I love this recipe because it delivers maximum flavor with minimum effort. It’s a great go-to when I want something comforting but not heavy. The garlic butter clings to the lightly breaded chicken, and the parsley and lemon keep things fresh and vibrant. Whether it’s a quick weeknight dinner or I’m cooking for someone special, this dish always feels like the right choice — warm, buttery, and full of flavor.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 ½ pounds boneless, skinless chicken breasts, sliced into cutlets 1/2 cup all-purpose flour 1 teaspoon paprika 1 teaspoon garlic powder 1 teaspoon salt (adjust to taste) 1/2 teaspoon black pepper 3 tablespoons olive oil 4 tablespoons unsalted butter 4 cloves garlic, minced 2 tablespoons fresh parsley, finely chopped Juice of 1/2 lemon (optional, for brightness)
Directions
I start by patting the chicken cutlets dry — it’s the key to getting that golden, crisp sear.
In a shallow bowl, I mix the flour with paprika, garlic powder, salt, and pepper, then lightly dredge the cutlets so they’re evenly coated. I shake off the excess to keep things light.
I heat olive oil in a large skillet over medium-high heat until it shimmers, then add the chicken in a single layer. If there’s too much for one batch, I cook it in two rounds.
Each cutlet takes about 3–4 minutes per side — I wait until they’re golden and cooked through before transferring them to a plate.
I lower the heat to medium, add the butter to the pan, and scrape up the browned bits. Then I stir in the garlic and cook it just until fragrant — no more than 45 seconds.
I return the chicken to the pan and spoon the garlic butter over it. A little chopped parsley and a squeeze of lemon juice finish the dish with freshness and color.
Servings and timing
Servings: 4 Prep time: 10 minutes Cook time: 15 minutes Total time: 25 minutes Calories per serving: ~390 kcal
Variations
When I want something creamy, I add a splash of heavy cream to the garlic butter at the end for a velvety pan sauce.
I sometimes sprinkle parmesan over the chicken before serving — it melts slightly and adds depth.
For an herby twist, I swap parsley with fresh thyme or basil depending on what I have on hand.
To make it spicy, I add a pinch of red pepper flakes to the garlic butter — just enough for a subtle kick.
storage/reheating
I store leftovers in an airtight container in the fridge for up to 3 days. When reheating, I prefer using a skillet over medium-low heat with a tiny splash of water or broth to keep the chicken moist. The microwave works too, but I cover it to retain moisture and heat in 30-second intervals. I avoid freezing it since the coating can get soggy when thawed.
FAQs
Can I use chicken thighs instead of breasts?
Yes, I’ve made this with boneless, skinless thighs and it’s just as delicious — even juicier. I just adjust the cooking time slightly, since thighs take a bit longer.
What can I serve with this?
I love it with mashed potatoes, rice, pasta, or a crisp salad. Anything that can soak up the garlic butter sauce is perfect.
How do I keep the cutlets from drying out?
I make sure not to overcook them — once they’re golden and reach 165°F inside, they’re done. Letting them rest for a minute before serving also helps keep them juicy.
Can I make this gluten-free?
Yes, I substitute the all-purpose flour with a gluten-free flour blend or even almond flour. It still gives a nice crust and keeps the flavor intact.
Is the lemon juice necessary?
It’s optional, but I find it brightens the whole dish. I add it right at the end for a fresh, zesty finish — it’s subtle but makes a big difference.
Conclusion
Garlic butter pan-seared chicken cutlets are the kind of meal I rely on when I want something fast, flavorful, and deeply satisfying. They’re golden, tender, and drenched in a buttery garlic sauce that makes every bite feel a little indulgent. Whether I’m cooking for myself or for company, this is one of those dishes that always gets rave reviews — and it never takes more than 30 minutes.
