Chicken Cutlets With Peppers And Mushrooms
Juicy chicken cutlets with vibrant peppers and earthy mushrooms, seasoned with Italian herbs and red pepper flakes, perfect for a flavorful and colorful main course.
Ingredients
- 2 4-oz. skinned, boned chicken breast halves ⓘ
- 1 Tbsp. seasoned breadcrumbs
- Vegetable cooking spray
- 1/2 tsp. olive oil ⓘ
- 1 c. fresh mushrooms, sliced ⓘ
- 1/2 c. canned low-sodium chicken broth, undiluted ⓘ
- 3 Tbsp. canned low-sodium chicken broth, undiluted ⓘ
- 8 strips sweet red pepper ⓘ
- 2 tsp. lemon juice ⓘ
- 1/4 tsp. dried Italian seasoning ⓘ
- 1/8 tsp. salt ⓘ
- 1/8 tsp. dried crushed red pepper ⓘ
Instructions
- Place each chicken breast between two sheets of heavy-duty plastic wrap and flatten to 1/4 inch thickness with a meat mallet or rolling pin.
- Place seasoned breadcrumbs in a shallow dish and dredge the flattened chicken in the breadcrumbs.
- Spray a skillet with vegetable cooking spray and heat over medium-high heat.
- Add 1/2 teaspoon of olive oil to the skillet.
- Cook the breaded chicken cutlets until golden brown and cooked through, about 3-4 minutes per side.
- Remove the chicken and set aside.
- Add sliced mushrooms to the skillet and cook until tender, about 5 minutes.
- Add 3 tablespoons of canned low-sodium chicken broth and cook for 2 minutes to deglaze the pan.
- In a small bowl, mix remaining broth, lemon juice, Italian seasoning, salt, dried crushed red pepper, and minced garlic.
- Pour the mixture into the skillet with mushrooms and cook for 2-3 minutes.
- Add red pepper strips and cook for another 2 minutes until peppers are tender.
- Return the chicken cutlets to the skillet to heat through and coat with the sauce.
- Serve hot, garnished with additional herbs if desired.
Tips & Substitutions
To make this dish healthier, consider using whole wheat breadcrumbs or substituting with crushed nuts for a gluten-free option. If you prefer more heat, increase the amount of crushed red pepper. For added depth, sauté some minced garlic with the mushrooms. You can also throw in other vegetables such as zucchini or spinach for extra nutrition. This recipe can easily be adapted into a Chicken Cutlet Sandwich With Spinach And Mushrooms.
Serving Suggestions
Serve the chicken cutlets over a bed of rice or with a side of pasta for a filling meal. They also pair well with a fresh salad or steamed vegetables to balance the rich flavors. For a complete Italian experience, consider offering a side of Pressure Cooker Risotto, which complements the sauce beautifully.
Storage & Reheating
Leftover chicken cutlets can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a skillet over low heat until warmed through, adding a splash of broth to prevent drying out. You can also microwave them for about 1-2 minutes, covered, to steam and retain moisture.
Nutrition & Diet Analysis (per serving)
Each serving of Chicken Cutlets With Peppers And Mushrooms contains roughly 553 calories, with 14g protein, 115g carbohydrates, and 4g fat. It is an excellent source of protein (28% of the Daily Value) and iron (24% of the Daily Value), and a good source of dietary fiber and potassium. Note that it is relatively high in sodium, at 624mg per serving (27% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen chicken breasts for this recipe?
Yes, you can use frozen chicken breasts, but it's best to thaw them completely in the refrigerator prior to cooking. This ensures even cooking and better texture. If you’re in a hurry, using a microwave to defrost is an option, but be careful not to start cooking the chicken.
What can I substitute for chicken broth if I don't have any?
If you don’t have chicken broth, vegetable broth or a homemade broth can work well. For a lighter flavor, you can also use water with a splash of soy sauce or a bit of white wine for added depth. Just ensure the alternative is low-sodium to keep the dish balanced.
How can I make this dish vegetarian?
To make this dish vegetarian, substitute the chicken with firm tofu or tempeh, and use vegetable broth instead of chicken broth. You can still follow the same cooking instructions, ensuring the tofu or tempeh is cooked through and nicely browned for optimal flavor and texture.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).