30-Minute Sauteed Chicken with Fresh Plum Salsa
Tender pan-seared chicken cutlets seasoned with a warm brown sugar and cumin rub, topped with a vibrant fresh plum salsa featuring diced plums, jalapeno, basil, and lime juice. The sweet-savory combination creates a perfect balance of flavors, making this an ideal dish for summer dinners when plums are at their peak. The fresh salsa can be made ahead, and the entire meal comes together in under 30 minutes, perfect for weeknight entertaining or a light summer meal.
Ingredients
- 3 ripe plums, pitted and dicedpeaches1:1seasonal
similar texture and sweetness
- 1 small jalapeno pepper, seeded and diced
- 3 tablespoons fresh basil, chopped
- 2 tablespoons red onion, chopped
- 1 tablespoon lime juice
- 1 teaspoon salt, divided
- ½ teaspoon pepper, divided
- 2 tablespoons brown sugar, divided
- ½ teaspoon brown sugar, divided
- ½ teaspoon ground cumin
- 6 chicken breast cutlets
- 1 tablespoon olive oil
Instructions
- 1
Stir together diced plums, jalapeno, basil, onion, lime juice, 1/2 teaspoon salt, 1/4 teaspoon pepper and 1/2 teaspoon brown sugar in a medium bowl
- 2
Set aside salsa or refrigerate if making ahead
- 3
Combine remaining salt, pepper, brown sugar and cumin in a small bowl
- 4
Rub the brown sugar mixture over the chicken cutlets
- 5
Heat oil in a large skillet over medium heat
- 6
Add chicken and cook for about 4 minutes per side until cooked through
- 7
Top with plum salsa and serve
Tips
Make the plum salsa up to 4 hours ahead and refrigerate - the flavors will meld beautifully and save you prep time.
Pound chicken cutlets to even 1/2-inch thickness for uniform cooking and tender results.
Let the brown sugar rub sit on chicken for 10-15 minutes before cooking to enhance flavor penetration.
Good to Know
Store leftover chicken in refrigerator for up to 3 days. Store salsa separately for up to 2 days for best texture.
Salsa can be made up to 4 hours ahead and refrigerated. Season chicken up to 2 hours ahead and refrigerate.
Serve immediately while chicken is hot. Pair with rice, quinoa, or a simple green salad.
Common Mistakes
Don't skip seeding the jalapeno to avoid overwhelming heat.
Don't overcook chicken cutlets to avoid dryness - use a meat thermometer if needed.
Don't add salsa to hot pan to avoid wilting the fresh herbs and losing crisp texture.
Substitutions
FAQ
Can I use frozen chicken cutlets for this recipe?
Yes, but thaw completely and pat dry before seasoning. Frozen cutlets may release more moisture during cooking, so allow extra time for browning.
What if I can't find ripe plums?
Choose plums that yield slightly to pressure. If only firm plums are available, dice smaller and add an extra 1/2 teaspoon brown sugar to the salsa.
How long will the plum salsa keep in the refrigerator?
The salsa stays fresh for up to 2 days refrigerated. The plums may release more juice over time, so drain excess liquid before serving.