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

This quick and flavorful chicken dinner is your answer to busy weeknights. Juicy chicken cutlets are cooked to perfection and topped with a creamy Parmesan chive sauce, all made in one pan. Meanwhile, the microwave does the heavy lifting for buttery garlic herb potatoes and a crisp honey Dijon salad comes together in minutes.

With minimal prep and a total time of just 20 minutes, you can have a satisfying, restaurant-quality meal on the table without the stress. It’s a complete dinner that will make you feel like a kitchen hero.

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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. 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, about 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. 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, diced cucumber, diced tomato and honey Dijon dressing until evenly coated.
6. Spoon the Parmesan chive sauce over the chicken and potatoes. Serve the salad on the side. Ensure chicken reaches an internal temperature of 165°F.

Recipe Tips

FAQ

Can I use chicken breasts instead of cutlets?

Yes, you can use chicken breasts. Slice them horizontally to create thinner cutlets or pound them to an even thickness for quicker cooking.

What can I substitute for garlic herb butter?

You can use regular butter mixed with a pinch of garlic powder and dried herbs like parsley or thyme.

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.