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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.

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 (49)
Gluten-free (2)
Paleo (5)
Vegetarian (3)

23 reviews

The chicken tasted like a restaurant quality meal. Really delicious. And super simple if you make the butter ahead.

By: Alana
Posted: Jun 29, 2022
Diet: Original
0 Helpful

Made veggies and meat version. Both were delicious. Skipped the succotash and just heated up some corn as kids were having meltdowns as I was cooking. 4 year old loved it (except for the tomato skins🤷‍♀️) and the baby eats everything so he was also satisfied. Good for easy weeknight or company. On our make again lust

By: Ila
Posted: Jun 23, 2022
Diet: Original
0 Helpful

Delicious! Used TJ’s frozen roasted corn and canned Lima beans. Added a little broth to the chicken and tomatoes to keep from browning too much.

By: Alyssa
Posted: Jun 22, 2022
Diet: Gluten-free
0 Helpful

Loved it the first time, too! Pan sauce/tomatoes are so yum. Used peas in the succotash.

By: Angela
Posted: Jun 22, 2022
Diet: Original
0 Helpful

Fantastic meal!! Bought chicken tenders (raw) so that helped this meal come together more quickly!

By: Clifford
Posted: Jun 22, 2022
Diet: Original
0 Helpful

Overall quick and tasty. Good simple clean favors

By: Jennifer
Posted: Jun 21, 2022
Diet: Original
0 Helpful