Tuscan Chicken Cutlets with Tomato-Artichoke Couscous and Zucchini

This vibrant Tuscan-inspired dish brings together juicy, spice-crusted chicken cutlets with a rich, buttery couscous studded with tomatoes and artichoke hearts. Simple sautéed zucchini adds a fresh, tender finish, making this a well-rounded meal that’s both satisfying and quick to prepare.

Perfect for busy weeknights, this recipe delivers bold Mediterranean flavors without complicated steps. The couscous cooks in just minutes, while the chicken sears to golden perfection. Everything comes together in one pan for easy cleanup.

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Ingredients

0.75 cup Israeli CouscousView ingredient guideLike ingredientDislike ingredient

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 unit Marinated Artichoke HeartsView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

12 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

0.5 tablespoon Tuscan Heat SpiceView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry produce. Peel and mince or grate garlic. Trim and halve zucchini lengthwise; slice crosswise into ½-inch-thick half-moons. Dice tomato into ½-inch pieces. Roughly chop artichoke hearts.
2. Heat a drizzle of olive oil in a medium pot over medium-high heat. Add garlic and couscous; cook, stirring, until fragrant, about 30 seconds. Stir in 1 cup water and the chicken stock concentrate. Bring to a boil, then cover and reduce heat to low. Simmer until couscous is tender, 6-8 minutes. (Some liquid may remain; it will be absorbed later.)
3. Meanwhile, heat a drizzle of cooking oil in a large pan over medium-high heat. Add zucchini; season with salt and pepper. Cook, stirring occasionally, until golden brown and softened, 4-6 minutes. Transfer zucchini to a plate and wipe out the pan.
4. Pat chicken cutlets dry with paper towels. Season all over with half the Tuscan Heat Spice, salt and pepper. Heat a drizzle of oil in the same pan over medium-high heat. Add chicken and cook until browned and cooked through, 3-5 minutes per side. (If browning too quickly, reduce heat and cover.) Transfer to a cutting board and let rest at least 3 minutes.
5. Once couscous is tender, remove pot from heat. Stir in diced tomato, chopped artichokes and 1 tablespoon butter until melted. Season with salt and pepper to taste.
6. Thinly slice chicken crosswise. Divide couscous, zucchini and sliced chicken among plates. Serve immediately.

Recipe Tips

FAQ

Can I use regular couscous instead of Israeli couscous?

Yes, but cooking time will be shorter (about 5 minutes). Adjust liquid accordingly and check package instructions.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently in a microwave or skillet.

Can I substitute the chicken with another protein?

Absolutely! Thin pork cutlets or firm tofu would work well. Adjust cooking time as needed.