Garlic Herb Chicken with Grape Frico Salad and Honey Dijon Dressing

This garlic herb chicken recipe is a fresh take on a classic dinner. Juicy chicken cutlets are seasoned with garlic powder and parsley, then pan-seared and finished in the oven. The real star is the salad: a mix of greens and carrot ribbons tossed with a tangy honey Dijon-shallot dressing, topped with sweet red grapes and crispy Parmesan frico. It’s a carb-conscious meal that doesn’t skimp on flavor.

The frico – crispy shards of melted Parmesan – replace traditional croutons, adding a savory crunch that pairs beautifully with the sweet grapes and pickled shallot dressing. Everything comes together quickly, making it perfect for a weeknight dinner that feels special.

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Ingredients

6 ounce CarrotView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

1.5 ounce Honey Dijon DressingView ingredient guideLike ingredientDislike ingredient

2.25 ounce Red GrapesView ingredient guideLike ingredientDislike ingredient

3 tablespoon Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

12 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

0.25 ounce ParsleyView ingredient guideLike ingredientDislike ingredient

2 ounce Mixed GreensView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Olive OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position (and middle if making 4 servings) and preheat oven to 425°F. Wash and dry produce. Roughly chop parsley leaves and stems. Halve, peel and mince shallot until you have 1 tablespoon (2 tablespoons for 4 servings). Quarter lemon. Trim and peel carrot. Using a peeler, shave carrot lengthwise into ribbons, rotating as you go, until you reach the core; discard core. Halve grapes lengthwise.
2. Pat chicken dry with paper towels. Season all over with garlic powder, salt and pepper. Sprinkle all over with chopped parsley. Heat a drizzle of oil in a large pan over medium-high heat. Add chicken and cook until browned, 2-3 minutes per side (it will finish cooking in the next step). Transfer chicken to one side of a baking sheet. (For 4 servings, spread out across entire sheet.)
3. Sprinkle Parmesan into two 3-inch-wide circles (four circles for 4 servings) on the opposite side of the sheet from the chicken. (For 4 servings, use a second baking sheet; bake chicken on top rack, frico on middle rack.) Bake on top rack until chicken is cooked through and cheese is melted and crispy at edges, 5-7 minutes. Transfer chicken to a cutting board to rest for 5 minutes. Let frico cool on sheet until crispy, then transfer to a paper-towel-lined plate.
4. In a small microwave-safe bowl, combine shallot, juice from half the lemon, 1 teaspoon sugar and a pinch of salt. (For 4 servings, use juice from whole lemon and 2 teaspoons sugar.) Cover bowl with plastic wrap; microwave for 30 seconds. Set aside to cool for at least 30 seconds.
5. To the bowl with pickled shallot, add honey Dijon dressing, 1 tablespoon olive oil (2 tablespoons for 4 servings) and a pinch of salt and pepper; whisk to combine. In a medium bowl, toss mixed greens and carrot ribbons with half the sweet shallot dressing (save the rest for serving).
6. Thinly slice chicken crosswise. Break frico into bite-size pieces. Divide salad and chicken between plates. Drizzle remaining dressing over chicken. Top salad with grapes and frico. Serve.

Recipe Tips

FAQ

Can I use a different cheese for the frico?

Parmesan works best because it melts into a crisp, lacy texture. You could try Pecorino Romano or Grana Padano for a similar result.

How do I store leftovers?

Store the chicken and salad separately in airtight containers in the refrigerator for up to 2 days. The frico will lose its crispness, so it’s best to enjoy it fresh.

Can I make this recipe gluten-free?

Yes, this recipe is naturally gluten-free. Just ensure your honey Dijon dressing is certified gluten-free if needed.