Chicken Cutlets With Spring Vegetables – A Fresh, Bright Weeknight Dinner

Spring calls for a meal that feels light but still satisfying, and this one delivers. Chicken cutlets cook fast, stay juicy, and pair beautifully with tender spring vegetables. Think asparagus, peas, and a pop of lemon—simple ingredients that shine when treated well.

You’ll get a golden crust on the chicken, crisp-tender greens, and a buttery pan sauce that ties it all together. It’s the kind of dish you can make on a Tuesday and still feel like you ate something special.

What Makes This Recipe So Good

• Fast and foolproof: Thin chicken cutlets cook in minutes, so dinner is ready quickly without sacrificing flavor.
• Bright, fresh flavors: Lemon, herbs, and seasonal vegetables keep everything light and lively.
• One-pan convenience: You sear the chicken, sauté the vegetables, and finish with a quick sauce in the same skillet.
• Flexible: Swap in whatever spring produce looks best—snap peas, baby carrots, or tender greens all work.
• Balanced meal: Lean protein, fiber-rich vegetables, and just enough butter for a silky finish.

Ingredients

• 1 to 1.25 pounds chicken cutlets (or boneless chicken breasts sliced thin)
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon smoked paprika (optional, for color and warmth)
• 1/2 cup all-purpose flour (for dredging)
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter, divided
• 1 small shallot, finely chopped (or 1/4 small red onion)
• 2 cloves garlic, minced
• 1 bunch asparagus, trimmed and cut into 1- to 2-inch pieces
• 1 cup fresh or frozen peas
• 1 small zucchini, halved lengthwise and sliced into half-moons
• 1/2 cup low-sodium chicken broth
• 1 tablespoon fresh lemon juice, plus more to taste
• 1 teaspoon lemon zest
• 2 tablespoons chopped fresh herbs (such as parsley, dill, or chives)
• Optional garnish: shaved Parmesan or crumbled feta
• Optional heat: a pinch of red pepper flakes

How to Make It

1. Prep the chicken: Pat the chicken cutlets dry. Season both sides with salt, pepper, garlic powder, and smoked paprika.

   Dredge lightly in flour, shaking off any excess.

2. Sear the cutlets: Heat a large skillet over medium-high. Add olive oil and 1 tablespoon butter. When hot and shimmering, add the chicken in a single layer.

   Cook 2–3 minutes per side until golden and just cooked through. Transfer to a plate and tent loosely with foil.
3. Build flavor in the pan: Reduce heat to medium. Add the remaining 1 tablespoon butter to the skillet.

   Stir in the shallot and cook 1 minute until softened. Add the garlic and cook 30 seconds until fragrant.

4. Cook the vegetables: Add asparagus and zucchini with a pinch of salt. Cook, stirring occasionally, 3–4 minutes until crisp-tender.

   Stir in the peas and cook 1–2 minutes more. If using red pepper flakes, sprinkle them in now.

5. Make the pan sauce: Pour in the chicken broth and bring to a gentle simmer, scraping up any browned bits. Stir in the lemon juice and zest.

   Taste and adjust salt and acidity.

6. Finish and serve: Return the chicken and any juices to the skillet. Spoon the vegetables and sauce over the cutlets and warm for 1 minute. Turn off the heat and stir in the fresh herbs.

   Garnish with Parmesan or feta if you like. Serve right away.

Storage Instructions

• Refrigerate: Store leftovers in an airtight container for up to 3 days.
• Reheat: Warm gently in a skillet over medium-low with a splash of broth or water until heated through. Avoid high heat so the chicken doesn’t dry out.
• Freezing: Not ideal for the vegetables, which can turn mushy.

  If you must freeze, do so with just the chicken and sauce, and cook fresh vegetables when reheating.

Why This is Good for You

• Lean protein: Chicken cutlets deliver protein without heavy saturated fat.
• Fiber and micronutrients: Asparagus, peas, and zucchini bring fiber, vitamin C, vitamin K, folate, and potassium.
• Lighter sauce: The pan sauce relies mostly on broth and lemon, with just enough butter to feel luxurious.
• Lower sodium options: Using low-sodium broth and salting to taste helps you control overall sodium intake.

What Not to Do

• Don’t overcrowd the pan: Cook the cutlets in batches so they brown instead of steam.
• Don’t skip drying the chicken: Moisture prevents a crisp, golden crust.
• Don’t overcook the vegetables: Stop when they’re crisp-tender to keep the color bright and texture snappy.
• Don’t drown the sauce in lemon: Add slowly and taste. You want bright, not sour.
• Don’t rely on high heat when reheating: Gentle heat keeps the chicken tender.

Alternatives

• Protein swaps: Try thin pork cutlets, turkey cutlets, or firm tofu. For tofu, press well, dredge lightly in cornstarch, and pan-sear until crisp.
• Vegetable swaps: Use snap peas, baby carrots, broccolini, spinach, or leeks.

  Adjust cooking times so each veggie stays vibrant.

• Dairy-free: Replace butter with more olive oil and skip the cheese. A touch of olive oil whisked in off heat adds richness.
• Gluten-free: Dredge with rice flour or cornstarch and confirm your broth is gluten-free.
• Creamier sauce: Stir in a splash of cream or a spoonful of crème fraîche at the end.
• Herb variations: Basil, tarragon, or mint brighten the dish. Use what you have and what you love.
• Grain pairing: Serve over couscous, orzo, quinoa, or creamy polenta to soak up the sauce.

FAQ

Can I use frozen vegetables?

Yes.

Add frozen peas straight from the freezer and cook just until heated through. For frozen asparagus or mixed vegetables, sauté briefly so they don’t turn soft, and expect a little extra moisture in the pan.

How do I make chicken cutlets from breasts?

Place a boneless breast on a cutting board and hold it flat with your palm. Carefully slice horizontally to make two thin pieces.

If needed, pound gently between plastic wrap to even thickness, about 1/2 inch.

What can I use instead of shallots?

Use a small amount of finely chopped red onion, yellow onion, or even sliced green onions. The key is to cook until softened so they melt into the sauce.

How do I know when the chicken is done?

Cutlets are done when the internal temperature reaches 165°F and the juices run clear. Because they’re thin, this usually happens quickly—watch for golden color and a slightly firm feel.

Can I make this ahead?

You can prep the vegetables and season the chicken in advance.

Cook everything just before serving for the best texture. If you need to cook ahead, keep the sauce separate and reheat gently.

What wine pairs well with this?

A crisp white like Sauvignon Blanc, Pinot Grigio, or a dry Riesling works nicely. If you prefer red, try a light-bodied Pinot Noir.

Is there a low-sodium option?

Use unsalted butter, low-sodium broth, and go easy on the salt.

Boost flavor with lemon, herbs, and fresh garlic so the dish still tastes bright and balanced.

Final Thoughts

Chicken Cutlets with Spring Vegetables is a reminder that simple ingredients can feel special when handled with care. A quick sear, a handful of crisp vegetables, and a bright pan sauce—nothing fussy, just good cooking. Keep this in your weeknight rotation, swap in whatever produce looks best, and let the season do the heavy lifting.

It’s fresh, fast, and reliably delicious.