Italian Herb Chicken Cutlets with Creamy Mashed Potatoes and Roasted Zucchini

Elevate your dinner game with these perfectly seasoned chicken cutlets. Coated in aromatic Italian seasoning, the chicken is pan-seared until golden and juicy. Served alongside velvety mashed potatoes enriched with cream cheese and sour cream and tender roasted zucchini with a hint of lemon.

A quick pan gravy made from the chicken drippings brings everything together, ensuring every bite is packed with flavor. This comforting meal is simple enough for a weeknight yet impressive enough for guests.

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Ingredients

2 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

24 ounce Yukon Gold PotatoesView ingredient guideLike ingredientDislike ingredient

2 unit ShallotView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

8 tablespoon Cream CheeseView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

20 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

1 tablespoon Italian SeasoningView ingredient guideLike ingredientDislike ingredient

2 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

1 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

2 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

4 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 400°F (200°C). Wash and dry all produce. Halve zucchini lengthwise, then slice into ½-inch half-moons. Zest and halve the lemon. Peel potatoes and cut into ½-inch pieces. Halve, peel and thinly slice shallots. Trim and thinly slice scallions.
2. On a baking sheet, toss zucchini with lemon zest, a drizzle of olive oil, salt and pepper. Place lemon halves cut-side down on the sheet. Roast until tender and browned, about 10 minutes, flipping halfway. Remove from oven and cover to keep warm.
3. Meanwhile, place potatoes in a medium pot and cover with salted water by 1 inch. Cover and bring to a boil over medium-high heat. Cook until tender, 12-15 minutes. Reserve ¼ cup cooking water, then drain.
4. Return the empty pot to low heat and add 2 tablespoons butter. Once melted, return potatoes to pot and mash until smooth. Stir in cream cheese and sour cream. Add reserved cooking water gradually until creamy. Season with salt and pepper. Cover and set aside.
5. Heat a drizzle of vegetable oil in a large pan over medium-high heat. Pat chicken dry and season with salt, pepper and Italian seasoning. Add chicken to pan and cook until no longer pink, 2-4 minutes per side. Transfer to a plate and cover.
6. Add remaining 2 tablespoons butter and sliced shallots to the same pan over medium-high heat. Cook, stirring, until shallots soften, 1-2 minutes. Stir in chicken stock concentrates and ¼ cup water, scraping up browned bits. Bring to a boil, then simmer until thickened, 2-4 minutes. Season with salt and pepper.
7. Reduce heat to low and stir in any juices released by the chicken. Squeeze roasted lemon over zucchini and toss. Divide chicken, potatoes and zucchini among plates. Spoon sauce over chicken, garnish with scallions and serve.

Recipe Tips

FAQ

Can I use chicken breasts instead of cutlets?

Yes, you can use boneless skinless chicken breasts. Slice them in half horizontally to create thinner cutlets or pound them to an even thickness for even cooking.

What can I substitute for Italian seasoning?

Mix equal parts dried oregano, basil, rosemary and thyme or use a store-bought blend.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave.