Seared Chicken Cutlets with Creamy Shallot Sauce and Roasted Vegetables

This colorful chicken dinner is a lighter take on a classic steakhouse meal. Seared chicken cutlets are seasoned with a bold steak spice blend, then topped with a rich and creamy shallot sauce. The sauce is so good you’ll want to drizzle it over everything on your plate.

Alongside the chicken, you’ll enjoy roasted zucchini and green beans tossed with fresh lemon. All the vegetables cook together on a single sheet pan, making cleanup a breeze. It’s an easy, delicious meal that feels special any night of the week.

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Ingredients

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

6 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

1 tablespoon Bold & Savory Steak SpiceView ingredient guideLike ingredientDislike ingredient

10 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F. Line a baking sheet with parchment paper.
2. Toss green beans and zucchini slices with olive oil, salt and pepper. Spread in a single layer on the baking sheet. Roast for 15-20 minutes until tender and lightly browned.
3. While vegetables roast, season chicken cutlets on both sides with steak spice blend, salt and pepper.
4. Heat cooking oil in a large skillet over medium-high heat. Add chicken cutlets and cook until golden brown and cooked through, about 3-4 minutes per side. Transfer to a plate and tent with foil.
5. Reduce heat to medium. Add butter and minced shallot to the skillet. Cook, stirring, until shallot is softened, about 1 minute.
6. Stir in chicken stock concentrate and 1/4 cup water, scraping up any browned bits. Bring to a simmer, then remove from heat. Whisk in sour cream until smooth. Season with salt and pepper.
7. Squeeze lemon juice over roasted vegetables and toss to coat.
8. Serve chicken cutlets with the shallot sauce spooned over top, alongside the roasted vegetables.

Recipe Tips

FAQ

Can I use chicken breasts instead of cutlets?

Yes, slice chicken breasts in half horizontally to create cutlets or pound them to an even thickness for quicker cooking.

What can I substitute for sour cream?

Greek yogurt or crème fraîche work well as substitutes for sour cream in the sauce.

Can I make this dish dairy-free?

Use a dairy-free sour cream alternative and substitute butter with a plant-based butter or additional oil.