Imagine a dish that transforms ordinary weeknight dinner into a culinary adventure - crispy, herb-infused chicken cutlets nestled alongside caramelized winter vegetables that practically melt in your mouth! This recipe is not just a meal; it's a symphony of flavors that will transport your taste buds from the first bite. Whether you're a busy home cook looking for a quick, nutritious dinner or a food enthusiast craving restaurant-quality results, these Herbed Chicken Cutlets with Roasted Winter Vegetables are about to become your new obsession.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 4 chicken cutlets
- 2 tablespoons olive oil
- 1 tablespoon mixed dried herbs (thyme, rosemary, oregano)
- Salt and pepper to taste
- 2 cups winter vegetables (carrots, Brussels sprouts, parsnips)
Instructions
- Preheat the oven to 425°F (218°C). Line a large baking sheet with parchment paper to ensure easy cleanup and prevent sticking.
- Wash and prepare winter vegetables by peeling carrots and parsnips, then cutting them into uniform 1-inch chunks. Trim Brussels sprouts and halve them lengthwise to ensure even roasting.
- Toss prepared vegetables in a mixing bowl with 1 tablespoon olive oil, sprinkle with salt and pepper. Spread vegetables evenly on the prepared baking sheet, ensuring they are in a single layer for proper roasting.
- Place vegetables in preheated oven and roast for 20-25 minutes, stirring once halfway through to ensure even caramelization and browning.
- While vegetables are roasting, pat chicken cutlets dry with paper towels to remove excess moisture, which helps achieve better browning.
- Season chicken cutlets on both sides with mixed dried herbs, salt, and freshly ground black pepper, pressing the herbs gently into the meat to enhance flavor absorption.
- Heat remaining olive oil in a large skillet over medium-high heat. Once oil is shimmering, carefully add chicken cutlets and cook for 4-5 minutes per side until golden brown and internal temperature reaches 165°F (74°C).
- Remove roasted vegetables from oven when they are tender and lightly caramelized. Transfer chicken cutlets to the baking sheet with vegetables and let rest for 2-3 minutes to allow juices to redistribute.
- Plate the herbed chicken cutlets alongside the roasted winter vegetables, garnishing with fresh herbs if desired. Serve immediately while hot.
Tips
- Pat chicken cutlets completely dry before seasoning to ensure a perfect golden-brown crust.
- Use a meat thermometer to guarantee chicken is cooked precisely to 165°F for safety and juiciness.
- Cut vegetables into uniform sizes to ensure even roasting and caramelization.
- Don't overcrowd the baking sheet when roasting vegetables - this prevents steaming and promotes crispy edges.
- Let chicken rest for a few minutes after cooking to redistribute juices and maintain maximum tenderness.
- For extra flavor, try using fresh herbs instead of dried if available.
- Experiment with different winter vegetables like sweet potatoes or butternut squash for variety.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 15g
Protein: 28g
Fat: 18g
Saturated Fat: 4g
Cholesterol: 85mg
