Garlic Butter Chicken Cutlets
Tender chicken cutlets seared to a golden brown, finished with a lush garlic butter sauce. This recipe keeps things simple and comforting, perfect for a weeknight dinner that tastes like home.
Ingredients
- 1 lb boneless skinless chicken breast, pounded to 1/4 inch thickness
- 4 tbsp unsalted butter, divided
- 3 cloves garlic, minced
- 1 tbsp olive oil
- 1 salt, to taste
- 1/2 tsp black pepper
- 1/2 tsp paprika (optional for color)
- 1 tbsp fresh lemon juice
- 2 tbsp chopped fresh parsley, for garnish
Instructions
- Place the chicken breast on a cutting board and gently pound to an even thickness of about 1/4 inch. This helps every piece cook quickly and evenly.
- Season both sides with salt, pepper, and paprika. Letting them rest a minute lets the spices cling to the surface.
- Heat a large skillet over medium-high heat. Add olive oil and 1 tablespoon of butter. When the butter melts and sizzling begins, add the chicken cutlets in a single layer.
- Cook for about 2–3 minutes per side, until a golden crust forms. The goal is a nice sear, not a pale finish. If your pan is crowded, work in batches.
- Once the chicken is cooked through, push the cutlets to one side of the pan. Add the remaining 3 tablespoons of butter to the empty space and let it melt.
- Add minced garlic to the butter and cook for 30 seconds, until fragrant. Be careful not to burn the garlic.
- Tilt the pan and spoon the garlicky butter over the chicken. Drizzle with lemon juice and cook for another 30 seconds to meld the flavors.
- Taste and adjust salt if needed. Remove from heat and sprinkle with chopped parsley.
- Serve immediately with a simple side like steamed vegetables, mashed potatoes, or a light salad.