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Easy dinner recipes chicken: golden garlic butter chicken cutlets in a skillet with lemon sauce
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Easy Dinner Recipes Chicken: One-Pan Garlic Butter Chicken

This easy dinner recipes chicken favorite pairs golden, juicy cutlets with a silky lemon garlic butter sauce, all made in one skillet. Ready in 30 minutes, it's perfect for busy weeknights, beginner cooks, and hungry families.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Calories 405kcal

Ingredients

For the chicken

  • 24 ounces boneless skinless chicken breasts about 2 large breasts, sliced into 4 thin cutlets
  • 1/3 cup all-purpose flour or 1:1 gluten-free flour
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper freshly ground
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon dried oregano
  • 2 tablespoons olive oil divided
  • 3 tablespoons unsalted butter divided

For the garlic lemon sauce

  • 5 garlic cloves finely minced
  • 3/4 cup low-sodium chicken broth
  • 2 tablespoons lemon juice fresh, about 1 lemon
  • 1/4 cup heavy cream optional
  • 2 tablespoons fresh parsley finely chopped, for serving

Instructions

  • Slice and Pound: Slice each breast horizontally into two cutlets, then pound to an even ½ inch. Pat completely dry with paper towels.
  • Season and Dredge: Whisk the flour, salt, pepper, garlic powder, paprika, and oregano in a shallow dish. Coat each cutlet and shake off the excess.
  • Heat the Skillet: Warm 1 tablespoon oil and 1 tablespoon butter in a 12-inch skillet over medium-high heat until the butter foams and the foam begins to settle.
  • Sear the Chicken: Cook 2 cutlets at a time for 3 to 4 minutes per side, until deep golden and 165°F (74°C) inside. Add the remaining oil for the second batch, then set the chicken aside.
  • Cook the Garlic: Reduce heat to medium, melt 1 tablespoon butter, and stir in the garlic for 30 seconds until fragrant but not browned.
  • Deglaze the Pan: Add the broth and lemon juice, scraping up the browned bits. Simmer 3 to 4 minutes until reduced by about one third.
  • Finish the Sauce: Stir in the cream and remaining 1 tablespoon butter. Simmer 1 to 2 minutes until glossy and it coats the back of a spoon.
  • Combine and Serve: Return the chicken to the pan, spoon the sauce over it for 1 to 2 minutes, then top with parsley and serve hot.

Notes

Slice for even thickness: Cutlets about ½ inch thick cook in minutes and stay juicy, so pound thicker spots flat.
Avoid crowding the pan: Cooking in two batches gives you a golden crust instead of steamed, pale chicken.
Fix the sauce consistency: If it's too thin, simmer another minute or two; if too thick, stir in a splash of broth.
Serve it right: Spoon over rice, pasta, or mashed potatoes, and add roasted vegetables for a complete meal.
Refrigerate leftovers: Keep in an airtight container for up to 4 days.
Freeze with care: It freezes well for up to 2 months, but the cream may separate, so freeze it without the cream if you can.
Reheat gently: Warm in a covered skillet over low heat with a splash of broth, or microwave at 50% power, to keep the chicken tender.
Nutrition Facts (per serving, estimate): Calories 405 | Total Fat 21 g | Saturated Fat 10 g | Cholesterol 155 mg | Sodium 720 mg | Total Carbohydrates 9 g | Dietary Fiber 1 g | Total Sugars 1 g | Protein 39 g. Estimates may vary by brand.