Quick Parmesan Chive Chicken with Garlic Herb Potatoes and Honey Dijon Salad

This speedy chicken dinner is your ticket to a stress-free weeknight. In just 20 minutes, you can have juicy chicken cutlets smothered in a creamy Parmesan-chive sauce, fluffy garlic-herb potatoes and a crisp honey Dijon salad on the table.

The secret is letting the microwave do the heavy lifting for the potatoes while you pan-sear the chicken and whip up the sauce in the same skillet. It’s a complete meal that feels special but comes together with minimal fuss.

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Ingredients

10 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

0.25 ounce ChivesView ingredient guideLike ingredientDislike ingredient

1 unit Mini CucumberView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

2 tablespoon Garlic Herb ButterView ingredient guideLike ingredientDislike ingredient

4 ounce Cream Sauce BaseView ingredient guideLike ingredientDislike ingredient

3 tablespoon Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

2 ounce Mixed GreensView ingredient guideLike ingredientDislike ingredient

1.5 ounce Honey Dijon DressingView ingredient guideLike ingredientDislike ingredient

2 teaspoon Cooking OilView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Quarter the potatoes (peel if desired). Finely chop the chives. Dice the cucumber and tomato.
2. Place the potatoes in a microwave-safe bowl. Season with salt and pepper. Add the garlic herb butter, cover with plastic wrap and microwave until tender and steaming, 4-5 minutes.
3. Meanwhile, pat the chicken cutlets dry and season both sides with salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Cook the chicken until golden and cooked through, 5-7 minutes per side. Transfer to a plate and cover with foil. Wipe out the pan.
4. Return the pan to medium heat and add another drizzle of oil. Add the cream sauce base, Parmesan cheese and chopped chives. Cook, stirring, until the sauce is smooth and slightly thickened, 1-2 minutes.
5. In a bowl, toss the mixed greens, diced cucumber, diced tomato and honey Dijon dressing.
6. Serve the chicken and potatoes with the sauce spooned over the top. Enjoy with the salad on the side.

Recipe Tips

FAQ

Can I use chicken breasts instead of cutlets?

Yes, but you may need to pound them to an even thickness and increase the cooking time slightly.

What can I substitute for the cream sauce base?

You can use heavy cream mixed with a little chicken broth and a pinch of garlic powder.

How do I store leftovers?

Store the chicken, potatoes and salad separately in airtight containers in the refrigerator for up to 3 days.