27 Best Chicken Cutlet Recipes for a Quick Dinner

When you want a dependable set of recipes without searching through dozens of pages, this collection brings the ideas together in one place. The recipes are arranged in a new order, and each entry includes ingredients and step-by-step instructions so you can choose what fits your kitchen and schedule.

1. Air Fryer Panko Chicken

Air Fryer Panko Chicken is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT7M · Cook: PT9M · Total: PT16M · Yield: [‘2’]

Air fryer panko chicken cutlets are so easy to make! These breaded chicken cutlets get perfectly crispy in the air fryer.

Ingredients

• 1 large boneless skinless chicken breast
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 egg
• 1 teaspoon dijon mustard
• 1 teaspoon water
• 2/3 cup panko breadcrumbs
• cooking spray

Instructions

1. Take your chicken breast and dry with paper towels. Slice in half horizontally (starting at the thick end) so that you have two thin chicken breasts. If needed, pound with a meat mallet until 1/4 inch thick.
2. Sprinkle the garlic powder, salt and pepper on both sides of the chicken breasts.
3. To a shallow bowl, add the egg, mustard, and water and whisk together.
4. To a separate shallow bowl, add the panko breadcrumbs.
5. Dip each piece of chicken in the egg, coating both sides, then the panko, pressing in the panko as needed.
6. Place the coated chicken cutlets on a plate or cutting board and spray all sides lightly with cooking spray.
7. Place in a single layer in the air fryer basket and cook for 7-9 minutes at 400 degrees F, carefully flipping halfway through.
8. Remove and serve as desired.

2. Chicken Dijon

Chicken Dijon is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [‘4’, ‘4 servings’]

A fresh twist on the French classic, Chicken Dijon is infused with minced rosemary and simmers to perfection in a creamy white wine Dijon mustard sauce.

Ingredients

• ¼ cup all-purpose flour
• 2 ½ teaspoons minced fresh rosemary (divided)
• 4 chicken cutlets (1 lb.)
• 1 teaspoon Kosher salt
• ½ teaspoon freshly ground black pepper
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon unsalted butter
• 1 ½ cups white wine (or chicken broth)
• 2 tablespoons stone ground Dijon mustard
• 2 cloves garlic (minced)
• 1 cup heavy cream

Instructions

1. Combine flour and 1 1/2 teaspoons rosemary in a shallow bowl. Season chicken cutlets with salt and pepper and dredge in the flour mixture, shaking off the excess.
2. Heat 2 tablespoons olive oil and 1 tablespoon butter in a large skillet over medium high heat until the butter starts to foam.
3. Cook the chicken 2 to 3 minutes on each side, or until golden brown. Remove to a plate.
4. Add minced garlic and 1/2 cup of the white wine to the skillet and stir to deglaze the pan. Stir in the remaining wine, cream, and Dijon mustard. Bring the mixture to a boil, then reduce heat to medium low and let simmer 2 minutes.
5. Return the chicken to the skillet, nestling it into the sauce, and sprinkle with the remaining minced rosemary. Continue cooking on medium low heat for 10 to 12 minutes, or until the chicken is done. The sauce should reduce by about half and will thicken as the chicken cooks.

3. Crispy Chicken Salad with Poppy Seed Dressing

Baked Crispy Chicken Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT20M · Total: PT35M · Yield: [‘4’, ‘4 Large Salads’]

The most refreshing, filling salad with all the flavors and textures! Baked Crispy Chicken Salad with creamy avocado, sweet strawberries, crunchy pumpkin seeds and almonds, and poppy seed dressing is the perfect summer dinner.

Ingredients

• 2 large chicken breasts (cut into four filets*)
• 1 large egg
• 3 Tbsp gluten-free all-purpose flour
• 1 cup gluten-free breadcrumbs or Panko**
• ½ tsp sea salt
• ¼ tsp black pepper
• 10 ounces greens of choice*
• 1 cup red cabbage (thinly sliced)
• 1 cup chopped strawberries
• 1 large ripe avocado (diced)
• 4 stalks green onion (chopped)
• ½ cup shelled edamame (optional)
• ¼ cup sliced almonds
• ¼ cup pumpkin seeds
• ⅔ cup feta cheese
• 1/2 cup avocado oil
• ¼ cup rice vinegar or lemon juice
• 3 Tbsp pure maple syrup or honey
• 1 small shallot (minced)
• 1 tsp dijon or whole grain mustard
• 1 Tbsp poppy seeds
• ½ tsp sea salt (to taste)

Instructions Make the Dressing:

1. Combine all of the ingredients for the dressing in a blender and blend until completely combined. Refrigerate until ready to use.

Prepare the Crispy Chicken:

1. Preheat the oven to 400 degrees F and lightly spray a large shallow baking dish with cooking oil.
2. Slice the chicken breasts in half through the center to create four thinner cutlets. As an alternative, you can buy raw chicken filets, chicken cutlets or chicken tenders, which are already sliced thinly.
3. Crack the egg into a shallow bowl and whisk it until it is well-beaten. Transfer the breadcrumbs, flour, salt and pepper to a large plate and stir it around with a fork until everything is well-combined.
4. Dredge a chicken breast in the beaten egg mixture, then coat it liberally in the breadcrumb mixture, making sure to get both sides. Repeat for the rest of the chicken.
5. Transfer the breaded chicken to the prepared baking dish into a single layer and bake for 12 to 15 minutes, or until the chicken reaches an internal temperature of 165 degrees F and the outside is nice and crispy.
6. Allow the chicken to rest and cool for at least 10 minutes before slicing.
7. You can either chill the crispy chicken tenders in the refrigerator for a cold chicken salad or serve it immediately with your salad.

Make the Salad:

1. Add all of the ingredients for the salad in a large serving bowl. Drizzle in your desired amount of salad dressing and toss everything until coated in dressing and well combined.
2. Serve salad in large bowls with crispy chicken pieces on top.

4. Creamy Chicken Marsala

Creamy Chicken Marsala is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT20M · Yield: 4

This flavourful Creamy Chicken Marsala recipe features chicken scaloppini, sliced cremini mushrooms, Marsala wine, spices and a generous splash of heavy cream. Follow this simple recipe then serve up a perfect weeknight meal the whole family will love. It’s absolutely delicious over pasta, mashed potatoes, or rice.

