Honey Garlic Chicken Cutlets with Butter
Pounded chicken breasts browned in butter and glazed with garlic and honey in one skillet.
Equipment
- Large skillet
- Meat mallet or rolling pin
- Meat thermometer
Ingredients
Main Ingredients
- 24 oz boneless skinless chicken breasts cut into four pieces and pounded to half an inch
- ½ tsp salt
- ½ tsp black pepper
- 4 tbsp unsalted butter divided
- 4 cloves garlic finely chopped
- ¼ cup honey
- 2 tbsp fresh parsley chopped, for garnish
Instructions
Cooking
- Prep. Pound the chicken to an even half inch, pat dry, and season both sides with salt and pepper.
- Brown. Melt 2 tablespoons of butter in a large skillet over medium heat and cook the chicken 4 to 5 minutes per side until golden.
- Garlic. Add the remaining butter and the garlic and stir for 30 seconds.
- Glaze. Pour in the honey and spoon the bubbling sauce over the chicken for 2 to 3 minutes until it reaches 165 degrees F.
- Rest. Rest the chicken 3 minutes and sprinkle with parsley.
Notes
Substitutions: Use boneless chicken thighs or swap the parsley for sliced green onions.
Tips: Pound the chicken evenly and lower the heat before adding the garlic and honey.
Storage: Refrigerate for 3 to 4 days and reheat in a skillet with a splash of water until it reaches 165 degrees F.