Pan-Seared Chicken Cutlets with Herb Tomato Sauce
Tender chicken cutlets pan-seared to golden perfection and topped with a vibrant cherry tomato and herb pan sauce. The rich, buttery sauce captures all the savory drippings from the chicken, while fresh herbs add brightness to each bite. Served alongside a colorful corn and lima bean succotash, this complete meal brings together classic American comfort food flavors in one satisfying dish. Perfect for weeknight dinners when you want something special but don't have hours to spend in the kitchen.
Ingredients
- ½ onions, medium red, chopped
- 2 cups corn kernels, frozen or fresh
- 2 cups lima beans, frozen or freshpeas1:1vegetarianadds peanuts
similar texture and cooking time
- 3 Tbsp water
- 2 Tbsp butter, unsalted
- 2 tsp lemon juice
- 1 pint grape tomatoes, halved
- 2 cloves garlic, chopped
- 1 stalk green onions, chopped, green and white parts
- 3 Tbsp butter, unsalted
- 1 tsp paprika
- 1 tsp Italian seasoning
- ½ tsp salt
- ½ tsp black pepper
- 1 lb chicken breasts, boneless and skinless
- ¼ cup gluten-free flouralmond meal1:1ketogluten-freeadds tree_nuts
adds nuttiness
Instructions
- 1
Combine lima beans, water, and butter in a saucepan and cover
- 2
Cook over medium-high heat until lima beans are tender
- 3
Remove cover and continue cooking until excess water evaporates
- 4
Add onions and corn and cook until corn is tender
- 5
Add lemon juice and season with salt and pepper, then set aside covered
- 6
Toss chicken in flour while succotash cooks
- 7
Heat large skillet over medium heat and add half the herb butter
- 8
Cook chicken until no longer pink or reaches 165F
- 9
Transfer chicken to serving dish
- 10
Increase heat to high and add remaining herb butter and tomatoes to pan
- 11
Saute tomatoes until they begin to blacken in spots
- 12
Serve chicken with tomatoes on top and succotash on the side
Tips
Pound chicken breasts to even thickness for consistent cooking and faster preparation time.
Don't overcrowd the pan when searing chicken - work in batches if needed for proper browning.
Let tomatoes char slightly in the hot pan for deeper, more concentrated flavors in the sauce.
Good to Know
Refrigerate leftovers up to 3 days in separate containers. Reheat chicken gently to avoid drying out.
Succotash can be made up to 2 days ahead and reheated. Flour chicken just before cooking.
Serve immediately while chicken is hot and tomatoes are still sizzling from the pan.
Common Mistakes
Don't skip pounding chicken to avoid uneven cooking and tough spots.
Don't move tomatoes too much in the pan to allow proper charring and flavor development.
Substitutions
Gluten-Free Swaps
General Alternatives
similar texture and cooking time
FAQ
Can I use chicken thighs instead of breasts?
Yes, boneless thighs work well and stay more moist. Adjust cooking time as thighs may take 1-2 minutes longer per side.
What if I don't have lima beans for the succotash?
Substitute with green peas, edamame, or even green beans. Cooking times may vary slightly based on your choice.
How long will the leftovers keep in the refrigerator?
Store components separately for up to 3 days. Reheat chicken gently and warm succotash before serving to maintain best texture.