Ingredients

• 2 skinless and boneless chicken breasts; cut into halves horizontally to make 4 scaloppini
• 1/2 teaspoon garlic powder
• 1/4 cup flour
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground pepper
• 2 Tablespoons olive oil
• 2 Tablespoons unsalted butter
• 2 medium shallots; finely chopped
• 8 oz brown cremini mushrooms; sliced
• 2 cloves garlic; minced
• 3/4 cup Marsala cooking wine
• 3/4 cup chicken broth
• 1 cup heavy cream
• 1 teaspoon chili flakes (optional)
• 1/2 cup Parmesan Reggiano; finely grated for serving
• 2 Tablespoons chopped fresh parsley for serving

Instructions

1. Pat chicken scaloppini dry with a paper towel then season them with the garlic powder, salt, and pepper.
2. Heat the olive oil in a large skillet over medium heat.
3. Place the flour in a low bowl or plate. Dredge the seasoned scaloppini in the flour, then lightly remove excess.
4. Carefully lower the dredged chicken scaloppini into the hot oil. Allow the contact side to sear and become golden before flipping the chicken. Cook for 4-5 minutes, until both sides are golden brown. Transfer scaloppini to a plate and set them aside.
5. Melt the butter in the same skillet used for the chicken. Then add chopped shallots and sauté for 2 minutes.
6. Add the minced garlic and sliced mushrooms to the pan and cook for another 2-3 minutes.
7. Deglaze the pan with the Marsala wine for a minute, then add the chicken stock and allow it to simmer for a few minutes.
8. Add the heavy cream and red pepper flakes to the simmering sauce then allow it to cook further – until it starts to thicken.
9. Return the chicken and its juices to the pan of mushrooms and sauce. Let it cook together for another 3-5 minutes.
10. Serve the Creamy Marsala Chicken on a bed of pasta/mashed potatoes/rice/noodles and garnish with the chopped parsley.

5. Chicken Saltimbocca

Chicken Saltimbocca with Prosciutto and Parmesan is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT20M · Total: PT35M · Yield: [‘4’, ‘4 servings’]

Chicken Saltimbocca is a flavorful Italian dish of chicken cutlets layered with sage, prosciutto, and Parmesan, finished in a light white wine sauce.

Ingredients

• 2 boneless skinless chicken breasts, (split in half horizontally, then cut in half again to make 8 small cutlets)
• 16-20 fresh sage leaves (about 2 per cutlet)
• ¼ cup shaved Parmesan (use a vegetable peeler to shave from a block)
• 4-6 slices prosciutto
• ½ cup all-purpose flour (for dredging)
• 1 teaspoon Kosher salt
• Ground black pepper (to taste)
• 2-3 tablespoons olive oil
• ½ cup white wine
• 1 cup chicken stock
• 1 lemon (juiced)
• 2 tablespoons butter

Instructions

1. Prepare the Chicken: Cut the chicken breasts in half horizontally to create four thin cutlets. If they are still large, cut them in half again for smaller portions. Pound the chicken to an even thickness.
2. Assemble the Chicken: Lay 2 to 3 sage leaves on each chicken cutlet, followed by a few shavings of Parmesan. Top each with a slice of prosciutto, pressing it gently so it adheres to the chicken. If the prosciutto is larger than the cutlet, trim it to fit.
3. Dredge the Chicken: In a shallow dish, mix the flour with salt and black pepper. Lightly dredge each chicken cutlet in the seasoned flour, shaking off any excess.
4. Sear the Chicken: Heat a large skillet over medium heat and add the olive oil. Once hot, place the chicken cutlets prosciutto-side down and cook for 3 to 4 minutes until crispy. Flip and cook for another 2 to 3 minutes until the chicken is cooked through. Cook in batches if needed, avoiding overcrowding the pan. Transfer the cooked chicken to a plate.
5. Make the Sauce: In the same pan, pour in the white wine, scraping up any browned bits from the bottom. Let the wine reduce slightly, about 2 minutes. Add the chicken stock and lemon juice, and let the sauce simmer for 5 to 8 minutes until slightly thickened.
6. Finish the Sauce: Stir in the butter and let it melt into the sauce. Simmer for another 2 to 3 minutes until glossy.
7. Serve: Pour the white wine sauce over the chicken saltimbocca and serve immediately.

6. Italian Chicken Cutlets

Crispy Italian Chicken Cutlets is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT3M · Cook: PT12M · Total: PT15M · Yield: [‘2’]

Quick, easy, delicious Italian chicken cutlets are pan-fried in olive oil until perfectly crisp.

Ingredients

• 2 chicken breasts (thin-sliced, or 1 large chicken breast sliced lengthwise into 2 half inch to inch-thick slices)
• 2 tablespoons olive oil
• 1 egg
• ½ cup panko bread crumbs
• 2 teaspoons Italian seasoning
• 1 teaspoon garlic powder (if your Italian seasoning does not include it)
• 1 teaspoon kosher salt (plus more to taste, see note 1)
• black pepper (to taste)
• lemon wedges (to finish)

Instructions

1. Place a pan on medium heat and add the olive oil.
2. If needed, slice your chicken breast in half.
3. Whisk the egg in the medium bowl.
4. Add the breadcrumbs, Italian seasoning, garlic powder, salt and pepper to a plate, trying to spread the ingredients evenly.
5. Place the chicken in the egg and then into the breadcrumbs. Pat the bread crumbs onto each side of the chicken to ensure it is coated.
6. Once the oil is just shimmering, add the chicken to the pan. Let cook for 4-6 minutes, ensuring the coating does not start to burn.
7. Flip the chicken with tongs or a spatula to the second side. Let cook for 4-6 minutes or until the internal temperature reads 165°F. Remove from the pan.
8. Taste a bit of the chicken. If needed, add some additional kosher salt or finishing salt. Plate the chicken with the lemon wedges to squeeze over.

7. Santa Fe Chicken

Santa Fe Chicken Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT30M · Total: PT40M · Yield: [‘4’, ‘4 servings’]

This Santa Fe Chicken Recipe is made with seasoned chicken breasts smothered in black beans, diced tomatoes, sweet corn, and yummy melted cheese. An easy 30-minute one-skillet weeknight dinner loved by the whole family.

