“An easy yet delicious recipe for oven-grilled chicken tenders in mushroom sauce.”
Original Recipe Author
If you’re looking for an easy yet satisfying weeknight meal, this easy baked chicken cutlets recipe won’t disappoint. Whether you pair it with a fresh green salad, roasted vegetables, or mashed potatoes, these cutlets will be your go-to for a deliciously hearty no-fuss meal.
Ready in no more than 45 minutes, these chicken cutlets are perfectly juicy and tender, doused in a rich mushroom gravy sauce that’ll have the family asking for seconds and licking the plate clean!
This recipe uses a ready-made roast gravy mix, but you can make gravy from scratch by melting butter in a saucepan over medium heat, and then adding flour, onion powder, and pepper. Pour the broth into the mixture and stir for a minute or two until it thickens to a gravy.
Let’s proceed with the recipe!
Easy Baked Chicken Cutlets Recipe
- 10 chicken tenders
- 1 onion (cut into strips)
- 2 cans whole champignon mushrooms
- Salt (black pepper)
- 1 pack roast gravy mix
- 1 tbsp. date syrup
- Preheat the oven to 400°F (200°C).
- Heat a frying pan over a medium-high flame.
- Add some oil to coat the pan, then sear the chicken tenders on both sides for about one to two minutes each or until it develops a golden-brown color. Don’t overcook the chicken; the goal is to create a crust on the outside while keeping the inside raw.
- Transfer the seared chicken tenders onto a baking pan and let them rest for three to five minutes.
- While waiting, proceed with the gravy sauce. Chop a medium-sized onion into strips and fry them in a pot until translucent. Then, toss in whole champignon mushrooms (washed and strained) and stir them with the onions.
- In a cup, dissolve a pack of roast gravy mix with a large glass of boiling water. Mix in some salt and black pepper to taste.
- Pour the gravy mix into the mushrooms. Stir and cook until thick and bubbly.
- Pour the sauce over the chicken tenders, making sure they’re generously coated to keep the tenders moist and juicy. To add a bit of sweetness and a depth of flavor, drizzle a heaping tablespoon of date syrup over the tenders.
- Cover the pan with aluminum foil and put it in the oven for about 40 minutes. Every 15 minutes, uncover the pan and baste the chicken tenders so they don’t dry out.
- Once the 40 minutes are up, serve the chicken over a bed of rice and garnish with herbs if desired.
- Serve this easy chicken recipe with roasted potatoes or veggies, and toss in a salad to complete the meal.
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