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Easy One-Pan Creamy Garlic Lemon Chicken Cutlets

Golden brown chicken cutlets simmering in a creamy garlic lemon sauce, topped with fresh parsley.
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Prepare thin chicken cutlets quickly in a single skillet, finishing them in a rich, creamy sauce flavored with fresh garlic and bright lemon juice for minimal cleanup.

Ingredients

Scale
  • 4 thin chicken cutlets (about 1.5 lbs total)
  • 1 tablespoon olive oil
  • 2 tablespoons unsalted butter
  • 4 cloves garlic, minced
  • 1/2 cup low-sodium chicken broth
  • 1/2 cup heavy cream or half-and-half
  • 2 tablespoons fresh lemon juice
  • 1/4 cup grated Parmesan cheese
  • 1 teaspoon dried Italian seasoning
  • Salt and black pepper to taste
  • 2 tablespoons fresh parsley, chopped (for garnish)

Instructions

  1. Season both sides of the chicken cutlets generously with salt, pepper, and Italian seasoning.
  2. Heat the olive oil in a large skillet over medium-high heat. Add the chicken cutlets and cook 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.
  3. Reduce the heat to medium. Add the butter to the same skillet. Once melted, add the minced garlic and cook for about 30 seconds until fragrant, being careful not to burn it.
  4. Pour in the chicken broth, scraping up any browned bits from the bottom of the pan. Let the broth simmer and reduce slightly for 1 minute.
  5. Stir in the heavy cream and lemon juice. Bring the sauce to a gentle simmer.
  6. Reduce the heat to low. Whisk in the Parmesan cheese until the sauce is smooth and slightly thickened. Taste and adjust salt and pepper if needed.
  7. Return the cooked chicken cutlets to the skillet. Spoon the sauce over the chicken and let it warm through for 1 minute.
  8. Garnish with fresh chopped parsley before serving immediately.

Notes

  • For best results, pound the chicken breasts to an even 1/4-inch thickness before seasoning.
  • If you prefer a tangier sauce, add an extra teaspoon of lemon juice at the end.
  • Use half-and-half instead of heavy cream for a slightly lighter sauce consistency.

Nutrition

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