15 Quick Chicken Cutlet Dinners Ready in 30 Minutes

Chicken cutlets are the ultimate weeknight dinner solution when you need something delicious on the table fast. These thin, tender pieces cook in minutes and pair perfectly with countless flavors.

From creamy sauces to fresh herb toppings, these recipes transform simple chicken cutlets into restaurant-quality meals your family will love.

01. Garlic Lemon Chicken with Fresh Green Beans

Tender chicken cutlets with bright lemon and garlic flavors cooked alongside crisp green beans. This one-pan meal delivers maximum flavor with minimal cleanup in just twenty minutes.

Ingredients: 4 chicken cutlets (about 1½ pounds), 1 pound fresh green beans (trimmed), 4 garlic cloves (minced), 2 lemons (juiced and zested), 3 tablespoons olive oil, 2 tablespoons butter, ½ cup chicken broth, salt and pepper to taste, fresh parsley for garnish.

How To Make Garlic Lemon Chicken with Fresh Green Beans

1. Season chicken cutlets generously with salt and pepper on both sides. Heat 2 tablespoons olive oil in a large skillet over medium-high heat until shimmering and hot.

2. Cook chicken cutlets for 3-4 minutes per side until golden brown and cooked through to 165°F internal temperature. Transfer to a plate and cover with foil to keep warm.

3. Add remaining oil to the same skillet and toss in green beans. Cook for 4-5 minutes, stirring frequently, until beans are bright green and tender-crisp.

4. Add minced garlic to the beans and cook for 30 seconds until fragrant. Pour in chicken broth, lemon juice, and zest, then add butter and let it melt into a silky sauce.

5. Return chicken to the skillet and spoon the lemony sauce over everything. Garnish with fresh chopped parsley and serve immediately while hot.

02. One-Pan Chicken Paprikash with Mushrooms

A simplified version of the classic Hungarian dish featuring tender chicken cutlets in a rich, creamy paprika sauce. Mushrooms and onions add extra depth to this comforting one-skillet dinner.

Ingredients: 4 chicken cutlets, 8 oz sliced mushrooms, 1 large onion (sliced), 2 tablespoons sweet paprika, 1 cup sour cream, ¾ cup chicken broth, 2 tablespoons flour, 3 tablespoons vegetable oil, 2 tablespoons butter, salt and pepper to taste.

How To Make One-Pan Chicken Paprikash with Mushrooms

1. Season chicken cutlets with salt and pepper. Heat oil in a large skillet over medium-high heat and cook cutlets for 3-4 minutes per side until golden. Remove and set aside.

2. Add butter to the same skillet and sauté sliced onions for 5 minutes until softened and lightly caramelized. Add mushrooms and cook another 4 minutes until they release their moisture.

3. Sprinkle flour and paprika over the vegetables, stirring constantly for 1 minute to cook out the raw flour taste and create a fragrant base.

4. Gradually whisk in chicken broth, scraping up any browned bits from the bottom of the pan. Let the mixture simmer and thicken for 2-3 minutes.

5. Reduce heat to low and stir in sour cream until smooth and creamy. Return chicken to the skillet, spooning sauce over the top, and simmer for 2 minutes to heat through.

03. Green Veggie Bowl with Lemon-Tahini Chicken

A fresh, healthy dinner bowl packed with vibrant green vegetables and perfectly seasoned chicken cutlets. The creamy lemon-tahini dressing ties everything together beautifully in this nutritious thirty-minute meal.

Ingredients: 4 chicken cutlets, 1 bunch asparagus (trimmed), 1 cup snap peas, 1 zucchini (sliced), 3 tablespoons tahini, 2 lemons (juiced), 2 tablespoons olive oil, 2 garlic cloves (minced), 1 tablespoon honey, salt and pepper to taste.

How To Make Green Veggie Bowl with Lemon-Tahini Chicken

1. Whisk together tahini, lemon juice, minced garlic, honey, and 2-3 tablespoons water until smooth and creamy. Season the dressing with salt and pepper, then set aside.

2. Season chicken cutlets with salt and pepper. Heat 1 tablespoon olive oil in a large skillet over medium-high heat and cook chicken for 3-4 minutes per side until golden and cooked through.

3. Remove chicken and add remaining oil to the skillet. Add asparagus and cook for 2 minutes, then add snap peas and zucchini slices.

4. Cook vegetables for 3-4 minutes, stirring frequently, until they’re tender-crisp and bright green. You want them cooked but still with a nice bite.

5. Slice the chicken and arrange over the vegetables. Drizzle generously with the lemon-tahini dressing and serve immediately in bowls for a fresh, healthy dinner.

