Quick Parmesan Chive Chicken with Creamy Sauce and Garlic Herb Potatoes

This speedy chicken dinner is your answer to busy weeknights when you want something delicious without the fuss. Juicy chicken cutlets are pan-seared until golden, then finished with a rich Parmesan-chive cream sauce that comes together in the same pan. Meanwhile, the microwave does the heavy lifting for buttery garlic herb potatoes-fluffy and tender in minutes.

A simple side salad of mixed greens, cucumber and tomato tossed with honey Dijon dressing adds a fresh, tangy contrast. In just 20 minutes, you’ll have a satisfying meal that feels like a restaurant-quality treat at home.

Log in to save recipes and build weekly shopping lists.

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 you prefer). Finely chop the chives. Dice the cucumber and tomato.
2. In a microwave-safe bowl, season the potatoes with salt and pepper. Add the garlic herb butter and cover with plastic wrap. Microwave until tender and steaming, 6-7 minutes.
3. Meanwhile, pat the chicken cutlets dry and season 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. Heat another drizzle of oil in the same pan. 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, cucumber, tomato and honey Dijon dressing.
6. Spoon the Parmesan-chive sauce over the chicken and potatoes. Serve with the salad on the side.

Recipe Tips

FAQ

Can I use chicken breasts instead of cutlets?

Yes, but you’ll need to pound them to an even thickness for quick cooking or increase cooking time slightly.

Can I make this recipe dairy-free?

You can substitute the garlic herb butter with a dairy-free butter and use a dairy-free cream sauce base and Parmesan alternative, but the flavor will change.

What can I use instead of honey Dijon dressing?

A simple vinaigrette of olive oil, vinegar and a touch of honey and Dijon mustard works well.