Pan-fried Lemon Chicken Cutlets drizzled with a lemon garlic sauce is a tasty, low-carb dinner that's ready in 30 minutes using one pan!
When you don't even have time to preheat the oven, make lemon chicken on the stovetop. Use the skillet juices to make lemon garlic butter sauce, and drizzle that on everything in sight!
BAM! Dinner is done. And, it's delicious!
If you DO have time to turn on the oven, then you'll have to choose between this recipe and Baked Lemon Pepper Chicken.
And, when you need a break from poultry, check out lemon baked basa fish, pork tenderloin picatta, or rock shrimp. Lemon is the star of these quick and easy seafood recipes too!
Lemon lovers...we've got you covered!
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What is a Chicken Cutlet?
A chicken cutlet is a thinly sliced chicken breast. They are labeled with this name and can be purchased in the grocery store. Or, make your own by cutting a chicken breast in half and pounding it to the desired thickness. The thinner the cutlet, the faster it will cook!
Using a chicken cutlet is one of our favorite tricks for getting dinner on the table fast.
Herb Breading Options
Each chicken cutlet is lightly dusted with an herb flour mixture. The ingredients in the breading are:
- Flour - We use unbleached flour. Use almond flour or coconut flour for a low-carb, gluten-free version.
- Dried Basil
- Dried Thyme
The herbs are easily varied, choose ones that go well together and with lemon. Check out Season This With That by The Kitchn for ideas.
Note: The herbs also season the lemon sauce!
How to Pan-Fry Chicken Cutlets
- Evenly dust each chicken cutlet with the breading. It will be lightly coated, on purpose. The breading is not heavy, and an egg is not needed to make it stick.
- Heat olive oil and melt butter in a large skillet or pan.
- Add chicken cutlets to the pan and cook for 5-6 minutes on each side. The outside will be brown and the center of the chicken will be white. The exact length of time will depend on the thickness of the cutlets. (The ones pictured were prepared by the butcher and are on the thick side.)
- Remove the chicken from the pan and add the remaining butter, chicken broth, and garlic to the pan. Bring the sauce to a boil and then simmer for about 5 minutes or until the mixture thickens. Some of the breading will remain in the pan. That's ok! It thickens the sauce.
Serving Ideas
Drizzle the lemon butter garlic sauce over the chicken cutlets and everything else in sight, including the green beans. My family loves this with a side of cauliflower mash, which is quick to make with frozen cauliflower florets.
Storage
Store the leftover lemon chicken in an airtight container for about 3 days.
Reheat chicken in the microwave on medium power using short, 30-second to 1-minute bursts. Alternatively, warm in a skillet coated with a little olive oil.
More Chicken Cutlet Recipes
Would you like more easy, healthy, carb-conscious recipes?
📋 Recipe
Pan-Fried Lemon Chicken Cutlets
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Ingredients
- 1 pound chicken cutlets
- 1 Tablespoon flour or almond flour for gluten-free
- ¼ teaspoon dried basil
- ¼ teaspoon dried thyme
- 1 Tablespoon olive oil
- 2 Tablespoons butter divided
- 1 ½ Tablespoons lemon juice about ½ a lemon
- ½ cup low sodium chicken broth
- 2 garlic cloves minced
Instructions
- Arrange chicken cutlets in a single layer on a plate.
- Combine flour, basil and thyme in a small bowl.
- Sprinkle half of the flour mixture over the chicken and then turn over and sprinkle the rest over the other sides.
- Swirl olive oil in a large pan.
- Add 1 Tablespoon of butter to the pan and melt over medium-high heat.
- Add chicken to pan and cook about 5-6 minutes on each side or until the outside is browned and the inside is no longer pink.
- Remove chicken to a serving platter and keep warm.
- Melt remaining butter in the pan.
- Add chicken broth, lemon juice and garlic to the pan and stir to combine, scraping up brown bits.
- Bring mixture to a boil and continue to boil until sauce has thickened slightly or about 3-4 minutes.
- Spoon lemon garlic mixture over chicken and garnish with lemon slices.
Notes
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Nutrition
Cynthia says
Thank you for this recipe!! I made it tonight and added 2 teasooons of capers minced. It is very tasty!!
Marjory Pilley says
Thanks so much for your comment and tip! Great idea!
Pat says
Can you make this the day before company comes Just don't want them to be dry when putting in the oven
Marjory says
Hi! I've never made this one up in advance. But, if you go this route, be sure to cover the chicken in sauce and cover the baking dish with a lid or aluminum foil to hold in the moisture. If heating up in the microwave, also cover with sauce and a lid or plastic wrap. Enjoy!