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

This quick and easy chicken dinner is perfect for busy weeknights when you want something delicious without spending hours in the kitchen. Juicy chicken cutlets are cooked in a creamy Parmesan chive sauce, served alongside buttery garlic herb potatoes that are ready in minutes thanks to the microwave. A fresh mixed greens salad with honey Dijon dressing completes the meal.

With minimal prep and just one pan for the chicken and sauce, cleanup is a breeze. The whole family will love this comforting yet light dish that comes together in about 20 minutes.

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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 produce. Quarter potatoes (peel if you prefer). Finely chop chives. Dice cucumber and tomato.
2. In a microwave-safe bowl, season potatoes with salt and pepper. Add garlic herb butter and cover with plastic wrap. Microwave until tender and steaming, 6-7 minutes.
3. Meanwhile, pat chicken dry and season with salt and pepper. Heat oil in a large pan over medium-high heat. Cook chicken until golden and cooked through, 5-7 minutes per side. Transfer to a plate and cover with foil. Wipe out pan.
4. In the same pan, add a drizzle of oil if needed. Add cream sauce base, Parmesan cheese and chives. Cook, stirring, until sauce is smooth and slightly thickened, 1-2 minutes. Season with salt and pepper to taste.
5. In a bowl, toss mixed greens, cucumber, tomato and honey Dijon dressing.
6. Serve chicken and potatoes with sauce spooned over top. Enjoy 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 may need to pound them to an even thickness and adjust 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.

How do I store leftovers?

Store chicken, potatoes and salad separately in airtight containers in the refrigerator for up to 2 days.