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Garlic Butter Chicken Cutlets Recipe

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4.1 from 9 reviews

This Garlic Butter Chicken Cutlets recipe is a delicious and flavorful weeknight meal featuring tender chicken cutlets cooked in a rich garlic butter sauce with herbs. The dish is ready in just 25 minutes and requires only one pan for easy cleanup, making it perfect for a quick and satisfying dinner. The savory sauce, made from fresh garlic, butter, chicken stock, and Italian seasonings, complements the juicy chicken perfectly, while the garnished parsley adds a fresh touch.

Ingredients

Chicken Cutlets and Seasonings

  • 6 boneless, skinless chicken cutlets
  • 1 ½ teaspoons salt
  • ½ teaspoon black pepper
  • 1 teaspoon Italian seasoning
  • 2 tablespoons vegetable oil
  • 2 tablespoons butter

Garlic Butter Sauce

  • 1 ½ tablespoons fresh minced garlic (about 5 cloves)
  • ½ cup chicken stock
  • Chopped fresh parsley for garnish (optional)

Instructions

  1. Mix the seasonings: In a small bowl, combine salt, black pepper, and Italian seasoning. This herb mix will give the chicken its savory flavor base.
  2. Prepare the chicken cutlets: Pat the chicken cutlets dry with paper towels to remove excess moisture. Pound each piece to an even thickness to ensure even cooking. Season both sides of the cutlets generously with the herb seasoning blend.
  3. Brown the cutlets: Heat vegetable oil and butter in a large skillet over medium-high heat. Add the chicken cutlets in batches if needed, to avoid overcrowding. Cook each cutlet for 3 to 4 minutes on both sides until they develop a golden brown color. Remove the cutlets from the skillet and keep warm.
  4. Create the butter sauce: Lower the heat to medium. Add the minced garlic to the skillet, stirring and scraping up any browned bits from the bottom of the pan. Cook the garlic for about 30 seconds, until fragrant but not browned. Stir in the chicken stock and bring the mixture to a boil, which will help release all the flavors from the pan.
  5. Finish cooking the chicken: Return the browned chicken cutlets to the skillet, turning them in the sauce to coat thoroughly on both sides. Cook for a few minutes more until the chicken is cooked through with no pink in the center and the juices run clear. Remove the chicken from the skillet and keep warm.
  6. Reduce the butter sauce: Simmer the remaining pan sauce for 1 to 2 minutes to reduce slightly and concentrate flavors. Pour the finished buttery garlic sauce over the chicken cutlets and garnish with chopped fresh parsley if desired. Serve immediately and enjoy!

Notes

  • For best results, pound chicken cutlets evenly to ensure quick and uniform cooking.
  • If you prefer a thicker sauce, you can add a slurry of cornstarch and water to the pan after adding the chicken stock and cook until thickened.
  • Serve with rice, pasta, or steamed vegetables for a complete meal.
  • Adjust the amount of garlic to suit your taste; garlic lovers may want to add a little extra.
  • Use fresh parsley for garnish to add a fresh, vibrant color and flavor.

Find it online: https://recipesbyliza.com/garlic-butter-chicken-cutlets-recipe/