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 satisfying without spending hours in the kitchen. Juicy chicken cutlets are cooked in a creamy Parmesan and chive sauce, while buttery garlic-herb potatoes cook in the microwave in minutes. A simple honey Dijon salad with fresh cucumber and tomato rounds out the meal.

With just a handful of ingredients and minimal prep, you can have a restaurant-quality dinner on the table in 20 minutes. The sauce comes together in the same pan used for the chicken, so cleanup is a breeze. Serve it all together for a complete, balanced meal that the whole family will love.

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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, then add the garlic herb butter. Cover with plastic wrap and microwave until tender, 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. Return the pan to low heat and add a drizzle of oil. Stir in 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 and tomato with the honey Dijon dressing.
6. Spoon the sauce over the chicken and potatoes. Serve the salad alongside. (Chicken is fully cooked when internal temperature reaches 165°F.)

Recipe Tips

FAQ

Can I use chicken breasts instead of cutlets?

Yes, but you may need to pound them to an even thickness and adjust cooking time accordingly.

Can I make this recipe dairy-free?

You can substitute the garlic herb butter with a dairy-free alternative and use a dairy-free cream sauce base. The Parmesan can be omitted or replaced with a dairy-free cheese.

How do I store leftovers?

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