Italian Herb Chicken Cutlets with Cheesy Mashed Potatoes and Tomato Zucchini Sauté

These chicken cutlets are coated in a fragrant Italian seasoning blend of oregano, basil and parsley, giving them a deliciously herbaceous crust. Paired with creamy mashed potatoes studded with melted Italian cheese and a bright sauté of zucchini and tomatoes, this meal is a comforting yet vibrant weeknight dinner.

The secret to the rich flavor is a quick pan sauce made with chicken stock and a squeeze of lemon, which brings everything together. Serve it all on one plate for a satisfying, restaurant-quality meal at home.

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Ingredients

2 unit LemonView ingredient guideLike ingredientDislike ingredient

20 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

1 tablespoon Italian SeasoningView ingredient guideLike ingredientDislike ingredient

32 ounce Yukon Gold PotatoesView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 cup Italian Cheese BlendView ingredient guideLike ingredientDislike ingredient

8 ounce Grape TomatoesView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

2 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

2 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

8 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

6 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Zest 1 lemon, then cut both lemons in half. Pat chicken dry with a paper towel. Place in a large bowl or zip-close bag along with zest, juice from 1 lemon, 1½ tsp Italian seasoning (we’ll use the rest later) and 1 TBSP olive oil. Season with salt and pepper. Toss to coat, then set aside.
2. Cut potatoes into ½-inch cubes. Place in a medium pot with enough salted water to cover by 1 inch. Bring to a boil and cook until tender, about 15 minutes. Meanwhile, trim and thinly slice scallions, separating greens and whites. Once potatoes are done, reserve ½ cup cooking water, then drain.
3. Return pot to low heat and add 2 TBSP butter and scallion whites. Cook, tossing, until softened, 1-2 minutes. Return potatoes to pot and mash until smooth, adding reserved water as needed to loosen. Stir in cheese, then season with plenty of salt and pepper. Keep over low heat until meal is ready.
4. Halve tomatoes. Halve, peel and slice shallot. Halve zucchini lengthwise. Scoop out seeds with a spoon and discard, then cut into ½-inch-thick half-moons. Heat 1 TBSP olive oil in a large pan over medium-high heat. Add zucchini. Season with salt and pepper. Cook until just softened, 3-5 minutes. Add tomatoes, shallot and 2 TBSP butter to pan. Cook, tossing, until softened, 2-3 minutes. Transfer veggies to a large bowl, then wipe out pan.
5. Heat a large drizzle of olive oil in same pan over medium-high heat. Remove chicken from marinade, shaking off excess. Season all over with salt, pepper and remaining Italian seasoning. Add to pan and cook until no longer pink, 3-5 minutes per side. (TIP: Work in batches if chicken won’t fit easily.) Remove from pan and let rest on a plate about 3 minutes. Wipe out pan, return to medium-high heat and stir in ½ cup water and stock concentrates.
6. Stir 2 TBSP butter and a big squeeze of lemon into pan. Simmer until reduced, 2-4 minutes. Season with salt and pepper. Stir in any juices released by chicken. Stir half the scallion greens into potatoes in pot, then divide between plates along with veggies and chicken. Spoon sauce over everything. Garnish with remaining scallion greens.

Recipe Tips

FAQ

Can I use a different cheese blend?

Yes, you can substitute with shredded mozzarella, provolone or a mix of Parmesan and mozzarella.

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.

Can I make this dish gluten-free?

The recipe is naturally gluten-free as written. Ensure your Italian seasoning and stock concentrates are certified gluten-free if needed.