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Chicken Cutlets with Tomato-Herb Pan Sauce
and succotash

Active: 35 Total: 35

We're excited to bring back this summer meal that highlights chicken in a buttery, fresh tomato pan sauce. This meal was last featured in 2019.

Proteins
Cuisines

Ingredients

Metric
Servings:
4
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, all-purpose - 1/4 cup

Nutrition Facts

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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 lightly 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.

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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 (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!

Nutrition Facts

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Reviews

Ratings

Original (57)
Gluten-free (2)
Paleo (5)
Vegetarian (5)

31 reviews

Great tasting dish. I substituted brown rice for the lima beans.

By: Lorra
Posted: Sep 05, 2022
Diet: Original
0 Helpful

Loved the chicken (air fryer it, then added to pan sauce). Succotash was just ok.

By: Jennifer
Posted: Jul 23, 2022
Diet: Original
0 Helpful

Making herb butter always makes me wonder why I don't make herb butter every day

By: Jenna
Posted: Jul 19, 2022
Diet: Vegetarian
0 Helpful

Delicious and quick. Especially with the prep being done early! The 2yo was a big fan.

By: Caitlin
Posted: Jul 16, 2022
Diet: Vegetarian
0 Helpful

The herb butter chicken was very delicious

By: Brittany
Posted: Jul 13, 2022
Diet: Original
0 Helpful

Delicious and came together surprisingly quick.

By: Theresa
Posted: Jul 08, 2022
Diet: Original
0 Helpful