Chicken Cutlets In Pan Sauce is a simple, delicious meal! Pan-seared chicken breasts are topped with a wine, garlic, butter and herb sauce.
This recipe for chicken cutlets in pan sauce is a perfect recipe for busy days. Only 4-5 minutes of prep is needed before cooking this dish, and the final flavor is amazing!
We eat a lot of chicken at our house. I always keep chicken breasts in our freezer for quick meals. When a recipe calls for chicken cutlets, I slice a large chicken breast in half lengthwise to get 2 cutlets.
The star of this recipe is the pan sauce served on top of the pan-seared chicken. This sauce is quite simple to make and tastes wonderful. Here’s how to make chicken cutlets in pan sauce:
Scroll Down For A Printable Recipe Card At The Bottom Of The Page
Pan-Sear The Chicken Cutlets
Dry the chicken with paper towels to help absorb any excess moisture. Season the chicken on both sides with salt and black pepper. Heat olive oil in a large skillet on Medium-High heat until very hot, but not smoking.
Place the chicken cutlets in the skillet in a single layer and cook them 4-8 minutes without disturbing them. This allows time to develop a browned, seared texture on the bottom of each piece.
Turn Them Over!
After the chicken has cooked 4-8 minutes on the first side, it should be well browned on the bottom. Flip the chicken to the other side and continue cooking 4-8 more minutes.
The chicken is done when well-browned on both sides and cooked through to an internal temp. of 165°F. Remove the chicken from the pan, and cover tightly with foil, to keep the chicken warm.
Time To Make The Pan Sauce!
Use the same skillet (without cleaning it) to make the pan sauce. Pour additional olive oil into the skillet, and turn heat to Medium. Add chopped shallots and cook, stirring often, for 2 minutes.
Stir in minced garlic and cook for 30 seconds, stirring often so the garlic doesn’t burn. Pour white wine and chicken broth into the skillet.
This liquid helps deglaze the skillet, so scrape up the browned bits from the bottom as it cooks.
Bring the liquid to a gentle boil, then reduce the heat to Medium-Low. Let the sauce simmer (uncovered) 6-8 minutes, or until the liquid has been reduced by half.
Final Step Before Serving
Turn the heat down to LOW once the liquid has been reduced in half. Add butter, fresh parsley and thyme to the sauce and stir to combine. Continue cooking ONLY until the butter has melted.
Serve The Chicken Cutlets in Pan Sauce
Transfer the chicken cutlets onto individual serving plates. Spoon 2-3 Tablespoons of pan sauce over the top of each piece of chicken, to cover. Serve the chicken cutlets in pan sauce immediately.
We typically serve this delicious chicken with mashed potatoes or steamed rice on the side. I also served the chicken with a Brussel sprout casserole for two. YUM!
I really hope you love this recipe for chicken cutlets in pan sauce! You can can easily double or triple the recipe to meet your needs by changing the amount of servings in the recipe card below!
Thank you for stopping by, and I invite you to come back soon for more family-friendly recipes. Take care, God bless, and have a great day!
Looking For More CHICKEN Recipes?
You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have LOTS of delicious chicken recipes to check out, including:
- Chicken Enchilada Meatballs
- Creamy Lemon Tarragon Chicken
- Pecan-Crusted Chicken
- Grilled Marmalade Chicken
- Chicken Broccoli Fettucine Alfredo
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Recipe Adapted From Maya Krampf at: https://www.wholesomeyum.com/pan-seared-chicken-breast/
↓↓ PRINTABLE RECIPE BELOW ↓↓
Chicken Cutlets In Pan Sauce is a simple, delicious meal! Pan-seared chicken breasts are topped with a wine, garlic, butter and herb sauce.
- 1½ teaspoons olive oil
- 2 chicken breast cutlets about 5 ounces each
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1½ teaspoons olive oil
- 1½ cloves garlic minced
- ½ medium shallot finely chopped
- ¼ cup dry white wine
- ¼ cup low sodium chicken broth
- 3 teaspoons unsalted butter
- 2 teaspoons fresh parsley chopped
- 2 teaspoons fresh thyme chopped
Dry chicken with paper towels to absorb excess moisture. Season chicken on both sides with salt and pepper.
Heat olive oil in skillet on Medium-High heat until very hot, but not smoking. Put chicken in skillet in a single layer; cook cutlets 4-8 minutes without disturbing them.
After chicken cooks 4-8 minutes, it should be well-browned on the bottom. Flip chicken over; cook 4-8 more minutes. Chicken is done when browned on both sides and cooked through to an internal temp. of 165°F. Remove chicken from pan; cover tightly with foil to keep chicken warm.
Use same skillet (without cleaning it) to make pan sauce. Add olive oil to the skillet; turn heat to Medium. Add shallots; cook, stirring often, for 2 minutes. Stir in garlic; cook for 30 seconds, stirring so garlic doesn't burn. Add wine and chicken broth. Scrape browned bits up from bottom of pan as it cooks (more flavor). Bring liquid to a gentle boil. Reduce heat to Medium-Low. Let sauce simmer (uncovered) 6-8 minutes, or until liquid is reduced in half.
Turn heat to LOW once liquid has been reduced. Add butter, parsley and thyme; stir to combine. Continue cooking ONLY until butter has melted.
Transfer chicken to plates. Spoon 2-3 T. sauce over each piece to cover. Serve.
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