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

When you need a delicious dinner fast, this Parmesan chive chicken is your answer. Juicy chicken cutlets are pan-seared and topped with a creamy, cheesy sauce made right in the same pan. Meanwhile, the microwave does the heavy lifting for buttery garlic herb potatoes and a simple honey Dijon salad adds a fresh, tangy crunch.

This meal comes together in just 15 minutes with minimal cleanup, making it ideal for hectic evenings. The combination of rich Parmesan, fresh chives and sweet honey Dijon dressing will satisfy the whole family without the stress.

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Ingredients

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

4 ounce Cream Sauce BaseView ingredient guideLike ingredientDislike ingredient

1.5 ounce Honey Dijon DressingView ingredient guideLike ingredientDislike ingredient

1 unit Mini CucumberView ingredient guideLike ingredientDislike ingredient

3 tablespoon Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

0.25 ounce ChivesView ingredient guideLike ingredientDislike ingredient

2 tablespoon Garlic Herb ButterView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

2 ounce Mixed GreensView ingredient guideLike ingredientDislike ingredient

24 ounce Organic Chicken CutletsView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry produce. Quarter the potatoes (peel if desired). Finely chop the chives. Trim and dice the cucumber into ½-inch pieces. Dice the tomato into ½-inch pieces.
2. In a medium 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 dry with paper towels and season with salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add the chicken and cook until browned and cooked through, 5-7 minutes per side. Turn off the heat; transfer the chicken to a plate and cover with foil. Wipe out the pan. Heat another drizzle of oil in the same pan. Add the cream sauce base, Parmesan and chives; cook, stirring, until smooth and slightly thickened, 1-2 minutes.
4. In a second medium bowl, combine the mixed greens, cucumber, tomato and honey Dijon dressing; toss to combine. Divide the chicken, potatoes and salad between plates. Spoon the sauce over the chicken and potatoes. Serve.

Recipe Tips

FAQ

Can I use regular chicken breasts instead of cutlets?

Yes, pound boneless skinless chicken breasts to an even ½-inch thickness for even cooking.

How do I make the potatoes without a microwave?

Boil quartered potatoes in salted water for 10-12 minutes until tender, then toss with garlic herb butter.

Can I prepare any components ahead of time?

You can chop the vegetables and chives up to a day in advance. Store them separately in the fridge.