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Dorothy Thomas

Thin Cut Chicken Breast Recipes

Quick, juicy, and flavorful, this lemon garlic butter chicken is perfect for busy weeknights. Thin-cut chicken breasts cook in minutes and stay tender with a bright, buttery sauce.
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4
Course: Main Course
Cuisine: American, Mediterranean
Calories: 250

Ingredients
  

  • 1 lb Thin-cut chicken breasts (or pounded to ¼-inch thickness)
  • 2 tbsp Olive oil
  • 3 tbsp Butter (divided)
  • 4 cloves Garlic (minced)
  • ¼ cup Chicken broth (or white wine)
  • 1 Lemon (juiced + zest)
  • ½ tsp Salt
  • ¼ tsp Black pepper
  • 1 tsp Dried oregano (or thyme)
  • 2 tbsp Fresh parsley (chopped)

Equipment

  • Large skillet (cast iron or stainless steel)
  • Tongs
  • Meat mallet or rolling pin (if pounding chicken yourself)
  • Measuring spoons/cups

Method
 

  1. If your chicken isn’t pre-sliced thin, place breasts between plastic wrap and pound to ¼-inch thickness.
  2. Pat dry and season both sides with salt, pepper, and oregano.
  3. Heat olive oil and 1 tbsp butter in a skillet over medium-high heat.
  4. Add chicken and cook 3–4 minutes per side until golden and cooked through (165°F internal temp). Transfer to a plate.
  5. Reduce heat to medium. Add garlic, sauté for 30 seconds until fragrant.
  6. Pour in chicken broth and lemon juice, scraping up browned bits. Simmer 2 minutes.
  7. Stir in remaining butter and zest until melted.
  8. Return chicken to the skillet, spooning sauce over it. Garnish with parsley.
  9. Serve with pasta, rice, or a fresh salad.

Notes

✅ For extra flavor: Add capers or red pepper flakes.
✅ Storage: Keep leftovers refrigerated for up to 3 days. Reheat gently.
✅ Substitutes: Use chicken thighs or swap butter for ghee.