04. Creamy Garlic Parmesan Chicken Cutlets

Rich, creamy chicken cutlets smothered in a luxurious garlic Parmesan sauce. This indulgent dinner comes together quickly and pairs perfectly with pasta, rice, or mashed potatoes.

Ingredients: 4 chicken cutlets, 4 garlic cloves (minced), 1 cup heavy cream, ¾ cup grated Parmesan cheese, 2 tablespoons butter, 2 tablespoons olive oil, 1 tablespoon flour, ½ cup chicken broth, fresh parsley, salt and pepper to taste.

How To Make Creamy Garlic Parmesan Chicken Cutlets

1. Season chicken cutlets generously with salt and pepper. Heat olive oil in a large skillet over medium-high heat until hot and shimmering.

2. Cook chicken cutlets for 4 minutes per side until golden brown and cooked through to 165°F. Transfer to a plate and tent with foil to keep warm.

3. Reduce heat to medium and add butter to the same skillet. Once melted, add minced garlic and cook for 30 seconds until fragrant but not browned.

4. Sprinkle flour over the garlic and whisk constantly for 1 minute. Gradually pour in chicken broth, whisking to prevent lumps, then add heavy cream.

5. Simmer the sauce for 2-3 minutes until it thickens slightly. Stir in Parmesan cheese until melted and smooth.

6. Return chicken to the skillet and spoon the creamy sauce over each piece. Garnish with fresh chopped parsley and serve immediately while the sauce is hot and creamy.

05. Quick Chicken Cutlets with Creamy Pesto Sauce

Tender chicken cutlets topped with a rich, creamy pesto sauce that’s ready in twenty minutes. This family-friendly dinner works beautifully over pasta or zucchini noodles for a lighter option.

Ingredients: 4 chicken cutlets, ⅓ cup basil pesto, ½ cup heavy cream, ¼ cup grated Parmesan cheese, 2 tablespoons olive oil, 2 tablespoons butter, 2 garlic cloves (minced), salt and pepper to taste, fresh basil leaves for garnish.

How To Make Quick Chicken Cutlets with Creamy Pesto Sauce

1. Season chicken cutlets with salt and pepper on both sides. Heat olive oil in a large skillet over medium-high heat until the oil shimmers.

2. Cook chicken cutlets for 3-4 minutes per side until they’re golden brown and reach an internal temperature of 165°F. Remove to a plate and cover with foil.

3. Reduce heat to medium and add butter to the same skillet. Add minced garlic and sauté for 30 seconds until fragrant and lightly golden.

4. Stir in the basil pesto and cook for 1 minute, then slowly pour in the heavy cream while stirring constantly to create a smooth, creamy sauce.

5. Let the sauce simmer gently for 2-3 minutes until it thickens slightly. Stir in Parmesan cheese until melted and well combined.

6. Return chicken to the skillet and spoon the creamy pesto sauce over each piece. Garnish with fresh basil leaves and serve hot over your favorite pasta or vegetables.

06. Chicken with Creamy Spinach Red Pepper Sauce

Juicy chicken cutlets smothered in a vibrant creamy sauce loaded with spinach and roasted red peppers. This colorful dinner is perfect over pasta and ready in under thirty minutes.

Ingredients: 4 chicken cutlets, 5 oz fresh baby spinach, ½ cup roasted red peppers (chopped), ¾ cup heavy cream, ¼ cup cream cheese, 3 garlic cloves (minced), 2 tablespoons olive oil, 1 tablespoon butter, salt and pepper to taste.

How To Make Chicken with Creamy Spinach Red Pepper Sauce

1. Season chicken cutlets with salt and pepper. Heat olive oil in a large skillet over medium-high heat and cook cutlets for 4 minutes per side until golden and cooked through.

2. Remove chicken to a plate and cover with foil. Add butter to the same skillet and sauté minced garlic for 30 seconds until fragrant.

3. Add chopped roasted red peppers to the skillet and cook for 1 minute to warm through and release their flavors.

4. Pour in heavy cream and add cream cheese, stirring constantly until the cream cheese melts completely and the sauce becomes smooth and creamy.

5. Add fresh spinach to the sauce and cook for 1-2 minutes, stirring gently, until the spinach wilts down and becomes tender.

6. Return chicken cutlets to the skillet and spoon the creamy spinach and red pepper sauce over the top. Simmer for 1 minute to heat everything through before serving.

07. Classic Chicken and Mushroom Marsala

Elegant chicken cutlets in a rich Marsala wine sauce with tender mushrooms. This restaurant-quality one-pan dinner uses real Marsala wine for the most authentic, complex flavor profile.

