Quick Parmesan Chive Chicken with Garlic Herb Potatoes and Honey Dijon Salad

This speedy chicken dinner is your ticket to a stress-free weeknight meal. In just 20 minutes, you can have juicy chicken cutlets smothered in a creamy Parmesan chive sauce, fluffy garlic herb potatoes and a crisp honey Dijon salad on the table.

Everything comes together with minimal effort: the potatoes cook in the microwave while the chicken sizzles in a pan and the sauce comes together in the same skillet. A simple toss of mixed greens, cucumber and tomato with honey Dijon dressing completes the plate. Dinner is served!

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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

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Quarter the potatoes (peel if you prefer). Finely chop the chives. Dice the cucumber and tomato.
2. In a microwave-safe bowl, season the potatoes with salt and pepper. Add the garlic herb butter and cover with plastic wrap. Microwave until tender and steaming, 4-5 minutes.
3. Meanwhile, pat the chicken cutlets dry and season with salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Cook the chicken until golden and cooked through, 5-7 minutes per side. Transfer to a plate and cover with foil. Wipe out the pan.
4. Heat another drizzle of oil in the same pan. Add the cream sauce base, Parmesan cheese and chopped chives. Cook, stirring, until the sauce is smooth and slightly thickened, 1-2 minutes.
5. In a bowl, toss the mixed greens, cucumber, tomato and honey Dijon dressing.
6. Spoon the sauce over the chicken and potatoes. Serve with the salad on the side. (Chicken is fully cooked when internal temperature reaches 165°F.)

Recipe Tips

FAQ

Can I use chicken breasts instead of cutlets?

Yes, but you’ll need to pound them to even thickness or slice them in half horizontally to ensure quick, even cooking.

What can I substitute for the cream sauce base?

You can use heavy cream or half-and-half mixed with a little chicken broth and a pinch of garlic powder.

How do I store leftovers?

Store the 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.