Lemon Garlic Chicken Cutlets – Bright, Fast, and Flavorful

Lemon Garlic Chicken Cutlets are the kind of meal you make once and crave again the next week. They cook quickly, taste bright and savory, and work with almost any side. Think crisp, golden chicken with a zesty lemon kick and a mellow garlicky finish.

It’s weeknight-friendly but nice enough for guests, and you don’t need fancy tools or ingredients. If you can slice a lemon and smash some garlic, you’re set.

Lemon Garlic Chicken Cutlets - Bright, Fast, and Flavorful

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings 4 servings

Ingredients

  

• Chicken cutlets (1.5–2 pounds, thinly sliced)
• Salt and black pepper
• All-purpose flour (for light dredging)
• Olive oil (or a neutral oil)
• Butter (2–3 tablespoons)
• Garlic (3–4 cloves, minced)
• Lemon (zest and juice of 1–2 lemons)
• Chicken broth (about 1/2 cup)
• Fresh parsley (a small handful, chopped)
• Optional add-ins: capers, white wine, red pepper flakes, thyme

Instructions

 

• Prep the chicken: If your cutlets aren’t thin, slice chicken breasts horizontally into 1/2-inch pieces and gently pound to even thickness. Pat dry. Season both sides with salt and pepper.
• Lightly dredge: Place flour in a shallow dish. Dredge each cutlet, shaking off excess. The goal is a whisper-thin coating to help browning and sauce cling.
• Preheat the pan: Heat a large skillet over medium-high. Add 1 tablespoon olive oil and 1 tablespoon butter. When the butter foams, it’s ready.
• Sear in batches: Add cutlets in a single layer. Don’t crowd the pan. Cook 2–3 minutes per side until golden and cooked through. Transfer to a plate and tent loosely with foil. Repeat with remaining chicken, adding a bit more oil if the pan looks dry.
• Build flavor: Reduce heat to medium. Add a small knob of butter if needed. Stir in minced garlic and cook 30–45 seconds until fragrant, not browned.
• Deglaze: Pour in chicken broth (and a splash of white wine if using). Scrape up browned bits. Simmer 2–3 minutes to reduce slightly.
• Add lemon: Stir in lemon zest and juice. Taste and adjust—more lemon for brightness, more broth if too sharp.
• Finish the sauce: Whisk in 1 tablespoon cold butter to give the sauce a silky texture. Add capers or a pinch of red pepper flakes if you like.
• Return the chicken: Slide cutlets back into the pan, plus any resting juices. Spoon sauce over. Simmer 1 minute to warm through.
• Garnish and serve: Sprinkle with chopped parsley. Serve with extra lemon wedges. Plate with rice, potatoes, or a crisp salad.

What Makes This Special

This recipe balances freshness and comfort. Thin, quick-seared cutlets get a glossy pan sauce that isn’t heavy, just clean and vibrant.

Lemon keeps the flavors sharp, while butter rounds everything out. You’ll get the same restaurant-style appeal without complicated steps. It’s also flexible.

You can keep it as simple as chicken, lemon, garlic, and butter, or build it out with herbs, capers, or a splash of white wine. The technique is forgiving and works with turkey cutlets or thin pork chops, too.

Shopping List

• Chicken cutlets (1.5–2 pounds, thinly sliced)
• Salt and black pepper
• All-purpose flour (for light dredging)
• Olive oil (or a neutral oil)
• Butter (2–3 tablespoons)
• Garlic (3–4 cloves, minced)
• Lemon (zest and juice of 1–2 lemons)
• Chicken broth (about 1/2 cup)
• Fresh parsley (a small handful, chopped)
• Optional add-ins: capers, white wine, red pepper flakes, thyme

How to Make It

1. Prep the chicken: If your cutlets aren’t thin, slice chicken breasts horizontally into 1/2-inch pieces and gently pound to even thickness. Pat dry.

   Season both sides with salt and pepper.

2. Lightly dredge: Place flour in a shallow dish. Dredge each cutlet, shaking off excess. The goal is a whisper-thin coating to help browning and sauce cling.
3. Preheat the pan: Heat a large skillet over medium-high.

   Add 1 tablespoon olive oil and 1 tablespoon butter. When the butter foams, it’s ready.

4. Sear in batches: Add cutlets in a single layer. Don’t crowd the pan.

   Cook 2–3 minutes per side until golden and cooked through. Transfer to a plate and tent loosely with foil. Repeat with remaining chicken, adding a bit more oil if the pan looks dry.

5. Build flavor: Reduce heat to medium.

   Add a small knob of butter if needed. Stir in minced garlic and cook 30–45 seconds until fragrant, not browned.

