Garlic Butter Chicken Cutlets – Simple, Juicy, and Packed With Flavor

Chicken cutlets are a weeknight hero, and this garlic butter version is the kind you’ll want to keep on repeat. Thin, tender pieces of chicken cook fast, stay juicy, and soak up a rich, garlicky sauce that tastes like it came from a restaurant. You don’t need fancy ingredients or complicated steps—just a skillet, good butter, and a few pantry staples.

Serve it with rice, mashed potatoes, pasta, or a simple salad, and dinner’s done. It’s the kind of meal that works for busy nights, but still feels special.

Garlic Butter Chicken Cutlets - Simple, Juicy, and Packed With Flavor

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings 4 servings

Ingredients

  

• 1.5 pounds chicken cutlets (or chicken breasts sliced horizontally into thin pieces)
• 1/2 teaspoon kosher salt (plus more to taste)
• 1/2 teaspoon black pepper
• 1/2 teaspoon paprika (sweet or smoked)
• 1/2 teaspoon garlic powder
• 1/4 cup all-purpose flour (for light dredging; optional)
• 2 tablespoons olive oil
• 4 tablespoons unsalted butter (divided)
• 4–5 garlic cloves, minced
• 1/2 cup low-sodium chicken broth (or dry white wine)
• 1 tablespoon lemon juice (plus extra wedges for serving)
• 1–2 tablespoons chopped fresh parsley (or 1 teaspoon dried)
• Red pepper flakes (a pinch, optional)

Instructions

 

• Prep the chicken: Pat the cutlets dry with paper towels. Season both sides with salt, pepper, paprika, and garlic powder. If using flour, lightly dredge each piece and shake off excess.
• Heat the pan: Set a large skillet over medium-high heat. Add the olive oil and 1 tablespoon of butter. When the butter foams, the pan is ready.
• Sear the cutlets: Arrange chicken in a single layer. Cook 2–3 minutes per side until golden and cooked through (internal temp 165°F). Work in batches if needed. Transfer to a plate and tent with foil.
• Build the flavor base: Lower heat to medium. Add another tablespoon of butter to the pan. Stir in the minced garlic and cook 30–45 seconds until fragrant. Don’t brown the garlic.
• Deglaze: Pour in the chicken broth (or wine). Scrape up browned bits with a wooden spoon. Let it simmer 2–3 minutes to reduce slightly.
• Finish the sauce: Stir in the remaining 2 tablespoons butter, lemon juice, and parsley. Add a pinch of red pepper flakes if using. Taste and adjust salt and pepper.
• Coat the chicken: Return the cutlets and any resting juices to the skillet. Spoon the sauce over and simmer 1 minute to warm through.
• Serve: Plate the chicken with extra sauce on top. Add lemon wedges on the side. Great with rice, mashed potatoes, buttered noodles, or a green salad.

What Makes This Special

• Fast and forgiving: Thin cutlets cook in minutes, making this perfect for weeknights.
• Big flavor, simple ingredients: Garlic, butter, lemon, and herbs do the heavy lifting.
• Restaurant-style sauce: Deglazing the pan with broth or wine creates a silky, spoon-over-everything finish.
• Flexible: Works with chicken breast or thigh cutlets and pairs with almost any side.
• Family-friendly: Savory, buttery, and not overly spicy—easy to love.

What You’ll Need

• 1.5 pounds chicken cutlets (or chicken breasts sliced horizontally into thin pieces)
• 1/2 teaspoon kosher salt (plus more to taste)
• 1/2 teaspoon black pepper
• 1/2 teaspoon paprika (sweet or smoked)
• 1/2 teaspoon garlic powder
• 1/4 cup all-purpose flour (for light dredging; optional)
• 2 tablespoons olive oil
• 4 tablespoons unsalted butter (divided)
• 4–5 garlic cloves, minced
• 1/2 cup low-sodium chicken broth (or dry white wine)
• 1 tablespoon lemon juice (plus extra wedges for serving)
• 1–2 tablespoons chopped fresh parsley (or 1 teaspoon dried)
• Red pepper flakes (a pinch, optional)

Instructions

1. Prep the chicken: Pat the cutlets dry with paper towels. Season both sides with salt, pepper, paprika, and garlic powder.

   If using flour, lightly dredge each piece and shake off excess.

2. Heat the pan: Set a large skillet over medium-high heat. Add the olive oil and 1 tablespoon of butter. When the butter foams, the pan is ready.
3. Sear the cutlets: Arrange chicken in a single layer.

   Cook 2–3 minutes per side until golden and cooked through (internal temp 165°F). Work in batches if needed. Transfer to a plate and tent with foil.

