Garlic Butter Chicken Cutlets

Name: Garlic Butter Chicken Cutlets
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 6 servings
Cuisine: Italian, American
Ingredients: 0.75 tsp Black Pepper; 6 whole Chicken Breast; 1 pinch Fresh Parsley; 2 tsp Italian Seasoning; 1.5 tbsp Minced Garlic; 1 tbsp Olive Oil; 0.5 cup Reduced-Sodium Chicken Broth; 1.5 tsp Salt; 2 tbsp Unsalted Butter

Dinner 🍽️Lunch 🥪 Italian 🇮🇹American High-Protein 💪Low-Carb Sugar-Free Diabetic-Friendly Gluten-Free Paleo 🦴Carnivore 🥩Halal 🕌

Garlic Butter Chicken Cutlets deliver tender, juicy chicken seared in a hot skillet and bathed in a rich garlic-butter pan sauce. The fond is deglazed with broth for a savory reduction that coats each cutlet, making every bite aromatic and satisfying. Perfect for a quick weeknight dinner when you want bold flavor with minimal fuss.

Prep10 mins
Cook15 mins
Serves6
DifficultyEasy

1

Assemble all ingredients.
2

In a small bowl, mix together the salt, black pepper, and Italian seasoning.
3

Pat each cutlet dry with paper towels. If a cutlet is thicker on one end, gently pound the thicker area for more even cooking. Sprinkle the cutlets on both sides with the salt and herb mixture.
4

In a large skillet over medium-high heat, heat the oil and butter together until the oil is hot and the butter is melted. As the skillet heats, reduce the heat to medium if needed.
5

Arrange the cutlets in the skillet in a single layer, working in batches if needed, and cook until browned on both sides, 3 to 4 minutes per side. Transfer the chicken from the skillet to a plate and keep warm.
6

In the same skillet, add the garlic and stir, scraping up any browned bits, and cook, stirring, just until fragrant, about 30 seconds. Quickly stir in the chicken stock and bring to a boil, 2 to 3 minutes.
7

Return the browned chicken tenders and any accumulated juices to the skillet, turning to coat each tender in the sauce. Cook until the chicken is no longer pink in the center and the juices run clear; an instant-read thermometer inserted near the center should register 165 degrees F (74 degrees C).
8

Transfer the chicken to a serving platter. Simmer the juices in the pan until further reduced, 1 to 2 minutes. Pour the pan sauce over the chicken and garnish with fresh parsley.