Description
Tender chicken cutlets marinated in a flavorful blend of Greek yogurt, lemon, garlic, and warm spices, then cooked to juicy perfection. This versatile recipe can be pan fried, air fried, or baked for an easy, protein-packed meal.
Ingredients
- 1½–2 lbs chicken cutlets (8 pieces)
- 1/2 cup plain full fat Greek yogurt
- 1/4 cup olive oil
- 1 tbsp honey
- 1 lemon (juiced, about 1/4 cup)
- 1 tsp lemon zest
- 5 garlic cloves (minced)
- 1 tbsp fresh parsley (chopped fine)
- 1/2 tsp salt (or more to taste)
- 1/4 tsp black pepper
- 1/2 tsp paprika
- 1/2 tsp onion powder
- 1/2 tsp dried oregano
- 1/2 tsp dried basil
- 1/4 tsp cayenne pepper
- 1/4 tsp coriander
- 1/4 tsp cumin
- 2–3 tbsp olive oil (for pan frying, optional depending on cooking method)
- Cooking spray (for air fryer option)
Instructions
- In a large bowl, whisk together the Greek yogurt, olive oil, honey, lemon juice, lemon zest, garlic, parsley, salt, pepper, paprika, onion powder, oregano, basil, cayenne, coriander, and cumin.
- Add the chicken cutlets to the bowl and toss until evenly coated in the marinade.
- Cover and refrigerate for at least 1 hour and up to 24 hours.
- Remove the chicken from the refrigerator and let it sit at room temperature for about 20 minutes before cooking.
- To pan fry: Heat 2-3 tablespoons olive oil in a large skillet over medium-high heat. Once hot, add the chicken and cook for 2-3 minutes per side, avoiding flipping too early to prevent sticking. Cook until the internal temperature reaches 160 °F. Remove from the pan, cover with foil, and rest for 5 minutes before slicing and serving.
- To air fry: Preheat the air fryer to 375 °F. Lightly spray the basket with cooking spray and arrange the chicken in an even layer. Cook for 7 minutes, flip, and cook for another 7 minutes or until the internal temperature reaches 165 °F. Rest briefly before serving.
- To bake: Preheat the oven to 425 °F. Line a baking sheet with parchment paper and arrange the chicken evenly. Bake for 15-20 minutes or until the internal temperature reaches 165 °F. Rest for 5 minutes before slicing and serving.
Notes
- Marinate longer for deeper flavor, but do not exceed 24 hours.
- Chicken thighs can be substituted for cutlets; adjust cooking time as needed.
- Always use a meat thermometer to ensure proper doneness.
- Serve with rice, salad, roasted vegetables, or warm flatbread.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Pan Fry, Air Fry, Bake
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 chicken cutlet
- Calories: 320 kcal
- Sugar: 3 g
- Sodium: 320 mg
- Fat: 20 g
- Saturated Fat: 4 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 0 g
- Protein: 28 g
- Cholesterol: 95 mg
