Chicken Cutlet with Sun-Dried Tomato Cream Sauce

Crispy, golden chicken cutlets smothered in a rich and creamy sun-dried tomato sauce—this dish is packed with bold flavors and perfect for a comforting yet elegant meal. Serve it with pasta, mashed potatoes, or a simple salad for a restaurant-quality dinner at home!

Recipe Overview

Servings: 4
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes

Ingredients

For the Chicken Cutlets:

• 2 large boneless, skinless chicken breasts (halved lengthwise to make 4 cutlets)
• ½ cup all-purpose flour
• ½ tsp salt
• ½ tsp black pepper
• ½ tsp garlic powder
• ½ tsp smoked paprika
• 1 large egg
• 1 tbsp milk
• 1 cup Italian-style breadcrumbs (or Panko for extra crunch)
• ½ cup grated Parmesan cheese
• 3 tbsp olive oil (for frying)

For the Sun-Dried Tomato Cream Sauce:

• 2 tbsp butter
• 3 cloves garlic, minced
• ½ cup sun-dried tomatoes (oil-packed, drained & chopped)
• 1 cup heavy cream
• ½ cup chicken broth
• ½ tsp red pepper flakes (optional, for spice)
• ½ cup grated Parmesan cheese
• 1 tsp Italian seasoning
• Salt & black pepper to taste
• 1 cup baby spinach (optional, for added greens)
• Fresh basil for garnish

Instructions

1. Prepare the Chicken Cutlets
Pat the chicken dry with paper towels. In a shallow dish, mix the flour, salt, black pepper, garlic powder, and smoked paprika. In another dish, whisk the egg with the milk. In a third dish, combine the breadcrumbs and Parmesan cheese.

Dredge each chicken cutlet in the flour mixture, dip into the egg wash, then coat with the breadcrumb mixture. Press gently to adhere.

2. Cook the Chicken
Heat olive oil in a large skillet over medium-high heat. Fry the cutlets for 3-4 minutes per side until golden brown and crispy. Transfer to a plate and cover to keep warm.

3. Make the Sun-Dried Tomato Cream Sauce
In the same skillet, melt butter over medium heat. Add the minced garlic and sun-dried tomatoes, sautéing for about 1 minute until fragrant. Pour in the chicken broth and scrape up any browned bits from the pan.

Stir in the heavy cream, Parmesan cheese, Italian seasoning, and red pepper flakes. Simmer for 3-4 minutes until thickened. Season with salt and black pepper to taste. If using spinach, add it now and stir until wilted.

4. Combine & Serve
Return the crispy chicken cutlets to the pan, spooning some sauce over the top. Simmer for 2 minutes to allow flavors to meld. Garnish with fresh basil and extra Parmesan.

Serve hot with pasta, mashed potatoes, or crusty bread to soak up the creamy sauce. Enjoy!

Tips & Variations

• For a lighter version, substitute half-and-half for heavy cream.
• Add a burst of citrus with a squeeze of lemon juice before serving.
• Love mushrooms? Sauté some with the garlic for extra depth.

This Chicken Cutlet with Sun-Dried Tomato Cream Sauce is a must-try for anyone who loves rich, savory flavors with a crispy, juicy bite!