Lemon Garlic Chicken Cutlets With Burst Tomatoes: The 20-Minute Skillet Dinner

You want a dinner that punches like a Michelin plate but cooks like a weeknight hack? This is it. Thin, crispy-edged chicken cutlets, sizzling in lemon-garlic butter, finished with sweet burst tomatoes that practically make their own sauce. This lemon garlic chicken cutlets recipe makes a mouth-watering dish that your family will ask for again and again.

Looking for more fast weeknight ideas? See our 10 Quick and Easy Dinners.

It’s bold, bright, and not remotely fussy. Minimal ingredients, maximum flavor. If your current chicken routine is boring, this one flips the table—in a good way.

What Makes This Lemon Garlic Chicken Cutlets Recipe So Good

Speed without compromise: Cutlets cook fast, sear beautifully, and soak up lemon and garlic like they were meant for each other.

Built-in pan sauce: Those cherry tomatoes burst into a sweet-savory glaze that coats every bite.

You’ll want bread. Or pasta. Or both.

Balanced flavors: Zippy lemon, warm garlic, buttery richness, and juicy tomatoes keep every forkful interesting.

No bland bites allowed.

One-pan winner: This is a legit dinner-party-level dish made in one skillet. Less cleanup, more compliments.

Shopping List – Ingredients

• 1.25 to 1.5 pounds chicken cutlets (or boneless skinless breasts sliced thin)
• 1 pint cherry or grape tomatoes
• 4 cloves garlic, thinly sliced or minced
• 1 large lemon (zest and juice)
• 3 tablespoons unsalted butter
• 2 tablespoons extra-virgin olive oil
• 1/3 cup all-purpose flour (for light dredging)
• 1/2 teaspoon red pepper flakes (optional but recommended)
• 1/2 cup low-sodium chicken broth (or dry white wine)
• Fresh parsley, chopped (about 2 tablespoons)
• Kosher salt and freshly ground black pepper
• Optional add-ons: capers (1 tablespoon), a splash of cream (2 tablespoons), or grated Parmesan for serving

Let’s Get Cooking – Instructions

1. Prep the chicken: If using full breasts, slice horizontally into thin cutlets and lightly pound to even thickness (about 1/2 inch). Pat dry. Season both sides with salt and pepper.
2. Dredge smart: Place flour in a shallow dish. Lightly coat each cutlet, shaking off excess. This gives a delicate crust and helps the pan sauce cling.
3. Get the pan hot: Heat a large skillet over medium-high. Add 1 tablespoon olive oil and 1 tablespoon butter until sizzling but not smoking.
4. Sear the first batch: Add half the cutlets in a single layer. Cook 2–3 minutes per side until golden and just cooked through. Transfer to a plate; tent loosely with foil.
5. Sear the rest: Add another tablespoon oil if needed. Repeat with remaining cutlets. Transfer to the plate.
6. Build the flavor base: Lower heat to medium. Add remaining 2 tablespoons butter. Stir in garlic and red pepper flakes; cook 30–45 seconds until fragrant (don’t burn the garlic—tragic).
7. Burst the tomatoes: Add tomatoes and a pinch of salt. Cook, stirring occasionally, 4–6 minutes until tomatoes soften and some split. Gently press a few with a spoon to release juices.
8. Deglaze: Pour in chicken broth (or wine) and scrape up browned bits. Simmer 2–3 minutes to reduce slightly.
9. Lemon time: Stir in lemon zest and 2 tablespoons lemon juice. Taste and adjust—add more lemon for brightness or a pinch of salt for balance.
10. Optional upgrades: Toss in capers for briny pop. For a silkier sauce, swirl in a splash of cream.
11. Finish the dish: Return chicken (and juices) to the skillet, turning to coat. Simmer 1–2 minutes until warmed through and glossy.
12. Garnish and serve: Shower with chopped parsley. Serve it with buttered orzo, mashed potatoes, or garlicky bread to catch the sauce. Parmesan on top? Zero regrets.

