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

This quick and easy chicken dinner is perfect for busy weeknights when you want something delicious without spending hours in the kitchen. Juicy chicken cutlets are cooked in a creamy Parmesan chive sauce, while microwave garlic herb potatoes and a fresh honey Dijon salad round out the meal. Ready in just 20 minutes, it’s a stress-free way to get a satisfying dinner on the table.

The best part? Everything comes together with minimal effort. The chicken is seared in a hot pan, then a quick sauce is made in the same pan using cream, Parmesan, and fresh chives. The potatoes are microwaved with garlic herb butter for a tender, flavorful side, and the salad adds a bright, tangy contrast. It’s a complete meal that feels special but is surprisingly simple to make.

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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 and cover with plastic wrap. Microwave until tender and steaming, about 4-5 minutes.
3. Meanwhile, pat the chicken 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. Stir 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. Serve the chicken with the potatoes. Spoon the Parmesan chive sauce over the chicken and potatoes. Serve the salad on the side. (Chicken is fully cooked when internal temperature reaches 165°F.)

Recipe Tips

FAQ

Can I use chicken breasts instead of cutlets?

Yes, you can use boneless skinless chicken breasts. Just pound them to an even thickness or slice them in half horizontally to ensure quick and even cooking.

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 alternative. Omit the Parmesan or use a dairy-free Parmesan substitute.

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.