Ingredients: 4 chicken cutlets, 8 oz mixed mushrooms (sliced), ¾ cup Marsala wine, ½ cup chicken broth, 3 tablespoons flour, 3 tablespoons olive oil, 2 tablespoons butter, 2 shallots (minced), salt and pepper to taste, fresh thyme.

How To Make Classic Chicken and Mushroom Marsala

1. Dredge chicken cutlets lightly in flour seasoned with salt and pepper, shaking off any excess. Heat olive oil in a large skillet over medium-high heat.

2. Cook chicken cutlets for 3-4 minutes per side until golden brown and cooked through. Transfer to a plate and keep warm under foil.

3. Add butter to the same skillet and sauté sliced mushrooms for 4-5 minutes until they’re golden brown and have released most of their moisture.

4. Add minced shallots to the mushrooms and cook for 1 minute until fragrant. Pour in Marsala wine, scraping up any browned bits from the bottom of the pan.

5. Let the wine simmer for 2-3 minutes to cook off some alcohol, then add chicken broth and fresh thyme. Simmer until the sauce reduces by half and thickens slightly.

6. Return chicken to the skillet and spoon the Marsala sauce and mushrooms over each piece. Simmer for 1-2 minutes to heat through and serve immediately.

08. Crispy Baked Chicken with Fresh Bruschetta

Golden panko-crusted chicken cutlets topped with a fresh tomato and basil bruschetta mixture. This lighter take on breaded chicken is perfect for family dinners or casual entertaining with friends.

Ingredients: 4 chicken cutlets, 1 cup panko breadcrumbs, 3 large tomatoes (diced), ¼ cup fresh basil (chopped), 2 garlic cloves (minced), 3 tablespoons olive oil, 2 tablespoons balsamic vinegar, ½ cup flour, 2 eggs (beaten), salt and pepper to taste.

How To Make Crispy Baked Chicken with Fresh Bruschetta

1. Preheat your oven to 425°F and line a baking sheet with parchment paper. Set up a breading station with flour, beaten eggs, and panko breadcrumbs in separate shallow dishes.

2. Season chicken cutlets with salt and pepper, then dredge each piece in flour, dip in beaten eggs, and coat thoroughly with panko breadcrumbs, pressing gently to adhere.

3. Place breaded cutlets on the prepared baking sheet and drizzle with 2 tablespoons olive oil. Bake for 15-18 minutes until golden brown and cooked through to 165°F.

4. While chicken bakes, combine diced tomatoes, chopped basil, minced garlic, remaining olive oil, and balsamic vinegar in a bowl. Season with salt and pepper.

5. Let the bruschetta mixture sit for 10 minutes to allow flavors to meld together and tomatoes to release their natural juices.

6. Remove chicken from oven and immediately top each cutlet with a generous spoonful of the fresh bruschetta mixture. Serve while the chicken is still hot and crispy.

09. Creamy Chicken and Mixed Mushrooms

Tender chicken cutlets in a luxurious cream sauce with a medley of fresh mushrooms. This versatile recipe works with any mushroom variety and tastes amazing over egg noodles or mashed potatoes.

Ingredients: 4 chicken cutlets, 12 oz mixed mushrooms (sliced), 1 cup heavy cream, ½ cup white wine, 3 tablespoons butter, 2 tablespoons olive oil, 1 shallot (minced), 2 garlic cloves (minced), 1 tablespoon fresh thyme, salt and pepper to taste.

How To Make Creamy Chicken and Mixed Mushrooms

1. Season chicken cutlets generously with salt and pepper. Heat olive oil in a large skillet over medium-high heat and cook cutlets for 4 minutes per side until golden.

2. Remove chicken to a plate and cover with foil. Add 2 tablespoons butter to the same skillet and increase heat to high.

3. Add sliced mushrooms in a single layer and cook without stirring for 3-4 minutes until golden brown on one side, then stir and cook 2 more minutes.

4. Add minced shallot and garlic to the mushrooms, cooking for 1 minute until fragrant. Pour in white wine and let it simmer for 2 minutes to reduce slightly.

5. Pour in heavy cream and add fresh thyme, stirring to combine. Let the sauce simmer gently for 3-4 minutes until it thickens enough to coat the back of a spoon.

6. Return chicken to the skillet and spoon the creamy mushroom sauce over each piece. Simmer for 1-2 minutes to heat through and serve immediately while hot.

10. Lemon Cream Chicken Parmesan

A bright twist on classic chicken Parmesan featuring a luscious lemon cream sauce instead of marinara. Whole wheat panko keeps it lighter while delivering the same satisfying crunch you love.

