This balsamic glazed chicken recipe is a weeknight hero. The chicken cutlets are quickly pan-seared and finished with a rich, tangy balsamic glaze that caramelizes beautifully. On the side, crispy roasted potatoes get a kick from Tuscan heat spice, while green beans are brightened with fresh lemon and butter.
It’s a complete, satisfying meal that comes together in about 30 minutes. The combination of savory, sweet and spicy flavors will make this a regular in your dinner rotation.
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Recipe details
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Values are calculated per serving from ingredient amounts and the ingredient nutrition reference per 100g. Allergen and diet labels use available ingredient metadata and name matching; always check product labels for strict diets or allergies. Some ingredient amounts or nutrition values were incomplete, so this is marked as a partial estimate.
Ingredients
Instructions
- Preheat oven to 425°F. Cut potatoes into 1/2-inch wedges. Toss with half the Tuscan Heat Spice, salt and pepper. Spread on a baking sheet and roast for 20-25 minutes, until golden and tender.
- While potatoes roast, trim green beans. Zest and juice half the lemon. In a small bowl, combine chicken stock concentrate with 2 tablespoons water.
- Season chicken cutlets with salt, pepper and remaining Tuscan Heat Spice. Heat a large skillet over medium-high heat with a drizzle of oil. Cook chicken 3-4 minutes per side, until golden and cooked through. Remove from skillet and set aside.
- In the same skillet, add green beans and 1 tablespoon water. Cover and cook 2-3 minutes until bright green. Uncover, add lemon juice and a pat of butter (optional) and toss to coat. Season with salt and pepper.
- Return chicken to skillet. Drizzle balsamic glaze over chicken and turn to coat. Cook 1 minute until glaze is warm and sticky.
- Serve chicken with roasted potatoes and green beans. Garnish with lemon zest.
Recipe Tips
For extra crispy potatoes, don’t overcrowd the baking sheet.
If you don’t have Tuscan Heat Spice, substitute 1/2 teaspoon each dried oregano, garlic powder and red pepper flakes.
Balsamic glaze is thick and sweet; if it’s too thick, warm it slightly before drizzling.
FAQ
Can I use chicken thighs instead of cutlets?
Yes, boneless skinless chicken thighs work well. Adjust cooking time to 5-6 minutes per side until internal temperature reaches 165°F.
Can I make this recipe dairy-free?
Absolutely. Omit the butter in the green beans or use a dairy-free alternative. The rest of the recipe is naturally dairy-free.
How do I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave.
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