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Pan Fried Lemon Chicken Cutlets drizzled with lemon sauce on plate with green beans

Pan-Fried Lemon Chicken Cutlets

Pan-fried lemon chicken cutlets are drizzled with a lemon sauce infused with garlic. You'll be amazed that something this tasty can be ready in under 30 minutes!
Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings
Calories 225kcal


  • 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


  • 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.


Flour may be omitted if desired. Simply season with with favorite spices or just salt and pepper, then proceed to making the lemon butter sauce.


Calories: 225kcal | Carbohydrates: 2g | Protein: 25g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 87mg | Sodium: 190mg | Potassium: 444mg | Vitamin A: 210IU | Vitamin C: 4mg | Calcium: 8mg | Iron: 0.7mg