Tuscan Chicken Cutlets with Tomato-Artichoke Couscous and Sautéed Zucchini

Bring the vibrant flavors of Tuscany to your table with this quick and satisfying chicken dinner. Juicy chicken cutlets are seasoned with a warm Tuscan spice blend and pan-seared until golden, then served over a bed of buttery Israeli couscous studded with sweet tomatoes and tangy artichoke hearts. A simple side of sautéed zucchini rounds out the meal, adding a fresh, tender crunch.

This recipe is perfect for busy weeknights when you want something hearty and delicious without spending hours in the kitchen. The couscous cooks in just minutes and the chicken comes together in a single pan. With minimal prep and cleanup, you can enjoy a restaurant-quality meal at home any night of the week.

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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

24 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

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Peel and mince or grate the garlic. Trim the ends of 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 garlic and Israeli 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 the couscous is tender, 6-8 minutes. (It’s okay if some liquid remains; you’ll use it to finish the couscous later.)
3. Meanwhile, heat a drizzle of cooking oil in a large pan over medium-high heat. Add the zucchini; season with salt and pepper. Cook, stirring occasionally, until golden brown and softened, 4-6 minutes. Transfer the zucchini to a plate and set aside. Wipe out the pan.
4. Pat the chicken cutlets dry with paper towels. Season all over with half of the Tuscan Heat Spice (use all for 4 servings), salt and pepper. Heat a drizzle of 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 browns too quickly, reduce heat and cover with a lid.) Transfer to a cutting board and let rest for at least 3 minutes.
5. Once the couscous is tender, remove the pot from heat. Stir in the diced tomato, chopped artichokes and 1 tablespoon butter (2 tablespoons for 4 servings). Taste and season with salt and pepper as needed.
6. Thinly slice the chicken crosswise. Divide the couscous, zucchini and sliced chicken among plates, arranging them in separate sections. Serve immediately.

Recipe Tips

FAQ

Can I use a different type of couscous?

Yes, but cooking times may vary. Israeli couscous is larger and chewier; if using regular couscous, reduce cooking time and liquid.

What can I substitute for Tuscan Heat Spice?

Mix equal parts dried oregano, dried thyme and a pinch of red pepper flakes for a similar flavor profile.

How do I store leftovers?

Store chicken, couscous and zucchini separately in airtight containers in the refrigerator for up to 3 days. Reheat gently in a microwave or skillet.