Pan-Seared Chicken with Creamy Dijon Sauce, Balsamic Grape Salad &Amp; Garlic Bread

This dish brings together the best of comfort and freshness: tender chicken cutlets are pan-seared until golden, then finished with a luscious Dijon cream sauce that’s both tangy and rich. On the side, a vibrant salad of mixed greens, sweet red grapes and crunchy walnuts is tossed in a balsamic vinaigrette, offering a bright contrast to the savory chicken.

To round out the meal, slices of ciabatta are slathered with garlic butter and broiled until perfectly crisp. Use the bread to soak up every last drop of the creamy sauce or enjoy it alongside the salad for a satisfying crunch. Ready in just 20 minutes, this weeknight dinner feels special enough for company.

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Ingredients

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

2.25 ounce Red GrapesView ingredient guideLike ingredientDislike ingredient

1 unit Ciabatta BreadView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

2 teaspoon Dijon MustardView ingredient guideLike ingredientDislike ingredient

10 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

2 ounce Mixed GreensView ingredient guideLike ingredientDislike ingredient

0.5 ounce WalnutsView ingredient guideLike ingredientDislike ingredient

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

5 teaspoon Balsamic VinegarView ingredient guideLike ingredientDislike ingredient

1 tablespoon 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. Preheat the broiler to high. Wash and dry all produce. Peel and mince the garlic. Halve the red grapes. Halve the ciabatta bread lengthwise. In a small microwave-safe bowl, place 2 tablespoons of butter (4 tablespoons for 4 servings) and microwave until just softened, 10-15 seconds. Stir in half of the minced garlic and season with salt and pepper. Set aside.
2. Pat the chicken cutlets dry with paper towels and season all over with salt and pepper. Heat a drizzle of olive oil in a large pan over medium-high heat. Add the chicken and cook until browned and cooked through, 3-5 minutes per side. Transfer the chicken to a cutting board and let rest.
3. Add the remaining minced garlic to the same pan over medium-high heat and cook until fragrant, about 30 seconds. Stir in the chicken stock concentrate and 1/4 cup water (1/3 cup for 4 servings). Simmer until the liquid is reduced by half, 2-3 minutes. Stir in the sour cream, half of the Dijon mustard and 1 tablespoon of plain butter (2 tablespoons for 4 servings). Remove from heat. Season the sauce with salt and pepper to taste. If desired, add more mustard for extra tang.
4. Meanwhile, in a large bowl, combine the mixed greens, halved grapes and walnuts. Drizzle with a generous amount of olive oil and half of the balsamic vinegar (use all of the vinegar for 4 servings). Toss to coat. Season with salt and pepper.
5. Spread the cut sides of the ciabatta with the garlic butter. Place the bread cut sides up on a baking sheet. Broil until golden brown, 2-3 minutes. Watch carefully to avoid burning. Once done, halve the garlic bread on the diagonal.
6. Thinly slice the chicken crosswise. Divide the chicken, salad and garlic bread among plates. Spoon the pan sauce over the chicken and serve immediately.

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 quicker cooking.

What can I substitute for sour cream?

Greek yogurt or crème fraîche work well as substitutes for sour cream in the sauce.

How do I store leftovers?

Store the chicken, salad and garlic bread separately in airtight containers in the refrigerator for up to 2 days. Reheat the chicken and sauce gently in a pan and refresh the salad with a little extra olive oil and vinegar.