Chicken Cutlets with Bacon Rosemary and Lemon
Elevate your weeknight dinner game with these irresistible Chicken Cutlets with Bacon, Rosemary, and Lemon. This flavorful dish features tender, golden-brown chicken cutlets complemented by the rich smokiness of crispy bacon, the earthy aroma of fresh rosemary, and a bright, zesty note from freshly squeezed lemon juice. The dish comes together with a luscious pan sauce made from garlic-infused chicken stock, butter, and caramelized bits from the skillet. Perfectly balanced and easy to prepare in under 40 minutes, this recipe is ideal for busy evenings or as a crowd-pleasing centerpiece for casual entertaining. Serve it with creamy mashed potatoes, sautéed greens, or crusty bread to soak up every drop of the savory rosemary-lemon sauce. Whether you’re craving comfort food or a restaurant-quality meal, this one-pan recipe delivers big flavor with minimal effort.
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Recipe Information
Ingredients
- 4 pieces chicken cutlets
- 4 slices bacon
- 1 tablespoon fresh rosemary
- 1 whole lemon
- 0.5 cup all-purpose flour
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons butter
- 0.5 cup chicken stock
- 2 cloves garlic
Instructions
Start by prepping your ingredients. Chop the rosemary finely and mince the garlic. Cut the lemon in half, juicing one half and slicing the other half into thin rounds.
On a clean plate, combine the flour, salt, and black pepper. Dredge the chicken cutlets in this mixture, coating them evenly on both sides. Shake off any excess flour.
In a large skillet, cook the bacon slices over medium heat until crispy. Once done, remove the bacon from the skillet and place it on a plate lined with paper towels. Reserve the bacon fat in the skillet for additional flavor.
In the same skillet with the reserved bacon fat, add the olive oil and butter, letting them melt and combine. Heat the skillet over medium heat.
Add the chicken cutlets to the skillet in a single layer. Sear the chicken for about 4-5 minutes per side, or until golden brown and cooked through. Remove the cooked chicken to a plate and keep it warm.
To the skillet, add the minced garlic and cook for 30 seconds until fragrant. Stir in the chopped rosemary, cooking for another 30 seconds.
Deglaze the skillet by adding the chicken stock and lemon juice. Use a wooden spoon to scrape up any browned bits from the bottom of the pan. Allow the mixture to simmer for 2-3 minutes, reducing slightly.
Return the cooked chicken to the skillet, along with the crispy bacon. Add the lemon slices on top for garnish and flavor. Spoon the sauce over the chicken and cook for an additional 2 minutes to warm everything through.
Serve the chicken cutlets hot, drizzled with the rosemary-lemon sauce. Pair with your choice of sides like mashed potatoes, sautéed vegetables, or a crisp salad.
Nutrition Facts
Calories |
393 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.7 g | 25% | |
| Saturated Fat | 6.7 g | 33% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 111 mg | 37% | |
| Sodium | 718 mg | 31% | |
| Total Carbohydrate | 15.4 g | 6% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 0.9 g | ||
| Protein | 37.3 g | 75% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 32 mg | 2% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 363 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
