Ingredients:

  • 1½ lb boneless skinless chicken breasts, sliced into thin cutlets
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp Italian seasoning
  • 4 tbsp unsalted butter, divided
  • 6 cloves garlic, minced
  • 1/2 cup chicken broth
  • 2 tbsp fresh lemon juice
  • 1 tsp lemon zest
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Pat the chicken cutlets dry with paper towels and season both sides evenly with salt, pepper, and Italian seasoning.
  2. Place a 12-inch skillet over medium-high heat and add the olive oil.
  3. Once the oil shimmers, add the chicken in a single layer, cooking in batches if they don't fit in one layer.
  4. Cook the chicken for 3–5 minutes per side until a rich brown crust forms and the internal temperature reaches 165°F (74°C).
  5. Remove the chicken from the pan and set it aside on a plate.
  6. Reduce the skillet heat to medium and add 2 tbsp of butter.
  7. Stir in the minced garlic and sauté for 1 minute until fragrant but not brown.
  8. Pour in the chicken broth, scraping the bottom of the pan to release the browned bits.
  9. Stir in the lemon juice and lemon zest.
  10. Simmer the sauce for 3–5 minutes until it reduces slightly and thickens into a glossy glaze.
  11. Return the seared chicken and any accumulated juices back into the skillet.
  12. Stir in the remaining 2 tbsp of cold butter and the chopped parsley.
  13. Toss the chicken for 1–2 minutes until the sauce is velvety and the chicken is well-coated.