4. Build the flavor base: Lower heat to medium.

   Add another tablespoon of butter to the pan. Stir in the minced garlic and cook 30–45 seconds until fragrant. Don’t brown the garlic.

5. Deglaze: Pour in the chicken broth (or wine).

   Scrape up browned bits with a wooden spoon. Let it simmer 2–3 minutes to reduce slightly.

6. Finish the sauce: Stir in the remaining 2 tablespoons butter, lemon juice, and parsley. Add a pinch of red pepper flakes if using.

   Taste and adjust salt and pepper.

7. Coat the chicken: Return the cutlets and any resting juices to the skillet. Spoon the sauce over and simmer 1 minute to warm through.
8. Serve: Plate the chicken with extra sauce on top. Add lemon wedges on the side.

   Great with rice, mashed potatoes, buttered noodles, or a green salad.

How to Store

• Refrigerate: Cool completely, then store chicken and sauce together in an airtight container for up to 3 days.
• Reheat: Warm gently in a skillet over low heat with a splash of broth or water. Avoid high heat to keep the chicken tender.
• Freeze: Freeze for up to 2 months. Thaw overnight in the fridge, then reheat gently as above.

Benefits of This Recipe

• Quick cook time: Thin cutlets mean dinner on the table in 20–25 minutes.
• Balanced flavors: Butter adds richness, lemon brings brightness, and garlic ties it all together.
• Budget-friendly: Uses simple pantry items and an affordable protein.
• Meal-prep friendly: Reheats well for lunches or a second dinner.
• Versatile: Works with many sides and can be dressed up or down.

Common Mistakes to Avoid

• Overcrowding the pan: Crowding steams the chicken.

  Cook in batches for a good sear.

• Too high heat for garlic: Burnt garlic turns bitter. Reduce heat before adding it.
• Skipping the deglaze: Those browned bits are flavor gold. Use broth or wine to pull them into the sauce.
• Overcooking the chicken: Cutlets cook fast.

  Pull them when they reach 165°F for juicy results.

• Under-seasoning: Taste the sauce and adjust salt, pepper, and lemon to make the flavors pop.

Recipe Variations

• Creamy garlic butter: Add 1/4 cup heavy cream to the sauce after deglazing. Simmer to thicken slightly.
• Herb-forward: Swap parsley for basil, thyme, or chives. Fresh herbs brighten the sauce.
• Mushroom version: Sauté 8 ounces sliced mushrooms after searing the chicken.

  Then proceed with garlic and deglaze.

• Caper-lemon twist: Stir in 1 tablespoon capers with the lemon juice for a briny pop.
• Parmesan finish: Off the heat, whisk in 2–3 tablespoons grated Parmesan for a savory boost.
• Spicy kick: Add 1/2 teaspoon crushed red pepper to the garlic for gentle heat.
• Gluten-free: Skip the flour or use a gluten-free blend. The sauce still coats beautifully.
• Air fryer cutlets: Lightly oil and season cutlets; cook at 400°F for 7–9 minutes, flipping halfway. Make the garlic butter sauce on the stove and spoon over.

FAQ

Can I use chicken thighs?

Yes.

Use boneless, skinless thigh cutlets and pound to even thickness. They’re slightly richer and stay very juicy.

Do I have to dredge the chicken in flour?

No. The flour helps light browning and a slightly thicker sauce, but it’s optional.

The dish works well without it.

What can I use instead of wine for deglazing?

Low-sodium chicken broth is perfect. You can also use a splash of water with a squeeze of extra lemon for brightness.

How do I keep the chicken tender?

Pat dry, season well, sear quickly over medium-high heat, and don’t overcook. Resting the chicken briefly while you make the sauce also helps.

What sides go best with garlic butter chicken?

Mashed potatoes, rice, buttered noodles, roasted veggies, steamed green beans, or a crisp salad with lemon dressing all work nicely.

Can I double the sauce?

Absolutely.

Double the broth, butter, and lemon. Reduce an extra minute or two so it doesn’t taste watery.

Is this spicy?

Not by default. Add red pepper flakes if you want a little heat, or leave them out for a mild, family-friendly dish.

Can I make it dairy-free?

Use a good olive oil or dairy-free butter alternative.

The flavor will be slightly different but still delicious.

In Conclusion

Garlic Butter Chicken Cutlets deliver maximum flavor with minimal effort. The tender chicken, silky sauce, and bright lemon make a classic combo that never gets old. Keep this recipe in your weeknight rotation, tweak it with your favorite herbs, and enjoy a crowd-pleasing dinner any night of the week.