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Easy One-Pan Creamy Garlic Lemon Chicken Cutlets

Four browned Easy One-Pan Creamy Garlic Lemon Chicken cutlets covered in a rich, yellow cream sauce and topped with fresh parsley.
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Make tender chicken cutlets in a single skillet with a rich, bright sauce featuring garlic and lemon. This recipe is quick and minimizes cleanup.

Ingredients

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  • 4 thin chicken cutlets (about 1.5 lbs total)
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 4 cloves garlic, minced
  • 1/2 cup chicken broth
  • 1/2 cup heavy cream
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon lemon zest
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons fresh parsley, chopped
  • Salt and black pepper to taste

Instructions

  1. Season the chicken cutlets lightly on both sides with salt and pepper.
  2. Heat the olive oil and butter in a large skillet over medium-high heat.
  3. Add the chicken cutlets to the hot skillet 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.
  4. 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.
  5. Pour in the chicken broth and scrape up any browned bits from the bottom of the pan. Let the broth simmer for 1 minute.
  6. Stir in the heavy cream, lemon juice, and lemon zest. Bring the sauce to a gentle simmer and cook for 2 to 3 minutes until it thickens slightly.
  7. Remove the skillet from the heat. Stir in the Parmesan cheese until the sauce is smooth and creamy. Taste and adjust seasoning with salt and pepper if needed.
  8. Return the cooked chicken cutlets to the skillet. Spoon the sauce over the chicken.
  9. Garnish with fresh chopped parsley before serving immediately.

Notes

  • You can pound thicker chicken breasts yourself to create uniform cutlets for even cooking.
  • Use fresh lemon juice for the best flavor in the sauce.
  • If you prefer a lighter sauce, substitute half-and-half for the heavy cream.

Nutrition

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