Thin boneless, skinless chicken breasts dredge in a homemade seasoning mix then cooked to perfection in under 15 minutes. You can easily serve these Pan Seared Chicken Cutlets 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.
Table of Contents
You could always turn this recipe into an impressive meal to serve to guests by serving my Sauce for Chicken Cutlet drizzled on top.
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!
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.
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Main Ingredients Needed
Exact measurements are listed below in the recipe card. Make sure you scroll down to print and save the recipe for later!
- Boneless, skinless chicken breasts
- All-purpose flour
- Vegetable oil
- Salt
- Pepper
- Italian seasoning
- Garlic powder
- Onion powder
- Paprika
Cooking Tip: 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.
Step-by-Step Directions
Step 1: Prepare the Seasoning Mix
In a small bowl, combine the salt, pepper, paprika, onion powder, garlic powder and Italian seasoning mix together. Combine it with the flour.
Dredge the chicken cutlets in the flour mixture, dust off an excess and set aside while you heat up the cast iron skillet.
Step 2: Cooking Instructions
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.
Step 3: 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.
Tried this recipe? Let me know in the comments and don't forget to rate it!
FREQUENTLY ASKED RECIPE QUESTIONS
When frying chicken cutlets, you want to use a high-heat oil like vegetable oil or canola oil. Olive oil is not recommended for frying because it will create too much smoke while the chicken is cooking.
Ready for more great recipes?
- 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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📖 Recipe Card
Pan Seared Chicken Cutlets
Pan Seared Chicken Cutlets - thin boneless, skinless chicken breasts dredge in a homemade seasoning mix then cooked to perfection in under 15 minutes.
Ingredients
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
Instructions
In a small bowl, combine the salt, pepper, paprika, onion powder, garlic powder and Italian seasoning mix together. Combine it with the flour.
Dredge the chicken cutlets in the flour mixture, dust off an excess and set aside while you heat up the cast iron skillet.
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.
Remove the chicken from the pan to a serving platter. Keep covered until ready to serve.
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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Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 323Total Fat: 11gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 102mgSodium: 619mgCarbohydrates: 14gFiber: 1gSugar: 0gProtein: 39g
The nutrition information is calculated automatically. I cannot guarantee its accuracy. If this data is important to you, please verify with your trusted nutrition calculator.
Christian Wertz says
T H A N K Y O U.... good easy recipe that's a quick deal that has great taste.... thanks for the info !!!!!