6. Deglaze: Pour in chicken broth (and a splash of white wine if using). Scrape up browned bits.

   Simmer 2–3 minutes to reduce slightly.

7. Add lemon: Stir in lemon zest and juice. Taste and adjust—more lemon for brightness, more broth if too sharp.
8. Finish the sauce: Whisk in 1 tablespoon cold butter to give the sauce a silky texture. Add capers or a pinch of red pepper flakes if you like.
9. Return the chicken: Slide cutlets back into the pan, plus any resting juices.

   Spoon sauce over. Simmer 1 minute to warm through.

10. Garnish and serve: Sprinkle with chopped parsley. Serve with extra lemon wedges.

    Plate with rice, potatoes, or a crisp salad.

Keeping It Fresh

Leftovers keep well. Store chicken and sauce together in an airtight container for up to 3 days. Reheat gently on the stove over low heat with a splash of water or broth.

This helps the sauce loosen without overcooking the chicken. If you want to freeze it, skip the final butter whisk-in and add that after reheating. Freeze up to 2 months.

Thaw overnight in the fridge before warming, then swirl in a small pat of butter to revive the sauce.

Health Benefits

Chicken cutlets are a lean protein source, so they help keep you full without a heavy calorie load. Lemon adds bright flavor without extra fat or sugar. Garlic brings antioxidants and a savory punch, reducing the need for excess salt.

You can make the dish even lighter by using less butter and swapping some for olive oil. Serve with steamed vegetables or a big leafy salad to add fiber and balance the plate. The sauce is bold, so you can keep portions sensible and still feel satisfied.

Pitfalls to Watch Out For

• Thick chicken cooks unevenly: If cutlets are too thick, the outside browns before the inside cooks.

  Pound to even thickness for consistent results.

• Overcrowding the pan: This traps steam and prevents browning. Work in batches and keep the heat steady.
• Burning the garlic: Garlic turns bitter fast. Lower the heat before adding it and cook briefly.
• Too sour or too salty: Taste the sauce.

  If it’s too tart, add a splash more broth or a small pat of butter. If too salty, a squeeze of lemon and extra broth can help balance.

• Dry chicken: Overcooking is the main culprit. Pull cutlets as soon as they hit 165°F in the thickest part.

Alternatives

• Herb swap: Replace parsley with basil, chives, or thyme for a different aroma.
• Caper twist: Add 1–2 tablespoons capers for briny contrast.

  It’s a nod to piccata-style sauces.

• Dairy-free: Use olive oil only and omit butter. To make the sauce glossy, whisk in a teaspoon of Dijon.
• Gluten-free: Dredge with rice flour or skip the flour entirely and accept a lighter crust.
• Citrus change-up: Try Meyer lemon for sweetness, or a blend of lemon and orange for a softer edge.
• Protein switch: Turkey cutlets work the same way. For fish like cod or tilapia, reduce cooking time and handle gently.

FAQ

Can I use bottled lemon juice?

Fresh is best for bright, clean flavor.

If you must use bottled, choose a high-quality brand and start with less, then adjust to taste. Zest adds a lot, so include it if you have fresh lemons.

Do I need the flour dredge?

No, but it helps. A light dredge promotes browning and gives the sauce something to cling to.

If you skip it, dry the chicken very well before searing and reduce the sauce a bit more.

What sides go well with this?

It’s great with roasted potatoes, buttered noodles, rice pilaf, or crusty bread for the sauce. For vegetables, try asparagus, green beans, or a simple arugula salad.

Can I make it ahead?

You can cook the chicken and sauce a few hours early and reheat gently. For best texture, store the chicken separate from the sauce and combine during reheating.

How do I keep the chicken tender?

Pound to even thickness, sear hot and fast, and avoid overcooking.

Resting the chicken on a plate while you make the sauce helps the juices settle.

Is white wine necessary?

No. It adds depth, but chicken broth alone works well. If using wine, simmer it for a minute to cook off the alcohol before adding other ingredients.

Can I add cream?

Yes.

Stir in 2–3 tablespoons of heavy cream at the end for a richer sauce. Balance with a bit more lemon so it doesn’t feel heavy.

What pan should I use?

A stainless-steel or cast-iron skillet gives the best browning. Nonstick works in a pinch but won’t develop as many flavorful browned bits.

Final Thoughts

Lemon Garlic Chicken Cutlets deliver big flavor with simple steps.

The sauce is bright, buttery, and garlicky, and the thin cutlets cook in minutes. It’s a reliable go-to for busy nights, but it still feels special at the table. Keep lemons, garlic, and chicken on hand, and you’ve always got a winning dinner within reach.