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These chicken breast cutlets are sautéed until golden brown and simmer in a quick pan sauce that’s loaded with garlic. This is an easy entree you need when you’re short on time! Serve with a side of tasty veggies or over pasta.

Update: This recipe was originally published in 2020 and has been republished with all new photos.

This easy skillet chicken recipe is reminiscent of how I first started preparing chicken in my 20’s. I loved tossing a protein of some kind in a skillet with olive oil and tinkering with seasonings until I got it just right. I still do. Back then I was still growing in my kitchen confidence so it was all about simplicity! And plenty of garlic. Because really it’s always been about garlic for me.

Sautéing is an easy method for cooking chicken breasts. it really doesn’t require special culinary skills. One of my favorite tricks for sautéing chicken is to slice boneless chicken breasts horizontally to create thin cutlets. This helps the chicken cook quickly and evenly. (Just be careful not to overcook!)

This pan-seared chicken breast recipe is a favorite for good reason. It’s fast, flavorful, and made with simple ingredients! I feel confident you’ll be adding this to your dinner rotation the first time you make it.

Craving more tasty chicken recipes? Try my Baked Feta Chicken, Pineapple Ginger Chicken, Sun-Dried Tomato Lemon Chicken, Healthy Bruschetta Chicken, or Sun-Dried Tomato and Goat Cheese Chicken.

Ingredients for Sautéed Garlic Chicken Cutlets

  • Olive or avocado oil: Extra virgin olive oil or avocado oil helps us sauté the chicken and achieve the color we want. You can also use any high quality neutral oil.
  • Chicken breasts: I use boneless skinless chicken breasts in this recipe. You could use boneless thighs too if you prefer dark meat but they’ll require more cooking time.
  • Butter or ghee: A tablespoon of butter (or ghee) adds a richness. You can use salted or unsalted butter. Vegan butter or oil also works if you’re avoiding dairy.
  • Minced garlic: Lots of garlic is a necessity for garlicky sauce! You can mince your own fresh garlic or use a jarred variety.
  • Lemon juice: I love the bright flavor of lemon in this pan sauce. You can add an extra squeeze of lemon juice if you like.
  • Chicken stock or broth: Both chicken stock and chicken broth can be used in this entree. Stock is typically made by simmering chicken bones for hours along with carrots, celery, and onion. Broth is made by simmering the whole chicken instead of only the bones. You can sub vegetable stock if that’s what you have on hand.
  • Seasonings: Dried parsley, onion powder, garlic powder, salt, and black pepper are the only seasonings you need. If you enjoy a touch of spice you can add red pepper flakes too.

How to Make Sautéed Garlic Chicken Cutlets

To make these cutlets you’ll first use a sharp knife to slice the chicken breasts into cutlets. Then season cutlets and add them to a a hot pan (a nonstick skillet or cast iron pan both work). Just make sure it’s a large skillet so your chicken is in in a single layer. Sauté on medium-high heat in a little oil to get the first side brown. Flip. Now brown the second side. You may have to do two batches to allow room for all the chicken. This step is important because while simmering chicken in this delicious sauce can make it extra flavorful, it doesn’t add any color. Nobody is a fan of beige chicken, friend. So let it get some browning before moving to the next step.

Set aside the cooked chicken. Then sauté the minced garlic with butter until golden (about a minute). Add chicken stock, lemon juice, and dried parsley to the pan. Use your spatula to scrape up any chicken pieces stuck to the bottom. (Those browned bits are so tasty!)

Reduce the heat and add the chicken back. Cover and simmer until cooked through. To really make this entree look impressive when plating try adding fresh herbs like chopped parsley, diced green onions, or lemon wedges.

If you find that you regularly overcook chicken I recommend getting a meat thermometer. It’s the most accurate way to make sure your chicken is the right temperature without drying it out. You want the thickest part of the breast to have an internal temperature of 165 degrees F. The chicken cooks more once removed from the pan so take it off at around 160/162 degrees in order to avoid it overcooking.

Tips for Perfectly Sautéed Chicken

Let’s talk about the best way to make pan-seared chicken breasts guaranteed to earn you rave review after rave review.

