Name: Italian Basil Chicken Cutlets
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Cuisine: Italian
Ingredients: 4 chicken breasts (with skin); ½ cup fresh basil, chopped; 1–2 cloves garlic, minced; ¼ teaspoon salt; 3–4 dashes black pepper; 3 tablespoons butter, softened; 1–2 tablespoons olive oil; 3–4 lemon slices, thin; 1–2 teaspoons lemon juice

Italian Basil Chicken Cutlets are a delightful combination of juicy chicken breasts infused with fresh basil, garlic, and lemon. The chicken is pan-seared until golden and finished with aromatic herb butter that melts into every bite. It’s a simple yet elegant dish that brings a taste of Italy to the table.

Why I Love This Recipe

I love this recipe because it’s incredibly flavorful without requiring hours in the kitchen. The basil and garlic butter gives the chicken a rich, herby taste, while the lemon slices add a fresh, citrusy finish. It’s also versatile—perfect with a salad for a light meal or alongside roasted potatoes for something more comforting.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

4 chicken breasts (with skin)
½ cup fresh basil, chopped
1-2 cloves garlic, minced
¼ teaspoon salt
3-4 dashes black pepper
3 tablespoons butter, softened
1-2 tablespoons olive oil
3-4 lemon slices, thin
1-2 teaspoons lemon juice

Directions

Mix chopped basil, minced garlic, salt, pepper, and softened butter in a small bowl. Chill for 15 minutes until firm.
Carefully separate the skin from the chicken breasts and spread the chilled basil butter under the skin.
In a skillet, drizzle olive oil and lay down the lemon slices. Place the chicken on top, skin side up.
Drizzle with lemon juice and season lightly with additional salt and pepper.
Cover and cook on low to medium heat for 25–30 minutes.
Once the liquid has mostly evaporated, increase the heat to medium-high to crisp up the skin.
Flip the chicken briefly to brown the other side, then return skin-side up and garnish with fresh basil before serving.

Servings and Timing

Servings: 4
Prep Time: 15 minutes
Chill Time: 15 minutes
Cook Time: 30 minutes
Total Time: 1 hour

Variations

Tomato Basil Chicken: I like adding halved cherry tomatoes to the pan during the last 10 minutes of cooking.
Spicy Basil Chicken: A pinch of crushed red pepper flakes mixed into the basil butter adds a little heat.
Cheesy Option: A slice of mozzarella on top of each cutlet during the last few minutes of cooking melts beautifully.
Creamy Version: A splash of cream added to the pan after searing creates a smooth, rich sauce.
Grilled Twist: Skip the pan and grill the chicken after marinating it with the basil butter.

Storage and Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I prefer using a skillet over low heat with a splash of water or broth to keep the chicken moist. It also reheats well in the microwave if I’m short on time, but I cover it with a damp paper towel to avoid drying out.

FAQs

How do I know when the chicken is cooked through?

I check that the internal temperature has reached 165°F (74°C) using a meat thermometer. The juices should also run clear when pierced.

Can I use boneless chicken breasts?

Yes, boneless breasts work fine. I adjust the cooking time slightly since they cook faster than bone-in cuts.

What kind of basil is best?

I use fresh sweet basil, but Genovese or even Thai basil can work if I’m looking for a slightly different flavor.

Can I make this dish dairy-free?

Yes, I replace the butter with a dairy-free spread or olive oil and still get great flavor.

Is this dish freezer-friendly?

Yes, once cooked and cooled, I freeze the chicken in an airtight container. I reheat it in the oven at 350°F (175°C) until warmed through.

Conclusion

Italian Basil Chicken Cutlets are easy to prepare and full of fresh, vibrant flavor. Whether I’m making them for a quiet dinner at home or to impress friends, they always turn out juicy and delicious. The basil-garlic butter takes things to the next level, and the versatility of the recipe means I can tweak it to suit any craving.