Creamy tomato olive chicken cutlets are thin seared cutlets simmered in a rich tomato cream sauce loaded with mushrooms, olives, spinach, and sun dried tomatoes. They take ten minutes to prepare, cook in twenty, and serve four.
Crushed tomatoes and heavy cream make a sauce that is tangy and smooth at once, Kalamata olives add a briny edge, and Parmesan rounds out the flavor. Mushrooms and spinach turn the skillet into a complete meal that needs only pasta or bread to finish.
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What Makes Creamy Tomato Olive Chicken Cutlets Work
Thin cutlets cook in minutes, so the sauce is the longest part of the process.
The mix of olives, mushrooms, spinach, and sun dried tomatoes gives every bite a different flavor.
It uses one pan and ingredients that are easy to find at any store.
What Goes into Creamy Tomato Olive Chicken Cutlets
- The chicken is four chicken cutlets, two minced garlic cloves, one tablespoon of olive oil, salt, and pepper.
- The sauce is one can of crushed tomatoes, one cup of heavy cream, half a cup of grated Parmesan, one cup of sliced mushrooms, half a cup of Kalamata olives, two cups of fresh spinach, and half a cup of sun dried tomatoes.
Chicken cutlets. They cook fast and stay tender.
Crushed tomatoes and cream. They make a tangy, silky sauce.
Olives. They add a briny, savory edge.
Mushrooms. They bring an earthy depth.
Spinach and sun dried tomatoes. They add color, sweetness, and chew.
Cooking Creamy Tomato Olive Chicken Cutlets
1. Season and sear. Season the cutlets with salt and pepper and cook in the hot oil for six minutes per side until golden, then set them aside.
2. Cook the mushrooms. Add the mushrooms and garlic to the pan and cook until the liquid evaporates.
3. Add the tomatoes. Stir in the crushed tomatoes and cream and bring to a gentle simmer.
4. Add the extras. Mix in the olives, sun dried tomatoes, spinach, and Parmesan until the spinach wilts and the sauce thickens.
5. Finish. Return the chicken to the pan, simmer for a few minutes until it reaches 165 F, and serve.
Cook the mushrooms until they release their water and begin to brown. Wet mushrooms water down the sauce, while browned ones add flavor. Do not salt them early, since salt draws out moisture and slows the browning, and give them room in the pan so they sear rather than steam.
Drain the sun dried tomatoes if they are packed in oil, and chop them small so they spread through the sauce. Add the spinach last, since it wilts in under a minute, and taste before adding more salt because the olives and Parmesan already carry plenty.
Notes and Swaps for Creamy Tomato Olive Chicken Cutlets
Flag the allergens. This dish contains milk, and olives and sun dried tomatoes may be packed with sulfites, so check every label.
Do not taste raw chicken. Do not taste the pan or sauce until the chicken is cooked, and wash your hands and tools after handling raw poultry.
Check the temperature. Chicken is safe at 165 F, so check the thickest cutlet.
Pound thick cutlets. Even thickness helps them cook together.
Pick pitted olives. They save time and protect your teeth.
Use kale. Chopped kale works if you simmer it longer.
Add basil. Fresh leaves brighten the finished sauce.
Check trusted guidance. Read the FDA safe food handling guidance for cooking and chilling poultry.
To lighten the sauce, use half cream and half chicken broth, or replace some of the cream with milk and a spoonful of cream cheese. The texture stays smooth and a little less rich. A squeeze of lemon at the end brightens the olives and tomatoes.
If you cannot find cutlets, slice thick breasts in half horizontally, or use chicken tenders. Tenders cook faster, so shorten the searing time to four minutes per side. For extra heat, add red pepper flakes with the garlic and a pinch of dried oregano.
How to Serve Creamy Tomato Olive Chicken Cutlets
Serve the chicken over spaghetti, rice, or mashed potatoes, with a green salad and crusty bread. For more creamy tomato dishes, try anchovy olive caper chicken thighs, creamy tomato chicken pasta bake, creamy sun dried tomato chicken, or creamy Tuscan chicken pasta.
Storing Creamy Tomato Olive Chicken Cutlets
Refrigerate leftovers in an airtight container for up to three days. Reheat in a skillet over low heat with a splash of broth to loosen the sauce. Cream sauces can separate after freezing, so enjoy this dish fresh or from the refrigerator.
Frequently Asked Questions About Creamy Tomato Olive Chicken Cutlets
How do you thicken creamy tomato olive chicken cutlets sauce?
Simmer it uncovered for a few extra minutes until it coats a spoon.
Can you make creamy tomato olive chicken cutlets ahead of time?
Yes. Make the sauce early and reheat it with the chicken just before serving.
Can you freeze creamy tomato olive chicken cutlets?
Freezing is not ideal because cream sauces tend to separate.
Can I use fresh tomatoes?
Yes, but cook them down longer to thicken the sauce.
What goes well with it?
Pasta, rice, or crusty bread all soak up the sauce.
Creamy Tomato Olive Chicken Cutlets
Equipment
- Large skillet
- Tongs
Ingredients
Main Ingredients
- 4 chicken cutlets about 5 ounces each
- 1 tbsp olive oil
- 2 cloves garlic minced
- 1 can crushed tomatoes 28 ounce can
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- 1 cup sliced mushrooms
- ½ cup Kalamata olives pitted
- 2 cup fresh spinach
- ½ cup sun dried tomatoes chopped
- ½ tsp salt
Instructions
Cooking
- Sear. Season the cutlets and cook 6 minutes per side, then set aside.
- Mushrooms. Cook the mushrooms and garlic until browned.
- Sauce. Add the tomatoes and cream and simmer.
- Add. Stir in the olives, sun dried tomatoes, spinach, and Parmesan.
- Finish. Return the chicken and heat to 165 F.
