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Chicken Cutlets with Tomato-Herb Pan Sauce
and succotash

Active: 35 minTotal: 35 min

We're excited to bring back this late summer meal that highlights chicken in a buttery, fresh tomato pan sauce. A version of the meal was first featured in 2015.


  • Onions, medium and red - 1/2, chopped
  • Corn kernels, frozen or fresh - 2 cups (1 ear fresh corn = ~1 cup / 165 g)
  • Lima beans, frozen or fresh - 2 cups (sub peas)
  • Water - 3 Tbsp
  • Butter, unsalted - 2 Tbsp
  • Lemon juice - 2 tsp
Chicken Cutlets with Tomato-Herb Pan Sauce:
  • Tomatoes, grape or cherry - 1 pint, halved
  • Garlic - 2 cloves, chopped
  • Cilantro - 1 Tbsp, chopped
  • Butter, unsalted - 3 Tbsp
  • Paprika - 1 tsp
  • Italian seasoning - 1 tsp
  • Salt - 1/2 tsp
  • Black pepper - 1/2 tsp
  • Chicken breasts, boneless and skinless - 1 lb
  • Flour, all-purpose - 1/4 cup

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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  1. Onions - Chop onions. (Can be done up to 5 days ahead)
  2. Corn / Tomatoes - If using frozen corn, defrost. If using fresh corn, slice kernels off cobs. Slice tomatoes in half. Store separately. (Can be done up to 3 days ahead)
  3. Make herb butter - Chop garlic and cilantro. Heat butter (portion for chicken) in the microwave just until softened and starting to melt. Combine butter with garlic, cilantro, paprika, Italian seasoning, salt, and pepper. (Can be done up to 3 days ahead)
  4. Chicken breasts - Slice into strips. Season with some salt and pepper and tenderize with a fork. (Can be done up to 1 day ahead)
  5. Lima beans - Defrost lima beans if using frozen.


  1. In a saucepan, combine lima beans, water, and butter (portion for succotash). Cover and cook over medium-high heat until lima beans are tender (~10 minutes for fresh and ~5 minutes for frozen). Remove the cover and continue cooking until excess water has cooked off. Add onions and corn and continue cooking, stirring occasionally, until corn is tender, ~3 minutes. Add lemon juice. Season with some salt and pepper. Set aside, covered.
  2. While the succotash is cooking, toss chicken in flour (in a mixing bowl or plastic bag).
  3. Heat a large skillet over medium heat. Add half the herb butter to the hot pan. Sear chicken on both sides, ~2 minutes per side.
  4. Add remaining herb butter to pan and scatter tomatoes around chicken. Saute everything together until tomatoes are falling apart and chicken is cooked through (and reaches an internal temperature of 165F / 74C).
  5. Enjoy chicken with tomatoes and sauce spooned over top and succotash on the side!

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This meal has 30 reviews

Chicken and sauce were delicious- next time I might sub the succotash for something else next time as it didn't do much for me.

By: Kristen
Posted: Sep 15, 2019
Diet: Original

Sometimes vegetarian option doesn’t look good for our family so made the paleo this time. It was delicious, even my tomato hating 5yo ate a few tomatoes. Made both the zucchini and succotash with edamame instead of Lima beans so the meal felt big enough.

By: Shawn
Posted: Sep 14, 2019
Diet: Paleo

The pan sauce was so flavorful. I was surprised that I heard no complaints regarding the lima beans.

By: Michael
Posted: Sep 13, 2019
Diet: Original

Really easy. The chicken and tomato sauce was excellent. Next time I will try replacing the lima beans with edamame or green beans (limas just don't do it for us).

By: Nicole
Posted: Sep 13, 2019
Diet: Original

Made a vegetarian version of the chicken with fake Morningstar chicken strips. Succotash had a little yellow pepper and did shallots (one small) instead of onion. A little extra corn too. Yum!! Kids gobbled it up.

By: Markell
Posted: Sep 13, 2019
Diet: Vegetarian

Really easy and delicious

By: Jenna
Posted: Sep 12, 2019
Diet: Original