Quick Parmesan Chive Chicken with Creamy Sauce and Garlic Herb Potatoes

This quick and satisfying chicken dinner is perfect for busy weeknights when you want something delicious without spending hours in the kitchen. Juicy chicken cutlets are cooked until golden, then topped with a creamy Parmesan and chive sauce made right in the same pan. On the side, buttery garlic herb potatoes are microwaved to tender perfection and a crisp mixed greens salad with honey Dijon dressing adds a fresh finish.

With minimal prep and just 20 minutes from start to finish, this meal proves that homemade can be both fast and flavorful. The creamy sauce comes together in minutes, coating the chicken and potatoes in rich, savory goodness. It’s a complete dinner that feels special but is simple enough for any night of the week.

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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, toss the potatoes with salt, pepper and garlic herb butter. Cover with plastic wrap and microwave until tender and steaming, 5-7 minutes.
3. Meanwhile, pat the chicken cutlets dry and season with salt and pepper. Heat 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. Wipe out the pan.
4. Add a drizzle of oil to the same pan over medium heat. Stir in 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.

Recipe Tips

FAQ

Can I use chicken breasts instead of cutlets?

Yes, but you may need to pound them to an even thickness for quick cooking and adjust the cooking time accordingly.

What can I substitute for the cream sauce base?

You can use heavy cream mixed with a little chicken broth and a pinch of garlic powder as a substitute.

How do I store leftovers?

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