Easy One-Pan Creamy Garlic Lemon Chicken Cutlets
Prepare tender chicken cutlets in a rich, creamy garlic and lemon sauce using just one pan for simple cleanup.
- Prep Time: 10 min
- Cook Time: 15 min
- Total Time: 25 min
- Yield: 4 servings
- Category: Dinner
- Method: Pan Frying
- Cuisine: American
- Diet: Low Fat
Ingredients
Scale
- 4 chicken cutlets (about 4 oz each)
- 1 tablespoon olive oil
- 1 tablespoon butter
- 3 cloves garlic, minced
- 1/2 cup chicken broth
- 1/4 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 2 tablespoons fresh lemon juice
- 1 teaspoon dried Italian herbs
- Salt and black pepper to taste
- 1 tablespoon fresh parsley, chopped (for garnish)
Instructions
- Season both sides of the chicken cutlets with salt and pepper.
- Heat the olive oil and butter in a large skillet over medium-high heat.
- Sear the chicken cutlets for 3 to 4 minutes per side until golden brown and cooked through. Remove the chicken from the skillet and set aside on a plate.
- Reduce the heat to medium. Add the minced garlic to the same skillet and cook for about 30 seconds until fragrant. Do not let the garlic burn.
- Pour in the chicken broth and scrape up any browned bits from the bottom of the pan. Let the broth simmer for 1 minute.
- Stir in the heavy cream, Parmesan cheese, lemon juice, and Italian herbs. Whisk until the sauce is smooth and slightly thickened.
- Return the chicken cutlets to the skillet. Spoon the sauce over the chicken. Let it simmer for 1 minute to heat the chicken through.
- Remove from heat. Garnish with fresh parsley before serving.
Notes
- You can pound standard chicken breasts thin if you do not have pre-cut cutlets.
- Use fresh lemon juice for the best flavor in the sauce.
- If the sauce becomes too thick, add a splash more chicken broth or water.
Nutrition
- Serving Size: 1 cutlet with sauce
- Calories: 350
- Sugar: 1
- Sodium: 450
- Fat: 22
- Saturated Fat: 10
- Unsaturated Fat: 12
- Trans Fat: 0
- Carbohydrates: 3
- Fiber: 0
- Protein: 33
- Cholesterol: 110