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Lemon Garlic Chicken Cutlets (15 Minutes)

Okay, I promise, this recipe might just be the superhero of weeknight dinners. Imagine juicy, tender chicken cutlets, lightly crisped on the outside, doused in a bright, zesty lemon garlic sauce that wakes up your taste buds and has you asking for seconds before you even finish your first bite. It literally takes 15 minutes from start to finish—yes, you read that right! Perfect for those nights when you want something flavorful and impressive but without spending hours sweating in the kitchen. Plus, the fresh smell of garlic and lemon sizzling in the pan? Instant mood lifter right there.

Quick Facts

Yield: Serves 4
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes

Ingredients

For the Main Dish:

1 lb boneless, skinless chicken breasts, pounded thin into cutlets
Salt and freshly ground black pepper, to taste
½ cup all-purpose flour, for dredging
2 tbsp olive oil
3 cloves garlic, minced
¼ cup fresh lemon juice (about 1 lemon)
1 tsp lemon zest
¼ cup chicken broth or water
2 tbsp unsalted butter
Fresh parsley, chopped, for garnish

How I Make It

Step 1:

First things first—make sure your chicken breasts are pounded thin to about ½-inch thick. This helps them cook evenly and fast. Season both sides generously with salt and pepper. Then, dredge each cutlet in the flour, shaking off any excess to avoid a gummy coating.

Step 2:

Heat the olive oil in a large skillet over medium-high heat. Once shimmering, add the chicken cutlets in a single layer—don’t overcrowd the pan! Cook for about 3 minutes on each side until they’re golden brown and cooked through (internal temp should reach 165°F). Transfer them to a plate and cover loosely to keep warm.

Step 3:

Reduce the heat to medium, add the minced garlic to the pan, and sauté for about 30 seconds until fragrant—you should instantly smell that wonderful garlicky aroma. Be careful not to burn it!

Step 4:

Pour in the lemon juice, lemon zest, and chicken broth. Use a wooden spoon to scrape up all those golden brown bits stuck to the pan—this is where the magic lives. Let the sauce simmer for about 2 minutes until slightly reduced.

Step 5:

Turn off the heat and stir in the butter to add a silky finish to the sauce. Season with a pinch more salt and pepper if needed.

Step 6:

Return the chicken cutlets to the pan and spoon the luscious sauce over them. Garnish with fresh parsley and serve right away while it’s steaming and fragrant.

Variations & Tips

Swap chicken breasts for thin pork cutlets or turkey for a different twist.
For a little heat, add a pinch of red pepper flakes when cooking the garlic.
If you prefer a thicker sauce, whisk 1 tsp cornstarch with 1 tbsp cold water and add it after adding the broth.
Use freshly squeezed lemon juice for the brightest flavor—bottled juice can be too harsh or dull.
Make sure your pan isn’t too hot when cooking garlic to avoid bitterness.
For extra flavor, marinate your chicken briefly in lemon juice, garlic, and olive oil before cooking.

How I Like to Serve It

This lemon garlic chicken cutlet is the perfect pair to simple roasted vegetables or a fresh green salad for a light dinner. During warmer months, I love serving it alongside grilled asparagus or a tangy cucumber salad. When it’s chillier, creamy mashed potatoes or buttery egg noodles soak up that bright, flavorful sauce like a dream.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat gently in a skillet over low heat to keep the chicken tender and the sauce from breaking.

Closing: This recipe is a fast, fresh, and flavorful way to elevate any weeknight meal—it never disappoints and always feels a little like a treat.