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

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Method

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)

Method
 

  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.