Minute Chicken Recipe

Minute Chicken

1. 1

   Prepare and flatten chicken

   Trim any visible fat or tendon from the chicken breasts. Slice each breast in half horizontally to create thinner cutlets (or place between plastic wrap and pound with a meat mallet to about 1/4-1/2 inch thickness). Pat dry with paper towels.

2. 2

   Season and dust

   In a small bowl combine salt, black pepper, garlic powder, and smoked paprika. Sprinkle the mixture evenly over both sides of the chicken cutlets. Lightly dredge each cutlet in the flour, shaking off excess. Set aside on a plate.

3. 3

   Heat the pan

   Place a large skillet over medium-high heat. Add olive oil and heat until shimmering but not smoking (about 1 minute).

4. 4

   Cook the chicken

   Add the chicken cutlets in a single layer without crowding (work in two batches if necessary). Cook 2–3 minutes on the first side until golden brown and edges begin to cook through. Flip and cook another 1.5–2 minutes until the chicken is cooked through (internal temperature 165°F / 74°C) and the second side is golden. Transfer cooked cutlets to a warm plate and tent loosely with foil.

5. 5

   Make quick pan sauce

   Reduce heat to medium. Add butter to the skillet and let it melt, scraping up any browned bits with a wooden spoon. Pour in the chicken broth and lemon juice, stirring to combine and deglaze the pan. If using, add red pepper flakes. Let the sauce simmer gently 1–2 minutes until slightly reduced.

6. 6

   Finish

   Return the chicken to the skillet and spoon the sauce over each cutlet for 30 seconds to rewarm and coat. Sprinkle with chopped parsley. Taste and adjust seasoning with a pinch more salt or pepper if needed. Serve immediately.