Ingredients

• 2 large chicken breasts (cut in half lengthwise (or 4 chicken breast cutlets))
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• 1 teaspoon ancho chili powder
• 1 teaspoon salt
• ½ teaspoon black pepper
• 2 tablespoon olive oil (divided)
• 1 tablespoon butter
• 1 large onion (diced)
• 5 cloves garlic (minced)
• 1 (15 ounce) can diced tomatoes
• 1 (15 ounce) can corn (drained)
• 1 (15 ounce) can black beans (drained (not rinsed))
• 1 (4.5 ounce) can green chilies
• ½ teaspoon ground cumin
• ½ lime (juiced)
• 1½ cups Mexican cheese mix (shredded)
• Fresh cilantro (to garnish)

Instructions

1. Pat each chicken breast dry with paper towels and slice them in half lengthwise to make four thinner chicken breast cutlets.
2. In a small bowl combine the garlic powder, onion powder, ancho chili powder, salt, and black pepper. Generously season both sides of each chicken breast cutlet (see notes).
3. Add 1 tablespoon of olive oil and the butter to a large 12-inch skillet set over medium-high heat. Add the chicken and sear each side for approximately 3-5 minutes, or until golden and nearly cooked through. Remove the chicken to a clean plate and set aside.
4. To the same skillet set over medium heat add the remaining tablespoon of olive oil. Add the onions and cook for 6-8 minutes, stirring frequently. Add the garlic and cook until fragrant, approximately 1 minute.
5. Stir in the tomatoes, corn, black beans, green chilis, ground cumin, lime juice, and any leftover seasoning mixture that was not used to season the chicken breasts. Mix well to combine. Cook until heated through, about 5 minutes.
6. Return the chicken back to the skillet, scooping some of the bean mixture over the top of each chicken breast. Sprinkle the cheese over each chicken breast.
7. Cover and continue to cook over medium-low heat until the cheese is melted and the chicken is cooked through, OR, place in a preheated 350°F oven until chicken is cook through and cheese is melted (chicken should be cooked to an internal temperature of 165°F).
8. Serve garnished with fresh chopped cilantro and lime juice.

8. Lemon Chicken Piccata

Chicken Piccata with a Lemon Butter Caper Sauce is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [‘2’]

This lemon chicken piccata is topped with a lemon butter sauce and capers. It’s perfect served over pasta with fresh lemon slices.

Ingredients

• 1 large or two small chicken breasts
• 3/4 cup flour
• 1/8 tsp ground cayenne
• 1/4 tsp paprika
• 3 Tbsp olive oil
• 1 1/2 cup chicken stock
• 1 lemon
• 2 Tbsp butter
• 1 Tbsp capers
• 1/3 lb angel hair pasta
• salt and pepper

Instructions

1. Pound out the chicken with a mallet or heavy pan. Cut into two pieces, if needed.
2. Heat olive oil in a medium skillet on medium-high heat.
3. Onto the chicken, sprinkle the cayenne and paprika and season each side with salt and pepper. Dip each chicken piece in flour and shake off the excess.
4. Fry chicken 2-3 minutes per side. Make sure to check for doneness, as this will depend on how thin you pounded the chicken.
5. Remove chicken from pan and drain on paper towels. Wipe out excess oil from pan if needed.
6. Start boiling the angel hair pasta. Cook according to package directions.
7. Add capers to the pan and fry for 1 minute. Add the chicken stock, butter and stir. Add the juice of 1/2 the lemon. Heat to boiling and then reduce by half.
8. Add chicken back to pan, and cook for an additional 2 minutes.
9. Plate the pasta, then top with the chicken breast and some of the sauce. Serve with lemon slices, if desired.

9. Air Fryer Chicken Schnitzel

Keto Chicken Schnitzel (Air Fryer Recipe) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Cook: PT8M · Total: PT8M · Yield: [‘3’]

My keto chicken schnitzel puts a low carb spin on a classic Austrian favorite.

Ingredients

• 3 thin chicken breast cutlets ((¼-inch/0.64 cm thick, about 3 ounces/85 grams each))
• 1 large egg
• ½ tablespoon Dijon mustard
• ½ cup pork panko
• 2 tablespoons grated Parmesan cheese
• ½ teaspoon garlic powder
• ¼ teaspoon dried parsley
• salt and black pepper, to taste
• lemon wedges ((for serving))

Instructions

1. If your chicken cutlets aren’t ¼-inch thick (0.64cm) and about 3 ounces (85g) each, start by pounding and trimming them to size.
2. Whisk the eggs and mustard together in one bowl. In a second bowl, mix the pork panko, Parmesan, garlic powder, parsley, salt, and pepper.
3. Coat each chicken cutlet in the egg mixture, then press it into the panko mixture until well covered.
4. Arrange the breaded cutlets in a single layer in your air fryer basket. Use the top tray position if you have an air fryer oven. If needed, cook them in batches to avoid overcrowding.
5. Air fry at 375°F (190°C) for 6-8 minutes without flipping. Use a meat thermometer to ensure the chicken has reached a safe minimum internal temperature of 165°F (74°C).Serve with lemon wedges and enjoy.

10. Chicken Pesto Panini

Chicken Pesto Panini Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT4M · Yield: [‘4’, ‘4 people’]

A quick and easy meal idea for the family making delicious pesto chicken panini sandwiches.

Ingredients

• 2 boneless chicken breasts
• 1 tbsp Italian seasoning
• salt & pepper to taste
• 4 ciabatta rolls
• 4 tbsp mayonnaise
• 2.5 tbsp pesto
• 4 slices mozarella cheese
• 1 tomato, sliced
• 1 romaine lettuce
• 1 tbsp olive oil

Instructions

1. Slice chicken breasts in half lengthwise to create 2 chicken cutlets. Season both sides of chicken with Italian seasoning, salt, and pepper.
2. In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Cook chicken on both sides for about 5 minutes, or until the chicken reaches an internal temperature of 165 degrees.
3. Remove chicken from the pan.
4. Assemble the sandwiches by slicing the ciabatta rolls in halves.
5. Spread about 1 tablespoon of mayonnaise on one half of each roll.
6. Spread about 1¼ tablespoons of pesto on the other half of each roll, then add a chicken cutlet to each sandwich.
7. Add 1 slice of mozzarella to each sandwich, followed by a tomato slice and romaine if desired.
8. Top the sandwich with the ciabatta roll with pesto. Lightly brush olive oil on top roll, then return sandwiches to the skillet.
9. Cook each sandwich for 2 minutes per side, or until the mozzarella has fully melted.
10. Serve immediately and enjoy!

