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

Skip the dinner dilemma and whip up this speedy, satisfying chicken dish that’s ready in a flash. Juicy chicken cutlets are pan-seared to golden perfection, then coated in a luscious Parmesan chive sauce made right in the same pan. Meanwhile, microwave magic transforms potatoes into tender, buttery garlic herb bites. A crisp mixed greens salad with cucumber, tomato and a tangy honey Dijon dressing rounds out the meal.

This recipe is all about efficiency without sacrificing flavor. With minimal prep and quick cooking, you’ll have a restaurant-quality dinner on the table in about 20 minutes. Perfect for those evenings when you want something delicious but don’t have time to fuss.

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Ingredients

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

4 ounce Cream Sauce BaseView ingredient guideLike ingredientDislike ingredient

1.5 ounce Honey Dijon DressingView ingredient guideLike ingredientDislike ingredient

1 unit Mini CucumberView ingredient guideLike ingredientDislike ingredient

3 tablespoon Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

0.25 ounce ChivesView ingredient guideLike ingredientDislike ingredient

2 tablespoon Garlic Herb ButterView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

2 ounce Mixed GreensView ingredient guideLike ingredientDislike ingredient

12 ounce Organic Chicken CutletsView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry produce. Quarter potatoes (peel if you prefer). Finely chop chives. Trim and dice cucumber into ½-inch pieces. Dice tomato into ½-inch pieces.
2. In a medium 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 with paper towels and season with salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add chicken; cook until browned and cooked through, 5-7 minutes per side. Turn off heat; transfer to a plate and cover with foil. Wipe out pan. Heat another drizzle of oil in same pan. Add cream sauce base, Parmesan and chives; cook, stirring, until smooth and slightly thickened, 1-2 minutes.
4. In a second medium bowl, combine mixed greens, cucumber, tomato and dressing; toss to combine. Divide chicken, potatoes and salad between plates. Spoon sauce over chicken and potatoes and serve.

Recipe Tips

FAQ

Can I use regular butter instead of garlic herb butter?

Yes, you can substitute regular butter and add a pinch of garlic powder and dried herbs like parsley or thyme to the potatoes.

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 in the microwave or oven and enjoy the salad cold.

Can I make this dish dairy-free?

To make it dairy-free, use a dairy-free cream sauce base, dairy-free butter and omit the Parmesan or use a dairy-free alternative. Check labels for allergens.