The irresistible aroma of golden-brown chicken schnitzel wafts through the kitchen, promising a meal that’s both comforting and indulgent. This Chicken Schnitzel with Cream Sauce recipe is an elegant dish that takes just about 30 minutes to prepare, making it perfect for busy weeknights or special occasions. The combination of crispy chicken and a rich, creamy sauce ensures that this dish will be a hit with everyone at the table.
This recipe is ideal for families looking to elevate their dinner experience or anyone eager to impress with a delicious homemade meal. It’s particularly suited for gatherings or weekday splurges. Plus, the schnitzels can be made ahead and stored, keeping the weeknight cooking effortless.
Why You’ll Love This Recipe
- The schnitzels are crispy on the outside and juicy on the inside.
- The creamy sauce adds an incredibly rich flavor that elevates the dish.
- It’s a quick and satisfying meal ready in about 30 minutes.
- Versatile sides make it easy to customize your plate.
What You’ll Need
Here’s what you’ll need to create this delicious dish:
For the Chicken
- 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
For the Cream Sauce
- 1 tbsp unsalted butter
- 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
For Serving
- Mashed potatoes, steamed rice, or pasta
- Steamed greens
- 1 tbsp parsley, finely chopped (for garnish)
- Lemon wedges (for serving)
Use chicken thighs for a juicier option.
Substitutions & Swaps
- Use coconut milk instead of heavy cream for a dairy-free option.
- Swap Dijon mustard for yellow mustard if needed.
- Substitute Parmesan with Nutritional Yeast for vegan preparation.
- Use chicken breasts or thighs based on preference.
How to Make It
Follow these simple steps to create a delicious Chicken Schnitzel with Cream Sauce.
Season the Chicken
Season the chicken schnitzels with salt, pepper, paprika, onion powder, and thyme.
Dredge the Chicken
Dredge the seasoned chicken in flour, shaking off any excess.
Cook the Chicken
In a large skillet, heat olive oil and butter over medium heat. Cook the schnitzels until golden brown and cooked through, about 3-4 minutes per side. Remove and set aside.
Sauté the Garlic
In the same skillet, add the additional butter and garlic, sautéing until fragrant.
Simmer the Stock
Pour in the chicken stock and bring to a simmer.
Make the Sauce
Stir in the heavy cream, Dijon mustard, and Parmesan cheese, mixing until smooth. Season with salt and pepper to taste.
Serve
Serve the schnitzels with the cream sauce, alongside mashed potatoes, steamed rice or pasta, and greens. Garnish with parsley and serve with lemon wedges.
How to Store It
Fridge: Store in an airtight container for up to 3 days.
Freezer: No, the cream sauce may separate when thawed.
Reheat: Heat gently in a skillet for 5-7 minutes.
Tips for Best Results
- Ensure the oil is hot before adding the schnitzels to achieve maximum crispiness.
- Use freshly grated Parmesan for the best flavor in the cream sauce.
- Avoid overcooking the chicken by checking for doneness after a few minutes on each side.
- For extra flavor, add fresh herbs like thyme or parsley to the cream sauce.
Serving Suggestions
- Pair with lemon wedges for a fresh, zesty touch.
- Serve with a side of mashed potatoes for a classic comfort meal.
- Complement with steamed greens to balance the richness of the sauce.