11. Chicken Milanese

Chicken Milanese is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [‘4’]

This Chicken Milanese recipe is an easy addition to your weekly chicken rotation! It has thin cutlets that are breaded and pan fried until golden, and they’re ready in about 30 minutes.

Ingredients

• 2 large chicken breasts (cut in half lengthwise)
• Salt & pepper (to taste)
• 1/2 teaspoon garlic powder
• 1/4 cup flour
• 2 large eggs (lightly beaten)
• 1 cup Italian style breadcrumbs (see note)
• 2 tablespoons olive oil (+ more as needed)
• Arugula salad (for serving (optional))
• lemon wedges (for serving (optional))

Instructions

1. If making with my arugula salad, I suggest prepping the salad before getting started on the chicken and then adding the dressing and tossing the salad just prior to serving.
2. Cut the chicken breasts in half lengthwise so you have four thinner pieces. Place them between 2 sheets of plastic wrap and then pound thin (to about 1/4″) using the flat end of a meat mallet. Sprinkle both sides of the chicken with the salt & pepper and garlic powder.
3. For the chicken dredge: Add the flour to a plate or bowl, the eggs to a bowl (and whisk them with a fork), and then the breadcrumbs to a third plate or bowl.
4. Add the olive oil to a large skillet over medium-high heat (let the pan heat up for a few minutes). You will be frying two pieces of chicken at a time. One by one, coat the first two pieces of chicken with the flour, then the egg (let the excess drip off), then the breadcrumbs, and then add each piece to the skillet. Cook for about 3 minutes/side or until the crust is golden and the chicken is cooked through (165F). Take the chicken out of the pan and set it aside. Repeat for the second batch (add more oil if the pan is looking dry). The second batch tends to go faster, so keep an eye on it so it doesn’t burn (you may need to turn the heat down a bit, especially if using cast iron).
5. Serve immediately with lemon wedges and arugula salad if desired. See more serving options in the blog post.

12. Crispy Baked Thin Chicken Breasts

Crispy Baked Thin Chicken Breasts is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT20M · Total: PT35M · Yield: [‘8’]

Crispy Thin-Sliced Chicken Breasts with panko are crispy on the outside, flavorful and juicy on the inside, and oven-baked to perfection in about 20 minutes. Fast and easy recipe for busy weeknight dinners.

Ingredients

• 4 boneless skinless chicken breasts
• salt and pepper, to taste
• 3/4 cup flour
• 2 teaspoons paprika, divided
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 2-3 large eggs (start with 2 eggs and add a 3rd if needed)
• 1 1/2 cup panko bread crumbs
• 1/2 cup shredded Parmesan cheese
• 1 teaspoon Italian seasoning
• nonstick cooking spray

Instructions

1. Preheat oven to 400. Line 2 baking sheets with parchment paper.
2. Slice chicken breasts in half horizontally. Place the chicken cutlets in a ziptop bag or between layers of plastic wrap and pound to 1/4 to 1/2 inch thickness.Season both sides of the thin-sliced chicken with salt and pepper.
3. Whisk the flour, 1 teaspoon paprika, garlic powder, and onion powder together in a shallow dish. Beat the eggs in a second shallow dish. Stir the panko, Parmesan, Italian seasoning, and 1 teaspoon paprika in a third shallow dish.
4. Coat each thin sliced chicken breast in flour, then the beaten egg, then the panko mixture. Place on the prepared baking sheet.
5. Spray the tops of the chicken with nonstick cooking spray. Bake for 15-20 minutes* (SEE NOTES) or until cooked through to 165 degrees.

13. Baked Chicken Cutlets

Crispy Baked Chicken Cutlets is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT20M · Total: PT35M · Yield: [‘4’, ‘4 chicken cutlets’]

Make these crispy baked chicken cutlets – they’re crispy outside and moist inside. Perfect for dinner.

Ingredients

• 2 boneless (skinless chicken breasts)
• 2 large eggs
• 2 tbsp almond milk
• a pinch of salt and black pepper
• 1 cup breadcrumbs (gluten-free or regular)
• 1/4 cup parmesan cheese (shredded)
• 1 tbsp Italian seasoning
• 2 tsp garlic powder
• 1/2 tsp dried thyme
• 1/2 tsp dried oregano
• 1 tsp paprika
• 1/2 tsp salt
• 1/4 tsp ground black pepper
• Cooking spray

Instructions

1. Preheat the oven to 400F. Line a baking sheet with parchment paper and spray it with a couple of pumps of cooking spray.
2. Slice the chicken breasts in half lengthwise. Place chicken breast inside a plastic wrap and pound with a meat mallet until the chicken is around 1/4 inch thick. Do it with every piece of chicken.
3. In a shallow bowl, whisk the eggs with almond milk, salt, and black pepper.
4. In another shallow dish, mix the breadcrumbs, parmesan cheese, Italian seasoning, garlic powder, thyme, oregano, paprika, salt, and black pepper.
5. Dip each chicken breast in the egg on both sides. Then, press it into the breadcrumbs on both sides.
6. Place on a baking sheet and spray with cooking spray.
7. Repeat it with all of the chicken cutlets.
8. Bake in the oven for 17-20 min until golden and cooked through. Serve with your favorite salad.

