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

These Italian herb chicken cutlets are a quick and flavorful weeknight dinner. Coated in a blend of oregano, basil and parsley, the chicken is pan-seared to golden perfection. The creamy mashed potatoes get a cheesy upgrade, while the sautéed zucchini and tomatoes add a fresh, tangy contrast.

Everything comes together in one skillet, making cleanup a breeze. Serve this comforting meal with a simple pan sauce for an extra burst of flavor. It’s a satisfying dish that brings a taste of Italy to your table.

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Ingredients

1 unit LemonView ingredient guideLike ingredientDislike ingredient

10 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

1 tablespoon Italian SeasoningView ingredient guideLike ingredientDislike ingredient

16 ounce Yukon Gold PotatoesView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

0.5 cup Italian Cheese BlendView ingredient guideLike ingredientDislike ingredient

4 ounce Grape TomatoesView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

5 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

3 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Zest and halve the lemon. Pat the chicken cutlets dry with a paper towel. In a large bowl or zip-close bag, combine the chicken, lemon zest, juice from one lemon half, 1½ teaspoons Italian seasoning and a generous drizzle of olive oil. Season with salt and pepper. Toss to coat and set aside.
2. Cut the Yukon Gold potatoes into ½-inch cubes. Place them in a medium pot and add enough salted water to cover by 1 inch. Bring to a boil and cook until tender, about 15 minutes. Meanwhile, trim and thinly slice the scallions, separating the white and green parts. Once the potatoes are done, reserve ¼ cup of the cooking water, then drain the potatoes.
3. Return the pot to low heat and add 1 tablespoon butter and the scallion whites. Cook, stirring, until softened, about 1-2 minutes. Return the potatoes to the pot and mash until smooth, adding the reserved cooking water as needed to achieve a creamy consistency. Stir in the Italian cheese blend and season with salt and pepper. Keep warm over low heat.
4. While the potatoes cook, halve the grape tomatoes. Halve, peel and thinly slice the shallot. Halve the zucchini lengthwise, scoop out the seeds with a spoon and discard, then slice crosswise into ½-inch-thick half-moons. Heat a drizzle of olive oil in a large pan over medium-high heat. Add the zucchini and season with salt and pepper. Cook until just softened, 3-5 minutes. Add the tomatoes, shallot and 1 tablespoon butter to the pan. Cook, tossing, until softened, 2-3 minutes. Transfer the vegetables to a large bowl and wipe out the pan.
5. Heat a drizzle of olive oil in the same pan over medium-high heat. Remove the chicken from the marinade, shaking off excess moisture. Season all over with salt, pepper and the remaining Italian seasoning. Add to the pan and cook until no longer pink, 3-5 minutes per side. Remove the chicken from the pan and let rest on a plate for about 3 minutes. Wipe out the pan, return to medium-high heat and stir in ¼ cup water and the chicken stock concentrate.
6. Stir in 1 tablespoon butter and a squeeze or two of lemon juice. Simmer until the sauce reduces, 2-4 minutes. Season with salt and pepper. Stir in any juices that have accumulated from the resting chicken. Stir half of the scallion greens into the mashed potatoes. Divide the potatoes, vegetables and chicken between plates. Spoon the pan sauce over everything and garnish with the remaining scallion greens.

Recipe Tips

FAQ

Can I use chicken breasts instead of cutlets?

Yes, slice chicken breasts horizontally to create thin cutlets or pound them to an even thickness.

What can I substitute for Italian cheese blend?

A mix of mozzarella and Parmesan works well or use any melting cheese like provolone.

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.