Quick Parmesan Chive Chicken with Garlic Herb Potatoes and Salad

This speedy chicken dinner is your ticket to a stress-free weeknight meal that feels special. Juicy chicken cutlets are pan-seared to golden perfection, then coated in a rich Parmesan-chive sauce made right in the same skillet. On the side, buttery garlic-herb potatoes cook in the microwave in minutes and a crisp cucumber-tomato salad with honey Dijon dressing adds a fresh, tangy finish.

With minimal prep and just 20 minutes from start to finish, you can serve a restaurant-quality meal any night of the week. No complicated techniques or long ingredient lists-just simple, satisfying flavors that come together effortlessly.

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Ingredients

10 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

0.25 ounce ChivesView ingredient guideLike ingredientDislike ingredient

1 unit Mini CucumberView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

2 tablespoon Garlic Herb ButterView ingredient guideLike ingredientDislike ingredient

4 ounce Cream Sauce BaseView ingredient guideLike ingredientDislike ingredient

3 tablespoon Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

2 ounce Mixed GreensView ingredient guideLike ingredientDislike ingredient

1.5 ounce Honey Dijon DressingView ingredient guideLike ingredientDislike ingredient

2 teaspoon Cooking OilView ingredient guideLike ingredientDislike ingredient

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Quarter the potatoes (peel if desired). Finely chop the chives. Dice the cucumber and tomato.
2. Place the potatoes in a microwave-safe bowl. Season with salt and pepper, then add the garlic herb butter. Cover with plastic wrap and microwave until tender and steaming, about 6-7 minutes.
3. Meanwhile, pat the chicken cutlets dry and season both sides with salt and pepper. Heat the cooking oil in a large pan over medium-high heat. Cook the chicken until golden and cooked through, 5-7 minutes per side (internal temperature should reach 165°F). Transfer to a plate and cover with foil to keep warm. Wipe out the pan.
4. Return the pan to medium heat and add a drizzle of oil. Add the cream sauce base, Parmesan cheese and chopped chives. Stir until the sauce is smooth and slightly thickened, about 1-2 minutes. Remove from heat.
5. In a bowl, toss the mixed greens, diced cucumber, diced tomato and honey Dijon dressing until evenly coated.
6. Spoon the Parmesan-chive sauce over the chicken and potatoes. Serve the salad on the side. Enjoy!

Recipe Tips

FAQ

Can I use chicken breasts instead of cutlets?

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

What can I substitute for garlic herb butter?

You can use regular butter mixed with 1/4 teaspoon garlic powder and 1/4 teaspoon dried herbs (like parsley or thyme) as a substitute.

How do I store leftovers?

Store leftover chicken, potatoes and salad separately in airtight containers in the refrigerator for up to 3 days. Reheat the chicken and potatoes gently in the microwave or oven.