14. Baked Breaded Cheese Garlic Chicken Cutlets

Baked Breaded Cheese Garlic Chicken Cutlets is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 4 boneless, skinless chicken breasts, pounded to 1/4-inch thickness (about 1 lb total)
• 1 cup breadcrumbs (Italian-style or plain)
• 1/2 cup grated Parmesan cheese
• 1/2 cup shredded mozzarella cheese, divided
• 2 cloves garlic, minced
• 1 large egg
• 3 tablespoons milk
• 1 teaspoon dried Italian seasoning
• 1/2 teaspoon paprika (optional)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons olive oil, plus extra for brushing

Instructions

1. 1. Preheat the oven to 400 F (200 C) and line a baking sheet with parchment paper or a lightly greased rack.
2. 2. Place each chicken breast between two sheets of plastic wrap and gently pound to an even 1/4 inch thickness.
3. 3. In a shallow dish, whisk the egg and milk to make an egg wash.
4. 4. In another shallow dish, combine breadcrumbs, Parmesan cheese, minced garlic, Italian seasoning, paprika (if using), salt, and pepper.
5. 5. Dip each chicken cutlet into the egg wash, letting excess drip off, then coat with the breadcrumb mixture, pressing gently to adhere.
6. 6. Arrange coated cutlets on the prepared baking sheet. Brush or spray with a little olive oil to help crispness.
7. 7. Bake for 15 minutes, turning once halfway through. Then sprinkle 1/4 cup mozzarella over each cutlet and continue baking for another 6–8 minutes, until the cheese is melted, the crust is golden, and the chicken reaches 165 F (74 C) internal temperature.
8. 8. Remove from oven; let rest 3 minutes. If desired, sprinkle with the remaining 1/4 cup mozzarella and chopped parsley before serving.

15. Baked Thin Sliced Chicken Breasts

Baked Thin Sliced Chicken Breasts is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 4 thin boneless, skinless chicken breast cutlets (about 1 lb / 450 g total)
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 teaspoon lemon zest
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon dried oregano
• 1/2 teaspoon salt, or to taste
• 1/4 teaspoon black pepper
• Optional: a pinch of red pepper flakes for heat

Instructions

1. 1. Preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius) and line a baking sheet with parchment paper.
2. 2. If the chicken breasts are not already thin, gently pound or butterfly them to about 1/4 inch thick. Pat dry with paper towels.
3. 3. In a small bowl, whisk together olive oil, minced garlic, lemon zest, lemon juice, smoked paprika, oregano, salt, and pepper.
4. 4. Brush or rub the seasoning mixture evenly over both sides of each chicken cutlet.
5. 5. Arrange the seasoned chicken in a single layer on the prepared baking sheet.
6. 6. Bake for 8-12 minutes, or until the chicken is cooked through and the internal temperature reaches 165 degrees Fahrenheit (74 degrees Celsius). If the cutlets are particularly thin, start checking at 8 minutes.
7. 7. Remove from oven and let rest 2 minutes. Serve warm, optionally with lemon wedges or chopped parsley.

16. Chicken Marsala

Chicken Marsala Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT60M · Total: PT260M · Yield: [‘4’]

This Easy Chicken Marsala recipe is one of my family’s favorite meals. Marsala wine and chicken broth make this dish both sweet and savory hitting all the flavor points.Turn this recipe into Chicken Marsala Fettucine simply by cooking up fettucine my homemade pasta dough and pouring those delectable juices on top!Like meaty dishes? Try my recipe for Sicilian Baked Lolli, Tender Osso Buco or my recipe for Tender Meatloaf with Red Wine Sauce.

Ingredients

• 4 Chicken Breasts (boneless, fillet or butterflied)
• salt and pepper
• 1 cup all purpose flour
• 1½ tablespoons Butter (divided)
• 1/4 cup olive oil
• 1 cup dry Marsala wine
• 1 cup white onions (diced)
• 2 cup mushrooms (sliced)
• 2 cups chicken broth
• 2 tbsp corn starch
• 2 cups chicken broth

Instructions

1. Prepare your chicken breasts by filleting them if necessary. Season with salt and pepper and dredge them in flour.
2. Sear the chicken on both sides in a skillet using 1/2 tablespoon of butter and olive oil.
3. Remove chicken and transfer to a plate.
4. Pour marsala wine in skillet and deglaze pan, scraping bits from bottom.
5. Sauté onion in skillet with more butter.
6. Add mushrooms and cook for 2 minutes.
7. Add 2 cups of chicken broth and bring to a boil. Add more broth while cooking if needed.
8. If using a slow cooker, skip down to slow cooker option.
9. Return chicken to the skillet and cover.
10. Simmer Chicken in skillet for about an hour.
11. 10 minutes before serving make a slurry of 2 tablespoons of cold water and 2 tablespoons of corn starch and mix into skillet liquid stir and cook until thickened. (Optional)
12. Remove from heat and serve.

Slow Cooker Option

1. Place chicken in slow cooker and top with skillet contents.
2. Add more broth if necessary.
3. Cook on high for 2 to 3 hours or on low for 4 to 5 hours.
4. In the final hour make a slurry of 2 tablespoons of cold water and 2 tablespoons of corn starch and mix into slower cooker, stir. (Optional)
5. Remove chicken and serve.

17. Lemon Butter Chicken

Lemon Butter Chicken is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 4 boneless skinless chicken breasts (about 1.5–2 lb total)
• 2 tablespoons olive oil
• 3 tablespoons unsalted butter, divided
• 3 garlic cloves, minced
• 1/2 cup chicken broth
• 1/4 cup fresh lemon juice (about 1–2 lemons)
• Zest of 1 lemon
• Salt and freshly ground black pepper, to taste
• 2 tablespoons chopped fresh parsley (plus extra for garnish)

Instructions

1. 1. Prepare and measure all ingredients: pat the chicken dry; season with salt and pepper; mince garlic; zest the lemon and juice it; and chop parsley.
2. 2. Heat the olive oil in a large skillet over medium-high heat. Add the chicken and sear until golden on both sides and cooked through, about 5–7 minutes per side depending on thickness. Remove to a plate and tent with foil.
3. 3. Reduce the heat to medium. In the same skillet, add 1 tablespoon butter and the minced garlic. Sauté 30–60 seconds until fragrant.
4. 4. Pour in the chicken broth and lemon juice, scraping up any browned bits from the pan. Stir in the lemon zest and simmer until the sauce reduces slightly, about 3–5 minutes.
5. 5. Return the chicken to the pan and swirl in the remaining 2 tablespoons butter until the sauce looks glossy. Simmer 1–2 minutes to warm the chicken through.
6. 6. Stir in chopped parsley, adjust seasoning with salt and pepper, and serve the lemon butter chicken with spoonfuls of the sauce over the chicken.

18. Chicken Katsu Curry

Chicken Katsu Curry (Japanese Chicken Cutlet Curry) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT35M · Total: PT55M · Yield: [‘6’]

Chicken Katsu Curry is a hearty curry dish featuring crispy, tender chicken katsu, Japanese curry, and steamed sticky rice. The savory chicken katsu balances the sweet curry and creates a mouthwatering combination of flavors. Japanese Katsu Curry is a cozy dish that is great for a weeknight!

