Go Back
Joelle Morris

Creamy Lemon Garlic Butter Chicken Cutlets

Tender, golden-seared chicken cutlets bathed in a luscious, velvety lemon garlic butter pan sauce with fresh cracked pepper and fragrant parsley. A vibrant, restaurant-quality 25-minute skillet dinner.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Calories: 420
Ingredients Method

Ingredients
  

For the Golden Chicken Cutlets
  • 1.5 lbs boneless skinless chicken breasts halved horizontally into 4 thin cutlets
  • 1 tsp kosher salt divided
  • 1/2 tsp freshly cracked black pepper
  • 1/2 tsp garlic powder
  • 1/4 cup all-purpose flour for a light, delicate crust
  • 2 tbsp extra virgin olive oil for high-heat searing
For the Velvety Lemon Garlic Butter Sauce
  • 3 tbsp unsalted grass-fed butter divided
  • 5 cloves fresh garlic finely minced
  • 1/2 cup low-sodium chicken bone broth 100% Halal fond deglazing
  • 1/2 cup heavy whipping cream room temperature
  • 2 tbsp freshly squeezed lemon juice
  • 1 lemon sliced into thin caramelized wheels
  • 2 tbsp fresh flat-leaf parsley finely chopped

Method
 

  1. Pat chicken cutlets completely dry with paper towels. Season both sides with 1/2 tsp kosher salt, black pepper, and garlic powder. Dredge cutlets lightly in flour, shaking off excess for a golden, delicate sear.
  2. Heat olive oil and 1 tablespoon butter in a heavy 12-inch skillet over medium-high heat. Once hot and shimmering, add cutlets in a single layer and sear undisturbed for 3 to 4 minutes per side until deeply golden brown and cooked through to 165°F (74°C). Transfer cutlets to a warm plate and tent loosely with foil.
  3. Reduce heat to medium. Add 1 tablespoon butter to the skillet drippings along with minced garlic. Sauté for 45 to 60 seconds until fragrant and golden, taking care not to burn.
  4. Pour in the rich chicken bone broth, using a wooden spoon to scrape up all the savory browned caramelized bits (fond) clinging to the bottom of the pan. Simmer for 2 minutes until reduced by half.
  5. Lower heat to medium-low. Slowly pour in the heavy cream and fresh lemon juice, whisking constantly to combine smoothly. Simmer gently for 2 minutes until the sauce turns velvety and coats the back of a spoon. Whisk in the final tablespoon of cold butter for a glossy restaurant sheen.
  6. Return the golden chicken cutlets and any accumulated resting juices back into the skillet. Nestle lemon wheels around the chicken and spoon the bubbling sauce over each piece. Garnish generously with fresh parsley and serve immediately.