Italian Herb Chicken Cutlets with Cheesy Mashed Potatoes and Sautéed Zucchini &Amp; Tomatoes

These chicken cutlets are coated in a fragrant Italian seasoning blend of oregano, basil and parsley, then pan-seared until golden and juicy. Served alongside velvety mashed potatoes loaded with melted Italian cheese and a colorful sauté of zucchini and cherry tomatoes, this dish brings classic Italian flavors to your weeknight table.

The best part? Everything comes together in about 45 minutes, making it an easy yet impressive meal. The tangy lemon-herb pan sauce ties it all together, adding a bright finish that the whole family will love.

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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

Salt to tasteView ingredient guideLike ingredientDislike ingredient

Pepper to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Zest one lemon, then cut both lemons in half. Pat chicken dry with paper towels. Place in a large bowl or zip-close bag along with zest, juice from 1 lemon, 1½ tsp Italian seasoning 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 2 inches. Bring to a boil and cook until tender, about 15 minutes. Meanwhile, trim and thinly slice scallions, separating whites from greens. 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, stirring, until softened, 1-2 minutes. Return potatoes to pot and mash until smooth, adding cooking 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. While potatoes cook, 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, stirring, until just softened, 3-5 minutes. Add tomatoes, shallot and 2 tbsp butter. Cook until softened, 2-3 minutes. Transfer veggies to a second large bowl and 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 browned and cooked through, 3-6 minutes per side. (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 pan sauce over everything. Garnish with remaining scallion greens.

Recipe Tips

FAQ

Can I use chicken breasts instead of cutlets?

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

What can I substitute for Italian seasoning?

Mix equal parts dried oregano, basil and parsley, plus a pinch of rosemary or thyme.

Can I make this dairy-free?

Use dairy-free butter and cheese alternatives or omit the cheese and add extra herbs to the potatoes.