Name: Hot Honey Chicken Cutlets for Easy Dinner Recipes
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 2 boneless, skinless chicken breasts (cut in half lengthwise); 1 cup all-purpose flour; 2 large eggs; 1 cup panko breadcrumbs; 1/2 teaspoon garlic powder; 1/2 teaspoon paprika; Salt and black pepper to taste; 2 tablespoons olive oil; 2 tablespoons butter; 1/3 cup honey; 1 teaspoon red pepper flakes (adjust to taste)

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When I’m racing the clock and dinner feels like a full-on sprint, I always fall back on these Hot Honey Chicken Cutlets. They’re crispy, juicy, and drizzled with a sticky honey glaze that makes them feel like way more effort than they actually are. We’re talking weeknight magic here—the kind that saves your sanity without sacrificing flavor. What I love is the balance. A little kick, a little sweet, and a whole lot of crunch. If you’ve got picky eaters, trust me—this recipe has been known to turn skeptics into believers. And if you’re like me and end up stealing one straight off the skillet, no judgment. Happens every time. Whether you’re searching for Honey Chicken Recipes, Beef Cutlets Recipes Easy, My Recipes collection favorites, or just trying to mix it up with Honey Glazed Chicken, this one’s a winner. It’s earned its place in my Chicken Recipes Dinner rotation and checks every box for Easy Chicken Dinner Ideas. Let’s make it happen!

1) Key Takeaways
2) Easy Hot Honey Chicken Cutlets Recipe
3) Ingredients for Hot Honey Chicken Cutlets
4) How to Make Hot Honey Chicken Cutlets
5) Tips for Making Hot Honey Chicken Cutlets
6) Making Hot Honey Chicken Cutlets Ahead of Time
7) Storing Leftover Hot Honey Chicken Cutlets
8) Try these Main Course recipes next!
9) Hot Honey Chicken Cutlets
10) Nutrition

1) Key Takeaways

What makes these hot honey chicken cutlets easy?
Can you prepare them ahead of time?
What’s the secret to the crispy crust and spicy-sweet glaze?
How do you store and reheat leftovers?

2) Easy Hot Honey Chicken Cutlets Recipe

Sometimes dinner just needs to happen fast. I’ve had days where I blink, and it’s 5:47 PM, the kids are hungry, and the fridge looks like a post-apocalyptic snack wasteland. That’s when these hot honey chicken cutlets save the evening. They crisp up beautifully in a skillet, need no oven gymnastics, and come together with things I usually already have in the kitchen.

This easy dinner recipe starts with chicken breasts that you flatten into cutlets, dunk through a triple coating line-up, and then shallow fry until golden. While they rest, you warm a mixture of honey and chili flakes in a saucepan, drizzle it over the cutlets, and suddenly, dinner has flavor, style, and a sticky heat that makes people think you planned this all along.

These cutlets work as a main course, a sandwich filler, or sliced up on a big salad. This is one of my favorite easy chicken dinner ideas, and if you’re building out your list of honey chicken recipes, add this one. It’s part of my recipes that never disappoint. Want beef cutlets recipes easy lovers can enjoy? This crispy concept works with other proteins too. And don’t skip the glaze, or you’ll regret it by bite two.

3) Ingredients for Hot Honey Chicken Cutlets

Chicken Breasts: Use two boneless, skinless chicken breasts. Slice them lengthwise to create four thinner pieces. This helps them cook quickly and evenly, and the surface crisps up beautifully in the pan.

All-Purpose Flour: You’ll need this to coat the chicken first. It dries the surface and creates a base for the egg wash to stick. Don’t skip it.

Eggs: Beat two large eggs in a shallow bowl. This is the sticky middle step between flour and breadcrumbs. The egg binds everything together.

Panko Breadcrumbs: These give the crust that extra crunch. Panko stays crisp and light, unlike finer breadcrumbs that can turn soggy. Mix in seasoning for bonus flavor.

Garlic Powder and Paprika: These pantry spices wake everything up. They blend with the panko to give the cutlets flavor before they even hit the pan.

Salt and Black Pepper: No surprises here. Season every step. A little salt in the flour and breadcrumb mix makes all the difference.

Olive Oil and Butter: You want a blend of the two for frying. Butter gives great flavor while olive oil raises the smoke point so nothing burns.

Honey: This is the base of the hot honey glaze. Use a good quality honey because you’re going to taste it. It’s not just for color.

Red Pepper Flakes: The heat. Adjust to taste. You can add more for real kick or hold back if you’re serving kids who don’t like spice. Either way, the heat hits after the sweet and makes everything better.

4) How to Make Hot Honey Chicken Cutlets

Step 1. Cut the chicken breasts in half lengthwise and pound them to an even thickness. You’re aiming for uniform cooking and better browning here.

Step 2. Set up your breading station with three bowls. Fill one with flour, the next with beaten eggs, and the last with the panko breadcrumb mixture seasoned with garlic powder, paprika, salt, and pepper.

Step 3. Coat each piece of chicken. First in flour, then in egg, and finally in the panko mix. Press the crumbs gently onto each piece to help them stick.

Step 4. Heat the olive oil and butter together in a large skillet over medium heat. Once the butter melts and the pan is hot, add the chicken. Don’t crowd it.

Step 5. Cook the cutlets 3 to 4 minutes per side until golden brown and cooked through. You’re looking for a crisp crust and juicy center. Move them to a plate lined with paper towels when they’re done.

Step 6. In a small saucepan, warm the honey with red pepper flakes. Stir gently. Once the mixture is thin and the aroma turns sweet-spicy, pull it from heat.

Step 7. Drizzle the hot honey over the chicken and serve while still warm. That’s it. No garnish needed unless you want to show off.

5) Tips for Making Hot Honey Chicken Cutlets

Make the coating stick. The key to great crunch is in the layers. Press the breadcrumbs into the chicken. Then rest the coated cutlets for 10 minutes before frying. It helps seal everything together.

Watch your oil temperature. Too hot and you’ll scorch the coating before the chicken cooks through. Too cold and the breading gets soggy. Medium heat works best. Test with a breadcrumb first. If it sizzles but doesn’t burn, you’re good.

Double the glaze. I always regret not making more hot honey. People start dipping everything in it, from cutlets to cornbread. It keeps in the fridge for days and tastes even better the next day.

6) Making Hot Honey Chicken Cutlets Ahead of Time

Busy nights happen. So when I know chaos is coming, I prep the cutlets earlier in the day. I bread them and let them rest in the fridge on a baking sheet lined with parchment. When it’s go time, I just pull them out and start frying.

You can even make the glaze ahead. Warm it back up before serving, or drizzle it cold if you like a thicker, clingier finish. Either way works. No one will know you made it hours ago.

This is one of those easy dinner recipes that holds up. It’s not fussy. It waits for you. That makes it perfect for real life where timing never lines up quite right.

7) Storing Leftover Hot Honey Chicken Cutlets

Got extras? Wrap them in foil or stash them in an airtight container. They keep in the fridge for up to three days. Reheat them in the oven at 375°F until hot and crisp. Skip the microwave unless you like limp breading.

The glaze can go in a jar and chill out until you need it again. Just warm it gently on the stove and stir before serving. It keeps that sweet heat punch alive.

Sometimes I even slice leftover cutlets and tuck them into sandwiches. Add a smear of mayo, a bit of pickle, and it becomes a whole new thing. These leftovers don’t feel like leftovers.

8) Try these Main Course recipes next!

9) Hot Honey Chicken Cutlets