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–+ servings
Four pan-seared chicken breasts with a lemon herb sauce and parsley, a quick and healthy meal.

Lemon Pepper Chicken Cutlets

This recipe offers a quick and healthy way to prepare flavorful chicken cutlets with a bright lemon pepper sauce, perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 10 minutes
Resting 5 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 395
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1.5-1.75 pounds boneless, skinless chicken breasts about 2 large chicken breasts
  • 1.5 tablespoons lemon pepper seasoning divided
  • 0.5 teaspoon kosher salt plus more to taste
  • 0.75 cup all-purpose flour
For the Sauce
  • 1.5 tablespoons vegetable oil
  • 4 tablespoons unsalted butter divided
  • 2 cloves garlic minced or grated
  • 0.5 cup chicken stock
  • 0.33 cup lemon juice freshly squeezed, from 2 lemons
  • 0.25 cup Italian parsley chopped
For Garnish
  • Lemon slices optional

Equipment

  • Knife
  • Cutting board
  • Small bowl
  • Shallow dish
  • Wire rack or platter
  • Large skillet
  • Tongs

Method
 

  1. Cut the chicken breasts into cutlets. Place the palm of your hand flat against the top of a whole chicken breast to keep it from sliding. With the broad side of your knife horizontal to the cutting board, cut through the chicken breast to create 2 thinner halves.
  2. In a small bowl, combine 4 teaspoons of the lemon pepper seasoning and the salt. Add the flour to a separate shallow dish. Season both sides of each chicken cutlet with the spice mixture. Dredge both sides of the seasoned chicken in the flour, shaking off excess. Lay the dredged chicken on a wire rack or platter.
  3. In a large skillet, heat the oil and 2 tablespoons of the butter over medium heat. Once melted, swirl the pan. Once the oil shimmers, add the chicken cutlets in a single layer. Fry for 3 minutes without moving. Flip the chicken and fry for an additional 2.5 to 3 minutes, until cooked through. Remove chicken to a platter.
  4. Discard the darkened fat from the skillet. Return the skillet to the stove and add the remaining butter. Melt the butter over medium heat. Add the garlic and sauté until fragrant, 30 to 45 seconds.
  5. Add the chicken stock and lemon juice. Deglaze the pan, scraping up browned bits. Bring to a boil and cook until slightly thickened, about 1 minute. Season with the remaining 1/2 teaspoon lemon pepper seasoning and salt to taste.
  6. Return the chicken breasts to the pan. Turn to coat in the sauce. Turn off the stove. Sprinkle with chopped parsley.

Nutrition

Calories: 395kcalCarbohydrates: 13gProtein: 46gFat: 17g

Notes

Garnish with lemon slices if desired.

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