  • Use plenty of cooking fat. I prefer extra virgin olive oil or a high quality avocado oil. Ghee or butter are also really yummy options.
  • Sauté in a hot skillet. I like to sauté chicken at medium heat to medium-high heat to achieve the perfect browning.
  • Add the raw chicken in a single layer to the hot oil in the skillet. If you’re making a lot it’s better to sauté a second batch of chicken instead of trying to cram it all in there at once.
  • Don’t skimp on seasonings! If you’re incorporating a sauce salt and pepper may be all you need since the sauce will help flavor the chicken. If I’m not making a sauce I like to be really generous with spices and dried herbs for a more flavorful dish.
  • Once the chicken has the brown color you’re looking for, flip it over to sauté the other side. A meat thermometer (I like an instant-read thermometer) will prevent you from overcooking the chicken. We want juicy chicken!

How to Store Leftovers

Want to enjoy this grilled chicken recipe the next day or later in the week? This entree makes great leftovers and it’s perfect for meal prep! Leftover chicken can be stored in an airtight container in the refrigerator for up to 4 days. You can also freeze it in a freezer-safe bag for up to 3 months.

Reheat the chicken in the microwave or in a large skillet on the stovetop on low to medium-low heat until warmed through.

How to Serve Sautéed Garlic Chicken Cutlets

Serve this chicken with potatoes, brown rice, cauliflower rice (if low carb), pasta, or just plenty of veggies for a delicious dinner. Some vegetables I recommend are my Spicy Roasted Broccoli, Sautéed Honey Carrots, Air Fryer Frozen Green Beans, and Roasted Brussels Sprouts.

5 from 3 votes

Quick Sautéed Garlic Chicken Cutlets

By Christina
These chicken breast cutlets are sautéed until golden brown and simmer in a quick pan sauce that's loaded with garlic. This is an easy entree you need when you're short on time!
Prep: 5 minutes
Cook: 12 minutes
Total: 17 minutes
Servings: 8 cutlets

Ingredients 

  • 2 tablespoons olive or avocado oil
  • 4 chicken breasts, boneless and skinless
  • teaspoons salt
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon black pepper
  • 1 tablespoon butter or ghee, Can sub regular butter or vegan butter.
  • 2 tablespoons garlic, minced
  • 2 tablespoons lemon juice
  • 1 cup chicken stock or broth
  • 1 teaspoon dried parsley, Can sub 1 tablespoon fresh parsley.
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Instructions 

  • Slice the chicken breasts horizontally. This will give you 8 thin cutlets so they'll cook faster and more evenly.
  • In a small bowl, stir together salt, garlic powder, onion powder, and black pepper. Set aside.
  • Add oil to a large skillet. Heat to medium high heat. Once oil is hot, add cutlets. Season the top of your cutlets with seasoning mixture. Sauté until each side has some browning and chicken is mostly cooked through, about 3 minutes per side. (Depending on the size of your chicken you may need to saute in two batches. If so, feel free to add an extra tablespoon on oil when beginning the second batch.) Once chicken is browned, remove from pan and aside.
  • Add butter or ghee and minced garlic. Sauté until garlic is golden, about one minute.
  • Reduce heat to medium. Add chicken stock, lemon juice, and parsley. Scrape up any bits of chicken stuck to the bottom of the pan. (Those are yummy!) Now add the chicken cutlets back to the skillet. Cover and simmer until chicken is cooked through, about 5 minutes.
  • Taste and add more lemon juice, salt, or pepper if desired.

Notes

Nutrition information is for 1 cutlet plus sauce. That is 1/2 a chicken breast because we’ve cut the breasts horizontally to create 2 cutlets from every chicken breast. 

Nutrition

Serving: 1cutlet, Calories: 192kcal, Carbohydrates: 2g, Protein: 25g, Fat: 9g, Saturated Fat: 2g, Cholesterol: 78mg, Sodium: 611mg, Potassium: 462mg, Fiber: 1g, Sugar: 1g, Vitamin A: 34IU, Vitamin C: 2mg, Calcium: 9mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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7 Comments

  1. Alyson Holder says:

    This recipe was PHENOMENAL! Winner winner chicken dinner!

    1. Christina says:

      Yay!! Love hearing that!

  2. Ardyth says:

    So easy and so delicious I happen to have thick Cutlets and didn’t know what to do. I Googled chicken cutlet recipes and voilà

  3. Dawn says:

    Delicious!!!

  4. Sandra Silva says:

    Excellent and easy! Just what I need

    1. Christina says:

      Thank you! Glad you enjoyed!

  5. Tricia herring says:

    Super easy and unbelievably flavorful! My family loved this dish! I added a little white wine To the sauce