(Tangy, Zesty, and Perfectly Juicy!)
Servings: 4
Prep Time: 10 minutes
Cook Time: 15-20 minutes
Total Time: ~30 minutes
Ingredients
For the Chicken Cutlets:
- 4 boneless, skinless chicken breasts (or cutlets)
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp paprika
- Salt and pepper, to taste
For the Lemon Sauce:
- 1/4 cup fresh lemon juice (about 2 lemons)
- 2 tbsp olive oil
- 2 tbsp butter
- 2 cloves garlic, minced
- 1/2 tsp dried thyme or rosemary (fresh is fine if you have it!)
- 1/2 tsp honey (optional, for a little sweetness)
- Salt and pepper, to taste
- Chopped parsley for garnish (optional but adds color!)
Instructions
- Prepare the Chicken Cutlets:
- If your chicken breasts are thick, slice them horizontally into thinner cutlets for even grilling.
- Season both sides of the chicken cutlets with olive oil, garlic powder, onion powder, paprika, salt, and pepper. Give them a good rub to make sure all the flavors are on there.
- Grill the Chicken:
- Preheat your grill or grill pan over medium-high heat.
- Place the chicken on the grill and cook for 4-5 minutes per side or until the internal temperature reaches 165°F (75°C), and the chicken is golden and juicy. (You can also cook them in a skillet if you don’t have a grill.)
- Make the Lemon Sauce:
- While the chicken is grilling, heat 2 tbsp of olive oil and 2 tbsp of butter in a saucepan over medium heat.
- Add the minced garlic and sauté for about 1 minute until fragrant—don’t let it burn!
- Stir in the lemon juice, thyme (or rosemary), and honey (if using). Simmer for 2-3 minutes until the sauce thickens slightly.
- Season with salt and pepper to taste. If the sauce feels too tart, add a little more honey.
- Assemble the Dish:
- Once the chicken is cooked, transfer it to a plate and drizzle the lemon sauce generously over the top.
- Serve:
- Garnish with freshly chopped parsley for a pop of color. Serve immediately with your favorite side dishes, like roasted veggies, rice, or a crisp salad.
Do’s and Don’ts
DO:
- Let the chicken rest for a few minutes before serving. This allows the juices to redistribute and keeps it tender.
- Add a sprinkle of freshly grated Parmesan cheese on top for a creamy, salty finish.
DON’T:
- Overcook the chicken. It should be juicy and tender, not dry. Keep an eye on it!
- Skip the fresh lemon juice—it’s key to that vibrant, tangy sauce. Bottled juice just doesn’t cut it.
Pro Tips:
- For extra flavor, marinate the chicken in olive oil, lemon juice, garlic, and herbs for 30 minutes before grilling.
- You can double the lemon sauce recipe to have extra to drizzle over your sides or even pasta!
This Grilled Chicken Cutlets in Lemon Sauce is quick, fresh, and bursting with tangy flavor. It’s the perfect dish for a light yet satisfying meal that’ll make everyone ask for seconds! 🍋🍗✨
