Italian-Seasoned Chicken Cutlets with Creamy Mashed Potatoes and Roasted Zucchini

Elevate your weeknight dinner with these beautifully seasoned chicken cutlets. Coated in a fragrant blend of Italian herbs, the chicken develops a golden, flavorful crust that pairs perfectly with the creamy, tangy mashed potatoes and tender roasted zucchini. A quick pan gravy brings everything together, ensuring every bite is packed with savory goodness.

This dish is all about simple techniques that deliver big results. The potatoes are mashed with cream cheese and sour cream for an extra-luxurious texture, while the zucchini gets a bright finish from roasted lemon juice. It’s a complete, satisfying meal that feels special but comes together in under an hour.

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Ingredients

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

12 ounce Yukon Gold PotatoesView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

4 tablespoon Cream CheeseView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

10 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

1 tablespoon Italian SeasoningView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

1 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

2 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

3 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to upper position and preheat oven to 400°F. Wash and dry all produce. Halve zucchini lengthwise, then slice crosswise into ½-inch-thick half-moons. Zest and halve lemon. Peel potatoes, then cut into ½-inch pieces. Halve, peel and thinly slice shallot. Trim, then thinly slice scallions.
2. Toss zucchini with lemon zest, a drizzle of olive oil, salt and pepper on a baking sheet. Place lemon halves on sheet beside zucchini. Roast, flipping halfway through, until tender and browned, about 10 minutes. Set aside, covered.
3. Meanwhile, place potatoes in a medium pot with enough salted water to cover by 1 inch. Cover and bring to a boil over medium-high heat. Cook until tender, 12-15 minutes. Scoop out and reserve ½ cup cooking water, then drain.
4. Return empty pot to stove over low heat and add 1 tablespoon butter. Once melted, return potatoes to pot; mash until smooth. Stir in cream cheese and sour cream. Add enough cooking water to create a creamy consistency (you may not use all). Season with plenty of salt and pepper. Set aside, covered to keep warm. Heat a large drizzle of vegetable oil in a large pan over medium-high heat. Pat chicken dry with paper towels. Season with salt, pepper and Italian seasoning.
5. Add chicken to pan and cook until no longer pink in center, 2-4 minutes per side. Set aside on a plate, covered. Add 2 tablespoons butter and shallot to same pan over medium-high heat. Cook, stirring, until shallot softens slightly, 1-2 minutes. Stir in stock concentrate and ⅓ cup water, scraping up any browned bits on bottom. Bring to a boil, then lower heat and simmer until thick and saucy, 2-4 minutes. Season with salt and pepper.
6. Reduce heat under pan to low and stir in any juices released by chicken. Top zucchini with as much juice from roasted lemon as you’d like; toss to coat. Divide chicken, potatoes and zucchini between plates. Top chicken with sauce. Garnish with scallions and serve.

Recipe Tips

FAQ

Can I use chicken breasts instead of cutlets?

Yes, but slice them in half horizontally to create thinner pieces and adjust cooking time as needed.

Can I make the mashed potatoes ahead of time?

Absolutely. Mash and refrigerate, then reheat gently with a splash of milk or water.

What can I substitute for cream cheese?

Mascarpone or a thick Greek yogurt can work, but the texture will be slightly different.