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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.

Ingredients

Servings:
4
Metric
Succotash:
  • 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, any gluten-free - 1/4 cup (sub almond meal / flour)

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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Prep

  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.

Make

  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 / almond meal (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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Reviews

This meal has 30 reviews

Good quick meal! Really liked the butter on the zucchini sauté.

By: Jessie
Posted: Oct 06, 2019
Diet: Paleo

The flavor of this was good overall, but - here’s a thing I never thought I’d say! - I think I’d prefer a less buttery sauce.

By: Melissa
Posted: Oct 05, 2019
Diet: Paleo

My new favorite quick weeknight meal!

By: Colleen
Posted: Sep 25, 2019
Diet: Paleo

Pretty good. I had to add a lot of salt to the succotash before I liked it.

By: Chelsea
Posted: Sep 24, 2019
Diet: Vegetarian

I love the flavor of the chicken. I don't love the succotash so I would sub a different veggie next time.

By: Catherine
Posted: Sep 20, 2019
Diet: Gluten-free

Delicious! I would double the zucchini next time. I used 2 pounds of chicken and it was a perfect amount for 2 adults and 2 big eater kids (plus a baby :) ).

By: Stephanie
Posted: Sep 17, 2019
Diet: Paleo