Ingredients

• 2 cup uncooked Japanese short-grain rice
• 2 ⅓ cup water
• 2 tbsp olive oil or vegetable oil
• 1 lb yukon gold potatoes (cut into 1″ cubes)
• 1 white or yellow onion (diced)
• 2 carrots (cut into 1″ pieces)
• 1 bell pepper (diced)
• 3 cups water
• 110 grams golden curry sauce mix (or a half a pack)
• 1 ½ lbs boneless skinless chicken thighs (tenderized)
• 2 cups panko
• 1 cup Flour
• 3 eggs (beaten)
• ¼ cup milk
• 2 cup vegetable oil
• 1 tsp kosher salt (divided)
• ½ tsp garlic powder
• 1 tsp black pepper (divided)
• ½ tsp togarashi

Instructions Rice

1. First, make the rice so it cooks while you cook the curry and chicken katsu.

Rice Cooker Instructions

1. Place the uncooked rice in the rice cooker cooking bowl and rinse with water until the water is clear. Drain the washing water completely. Add the fresh water and place the cooking bowl inside the rice cooker. Follow the rice cooker instructions.
2. Fluff the rice inside the cooker and leave on the “warm” setting until ready to serve.

Stovetop Rice Instructions

1. Place the uncooked rice in a cast iron pot or a pot with a thick bottom and rinse with water until the water is clear. Drain the washing water completely. Add the fresh water and place the lid on the pot.
2. Cook the rice on high heat at first. Once it begins to boil, lower the heat to low-medium. Cook for 15-20 minutes without removing the lid. Turn off the heat and allow the rice to steam for an additional 10 minutes. Set the cooked rice aside.

Japanese Curry Recipe

1. Next, while the rice cooks, make the curry.
2. Stir-fry the vegetables – Add the oil to a large pot or dutch oven over medium heat. Once the oil heats, add the onions, carrots, bell peppers, and potatoes. Fry in the oil for 5-7 minutes, or until the onions soften.
3. Cook in water – Add water to the to the pot and bring to a boil. Reduce the heat and cover the pot with the lid. Allow vegetables to simmer until the potatoes are tender, about 15-18 minutes.
4. Add the curry blocks – Turn off the medium heat and add the Golden Curry blocks to the pot. Stir the mixture until the blocks are melted and completely incorporated. Turn the heat back on low heat and simmer for an additional 5 minutes to incorporate all of the flavors.

Chicken Katsu (Japanese Chicken Cutlet)

1. Prepare chicken – Trim the fat off of the meat. Then, arrange a couple of chicken thighs in a flat layer inside of a gallon zip-top bag and remove as much air as possible. Use a meat tenderizer to gently pound until it is an even half-inch thickness. Remove the flattened chicken and set aside. Repeat until all of the chicken thighs are tenderized. Tenderizing the meat allows the pieces to cook evenly.
2. Season chicken – Place the chicken in a large bowl and season the meat with ½ tsp kosher salt and ½ tsp black pepper.
3. Create flour mixture – Place the flour in a shallow dish. Gently whisk in ½ tsp kosher salt, ½ tsp black pepper, garlic powder, and togarashi.
4. Create egg mixture – In a mixing bowl, add eggs and milk. Beat the eggs and milk mixture until homogeneous. You can also omit the milk and just use eggs.
5. Prepare panko – Place the panko in a shallow dish.
6. Dredge chicken – Coat each piece of chicken with flour mixture and shake off excess flour. Then dip each piece in the egg mixture. Finally, coat both sides of each chicken piece in panko by pressing the chicken into the panko crumbs.
7. Fry chicken – Heat 1 inch of oil in a large heavy skillet or dutch oven over medium-high heat. Place 2 or 3 pieces of chicken in the hot oil and cook for 3-4 minutes per side, or until the chicken is golden brown. Carefully remove crumbs from the oil with a mesh skimmer or spoon so they do not burn the oil after each batch is fried.
8. Transfer the fried chicken to a wire cooling rack or a paper towel-lined plate.

Chicken Katsu Curry Assembly

1. Once you have made curry, chicken cutlet, and rice, assemble the ingredients. Place the rice in bowls, then top with the Japanese curry, and add the chicken katsu last.

19. Lemon Chicken Scallopini

Scaloppine al Limone (Lemon Chicken Scallopini) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [‘4’, ‘4 servings’]

Scaloppine al Limone (Lemon Chicken Scallopini) with capers and olives in a bright, citrusy, and creamy lemon Parmesan sauce over linguine pasta.

Ingredients

• 16 ounces linguine pasta
• 1 ½ lbs. chicken cutlets
• ⅓ cup all-purpose flour
• 2 medium lemons
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon unsalted butter
• 3 cloves garlic (minced)
• ½ cup dry white wine
• 1 cup heavy cream
• ½ cup milk
• 1 ½ cups Parmesan cheese
• 2 tablespoons capers
• ½ cup Spanish olives (sliced)
• Salt and pepper (to taste)

Instructions

1. Cook linguine according to package directions.
2. Juice and zest lemons to get 1/4 cup juice and 1 tablespoon zest. Slice any extra lemon for garnishing.
3. Rinse and dry chicken cutlets with paper towels; season with salt and freshly ground black pepper.
4. Combine flour and lemon zest in a shallow bowl. Dredge chicken and shake off any excess.
5. Heat olive oil and butter in a large skillet until the butter is foamy. Cook chicken for 2 to 3 minutes on each side, until golden. Remove from pan to a plate.
6. Add garlic and 1/2 cup wine to skillet and deglaze the pan. Slowly add cream and milk, cooking and stirring until it come to a gentle boil. Stir in lemon juice, capers, and olives.
7. Return chicken to the pan and reduce to low heat. Continue cooking for 8 to 10 minutes or until chicken is done. Stir in Parmesan cheese and cook until melted.
8. Ladle sauce and chicken over linguine and serve (or add linguine to pan and toss gently to coat pasta). Garnish with chopped Italian parsley and freshly ground black pepper, if desired.