Ingredients: 4 chicken cutlets, 1 cup whole wheat panko breadcrumbs, ½ cup grated Parmesan cheese, ¾ cup half-and-half, 2 lemons (juiced and zested), 2 eggs (beaten), ½ cup flour, 3 tablespoons olive oil, 2 tablespoons butter, salt and pepper to taste.

How To Make Lemon Cream Chicken Parmesan

1. Preheat oven to 400°F. Mix panko breadcrumbs with half the Parmesan cheese in a shallow dish. Set up breading station with flour, beaten eggs, and the panko mixture.

2. Season chicken cutlets with salt and pepper, then coat each piece in flour, dip in eggs, and press firmly into the panko-Parmesan mixture.

3. Heat olive oil in a large oven-safe skillet over medium-high heat. Cook breaded cutlets for 3 minutes per side until golden brown and crispy.

4. Transfer the skillet to the preheated oven and bake for 8-10 minutes until chicken reaches 165°F internal temperature.

5. While chicken bakes, melt butter in a small saucepan over medium heat. Add lemon juice and zest, then slowly whisk in half-and-half.

6. Simmer the lemon cream sauce for 2-3 minutes until slightly thickened, then stir in remaining Parmesan cheese. Pour over the baked chicken and serve immediately.

11. Antipasto Smothered Baked Chicken

Italian-inspired chicken cutlets topped with all your favorite antipasto flavors including olives, pepperoncini, and mozzarella cheese. This briny, flavorful dish brings Mediterranean sunshine to your dinner table.

Ingredients: 4 chicken cutlets, 1 cup shredded mozzarella cheese, ½ cup kalamata olives (sliced), ½ cup pepperoncini (sliced), ¼ cup sun-dried tomatoes (chopped), 2 tablespoons olive oil, 2 garlic cloves (minced), 1 teaspoon Italian seasoning, salt and pepper to taste.

How To Make Antipasto Smothered Baked Chicken

1. Preheat your oven to 375°F and lightly grease a baking dish large enough to hold all four chicken cutlets in a single layer.

2. Season chicken cutlets with salt, pepper, and Italian seasoning on both sides. Heat olive oil in a large skillet over medium-high heat.

3. Sear chicken cutlets for 2-3 minutes per side until golden brown but not fully cooked through. Transfer to the prepared baking dish.

4. In a bowl, combine sliced olives, pepperoncini, chopped sun-dried tomatoes, and minced garlic. Toss everything together to mix the flavors.

5. Top each chicken cutlet with the antipasto mixture, then sprinkle mozzarella cheese evenly over everything.

6. Bake for 15-20 minutes until chicken reaches 165°F internally and the cheese is melted and golden brown on top. Let rest for 5 minutes before serving.

12. Sun-Dried Tomato Cream Chicken Cutlets

Chicken cutlets seared in flavorful sun-dried tomato oil then smothered in a rich cream sauce. The sun-dried tomatoes pull double duty, adding intense flavor to both the cooking oil and the luxurious sauce.

Ingredients: 4 chicken cutlets, ½ cup sun-dried tomatoes in oil (chopped, oil reserved), ¾ cup heavy cream, ¼ cup white wine, 3 garlic cloves (minced), 2 tablespoons butter, ¼ cup grated Parmesan cheese, 1 tablespoon fresh basil, salt and pepper to taste.

How To Make Sun-Dried Tomato Cream Chicken Cutlets

1. Season chicken cutlets with salt and pepper. Heat 2 tablespoons of the reserved sun-dried tomato oil in a large skillet over medium-high heat.

2. Cook chicken cutlets for 3-4 minutes per side until golden brown and cooked through to 165°F. Remove to a plate and tent with foil to keep warm.

3. Add butter to the same skillet and sauté minced garlic for 30 seconds until fragrant. Add chopped sun-dried tomatoes and cook for 1 minute.

4. Pour in white wine and let it simmer for 2 minutes to reduce slightly and cook off some alcohol. Scrape up any browned bits from the bottom of the pan.

5. Slowly add heavy cream, stirring constantly to create a smooth sauce. Simmer gently for 3-4 minutes until the sauce thickens enough to coat a spoon.

6. Stir in Parmesan cheese and fresh basil until the cheese melts completely. Return chicken to the skillet, spooning the creamy sun-dried tomato sauce over each piece before serving.

13. Spinach Artichoke Topped Chicken

Juicy chicken cutlets topped with a creamy spinach and artichoke mixture inspired by the popular dip. This indulgent yet satisfying dinner combines all your favorite flavors in one delicious dish.

