Quick Parmesan Chive Chicken with Creamy Sauce and Garlic Herb Potatoes

When you need a fast, satisfying dinner that feels special, this Parmesan chive chicken is your answer. Juicy chicken cutlets are pan-seared until golden, then topped with a rich, creamy sauce made with Parmesan and fresh chives. On the side, buttery garlic-herb potatoes cook quickly in the microwave and a crisp mixed greens salad with honey Dijon dressing adds a bright, tangy finish.

This recipe comes together in just 20 minutes, making it perfect for busy weeknights. The sauce is made right in the same pan after cooking the chicken, so cleanup is minimal. Serve everything together for a complete meal that will have everyone asking for seconds.

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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 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 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, you can use boneless skinless chicken breasts. Slice them in half horizontally to create thinner cutlets or pound them to even thickness for faster cooking.

What can I substitute for the cream sauce base?

You can use heavy cream mixed with a pinch of garlic powder and onion powder as a substitute. Add a splash of chicken broth if needed to thin the sauce.

How do I store leftovers?

Store leftover 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 and enjoy the salad cold.