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This pan seared chicken cutlets recipe is a lighter take on classic deep-fried cutlets. Crispy, golden, and so flavorful, the chicken cooks in about 5 minutes and pairs well with a variety of sides and sauces! It’s perfect for an easy weeknight dinner but impressive enough for special occasions.
Not only are these breaded chicken cutlets delicious, but they’re also high-protein, dairy-free, nut-free, and gluten-free, too!
Healthy Pan Seared Chicken Cutlets
I love a good crispy chicken recipe, like my gluten-free chicken nuggets and nut-free Paleo chicken tenders. However, these pan seared chicken cutlets are my favorite option for a family-friendly dinner!
They’re just as crispy and tender as restaurant- or store-bought cutlets, but made with way less oil and better-for-you ingredients, thanks to my skillet cooking method. Even better, the cutlets pair well with everything from cooked pasta to rice, salads, and more, making them great for meal prep. I love to cook a large batch at once and keep them on hand in the fridge or freezer for a quick protein source on busy days.Â
Ingredients and Notes
*Scroll down to the recipe card for the full recipe and ingredient list!
- Chicken: I can’t always find chicken cutlets at my local grocery store, and they’re often pretty pricey. So, I prefer to buy boneless, skinless chicken breasts and slice them in half to create cutlets. For a slightly juicier option, substitute boneless, skinless chicken thighs instead.
- Seasonings: Salt, garlic powder, dried oregano, paprika, black pepper, dried parsley, and dried thyme create an herbaceous, savory breading.
- Flour: I use a 1:1 all-purpose gluten-free flour to keep my pan seared chicken cutlets gluten-free, but regular all-purpose flour also works.
- Oil: I prefer extra-virgin olive oil to cook the chicken and achieve a crisp, golden breading, but you can substitute avocado oil or any other neutral oil you have on hand.Â
Where I Buy My Chicken
- Wild-Caught Seafood
- 100% Grass-Fed, Grass-Finished Beef
- Free-Range Organic Chicken
- Humanely Raised Pork
Delivered to your door! The latest ButcherBox deal is right here.Â
How to Make a Pan Seared Chicken Cutlets Recipe
- Prepare the chicken: Slice each chicken breast lengthwise to create thin cutlets. Then, use a meat tenderizer or a meat mallet to pound each chicken piece to about ½-inch thickness. This promotes fast, even cooking!Â
- Season: Combine the spices and flour in a small bowl, and sprinkle the mixture evenly over both sides of each chicken cutlet. Set aside to rest at room temperature.
- Sear: Heat oil in a large skillet over medium-high heat, then cook the chicken until a golden crust forms.Â
- Finish cooking: Flip each chicken piece, and continue on the second side until they’re browned and cooked through, and enjoy warm!
Kitchen Tools I Use
- Sharp Knife
- Meat Tenderizer
- Mixing Bowls
- Large Skillet
My Top Tips and Tricks
- Slice against the grain. This helps keep the chicken tender!
- Avoid overcrowding. Work in batches, if needed, arranging the chicken cutlets in an even layer in the pan, leaving space between each piece. This will allow them to cook on all sides and brown evenly.
- Adjust the cooking time. Thicker cutlets may need an extra minute or two of cooking time. Check for doneness by slicing into the center or using a meat thermometer. You’ll know the chicken is fully cooked when it reaches an internal temperature of 165°F when measured with a meat thermometer.
- Rest the chicken before serving. This allows the natural juices to redistribute and helps the seasoning adhere to the exterior, keeping the cutlets tender, juicy, and flavorful.
How to Store
Store leftovers in an airtight container in the refrigerator for up to 3 to 4 days. Or, freeze them for 1 to 3 months. To serve, thaw frozen pan seared chicken cutlets in the fridge overnight. Then, reheat them in a hot skillet over low heat, or enjoy them chilled on salads.
FAQs
You’ll know your chicken is done cooking when it’s golden brown on the outside, no longer pink in the center, and reaches an internal temperature of 165°F.Â
There’s genuinely not much these breaded chicken cutlets don’t pair well with! I love to serve them on top of a chopped Greek salad or a tomato cucumber salad for a light lunch.Â
For a weeknight dinner or entree, I pair my chicken with lemon herb roasted potatoes, rice pilaf, or turmeric rice. Then, I add veggies, such as roasted vegetables, honey glazed carrots, garlicky blistered green beans, or air fryer roasted Brussels sprouts for extra nutrients. Of course, I always add hummus, matbucha, or tzatziki sauce with a squeeze of lemon juice for extra flavor, too!Â
Yes! Cut and bread the chicken as directed in the recipe card. Then arrange the cutlets in an even layer in a greased air fryer basket and cook at about 400°F for 10-15 minutes, or until the chicken is cooked through, flipping once.Â
More Easy Chicken Recipes
Pan Seared Chicken Cutlets
Ingredients
- 8-12 chicken cutlets or 6 breasts cut into cutlets (see below
- 1 1/2 teaspoons salt
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- 1 teaspoon black pepper
- 1 teaspoon dried parsley
- 1 teaspoon dried thyme
- 1 1/2 tablespoons gluten-free all-purpose flour
- 1/4 cup extra-virgin olive oil more as needed, for cooking
Instructions
Prepare the chicken
- Slice each chicken breast lengthwise through the thickest part to create two thinner cutlets. Cutting slightly against the grain helps keep them tender. Once sliced, use a meat tenderizer to gently pound each piece to about 1/2 inch thick.
Season the cutlets
- Lay the chicken in a single layer on a cutting board or tray. In a small bowl, combine all of the spices with the gluten free flour. Sprinkle the mixture evenly over both sides of each cutlet.
Let the chicken rest
- Let the seasoned chicken rest at room temperature for 30 minutes. This step helps the cutlets stay juicy and cook evenly.
Sear the first side
- Heat a large skillet over medium heat. Add the olive oil and let it warm until it shimmers. Place the cutlets in the pan without crowding. Cook for 1 to 2 minutes without moving them, until a golden crust forms.
Finish cooking
- Flip each cutlet and cook for another 2 minutes, or until browned and cooked through. Continue cooking in batches, adding additional oil to the pan as needed.
Notes
- Resting the chicken before cooking helps the seasoning adhere and keeps the cutlets moist.
- If your pan is small, cook the chicken in batches to avoid steaming.
- Thicker cutlets may need an extra minute or two of cooking time. Check for doneness by slicing into the center.
- Storage: Store leftover chicken in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over low heat or enjoy chilled on salads.