Ingredients: 4 chicken cutlets, 5 oz fresh spinach, 1 can artichoke hearts (drained and chopped), 4 oz cream cheese (softened), ½ cup shredded mozzarella cheese, ¼ cup grated Parmesan cheese, 2 tablespoons olive oil, 3 garlic cloves (minced), salt and pepper to taste.

How To Make Spinach Artichoke Topped Chicken

1. Preheat your oven to 375°F. Season chicken cutlets with salt and pepper on both sides.

2. Heat olive oil in a large oven-safe skillet over medium-high heat. Sear chicken cutlets for 3 minutes per side until golden brown but not fully cooked through.

3. Remove chicken from skillet and set aside. Add minced garlic to the same skillet and cook for 30 seconds until fragrant.

4. Add fresh spinach to the skillet and cook for 2 minutes until wilted down. Stir in chopped artichoke hearts and cook for 1 more minute.

5. Remove from heat and stir in softened cream cheese, mozzarella, and Parmesan until everything is well combined and creamy.

6. Return chicken to the skillet and top each cutlet with the spinach artichoke mixture. Bake for 15-18 minutes until chicken reaches 165°F and the topping is golden and bubbly.

14. Chicken and Zucchini Noodles with Tomato Sauce

A low-carb dinner featuring tender chicken cutlets and spiralized zucchini noodles in a creamy tomato sauce. This healthy twenty-minute meal satisfies your pasta cravings without the extra carbs.

Ingredients: 4 chicken cutlets, 4 cups spiralized zucchini noodles, 1 can crushed tomatoes, ½ cup heavy cream, 3 garlic cloves (minced), 2 tablespoons olive oil, 1 tablespoon butter, ¼ cup fresh basil, ¼ cup grated Parmesan cheese, salt and pepper to taste.

How To Make Chicken and Zucchini Noodles with Tomato Sauce

1. Season chicken cutlets with salt and pepper. Heat olive oil in a large skillet over medium-high heat and cook cutlets for 3-4 minutes per side until golden and cooked through.

2. Remove chicken to a plate and cover with foil. Add butter to the same skillet and sauté minced garlic for 30 seconds until fragrant.

3. Add crushed tomatoes to the skillet and simmer for 3-4 minutes to reduce slightly and concentrate the flavors.

4. Stir in heavy cream and let the sauce simmer for 2 minutes until it turns a beautiful creamy pink color and thickens slightly.

5. Add zucchini noodles to the creamy tomato sauce and toss gently for 1-2 minutes just until heated through. Don’t overcook or they’ll become watery.

6. Slice the chicken and arrange over the zucchini noodles. Garnish with fresh basil and grated Parmesan cheese, then serve immediately while everything is hot.

15. Creamy Mustard Chicken with Fresh Sage

Elegant chicken cutlets smothered in a velvety mustard cream sauce and garnished with fresh sage. This sophisticated dinner comes together quickly but tastes like you spent hours in the kitchen.

Ingredients: 4 chicken cutlets, 2 tablespoons Dijon mustard, 1 tablespoon whole grain mustard, ¾ cup heavy cream, ½ cup chicken broth, 2 tablespoons olive oil, 2 tablespoons butter, 1 shallot (minced), 2 tablespoons fresh sage (chopped), salt and pepper to taste.

How To Make Creamy Mustard Chicken with Fresh Sage

1. Season chicken cutlets generously with salt and pepper on both sides. Heat olive oil in a large skillet over medium-high heat until shimmering.

2. Cook chicken cutlets for 3-4 minutes per side until golden brown and cooked through to 165°F internal temperature. Remove to a plate and tent with foil.

3. Reduce heat to medium and add butter to the same skillet. Sauté minced shallot for 2 minutes until softened and lightly golden.

4. Whisk in both mustards and cook for 30 seconds, then gradually add chicken broth while whisking constantly to prevent lumps from forming.

5. Pour in heavy cream and let the sauce simmer gently for 3-4 minutes, stirring occasionally, until it reduces and thickens enough to coat the back of a spoon.

6. Stir in chopped fresh sage and return chicken to the skillet. Spoon the creamy mustard sauce over each cutlet and simmer for 1 minute to heat through before serving.

Final Thoughts

These chicken cutlet recipes prove that quick weeknight dinners don’t have to be boring. With just a few simple ingredients and techniques, you can create restaurant-quality meals at home.

Whether you prefer creamy sauces or fresh toppings, there’s a recipe here to satisfy every craving and make dinner exciting again.