Lemon Chive Chicken with Garlic Mashed Potatoes and Roasted Carrots

This lemon chive chicken is the kind of meal that makes a weeknight feel special. Juicy chicken cutlets are coated in a seasoned flour mixture, pan-seared until golden, then finished with a quick pan sauce made from lemon juice, zest, garlic and fresh chives. The sauce comes together in the same pan, picking up all those delicious browned bits for maximum flavor.

On the side, creamy garlic mashed potatoes and simply roasted carrots round out the plate. The potatoes are mashed with sour cream and butter for extra richness, while the carrots get a pop of fresh lemon zest. It’s a complete, satisfying dinner that the whole family will love.

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Ingredients

4 clove GarlicView ingredient guideLike ingredientDislike ingredient

24 ounce Yukon Gold PotatoesView ingredient guideLike ingredientDislike ingredient

0.5 ounce ChivesView ingredient guideLike ingredientDislike ingredient

24 unit CarrotsView ingredient guideLike ingredientDislike ingredient

2 unit LemonView ingredient guideLike ingredientDislike ingredient

8 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

4 tablespoon FlourView ingredient guideLike ingredientDislike ingredient

1 tablespoon Tuscan Heat SpiceView ingredient guideLike ingredientDislike ingredient

20 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

2 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

2 tablespoon Olive OilView ingredient guideLike ingredientDislike ingredient

4 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F. Wash and dry all produce. Dice potatoes into 1-inch pieces. Mince 2 cloves garlic; keep the other 2 cloves whole. Thinly slice chives. Peel and cut carrots on a diagonal into ½-inch-thick pieces. Zest lemons until you have 1 teaspoon; quarter the lemons. Squeeze 1½ tablespoons lemon juice into a small bowl.
2. Place potatoes and whole garlic cloves in a medium pot and add enough water to cover by 2 inches. Bring to a boil and cook until tender, about 15 minutes. Reserve ½ cup cooking water, then drain. Return potatoes and garlic to the pot. Add sour cream, 2 tablespoons butter and a splash of the reserved cooking water. Mash until creamy, adding more cooking water as needed. Stir in half the chives, salt and pepper.
3. While potatoes cook, toss carrots on a baking sheet with a drizzle of olive oil, salt and pepper. Roast on the middle rack until lightly browned and tender, 15-20 minutes. Toss with half the lemon zest.
4. Reserve 1 teaspoon flour. On a plate, combine the remaining flour, Tuscan Heat Spice, salt and pepper. Pat chicken cutlets dry with paper towels and season all over with salt and pepper. Working in batches if needed, coat both sides of each cutlet in the flour mixture, tapping off excess.
5. Heat a large drizzle of olive oil in a large pan (preferably nonstick) over medium-high heat. Add the coated chicken and cook until browned on the first side, 4-5 minutes. Flip, add another drizzle of olive oil and cook until browned and cooked through, 4-5 minutes more. If browning too quickly, lower the heat. Transfer chicken to a plate.
6. Heat a drizzle of olive oil in the same pan over medium heat. Add the remaining minced garlic, the reserved 1 teaspoon flour and the remaining lemon zest. Cook until fragrant, about 30 seconds. Add chicken stock concentrates, ¼ cup water, the reserved lemon juice, salt and pepper. Simmer until thickened, about 1 minute. Turn off heat and stir in 2 tablespoons butter until melted. Divide potatoes, carrots and chicken among plates. Spoon sauce over chicken, garnish with remaining chives and serve with lemon wedges on the side.

Recipe Tips

FAQ

Can I use chicken breasts instead of cutlets?

Yes, you can use boneless, skinless chicken breasts. Slice them in half horizontally to create thinner cutlets or pound them to an even thickness for faster, more even cooking.

What can I substitute for sour cream in the mashed potatoes?

You can use plain Greek yogurt or buttermilk for a similar tangy flavor and creamy texture. Alternatively, use extra butter and milk for a richer mash.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop, adding a splash of water or broth to loosen the sauce.