Smothered Chicken Cutlets with Peppers, Onions & Zucchini

Golden pan-seared chicken cutlets simmered in a savory onion-pepper gravy with tender zucchini, all spooned over buttery mashed potatoes. It’s a one-skillet, no-oven dinner that tastes like Sunday but comes together on a weeknight.

Print Recipe

Prep Time 15

Cook Time 30

Total Time 45

Servings: 4

Course: Dinner

Cuisine: American, Southern

Ingredients Method Notes

Ingredients

Mashed Potatoes
2 lb potatoes peeled and cut into 1-inch chunks
3 tbsp butter
1/2 cup milk warmed
1/2 tsp garlic powder
salt to taste
Chicken
1 1/4 lb thin chicken cutlets about 4
1 tsp salt
1/2 tsp black pepper
1 tsp garlic powder
1 tsp onion powder
1 tsp paprika
1/3 cup all-purpose flour for dredging
2 tbsp vegetable oil
1 tbsp butter
Veggies & Gravy
2 tbsp butter
1 medium onion sliced
2 bell peppers sliced into strips
2 medium zucchini halved and sliced into half-moons
2 tbsp all-purpose flour
2 cups low-sodium chicken broth
1/2 tsp dried thyme
1/4 cup heavy cream or milk optional
salt and pepper to taste

Method

Place potatoes in a medium pot and cover with cold, salted water. Bring to a boil and cook 15–18 minutes until fork-tender.
While the potatoes cook, mix salt, pepper, garlic powder, onion powder and paprika. Season both sides of the chicken, then dredge lightly in flour and shake off the excess.
Heat oil and 1 tbsp butter in a large deep skillet over medium-high heat. Cook cutlets 3–4 minutes per side until golden and cooked to 165°F. Move to a plate.
Lower heat to medium. Add 2 tbsp butter, onion and bell peppers to the same skillet. Cook 4–5 minutes until softened.
Add zucchini and cook 2–3 minutes until just starting to soften.
Sprinkle 2 tbsp flour over the veggies and stir for 1 minute.
Slowly pour in the chicken broth while stirring, scraping up the browned bits from the pan. Add thyme and simmer 3–4 minutes until the gravy thickens.
Return the chicken to the skillet, spoon gravy and veggies over the top and simmer 3–5 minutes. Stir in cream, if using, and season with salt and pepper.
Drain potatoes and mash with butter, warm milk, garlic powder and salt.
Serve chicken, veggies and gravy over the mashed potatoes.

Notes

Toddler-friendly: Cut chicken into small, thin pieces and let the gravy cool slightly. Choose the softest zucchini pieces and chop the peppers small, or mash the zucchini right into the potatoes.
Kid-friendly: Serve the gravy on the side for dipping, or keep the chicken, veggies and potatoes separate on the plate for picky eaters.
Thick cutlets: If your cutlets are thicker than 1/2 inch, pound them thinner or slice them in half horizontally so they cook evenly.
Tomato check: Most chicken broths are tomato-free, but check the label on “vegetable” or “seasoned” broths.
Starch swap: Serve over 8 oz cooked egg noodles instead of mashed potatoes.
Portions: Sized for 2 adults and 2 kids with no leftovers. For bigger appetites, add a fifth cutlet.

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Smothered Chicken Cutlets with Peppers, Onions & Zucchini