Turkey Breast Cutlets in Creamy Mushroom Sauce

This Turkey Breast Cutlets in Creamy Mushroom Sauce recipe is one of those simple yet impressive meals that never goes out of style. It's rich, savory, and packed with flavor thanks to garlic, rosemary, and creamy parmesan.

The best part? It's both freakin' delicious and freakin' easy to make. Perfect for a cozy dinner any time of year-and a great option for a small Thanksgiving or Christmas meal if you're hosting a more intimate gathering.

It's made with turkey breast cutlets, but if you can't find those, chicken cutlets work just as well!

Why You'll Love This Recipe

• Ready in under 30 minutes
• Creamy, herby mushroom sauce that's packed with flavor
• Great for weeknights or a cozy holiday meal for two
• Easily swap turkey with chicken breast cutlets

How to cook Turkey Breast Cutlets in Creamy Mushroom Sauce (Step by Step)

First, gather your ingredients:

• 1 lb turkey breast cutlets
• 1 teaspoon garlic powder
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1 tablespoon olive oil
• 2 tablespoon butter
• 8 oz baby portobello mushrooms, sliced
• 1 tablespoon minced garlic
• 1 teaspoon dried parsley
• ½ tablespoon fresh rosemary, chopped
• 1 cup heavy cream
• ¼ cup freshly shredded parmesan cheese

Season the turkey:
In a small bowl, combine the garlic powder, salt, and black pepper. Rub the seasoning evenly over both sides of the turkey breast cutlets.

Sear the turkey cutlets:
Heat the olive oil in a large skillet over medium-high heat. Add the turkey cutlets and sear for about 2-3 minutes on each side, or until golden brown. Remove from the pan and set aside.

Cook the mushrooms:
In the same pan, melt the butter. Add the sliced mushrooms and cook for about 1 minute, stirring occasionally. Add the minced garlic, dried parsley, and chopped rosemary. Sauté for another 2 minutes until fragrant.

Make the creamy sauce:
Pour in the heavy cream and bring to a simmer. Reduce the heat to low and cook until the sauce thickens slightly, about 3-5 minutes. Stir in the shredded parmesan and mix until fully melted and combined.

Finish the dish:
Return the seared turkey cutlets to the pan and let them simmer in the sauce for 1-2 minutes to heat through. Taste and adjust seasoning with additional salt and pepper, if needed.

Serve:
Remove from heat and serve hot with your favorite sides. Enjoy!

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Turkey Breast Cutlets in Creamy Mushroom Sauce Recipe

Yield: 4 servings

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

These Turkey Breast Cutlets in Creamy Mushroom Sauce are quick, comforting, and packed with flavor! Tender turkey is smothered in a rich garlic-parmesan cream sauce with sautéed mushrooms and herbs—perfect for an easy dinner or small holiday meal.

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Ingredients

• 1 lb turkey breast cutlets
• 1 teaspoon garlic powder
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1 tablespoon olive oil
• 2 tablespoon butter
• 8 oz baby portobello mushrooms, sliced
• 1 tablespoon minced garlic
• 1 teaspoon dried parsley
• ½ tablespoon fresh rosemary, chopped
• 1 cup heavy cream
• ¼ cup freshly shredded parmesan cheese

Instructions

1. Mix garlic powder, salt, and pepper. Rub over turkey cutlets evenly.
2. Heat olive oil in a skillet over medium-high heat. Sear cutlets for 2–3 minutes per side until browned. Remove and set aside.
3. In the same pan, melt butter. Add mushrooms and cook for 1 minute. Add garlic, parsley, and rosemary. Sauté for 2 more minutes.
4. Add heavy cream and bring to a simmer. Lower heat and cook until slightly thickened. Stir in parmesan cheese and combine well.
5. Return turkey cutlets to the pan and simmer for 1–2 minutes. Season with additional salt and pepper to taste.
6. Remove from heat and serve hot.

Notes

No turkey cutlets? You can substitute chicken breast cutlets—just slice them thin so they cook evenly.

Herbs: Fresh rosemary adds the best flavor, but dried works too—use ½ teaspoon dried in place of ½ tablespoon fresh.

Mushroom options: Baby bella (cremini) mushrooms give a rich flavor, but white button or shiitake work well too.

Sauce too thick? Add a splash of broth, milk, or more cream to loosen it up.

Serving ideas: Great with mashed potatoes, pasta, rice, or crusty bread to soak up the creamy sauce.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  McCormick Table Ground Black Pepper, 16 oz
• 
  Fine Ground Celtic Sea Salt – (1) 16 Ounce Resealable Bag of Nutritious, Classic Sea Salt, Great for Cooking, Baking, Pickling, Finishing and More, Pantry-Friendly, Gluten-Free
• 
  Simply Organic Garlic Powder Certified Organic, 3.64-Ounce Container
• 
  Kerrygold Pure Irish Butter, Salted, 8 oz
• 
  ZOE Extra Virgin Olive Oil, 1 Liter Tin (Pack Of 2)
• 
  Spice World Fat Free Minced Garlic, 32 Ounce

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 496Total Fat: 35gSaturated Fat: 19gTrans Fat: 1gUnsaturated Fat: 13gCholesterol: 177mgSodium: 531mgCarbohydrates: 6gFiber: 2gSugar: 3gProtein: 40g

The nutrition information for this recipe is an approximate total per serving. Please double check the nutrition information for your exact ingredients and brands for more precise nutrition information.

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Frequently Asked Questions (FAQs)

Can I use chicken instead of turkey cutlets?
Yes! Chicken breast cutlets are a great substitute and cook similarly. Just make sure they're evenly sliced for even cooking.

What type of mushrooms work best?
Baby portobello mushrooms (aka cremini) add a rich, earthy flavor, but white button mushrooms, shiitake, or even a mix of wild mushrooms will work just fine.

Can I use dried herbs instead of fresh rosemary?
Yes! If using dried rosemary, reduce the amount to about ½ teaspoon since dried herbs are more concentrated in flavor.

Can I use milk instead of heavy cream?
You can, but the sauce will be thinner and less rich. To thicken it up, add 1 tablespoon of flour or cornstarch to the butter and mushrooms before adding the milk to create a light roux. Whole milk works best, but even 2% will do in a pinch.

Can I make this dairy-free?
You can try using full-fat coconut milk instead of cream and a dairy-free parmesan alternative, but keep in mind it will slightly change the flavor profile.

How do I thicken the sauce more?
If your sauce isn't thickening to your liking, let it simmer a little longer. You can also mix 1 teaspoon cornstarch with 1 tablespoon water and stir it into the sauce while simmering.

How should I store and reheat leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of cream or broth if needed to loosen the sauce.

Did you like this Turkey Breats Cutlets in Creamy Mushroom Sauce recipe? If so you may also like my Chicken Schnitzel with Creamy Mushroom Sauce recipe here!

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