Tuscan Chicken Cutlets with Tomato-Artichoke Couscous and Sautéed Zucchini

Bring the vibrant flavors of Tuscany to your kitchen with this quick and satisfying dish. Juicy chicken cutlets are seasoned with a warm blend of Tuscan spices and pan-seared to golden perfection. They’re paired with a buttery couscous that’s studded with sweet tomatoes and tangy artichoke hearts, creating a delightful contrast of textures.

Rounding out the meal, tender sautéed zucchini adds a fresh, simple side that balances the richness of the chicken and couscous. Ready in just 25 minutes, this recipe is perfect for busy weeknights when you want something delicious and wholesome without spending hours in the kitchen.

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Ingredients

0.75 cup Israeli CouscousView ingredient guideLike ingredientDislike ingredient

unit ZucchiniView ingredient guideLike ingredientDislike ingredient

6 ounce AsparagusView 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

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Peel and mince or grate the garlic. Trim the zucchini, halve it lengthwise, then slice crosswise into ½-inch-thick half-moons. Dice the tomato into ½-inch pieces. Roughly chop the marinated artichoke hearts.
2. Heat a drizzle of olive oil in a medium pot over medium-high heat. Add the minced garlic and Israeli couscous; cook, stirring constantly, until fragrant, about 30 seconds. Stir in 1 cup of water (2 cups for 4 servings) and the chicken stock concentrate. Bring to a boil, then cover and reduce heat to a low simmer. Cook until the couscous is tender, 6-8 minutes. (It’s okay if there’s still some liquid in the pot; you’ll use it to finish the couscous in step 5.)
3. Meanwhile, heat a drizzle of cooking oil in a large pan over medium-high heat. Add the zucchini half-moons; season with salt and black pepper. Cook, stirring occasionally, until golden brown and softened, 4-6 minutes. Transfer the zucchini to a plate and wipe out the pan.
4. Pat the chicken cutlets dry with paper towels and season all over with half of the Tuscan Heat Spice (use all for 4 servings), salt and pepper. Heat a drizzle of cooking oil in the same pan over medium-high heat. Add the chicken and cook until browned and cooked through, 3-5 minutes per side. (If the chicken is browning too quickly, reduce the heat and cover with a lid.) Transfer the chicken to a cutting board and let rest for at least 3 minutes before slicing.
5. Once the couscous is tender, remove the pot from heat. Stir in the diced tomato, chopped artichoke hearts and 1 tablespoon of butter (2 tablespoons for 4 servings). Taste and season with salt and pepper as needed.
6. Thinly slice the chicken cutlets crosswise. Divide the couscous, sautéed zucchini and sliced chicken between plates, arranging them in separate sections. Serve immediately.

Recipe Tips

FAQ

Can I use regular couscous instead of Israeli couscous?

Yes, but cooking times will differ. Israeli couscous is larger and takes about 6-8 minutes to cook, while regular couscous is finer and may cook in as little as 5 minutes. Adjust the liquid and cooking time accordingly.

What can I substitute for Tuscan Heat Spice?

You can make your own blend by combining dried oregano, basil, rosemary, thyme and a pinch of red pepper flakes. Use about 1/2 tablespoon for this recipe.

Can I make this recipe vegetarian?

Absolutely! Replace the chicken with extra firm tofu or chickpeas and use vegetable stock concentrate instead of chicken stock. Season the tofu or chickpeas with the same Tuscan spice blend.