Best way to cook turkey breast cutlets

These ONE SKILLET Rosemary and Thyme Turkey Breast Cutlets are such a super quick and easy dinner recipe, you’ll be making them over and over again!

A couple weeks ago I picked up a package of turkey breast cutlets because I had never tried them before.

I thought since they are thinly cut, that it would make for a quick and easy skillet meal.

Boy was I right. And it couldn’t be easier too!

Rosemary and Thyme Turkey Breast Cutlets

All I did was quickly salt and pepper the turkey, then I seared them on both sides in a hot cast-iron skillet.

This left some residue on the bottom of my skillet, which is exactly what I was hoping for.

You see, those little browned pieces on the bottom of your skillet can turn into the BEST sauce to cover your turkey.

Once all the turkey is browned, remove them from the skillet to a plate to keep warm.

Then, with your skillet still nice and hot, pour in a little bit of white cooking wine (or regular white wine if that’s your thing) (or chicken broth would work too).

Use a spatula to stir and scrap the bottom of the skillet, releasing all that delicious flavor. Once the wine has cooked down quite a bit and the flavors are mega-enhanced, add a few tablespoons of butter to create a creamy base to your sauce. Then toss in a few splashes of chicken broth and  a couple sprigs of fresh rosemary and thyme.

Let the sauce simmer for a few minutes and then add the turkey breast back to the pan (including any of the juices on the plate) and coat the turkey in the flavorful sauce.

You guys… you’ll be amazed at how delicious this turkey is.

Also, this would work with chicken or even thinly sliced pork chops. Winning!

Don’t forget to pair it with the best Candied Sweet Potato Casserole.

It’s serious comfort food on the fly.

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5 from 19 votes

Rosemary and Thyme Turkey Breast Cutlets

This one skillet dinner is so quick and easy, but packs incredible flavors.

Prep Time5 mins

Cook Time15 mins

Total Time20 mins

Course: Dinner

Cuisine: American

Servings: 4

Calories: 259 kcal

Author: Shawn

Ingredients

• 1 lb. turkey breast cutlets*, thinly sliced
• salt and pepper
• 1 tbsp olive oil
• 1/4 cup white cooking wine**
• 4 tbsp butter, cut into 4 pieces
• 1/3 cup chicken broth
• 2 rosemary, sprigs fresh
• 3 thyme, sprigs fresh

US Customary - Metric

Instructions

• Heat a large cast iron skillet over medium heat, add the olive oil and swirl to coat the pan.

• Season the turkey breast cutlets* with salt and pepper on both sides. Once the pan is nice and hot, add the turkey cutlets and sear for about 1 minute on each side, then remove from skillet to a plate to keep warm. You might have to do this in batches if your skillet is not large enough to fit them all in at once.

• Once all the turkey is cooked, pour in the white cooking wine** and use a spatula to scrape the bottom of the pan to loosen all the browned bits. Once the liquid has reduced, lower the temperature to medium-low and add in the butter, stirring till the butter melts. Add in the chicken broth, rosemary and thyme and simmer for a couple minutes.

• Add the turkey breast cutlets back to the pan, including any juices that may have collected at the bottom of the plate. Coat the turkey with the sauce and let simmer a couple more minutes, until the turkey is heated through again. Enjoy!

Notes

You can substitute the turkey breast cutlets for thinly sliced chicken breast or thinly sliced pork chops.[br]*You can also substitute the white cooking wine for regular white wine or chicken broth.

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