Pan Seared Chicken Cutlets

Thin boneless, skinless Pan Seared Chicken Cutlets are dredged in a homemade seasoning mix then cooked to perfection in under 15 minutes.

You can easily serve these chicken breasts for dinner on a busy weeknight. Or you can turn this recipe into a very impressive meal to serve guests by adding a few fancy side dishes.

Either way, let me show you how to cook this incredibly delicious chicken cutlet recipe.

This recipe starts out with a homemade seasoning mix that really adds flavor to the pan seared chicken cutlets. However, it's not a sweet seasoning mix like the one I use for my Dutch Oven Roast Chicken.

If you wanted to turn this recipe into more of a kid-friendly meal, slice the chicken cutlets into strips and make them easier for little hands to dip in their favorite condiments such as ranch salad dressing or ketchup.

For more easy dinner ideas, check out all of our Family Favorite Chicken Recipes or my Baked Chicken Cutlet Recipes. I know you'll find something tasty to add to your weekly meal plans.

Serve any leftovers you have the next day for lunch sliced over a bed of tossed greens topped with your favorite salad dressing. The chicken makes a tasty sandwich too!

Helpful Kitchen Tools

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Main Ingredients Needed

• Boneless, skinless chicken breasts
• All-purpose flour
• Vegetable oil
• Salt
• Pepper
• Italian seasoning
• Garlic powder
• Onion powder
• Paprika

Step-by-Step Directions

Step 1: In a small bowl, combine the salt, pepper, paprika, onion powder, garlic powder and Italian seasoning mix together. Combine it with the flour.

Step 2: Dredge the chicken cutlets in the flour mixture, dust off an excess and set aside while you heat up the cast iron skillet.

Step 3: Heat the oil in a heavy pan and add the chicken cutlets to the hot oil. Allow them to cook in the oil for about 5 to 7 minutes on each side until they are golden brown.

How long to Cook Thin Chicken Cutlets?

Always check the chicken to make sure it reaches an internal temperature of 165° F.

🥣What to Serve with Chicken Cutlets

I served this recipe with homemade mashed potatoes but you could use white rice or even buttered noodles. All of those would taste really delicious.

Or you could choose your favorite from our Side Dishes for Chicken Cutlets index.

Storage Tips

Allow the chicken cutlets to cool to room temperature before storing them. Store in an airtight container or wrap them tightly in plastic wrap or aluminum foil.

They should remain fresh for 3-4 days. After this time, they will start to lose flavor.

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Reheating Tips

You can reheat them in the oven, microwave, or on the stovetop, depending on your preference.

More Recipes to Love

• Chicken Parmesan – my easy recipe for Breaded Chicken Cutlets that are smothered in homemade marinara sauce topped with mozzarella cheese.
• Dipping Sauce for Chicken Cutlets - This is a copycat recipe for Chick Fil A Sauce that’s a really, really good accompaniment to any chicken recipe.
• Chicken Cutlets Parmesan Recipe - my family's favorite breaded chicken cutlets with an easy Parmesan sauce on top.

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Lois

Pan Seared Chicken Cutlets

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Pan Seared Chicken Cutlets - thin boneless, skinless chicken breasts dredge in a homemade seasoning mix then cooked to perfection in under 15 minutes.

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Prep Time 5 minutes mins

Cook Time 15 minutes mins

Total Time 20 minutes mins

Servings: 4 servings

Course: Main Dishes

Cuisine: American

Calories: 323

Ingredients Equipment Method Nutrition Notes

Ingredients

  

1x2x3x?

For the Chicken

• 4 boneless skinless chicken breasts; pounded thin
• ½ cup all-purpose flour
• 2 tablespoons vegetable oil

For the Seasoning Mix

• 1 teaspoon salt
• ½ teaspoon pepper
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 2 teaspoons Italian seasoning
• 1 teaspoon paprika

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Equipment

• Lodge 10 Inch Cast Iron Chef Skillet
• Cast Iron Brush and Scraper
• Cast Iron Cleaner Stainless Steel Chainmail Pot Scrubber
• Silicone Cast Iron Skillet Handle Cover Holder

Method

 

1. In a small bowl, combine the salt, pepper, paprika, onion powder, garlic powder and Italian seasoning mix together. Combine it with the flour.
2. Dredge the chicken cutlets in the flour mixture, dust off an excess and set aside while you heat up the cast iron skillet.
3. Heat the oil in a heavy pan and add the chicken cutlets to the hot oil. Allow them to cook in the oil for about 5 to 7 minutes on each side until they are golden brown and reaches an internal temperature of 165° F.
4. Remove the chicken from the pan to a serving platter. Keep covered until ready to serve.

Nutrition

Serving: 1ServingCalories: 323kcalCarbohydrates: 14gProtein: 39gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 9gCholesterol: 102mgSodium: 619mgFiber: 1g

Notes

The secret to cooking chicken FAST is to use thin chicken breasts. Check out how I get thin chicken cutlets in the post, How to Make Thin Chicken Cutlets.

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