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Melt In Your Mouth Chicken Breast (Easy, Juicy Weeknight Dinner)

A high-protein, keto-friendly chicken breast recipe that ensures juicy, tender results every time. Horizontal slicing and a golden-brown flour crust lock in moisture, while a rich chicken stock-butter sauce elevates the flavor without compromising dietary restrictions.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: chicken Recipes
Cuisine: American
Calories: 480
Ingredients Method Notes

Ingredients
  

  • 4 boneless skinless chicken breasts
  • 1 ½ cups all-purpose flour (or almond flour/substitute)
  • 1 ½ teaspoons salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon paprika
  • ¼ teaspoon celery salt
  • 4 tablespoons unsalted butter
  • 2 cloves garlic, minced
  • 1 cup low-sodium chicken stock
  • 1 tablespoon fresh parsley, chopped

Method
 

  1. Use a sharp knife to horizontally slice each chicken breast in half, creating 8 thinner cutlets
  2. Place flour on a plate and mix with salt, pepper, garlic powder, onion powder, paprika, and celery salt
  3. Dredge each chicken cutlet in the seasoned flour mixture, shaking off excess
  4. Heat 1 tablespoon butter in a large skillet over medium-high heat
  5. Add chicken cutlets in batches (avoid crowding) and sear 2-3 minutes per side until golden brown
  6. Remove chicken from skillet and set aside
  7. In the same skillet, melt remaining butter over medium heat
  8. Add minced garlic and sauté 30 seconds
  9. Pour in chicken stock and simmer 2-3 minutes until slightly thickened
  10. Return chicken to the skillet and spoon sauce over the top
  11. Sprinkle with parsley and cook 1-2 minutes to heat through

Notes

For gluten-free: Use almond flour or unflavored whey protein isolate instead of all-purpose flour
Cook time varies based on cutlet thickness; use a meat thermometer (165°F internal temp) if unsure
Leftovers: Store cooled chicken in an airtight container for 3-4 days, refrigerated
Sauce can be made 1 day ahead and reheated with additional stock as needed