🥘 Mediterranean Chicken Cutlets with Honey Garlic Drizzle
Description
These Mediterranean Chicken Cutlets are tender, flavorful, and pan-seared to golden perfection. Infused with oregano, smoked paprika, and garlic, they’re complemented by a luscious honey garlic drizzle that adds a perfect balance of sweet, savory, and tangy notes. This dish is quick, nutritious, and ideal for weeknight dinners or light entertaining.
🍗 Ingredients
For the Chicken Cutlets:
- 4 boneless, skinless chicken breasts, pounded thin
- 2 tbsp olive oil
- 1 tsp dried oregano
- 1 tsp smoked paprika
- ½ tsp garlic powder
- Salt and black pepper, to taste
- ¼ cup all-purpose flour (for light coating)
For the Honey Garlic Drizzle:
- 2 tbsp honey
- 2 cloves garlic, minced
- 1 tbsp lemon juice (freshly squeezed)
- 1 tbsp olive oil
- 1 tbsp balsamic vinegar (optional, for depth of flavor)
- 1 tbsp chopped fresh parsley (for garnish)
👩🍳 Instructions
- Prepare the Chicken:
- Pat the chicken breasts dry with a paper towel.
- Season both sides with oregano, smoked paprika, garlic powder, salt, and black pepper.
- Lightly dredge each cutlet in flour, shaking off any excess.
- Cook the Chicken:
- Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.
- Add the chicken cutlets and cook for 3–4 minutes per side, until golden brown and cooked through (internal temp: 165°F / 74°C).
- Remove from the skillet and set aside on a warm plate.
- Make the Honey Garlic Drizzle:
- In the same skillet, reduce the heat to medium.
- Add minced garlic and sauté for about 30 seconds until fragrant.
- Stir in honey, lemon juice, and balsamic vinegar.
- Whisk gently and simmer for 1–2 minutes until slightly thickened.
- Turn off heat and drizzle over the cooked chicken.
- Serve:
- Garnish with chopped parsley.
- Serve warm with a side of roasted vegetables, couscous, or a Mediterranean salad.
💡 Notes & Tips
- Pounding the chicken thin ensures even cooking and tender results.
- Do not overcrowd the pan — cook in batches if necessary.
- For a gluten-free version, use rice flour or almond flour instead of all-purpose flour.
- Add a touch of crushed red pepper flakes to the drizzle for a sweet-spicy kick.
- If you prefer a thicker sauce, let it simmer for an extra minute or add a splash of chicken broth before reducing.
🍽️ Servings
- Makes 4 servings (1 chicken cutlet per person).
🔢 Nutritional Information (per serving)
(Values are approximate)
| Nutrient | Amount |
|---|---|
| Calories | 310 kcal |
| Protein | 33 g |
| Fat | 13 g |
| Saturated Fat | 2 g |
| Carbohydrates | 15 g |
| Fiber | 0.5 g |
| Sugars | 10 g |
| Sodium | 350 mg |
| Cholesterol | 90 mg |
🌿 Health Benefits
- High Protein: Supports muscle repair and satiety.
- Olive Oil: Provides heart-healthy monounsaturated fats.
- Garlic & Oregano: Contain antioxidants that support immune health.
- Honey & Lemon: Add natural sweetness and vitamin C without refined sugar.
❓ Q&A Section
Q1: Can I bake the chicken instead of pan-searing?
A: Yes! Bake at 400°F (200°C) for about 18–20 minutes, or until cooked through. Brush with olive oil before baking for crispness.
Q2: Can I prepare the honey garlic drizzle in advance?
A: Absolutely. Store it in an airtight container in the fridge for up to 3 days and warm it slightly before drizzling.
Q3: What sides go well with this dish?
A: Great sides include Greek salad, lemon herb couscous, roasted asparagus, or quinoa tabbouleh.
Q4: How can I make this more Mediterranean?
A: Add toppings like Kalamata olives, sun-dried tomatoes, or crumbled feta cheese for extra Mediterranean flair.
Q5: Can I use chicken thighs instead?
A: Yes — boneless, skinless thighs work beautifully. Adjust cooking time to 5–6 minutes per side.