Tag: chicken cutlets

One-Pan Chicken With Garlic and Herb Cheese
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Make this easy Boursin Chicken with tender chicken cutlets simmered in a creamy garlic herb cheese sauce. It’s a one-skillet dinner that goes from the stove to table in about 17 minutes.
Flavor: Rich and creamy with a savory garlic-and-herb finish.

Skill Level: Beginner-friendly and made in one skillet for easy cleanup.

Recommended Tools: A large skillet helps the chicken brown instead of steaming. An instant read thermometer should read 165°F at the thickest part.

Serving Suggestions: Serve over pasta, mashed potatoes, or rice, with green beans or a simple green salad.
The Basics for Boursin Chicken
- Chicken: Cutlets or boneless skinless chicken breasts sliced into thin cutlets work best because they cook quickly and stay tender. Boneless, skinless chicken thighs also work, but plan for a few extra minutes of cook time.
- Boursin: Garlic & Fine Herbs is the classic for this recipe, but any flavor works. Shallot and Chive and Caramelized Onion are great options.
- Variations: Add sliced mushrooms to the skillet after the chicken comes out, then continue with the sauce. Stir in fresh spinach at the end just until wilted. Sun-dried tomatoes are great stirred into the finished sauce.
Stir together 8 ounces of cream cheese with ¼ cup of butter, then mix in garlic and herbs like chopped parsley and chives (or an Italian Seasoning Blend). Let it chill for up to 24 hours so the flavors combine. Season to taste with salt and pepper.
If slicing cutlets from chicken breasts, keep them an even thickness so they cook at the same rate.

Deglazing the pan in Step 4 lifts the browned bits (the fond) from the pan and adds big flavor to the Boursin sauce.

If the sauce looks separated, remove it from the heat and whisk until smooth, then warm gently.

If the sauce looks too thick, whisk in a splash of chicken broth. If it looks too thin, simmer 1 to 2 minutes longer before returning the chicken.
Leftovers?

Store leftover Boursin chicken with the creamy sauce in an airtight container in the refrigerator for up to 4 days. Freeze portions in freezer bags for up to 2 months, and thaw in the fridge until ready to reheat.

Reheat the sauce on the stovetop with a splash of milk to loosen it. Add the chicken, cover, and heat just until warmed through so it stays tender and juicy.

More Easy Chicken Entrees

Did you make this Boursin Chicken? Leave a comment and a rating below.
Prep Time 5 minutes

Cook Time 12 minutes

Total Time 17 minutes

Season chicken with salt and pepper.

Heat olive oil in a skillet over medium-high heat. Add the chicken and cook 3-4 minutes per side or until browned and cooked through (cook in batches if using a smaller skillet). Remove and cover to keep warm.

Add butter to the skillet. Stir in garlic and cook 30 seconds or just until fragrant.

Add the chicken broth and scrape up any browned bits. Simmer 2 to 3 minutes.

Stir in Boursin cheese and break it up with a spoon, whisking until melted and smooth.

Return chicken to the skillet and spoon sauce over the top. Simmer 2 to 3 minutes.

Garnish with parsley if using. Serve over mashed potatoes, pasta, or rice.

Calories: 192 | Carbohydrates: 1g | Protein: 24g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 81mg | Sodium: 701mg | Potassium: 438mg | Fiber: 0.1g | Sugar: 0.2g | Vitamin A: 126IU | Vitamin C: 2mg | Calcium: 13mg | Iron: 1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Chicken, Dinner, Entree

Cuisine American

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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Holly Nilsson

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January 22, 2026
Juicy, Crunchy Chicken Made Easy with This Chicken Katsu Recipe
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With this crispy chicken Katsu recipe, simple ingredients turn chicken into a golden comfort food favorite.
Flavor: Crispy on the outside, juicy on the inside and pairs perfectly with a sweet, tangy tonkatsu sauce for that crave-worthy bite.

Technique: Pressing the panko firmly onto the chicken ensures an even, crisp crust that coats well.

Time Saving Tip: Start with store-bought chicken cutlets or use pre-sliced breasts to save yourself some time fileting or pounding chicken.