20. Chimichurri Chicken Cutlets

Chimichurri Chicken Cutlets is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1.5 lb boneless, skinless chicken cutlets (about 4–6 pieces)
• 2 tablespoons olive oil, divided
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon freshly ground black pepper
• 1 cup fresh parsley, finely chopped
• 1/4 cup fresh oregano leaves, finely chopped
• 3 garlic cloves, minced
• 1/4 cup red wine vinegar
• 1/2 cup extra-virgin olive oil
• 1 tablespoon lemon juice
• 1/2 teaspoon red pepper flakes (adjust for heat)

Instructions

1. 1. Prepare the chicken: Place cutlets between parchment or plastic wrap and gently pound to an even thickness (about 1/4 inch). Pat dry and season both sides with salt and pepper.
2. 2. Make the chimichurri sauce: In a bowl, combine parsley, oregano, and garlic. Stir in red wine vinegar, lemon juice, and red pepper flakes. Whisk in olive oil until the mixture is cohesive. Season with a pinch of salt and set aside for 10–15 minutes to meld.
3. 3. Cook the chicken: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the cutlets in batches and cook 2–4 minutes per side until golden and cooked through. Transfer to a warm plate and cover loosely.
4. 4. Finish and serve: Spoon the chimichurri over the hot chicken and drizzle with the remaining olive oil if desired. Serve immediately with extra chimichurri on the side.

21. Chicken Cordon Bleu

Chicken Cordon Bleu Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 4 boneless, skinless chicken breasts (about 1 1/2 lb total), pounded to an even thickness of ~1/4 inch
• 4 slices deli ham (about 4 oz total)
• 4 slices Swiss cheese (about 4 oz total)
• 1/2 cup all-purpose flour
• 2 large eggs, lightly beaten
• 1 cup breadcrumbs (panko preferred for extra crunch; regular breadcrumbs are fine)
• 1/4 cup grated Parmesan cheese (optional)
• 2 tablespoons unsalted butter
• 2 tablespoons olive oil
• 1/2 teaspoon kosher salt
• 1/4 teaspoon ground black pepper
• 1/2 teaspoon garlic powder or paprika (optional, for color)
• toothpicks, for securing

Instructions

1. Step 1: Prepare the chicken. Place each chicken breast between sheets of plastic wrap and pound to an even thickness of about 1/4 inch. Lightly season both sides with salt and pepper.
2. Step 2: Assemble the filling. On each flattened chicken breast, place a slice of ham and a slice of Swiss cheese. Roll up tightly and secure with 1–2 toothpicks.
3. Step 3: Set up the dredging station. Place flour in a shallow dish; beat eggs in another dish; mix breadcrumbs with Parmesan (if using) and a pinch of salt.
4. Step 4: Bread the roulades. Dredge each chicken roll in flour, dip in beaten eggs, then coat with the breadcrumb mixture.
5. Step 5: Sear. In a large ovenproof skillet, melt butter with olive oil over medium-high heat. Sear the roulades on all sides until golden brown, about 2–3 minutes per side.
6. Step 6: Bake. Transfer the skillet to a preheated oven at 375°F (190°C) and bake for 20–25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the cheese has melted.
7. Step 7: Rest and serve. Remove from heat, let rest 5 minutes, then slice crosswise into medallions. Serve with a simple sauce if desired or alongside vegetables or potatoes.

22. Breaded Chicken Without Egg

Breaded Chicken without Egg is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT25M · Total: PT45M · Yield: [‘4’]

Healthy and delicious crispy baked panko breaded chicken without eggs. Tender juicy chicken breaded in panko crumbs, yogurt, and Parmesan

Ingredients

• 4 boneless skinless chicken breasts (about 130 g/ 4.5 oz each)
• 1 tablespoon vegetable oil
• 100 g panko breadcrumbs (3.5 oz/ 1 cup)
• 25 g Parmesan ( ¼ cup, Note 1)
• 2 teaspoons dried oregano
• ½ teaspoon dried thyme
• ½ teaspoon dried rosemary
• ½ teaspoon sweet or hot paprika powder
• ¾ teaspoon fine sea salt
• ¼ teaspoon black pepper
• 2 tablespoons all-purpose flour
• 4 tablespoons creamy yogurt
• olive oil spray

Instructions

1. Preheat the oven to 220°C/ 430°F (convection oven 200°C/ 400°F). Line a baking sheet with parchment paper.

Roast panko:

1. Heat the oil in a large frying pan. Fry the panko breadcrumbs, stirring almost continuously, for about 2 minutes or until golden. Immediately, transfer the panko onto a large container to cool (a baking dish or large shallow bowl) (Note 2).

Bread chicken:

1. Breading station: Place flour on a large plate, and yogurt in a shallow bowl. Mix panko with the grated Parmesan, oregano, thyme, rosemary, paprika, salt, and pepper.
2. Pat the chicken dry with kitchen towels.
3. Flour: Place the chicken breast into the flour bowl and turn it around with tongs to flour it evenly. Lift each piece with the tongs and shake it gently to remove the excess flour.
4. Yogurt: Turn the chicken pieces into the yogurt and coat it lightly. I prefer to use my hands and rub the chicken with the yogurt, this way the coating will not be too thick, the pieces should be just smeared with the yogurt and not thickly coated.
5. Bread: Place the pieces into the panko mixture, turn it over and press it into the breading to coat.

Bake:

1. Place the panko breaded chicken without egg on the baking tray. Spray it lightly with cooking spray. Bake for 10 minutes.
2. Flip, spray the pieces lightly with oil, and continue baking for another 8 to 10 minutes or until cooked through (Note 3).

23. Lemon Garlic Chicken

Creamy Lemon Garlic Chicken is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [‘4’, ‘4 servings’]

Creamy lemon garlic chicken is an easy one skillet chicken dinner recipe that’s ready in about 30 minutes.

Ingredients

• 1 tablespoon olive oil
• 4-6 ounce boneless skinless chicken breast halves
• Salt and pepper
• 1/2 cup reduced-sodium chicken broth
• 1/2 cup dry white wine
• 3 tablespoons fresh lemon juice
• 3 cloves garlic (minced)
• 1 small shallot ( finely diced)
• 2 tablespoons butter
• 1/4 cup heavy cream
• Fresh thyme

Instructions

1. Using a meat mallet, pound down the chicken breasts to ½-inch thickness.
2. Season chicken with salt and pepper.
3. Heat olive oil in a large skillet over medium heat.
4. Add chicken, and cook until chicken reaches 165 F.
5. Remove chicken to a plate, and tent with foil to keep warm.
6. Whisk broth, white wine, lemon juice, garlic, and shallots into now empty skillet, scraping up any browned bits.
7. Simmer sauce until it reduces down to about 1/2 cup, about 10-15 minutes.
8. Remove from heat, and whisk in butter and cream.
9. Return chicken to pan, and spoon sauce over the chicken.
10. Sprinkle with fresh thyme just before serving.

