Herb-Seasoned Chicken Cutlets with Smoky Romesco Vegetables and Balsamic Salad

This vibrant skillet dinner brings together juicy, herb-crusted chicken cutlets and a medley of corn, zucchini and broccoli tossed in a smoky-sweet romesco sauce. The dish is balanced with a simple side salad dressed in tangy balsamic vinaigrette, making it a complete and satisfying meal.

Ready in just 30 minutes, this recipe is perfect for busy weeknights when you want something flavorful and wholesome. The romesco sauce adds a rich, nutty depth that complements the charred vegetables beautifully.

Log in to save recipes and build weekly shopping lists.

Ingredients

1 unit CornView ingredient guideLike ingredientDislike ingredient

6 tablespoon Romesco SauceView ingredient guideLike ingredientDislike ingredient

1 unit OnionView ingredient guideLike ingredientDislike ingredient

unit ZucchiniView ingredient guideLike ingredientDislike ingredient

2.5 teaspoon Balsamic VinegarView ingredient guideLike ingredientDislike ingredient

8 ounce BroccoliView ingredient guideLike ingredientDislike ingredient

4 ounce Mixed GreensView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

0.33 tablespoon Italian SeasoningView ingredient guideLike ingredientDislike ingredient

12 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

4 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Halve, peel and dice the onion. Trim the zucchini, halve lengthwise, then slice crosswise into ½-inch half-moons. Drain the corn. Peel and mince the garlic. Cut the broccoli into small florets if needed.
2. Heat a drizzle of olive oil in a large nonstick pan over medium-high heat. Add the onion and zucchini; season with salt and pepper. Cook, stirring occasionally, until browned and tender, 5-6 minutes. Add the corn, broccoli and garlic; cook, stirring constantly, until fragrant, 30-60 seconds. Turn off the heat. Stir in the romesco sauce and 1 tablespoon butter until well coated. Transfer to a large bowl and cover with foil. Wipe out the pan.
3. Pat the chicken cutlets dry with paper towels. Season all over with 1 teaspoon Italian seasoning, salt and pepper. Heat a drizzle of cooking oil in the same pan over medium-high heat. Add the chicken and cook until golden brown and cooked through, 5-7 minutes per side. Transfer to a cutting board and let rest.
4. In a large bowl, whisk together half the balsamic vinegar, 1 tablespoon olive oil and a pinch of salt and pepper. Add the mixed greens and toss to coat. Slice the chicken crosswise. Divide the romesco vegetables and chicken among plates. Serve the salad on the side.

Recipe Tips

FAQ

Can I use a different protein instead of chicken?

Yes, you can substitute chicken cutlets with turkey cutlets, pork chops or even firm tofu. Adjust cooking time as needed.

What can I use instead of romesco sauce?

If you don’t have romesco, try a roasted red pepper sauce or a simple tomato-based sauce with smoked paprika for a similar smoky flavor.

Can I make this dish ahead of time?

The vegetables and chicken can be cooked ahead and reheated. The salad should be dressed just before serving to keep it crisp.