Serving: This Japanese-style chicken is perfect over rice bowls, with shredded cabbage, or tucked into sandwiches. Kids will love dunking slices into the tasty sauce!
Key Ingredients You’ll Need
- Chicken Cutlets: Go with thin, even pieces so they cook quickly and evenly. Pound thicker pieces so they fry up golden without getting too dark.
- Panko Breadcrumbs: Japanese-style crumbs give that signature panko chicken crunch, so skip using regular breadcrumbs, they just won’t create the same crisp texture.
- Tonkatsu Sauce: Also known as Katsu sauce (can be found under either name at the grocery store), this is a Japanese-style BBQ sauce.
Variations
- Swap chicken with pork cutlets and make Tonkatsu.
- You can try using firm tofu slices in place of chicken for a vegetarian option.
- Add sesame seeds to the panko for extra flavor.
- Make it spicy with a drizzle of sriracha mayo.
How to Make Chicken Katsu
1. Season and bread the chicken (full recipe below).
2. Heat oil and fry the cutlets on medium-high heat until crisp and golden.
3. Drain the fried chicken cutlets on a paper towel-lined plate or rack.
4. Slice and serve with tonkatsu sauce.
Holly’s Tips For Success
- Japanese chicken cutlets can be chilled for 10 minutes before frying to help the crust adhere.
- For even browning, avoid crowding the skillet so the oil temperature stays steady. Be patient, and cook in batches for the best tenderness and crunch.
- Flip only once to keep the coating intact.
- Keep fried chicken cutlets warm on a rack in a low oven if cooking multiple batches.
- Allow cutlets to rest 5 minutes, then slice just before serving to keep the coating crisp.
- Serve with brown or white rice, shredded cabbage, steamed veggies, or spoon it over noodles for a quick bowl.
Storing Leftovers
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheat in the oven or air fryer to restore crispiness.
Asian Inspired Dinners

Did you make this chicken katsu recipe? Leave a comment and rating below.
Prep Time 15 minutes

Cook Time 12 minutes

Total Time 27 minutes

Pound chicken to an even ¼-inch thickness if needed. Season both sides of the chicken with salt and pepper.

Place the flour in one shallow bowl, beaten eggs in a second, and panko in a third.

Dredge each cutlet in flour, shaking off the excess. Dip into the beaten eggs, then press firmly into the panko until well coated.

Heat about ½-inch of oil in a large skillet over medium heat until it reaches 340℉. Add the chicken cutlets 1 or 2 at a time (don’t overcrowd) and cook for 3 to 4 minutes per side, or until golden brown and cooked through.

Transfer to a paper towel–lined plate to drain. Season with additional salt.

Slice into strips and serve with tonkatsu sauce.

Keep the skillet from getting crowded so the oil stays hot and the chicken browns evenly.

Test chicken for doneness with an instant-read thermometer. Chicken should reach a safe internal temperature of 165°F, but if possible, no higher, for tender chicken.

Turn the pieces just once to keep the coating from falling off.

Serve with shredded cabbage and rice.

Calories: 311 | Carbohydrates: 28g | Protein: 32g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 166mg | Sodium: 623mg | Potassium: 517mg | Fiber: 1g | Sugar: 2g | Vitamin A: 170IU | Vitamin C: 1mg | Calcium: 64mg | Iron: 3mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Chicken, Dinner, Entree, Main Course

Cuisine Japanese

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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Holly Nilsson

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December 30, 2025
Crispy Tater Caesar Salad
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Smashed tater tots, blackened chicken, bacon bits, and crunchy veggies are tossed with romaine lettuce and Caesar dressing for a fun, fresh take on a classic salad!

What is Crispy Tater Caesar Salad?

Tater Caesar salad is a new viral trend and for good reason! The salad features crispy, cheesy smashed tater tots in place of croutons, making it as fun to make as it is to eat.
Flavor: Cheesy, savory, salty, and crunchy, this salad hits all the right notes!

Recommended Tools: An air fryer is the perfect way to make the crispiest tots every time.

Time-Saving Tip: Use bottled dressing, store-bought bacon, and rotisserie or leftover chicken to quickly toss this recipe together.

