schnitzels from the skillet and set aside. Give them a rest so they stay juicy.
6. In the same skillet, add 1 tbsp of butter and minced garlic, sauté until fragrant. Scrape up those tasty brown bits.
7. Stir in the chicken stock, cream, Dijon mustard, and Parmesan cheese. Whisk or stir until the sauce looks silky.
8. Bring to a simmer and season with salt and pepper. Taste it; adjust as needed.
9. Return the schnitzels to the skillet and coat them in the sauce. Let them heat through for a minute or two.
10. Serve with mashed potatoes, steamed rice or pasta, and steamed greens. Garnish with parsley and lemon wedges.

Common Mistakes to Avoid

• Not seasoning enough. Chicken loves flavor. Under-seasoning is the silent dinner killer.
• Overcrowding the pan. You want space for browning. If the chicken steams it loses its crunchy personality.
• Cooking on too low heat. You need medium heat for a crisp crust. Too low and you get soggy regret.
• Burning the garlic. It goes from aromatic to bitter in a heartbeat. Keep it moving and watch the color.
• Forgetting to taste the sauce. Salt and pepper will save your life here. Don’t skip the taste check.
• Skimping on rest time. Let the schnitzels chill for a minute after frying so the juices redistribute.

Alternatives & Substitutions

• Don’t have thickened cream? Use half and half with a splash more Parmesan to thicken, or try a combo of milk and a teaspoon of cornstarch mixed in. IMO it will still be lush.
• No chicken breasts? Use pork cutlets or thin turkey cutlets. Both pan-fry beautifully and get a similar crunchy vibe.
• Want a lighter sauce? Swap heavy cream for Greek yogurt stirred in off the heat. Heat gently or yogurt will decide to become a science experiment.
• Out of Dijon mustard? A teaspoon of whole grain mustard or a quick squirt of yellow mustard works in a pinch.
• Cheese swap: Pecorino or a sharp cheddar can stand in for Parmesan. The sauce will change personalities slightly but stay tasty.
• Gluten free? Use gluten free flour or almond flour for dredging. The texture changes but crunch persists.

If you are in soup mode instead of saucy pan mode consider trying a warming bowl like this creamy chicken tortilla soup. It will cozy up your dinner hour.

FAQ (Frequently Asked Questions)

Q. Can I use margarine instead of butter?
A. Technically yes but why hurt your soul like that? Butter gives flavor and mouthfeel that margarine just fakes.

Q. Can I prepare the schnitzels ahead of time?
A. Sure. Cook them, cool them, then reheat gently in the oven. The sauce is best fresh but it reheats fine.

Q. What if my sauce is too thick?
A. Add a splash of chicken stock or water and stir until it loosens. You can also heat gently to help it smooth out.

Q. Can I bake this instead of pan frying?
A. You can but you lose that glorious crisp from the pan. If you bake, spray oil on the schnitzel and bake at a high temp for crunch.

Q. Can I use pre-grated Parmesan?
A. Yes. Freshly grated is nicer but pre-grated does the job when life is busy.

Q. Is this kid friendly?
A. Very. The sauce is creamy and mild. Keep lemon wedges away from picky eaters and serve them plain schnitzel if needed.

Q. How long does the sauce take to come together?
A. About five minutes. It moves fast so stand near and stir like you care.

Final Thoughts

You made it to the end which probably means you are now hungry and slightly more confident. This chicken schnitzel with creamy sauce hits comfort and class notes without making your evening dramatic. Crispy meat plus a saucy hug equals dinner win.

Go big with lemon wedges and parsley so it looks like you knew what you were doing. Invite someone over or keep it all to yourself. Either way you deserve a pat on the back and a big fork.

Now go impress someone or yourself with your new culinary skills. You earned it.

Conclusion

If you want another take on a mustardy cream sauce that pairs beautifully with schnitzel or similar dishes check out this thoughtful riff at Chicken Schnitzel with Mustard Cream Sauce – Pudge Factor.

Chicken Schnitzel with Creamy Sauce

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• Author: admin
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Diet: Gluten-Free Option Available

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Description

A quick and easy chicken schnitzel with a decadent creamy sauce that’s perfect for weeknight dinners or impressing guests.

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Ingredients

Scale 1x2x3x

• 2 chicken breasts, cut in half lengthways
• 1 tsp salt flakes
• 1/4 tsp pepper
• 1 tsp sweet paprika
• 1 tsp onion powder
• 1 tsp dried thyme
• 1/4 cup plain/all-purpose flour
• 1 tbsp olive oil
• 2 tbsp unsalted butter (1 for cooking, 1 for sauce)
• 1 tbsp garlic, freshly minced
• 1/2 cup chicken stock
• 300 ml thickened/heavy cream
• 1 tsp Dijon mustard
• 1/2 cup Parmesan cheese
• Salt and pepper, to taste
• Mashed potatoes, steamed rice or pasta (for serving)
• Steamed greens (for serving)
• 1 tbsp parsley, finely chopped (for garnish)
• Lemon wedges (for serving)

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Instructions

1. Season the chicken breasts with salt, pepper, paprika, onion powder, and thyme. Pat the seasoning in well.
2. Dredge the chicken in flour, shaking off any excess.
3. In a skillet, heat olive oil and 1 tbsp of butter over medium heat.
4. Add the schnitzels and cook until golden brown, about 3-4 minutes per side.
5. Remove schnitzels from skillet and let them rest.
6. In the same skillet, add 1 tbsp of butter and minced garlic; sauté until fragrant.
7. Stir in chicken stock, cream, Dijon mustard, and Parmesan cheese until the sauce is smooth.
8. Bring to a simmer and season with salt and pepper to taste.
9. Return schnitzels to the skillet and coat them in sauce, heating through.
10. Serve with mashed potatoes, rice, or pasta, and steamed greens, garnished with parsley and lemon wedges.

Notes

For a lighter sauce, replace heavy cream with Greek yogurt. Ensure to taste the sauce to adjust seasonings as necessary.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Main Course
• Method: Pan-frying
• Cuisine: German

Nutrition

• Serving Size: 1 serving
• Calories: 400
• Sugar: 3g
• Sodium: 500mg
• Fat: 20g
• Saturated Fat: 10g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 2g
• Protein: 28g
• Cholesterol: 70mg

Keywords: chicken schnitzel, creamy sauce, quick dinner, comfort food, easy recipe