It’s shocking that this Pan Fried Chicken Cutlets recipe isn’t on the blog yet. How have we been at this for 7 years and this recipe that we make at least a couple times a week hasn’t been talked about yet???

This is my go-to most basic chicken recipe, but it is SO FULL of FLAVOR!! The chicken cutlets caramelize in their own juices with the olive oil to seal in all that great moisture. It’s phenomenal and the most versatile protein out there.

This recipe is SO EASY and just the one every beginning cook wants to start with and will keep in their pocket throughout their life.

This chicken stands on its own, but we also love to use it in any dish that asks for cooked chicken, such as; soups, salads, tacos, enchiladas, pot pies, stir fry - you name it!! It’s a great one to batch out and use through the week in various dishes.

I prefer cooking thighs over breasts for this recipe- they are so much juicier. Where breasts can easily dry out, thighs are a lot more forgiving, but you can use what you have and what you prefer.

Let’s get started!!

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Pan Fried Chicken Cutlets

Ingredients:

3/5- 4 lbs of boneless, skinless, chicken thighs (about 8 chicken thighs)

1 TBSP garlic salt (you can also use the salt of your choice + garlic powder)

2 tsp lemon pepper (or black pepper)

1 TBSP olive oil, for cooking

Directions:

Grab a frying pan and heat it up on the stove on high heat. Sprinkle your 3/5- 4 lbs of boneless, skinless, chicken cutlets (about 8 chicken thighs), top and bottom, with 1 TBSP garlic salt and 2 tsp lemon pepper.

Drizzle 1 TBSP olive oil in your frying pan and stick cutlets in the pan. Let them cook for 3-5 minutes on each side and continue flipping them until fully cooked and chicken reaches 165 F degrees on a meat thermometer. Depending on the thickness of the meat, this usually takes around 25-30 minutes.

Take off heat. It will be tempting to dig in immediately, but cutlets are even juicier if you let them rest for 10 minutes or so.

Enjoy!!!