Butter Cream Garlic Herb Chicken Cutlets Tips, FAQ & printable recipe

Tips for success

For the best flavor, use high-quality salted butter and fresh rosemary. The butter is a key component, so its quality matters.

If you have time, let the chicken sit at room temperature for 15 minutes before adding it to the slow cooker; this helps it cook more evenly, though it is safe to add it straight from the fridge.

To make the sauce even richer, you can stir in a splash of chicken broth or white wine at the end, but the recipe is delicious as is.

If you prefer a thicker sauce, remove the chicken and potatoes and whisk a cornstarch slurry into the sauce, then simmer for a few minutes. Remember to let leftovers cool for at most 2 hours before refrigerating.

Variations

• Add Mushrooms: Add 8 ounces of sliced cremini mushrooms along with the potatoes. They will release moisture and add an earthy depth to the sauce, making the dish even more satisfying.
• Use Thighs: Substitute boneless skinless chicken thighs for the cutlets. They are more forgiving and stay moist even with longer cooking. Adjust the cooking time to 3-4 hours on low, and check for 165°F (74°C).
• Add a Splash of Wine: For a slightly more complex sauce, replace 2 tablespoons of the heavy cream with dry white wine. Add it with the cream; the alcohol will cook off, leaving a subtle tang.
• Make It Spicy: Add a pinch of red pepper flakes or a minced fresh chili along with the garlic for a gentle heat that cuts through the richness of the butter and cream.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Freezer

Freeze in an airtight container for up to 2 months. Thaw overnight in the refrigerator and reheat gently on the stovetop or microwave.

Reheat

Reheat in a saucepan over medium-low heat, stirring occasionally, until heated through. Add a splash of water or chicken broth to loosen the sauce if needed.

Store leftovers in an airtight container in the refrigerator for up to 3 days. The sauce may thicken when chilled, so add a splash of water or chicken broth when reheating to loosen it.

Reheat gently on the stovetop or in the microwave until heated through. The chicken and potatoes will remain tender.

You can prepare the ingredients the night before: halve the potatoes, smash the garlic, and place them in a container. The chicken can be seasoned and stored in the fridge.

In the morning, simply layer everything in the slow cooker, pour the cream, and set the timer. This makes the recipe even more convenient for busy days.

Serving ideas

Serve the chicken and potatoes with a generous spoonful of the buttery cream sauce over the top. A side of crusty bread is perfect for soaking up the extra sauce. The dish also pairs well with a simple green salad or steamed green beans to add a fresh contrast.

For a heartier meal, serve the chicken and potatoes over whipped garlic mashed potatoes or buttered noodles. The sauce acts as a gravy, coating the starch beautifully. Garnish with a sprinkle of fresh chopped parsley or additional rosemary if desired, though the dish is flavorful enough on its own.

Frequently asked questions

Recipe card

Butter Cream Garlic Herb Chicken Cutlets

Prep 10 minCook 4 hTotal 4 h 10 minServes 4

Ingredients

• 4 boneless skinless chicken breast cutlets
• 1 1/2 lb baby Yukon Gold potatoes, halved
• 6 cloves garlic, smashed
• 2 sprigs fresh rosemary
• 4 tbsp salted butter, cut into pats
• 1/2 cup heavy whipping cream

Instructions

1. Place the chicken breast cutlets in the bottom of a 6-quart slow cooker in a single layer. It is fine if they overlap slightly; they will shrink as they cook.
2. Scatter the halved baby Yukon Gold potatoes, smashed garlic cloves, and fresh rosemary sprigs over the chicken. Spread them evenly so they cook uniformly.
3. Place the butter pats on top of the chicken and potatoes, then pour the heavy whipping cream over everything. Do not stir; the layers will meld during cooking.
4. Cover the slow cooker with the lid and cook on LOW for 4 hours, or until the chicken is tender and cooked through and the potatoes are fork-tender. Avoid lifting the lid during cooking to keep the heat steady.
5. Using an instant-read thermometer, check the thickest part of a chicken cutlet. It must register at least 165°F (74°C). The potatoes should be easily pierced with a fork.
6. Turn off the slow cooker and let the dish rest for 5 minutes before serving. This allows the juices to redistribute. Serve the chicken and potatoes with a generous spoonful of the buttery cream sauce.

Contains: milk

Estimated nutrition per serving

Calories

520

Protein

35 g

Carbohydrates

28 g

Fat

30 g

Automatic estimate from the ingredient list, not laboratory-verified.