Preservation Guide

• Refrigeration: Store leftovers in an airtight container up to 3 days. Keep the chicken and sauce together so the cutlets stay moist.
• Reheating: Warm gently in a skillet over medium-low with a splash of broth or water until hot. Microwave works in a pinch—cover and heat in short bursts.
• Freezing: Freeze up to 2 months. Cool completely, store flat in a freezer bag. Thaw overnight in the fridge and reheat slowly to protect texture.
• Make-ahead tips: You can sear the cutlets and refrigerate; make the sauce fresh in 10 minutes when ready to serve.

Health Benefits

• Lean protein, high payoff: Chicken cutlets deliver essential amino acids for muscle repair with relatively low saturated fat, especially when pan-seared rather than deep-fried.
• Antioxidant boost: Tomatoes are rich in lycopene and vitamin C, which support heart health and immunity. Cooking tomatoes actually improves lycopene bioavailability—win.
• Anti-inflammatory flavor agents: Garlic contains allicin compounds; lemon adds vitamin C and flavor so you can use less salt without losing satisfaction.
• Smart fats: Olive oil provides monounsaturated fats that are supportive of cardiovascular health. Balance is key—this dish hits that sweet spot.

Common Mistakes to Avoid

• Skipping the pat-dry step: Wet chicken won’t brown; it will steam and sulk. Dry cutlets equal crisp edges.
• Overcrowding the pan: Cook in batches. Crowding kills the crust and turns “sear” into “sog.”
• Burning the garlic: Garlic goes from aromatic to bitter fast. Lower the heat before it hits the pan and keep it moving.
• Under-salting the tomatoes: A pinch of salt helps them burst and sweeten. Don’t be shy.
• Overcooking the chicken: Thin cutlets cook in minutes. Pull them when just done and let the sauce do the rest.

Recipe Variations for Lemon Garlic Chicken Cutlets

• Herb-forward: Add fresh thyme or basil in the finishing step for a bright garden vibe.
• Piccata remix: Double the lemon, add 2 tablespoons capers, and use white wine for the deglaze.
• Creamy dream: Stir in 1/4 cup cream or mascarpone for a richer, velvety sauce. Serve over pappardelle—ridiculously good.
• Mediterranean twist: Add olives and a handful of baby spinach at the end. The spinach will wilt into the sauce in under a minute.
• Spicy kick: Swap red pepper flakes for Calabrian chili paste or harissa. Small spoon, big flavor—FYI.
• Gluten-free: Use rice flour or skip dredging and just sear. Sauce will still cling thanks to tomato juices.

FAQ

Can I use canned tomatoes instead of fresh?

Fresh cherry or grape tomatoes are ideal for that quick-burst texture and sweetness. In a pinch, use high-quality canned cherry tomatoes and reduce the liquid slightly to concentrate the sauce.

What’s the best pan for this recipe?

A large stainless-steel or cast-iron skillet gets the best sear. Nonstick works, but you’ll get less browning and fewer flavorful pan bits to deglaze—still tasty, just a little less dramatic.

How do I keep the cutlets from drying out?

Even thickness is key.

Pound the chicken lightly, sear hot and fast, and bring it back to the sauce only briefly at the end. Overcooking is the enemy—timer on, ego off.

Can I make this dairy-free?

Yes. Use all olive oil and skip the butter, or sub in a dairy-free butter.

The sauce will be a touch lighter but still bright and satisfying.

What should I serve this with?

Crusty bread, orzo, mashed potatoes, polenta, or a lemony couscous are all perfect. For lighter fare, pair with arugula salad or roasted asparagus. IMO, something starchy to catch the sauce is non-negotiable.

Is this recipe kid-friendly?

Yes, this lemon garlic chicken cutlets recipe is very kid-friendly, especially if you reduce or omit the red pepper flakes.

The lemon and tomato sweetness tend to be crowd-pleasers.

Final Thoughts

This is the kind of weeknight winner that makes you feel like you outsmarted dinner. Fast prep, bold flavor, one pan, and a sauce that practically begs for a mop-up crew. Keep chicken cutlets and cherry tomatoes on standby, and you’ve got a 20-minute lemon garlic chick cutlets meal in your pocket.

Cook it once and it’ll join your permanent rotation—because delicious doesn’t need a 2-hour commitment, just a hot pan and a plan.