24. Air Fryer Chicken Cutlets

Air Fryer Chicken Cutlets is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT12M · Total: PT27M · Yield: [‘4’]

These Air Fryer Chicken Cutlets are crispy, juicy, and delicious. They are easy to make and take less than 15 minutes to cook in the air fryer!

Ingredients

• 1 cup all purpose flour
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon cayenne pepper (optional)
• 1 pound thinly sliced chicken breasts (about 4 pieces total)
• 3 eggs
• 2 Tablespoons water
• 1 cup plain breadcrumbs

Instructions

1. In a shallow bowl, whisk together the flour, garlic powder, onion powder, salt, pepper, and cayenne (if using). In a separate shallow bowl, whisk together the eggs and water. Finally, pour the breadcrumbs into a third shallow bowl.
2. Dredge the chicken cutlets in the flour until completely coated on both sides, shaking off the excess. Next, dip the chicken cutlets in the egg mixture until well coated. Finally, dredge the chicken cutlets in the breadcrumbs, pressing evenly on both sides.
3. Spray your air fryer basket with cooking oil spray. Place the chicken cutlets in the basket then spray the tops with cooking oil.
4. Cook in the air fryer at 370 degrees Fahrenheit for 7 minutes. After 7 minutes, flip the chicken over, spray again with cooking oil, and cook for 5 more minutes until cooked through.

25. Italian Chicken Cutlets

Italian Chicken Cutlets is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT20M · Total: PT40M · Yield: [‘4’, ‘4 people’]

These crispy, succulent chicken cutlets are dinner party elegant, but weeknight easy!

Ingredients

• 1/3 cup all-purpose flour
• 2 large eggs (beaten)
• 1 cup panko breadcrumbs
• 1/2 cup grated parmesan cheese
• 2 teaspoons dried Italian seasoning
• 4 boneless skinless chicken breasts (5 to 6-ounces each)
• Kosher salt and freshly ground black pepper (to taste)
• 2 tablespoons butter (divided)
• 6 tablespoons vegetable oil (divided (such as avocado oil or other high heat oil), or olive oil (see recipe note))
• finely chopped fresh Italian parsley (for garnish)
• 1 lemon (cut into wedges for serving, optional)

Instructions

1. Preheat oven to 200˚F.
2. Place an oven-safe rack inside a baking sheet.
3. Set out three shallow bowls. Place flour in one, beaten eggs in the second, and combine the breadcrumbs, parmesan cheese and Italian seasoning in the third.
4. Place one chicken breast on a work surface inside a plastic zip-top bag or between two pieces of plastic. Pound with meat mallet or rolling pin to 1/2-inch thickness. Repeat with remaining chicken breasts. Season each chicken breast on both sides with salt and pepper.
5. Working with one chicken breast at a time, dredge in flour, shaking off excess. Then dip into beaten eggs, allowing excess to drip off. Finally, coat both sides in breadcrumb mixture, gently pressing to adhere. Transfer to a clean plate or platter as you go.
6. Heat 1 tablespoon of the butter and 3 tablespoons of the vegetable oil in a large non-stick skillet over medium heat until hot; carefully place 2 of the chicken breasts in the oil mixture and cook until chicken is cooked through and crust is golden brown and crispy, 3 to 5 minutes per side. Transfer chicken breasts to baking sheet and place in preheated oven. Add remaining butter and vegetable oil to skillet and cook 2 remaining chicken breasts 3 to 5 minutes per side, until crisp, golden brown and cooked through.
7. Place 1 chicken breast each on 4 dinner plates. Sprinkle lightly with kosher salt and garnish with parsley; serve immediately with lemon wedges if desired.

26. Cast Iron Chicken Breast

Juicy Cast Iron Skillet Chicken Breast is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT7M · Cook: PT10M · Total: PT22M · Yield: [‘4’, ‘4 chicken breasts’]

This cast iron chicken breast is moist, savory, citrusy, and filling. It’s gluten-free, high-protein and Whole30.

Ingredients

• 2 chicken breasts (skinless and boneless)
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 tsp oregano
• Sea salt & black pepper
• 1 tsp lemon zest
• 1 tbsp sunflower oil/canola/avocado oil
• Slices of butter
• Slices of lemon

Instructions

1. Pat dry the chicken breasts with a paper towel.
2. Cut each chicken breast lengthwise through the center.
3. Season both sides with onion, garlic, oregano, salt, and black pepper.
4. Sprinkle lemon zest all over the chicken breasts.
5. Heat a skillet over medium-high heat. Add the canola/avocado/sunflower oil.
6. Sear chicken breasts for 5 minutes on each side until cooked. If the chicken starts burning, lower the heat a little bit.
7. Remove from the skillet and rest for 5 minutes before serving. Add butter or olive oil on top for more flavor, and squeeze a little bit of lemon juice all over.

27. Blackened Chicken

Blackened Chicken is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT10M · Total: PT20M · Yield: [‘4’]

Blackened Chicken is a spicy and flavorful main dish from Cajun country. Add simple sides like coleslaw and corn bread for a quick & easy dinner.

Ingredients

• 2 large chicken breasts (at least 6 ounces each)
• PAM cooking spray (or oil for frying)
• 2 teaspoons paprika
• 1/4 teaspoon cayenne pepper
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon fresh ground black pepper
• 1/2 teaspoon salt

Instructions

1. Start cast iron skillet heating over medium high heat
2. Cut chicken breasts in half to make thinner cutlets
3. Mix seasoning ingredients together. Sprinkle seasoning onto both sides of chicken
4. When pan is very hot, spray with PAM non-stick spray. Add chicken to pan. Turn when charred (about 3 minutes). Cook until both sides are charred and internal temperature is 165F.
5. Serve immediately.

Save this collection for the next time you need practical meal inspiration. Start with the recipe that best matches your ingredients, then return to try the others throughout the week.