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Golden pan-seared lemon butter chicken cutlets in a skillet with lemon slices and parsley.

Lemon Butter Chicken Cutlets

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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 420
Ingredients Method

Ingredients
  

  • 2 large boneless skinless chicken breasts, halved horizontally and pounded to 1/4-inch thickness
  • 0.5 cup all -purpose flour
  • 1 teaspoon kosher salt
  • 0.5 teaspoon ground black pepper
  • 2 tablespoons olive oil
  • 4 tablespoons unsalted butter, divided
  • 3 cloves garlic , minced
  • 0.5 cup chicken stock
  • 2 tablespoons fresh lemon juice
  • 1 lemon , thinly sliced into rounds
  • 2 tablespoons fresh flat-leaf parsley, chopped

Method
 

  1. Season both sides of the chicken cutlets with salt and black pepper.
  2. Place flour in a shallow dish and dredge each cutlet, shaking off the excess.
  3. In a large skillet, heat olive oil and 1 tablespoon of butter over medium-high heat until the butter foam subsides.
  4. Working in batches, sear the chicken cutlets for 3 to 4 minutes per side until golden brown and an internal temperature of 165°F (74°C) is reached.
  5. Transfer the cooked chicken to a plate and tent with foil to keep warm.
  6. Reduce the heat to medium and add the minced garlic to the skillet, sautéing for 1 minute until fragrant.
  7. Deglaze the pan with chicken stock and lemon juice, scraping the bottom with a wooden spoon to release any browned bits.
  8. Simmer the liquid for 3 to 5 minutes until reduced by approximately half.
  9. Whisk in the remaining 3 tablespoons of butter until a smooth, emulsified sauce forms.
  10. Add the lemon slices to the sauce and return the chicken to the skillet.
  11. Spoon the sauce over the cutlets, garnish with chopped parsley, and serve immediately.