Make Ahead: Make tater Caesar salad up to a day ahead, chill, and toss with the dressing just before serving.
Ingredient Tips for Tater Tot Caesar Salad
- Tater Tots: Buy or make potato tots and freeze the extras for later! Waffle fries and home fries can be used the same way.
- Chicken: Fresh or frozen (and thawed) cutlets are pre-portioned and ready to use! Chicken tenders or nuggets can be quickly made in the air fryer and add an extra layer of crunch.
- Bacon and Cheese: Bacon bits and parmesan cheese add salty crunch to crispy tot Caesar salad. Diced ham, chopped salami, or pepperoni can be used in place of bacon.
- Veggies: Romaine is the classic lettuce for Caesar salads. Try adding kale to the romaine for a nutrition bump.
- Dressing: Buy or DIY? Make your own Caesar dressing with basic ingredients from the fridge and have plenty leftover as a veggie dip or for chicken Caesar wraps.
Variations
- Sweet potato tater tots are a colorful and healthy swap for potato tots!
- Optional veggies like diced bell peppers, shredded carrots, or shredded Brussels sprouts add extra crunch and flavor.
- Anchovies are a classic ingredient, so consider adding a teaspoon of anchovy paste to the dressing if you want a hint of that flavor.
How to Make Tater Caesar Salad
1. Bake: Oven bake and smash tater tots, top with parmesan cheese, and re-bake to a golden brown with chicken in the same pan.
2. Mix: In a large bowl, mix dressing with cheese, green onions, celery, bacon, and chicken chopped into bite-sized pieces.
3. Combine: Fold in chopped chicken, lettuce, and crispy tater tots.
4. Garnish: Top with extra parmesan cheese, cracked pepper, or croutons.
Spray pan release on the tots before baking for extra crispy edges.

Toss the salad gently to prevent the tots from breaking apart.

Store leftover crispy tater Caesar salad in a covered container in the refrigerator for up to 3 days.

Refresh the salad by removing any wilted lettuce leaves and draining, if necessary. Add fresh romaine, parmesan cheese, and dressing if desired.
More Hearty Salads to Try

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Crispy Tater Caesar Salad

This viral recipe features crispy tater tots tossed with chicken, lettuce, parmesan, bacon, and a tangy Caesar salad dressing.

Prep Time 15 minutes

Cook Time 40 minutes

Total Time 55 minutes

Preheat the oven to 425°F and line 2 baking sheets with parchment paper.

Spread the tater tots evenly on both pans in a single layer and bake for 25 minutes, stirring halfway through.

While the tots bake, pat the chicken dry and rub both sides with oil and blackened seasoning.

Let the tots cool for 2 minutes before gently smashing them with the bottom of a cup or spatula. Sprinkle 2 tablespoons of Parmesan cheese overtop the tots.

On one of the pans, move the tots to one side and add the chicken to the other side. Bake for 15 minutes or until the chicken is cooked through and the tots are crisp and golden. (see note)

In a large bowl, mix Caesar dressing, remaining parmesan cheese, green onions, celery, bacon, and cooled chopped chicken.

Gently fold in cooled smashed tots and romaine lettuce.

Garnish with extra Parmesan cheese and freshly cracked pepper. Drizzle additional caesar dressing over top if preferred.

If the chicken is done cooking and the tots aren’t crispy, transfer the chicken to a plate and continue to cook the tots.

You can use 2 cups of cooked or rotisserie chicken instead of cooking from raw.

Make sure tots and chicken are both fully cooled to keep the salad crisp and creamy.

This salad can be made ahead and served chilled.

Refrigerate leftovers up to 3 days. Remove wilted lettuce and add fresh.

Calories: 539 | Carbohydrates: 37g | Protein: 20g | Fat: 36g | Saturated Fat: 7g | Polyunsaturated Fat: 15g | Monounsaturated Fat: 11g | Trans Fat: 0.01g | Cholesterol: 57mg | Sodium: 1359mg | Potassium: 653mg | Fiber: 4g | Sugar: 2g | Vitamin A: 1212IU | Vitamin C: 12mg | Calcium: 145mg | Iron: 2mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Chicken, Dinner, Lunch, Main Course, Salad

Cuisine American

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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Holly Nilsson

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August 16, 2025