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Weeknight • Chicken

Speedy Lemon Pepper Chicken Cutlets

These zesty, golden-brown chicken cutlets come together in a flash, perfect for a quick and satisfying weeknight meal.

Prep
10 min
Cook
15 min
Servings
4
Level
Weeknight
Speedy Lemon Pepper Chicken Cutlets

Craving something bright and delicious without spending hours in the kitchen? These Lemon Pepper Chicken Cutlets are your new best friend! They're incredibly simple to make, yet packed with vibrant flavor that will make your taste buds sing. Serve them with a simple side salad or some fluffy rice for a complete meal.

Ingredients

Yield: 4 servings

Main

  • 1.5 lbs boneless, skinless chicken breasts, cutlet thin (or pound thin)
  • 1/2 cup all-purpose flour
  • 1 tbsp lemon pepper seasoning
  • 1/2 tsp garlic powder
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 2 tbsp olive oil
  • 2 tbsp butter
  • 1/4 cup chicken broth
  • 1 tbsp fresh lemon juice
  • Fresh parsley, chopped, for garnish (optional)

Preparation

  1. Step 1

    If chicken breasts are not already thin cutlets, place them between two sheets of plastic wrap and pound them to about 1/2-inch thickness.

  2. Step 2

    In a shallow dish, whisk together the flour, lemon pepper seasoning, garlic powder, salt, and black pepper. Dredge each chicken cutlet in the flour mixture, shaking off any excess.

  3. Step 3

    Heat olive oil in a large non-stick skillet over medium-high heat. Add butter and let it melt. Once shimmering, add chicken cutlets in a single layer, working in batches if necessary to avoid overcrowding the pan.

  4. Step 4

    Cook for 3-4 minutes per side, or until golden brown and cooked through (internal temperature reaches 165°F/74°C). Remove chicken to a plate and keep warm.

  5. Step 5

    Deglaze the pan with chicken broth, scraping up any browned bits. Stir in fresh lemon juice. Bring to a simmer for 1 minute.

  6. Step 6

    Pour the pan sauce over the cooked chicken cutlets. Garnish with fresh parsley, if desired, and serve immediately.

Tips

  • Pounding the chicken thin ensures quick and even cooking, yielding tender results.
  • Don't overcrowd the pan; cook in batches to allow the chicken to brown properly instead of steaming.
  • A squeeze of fresh lemon over the finished dish really makes the flavors pop!

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