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Sun-Dried Tomato & Balsamic Chicken Cutlets with Garlic Green Beans

Présenté par

raddar team

Serving

4

Preparation

10 minutes

Cooking time

25 min

This meal brings bold Italian-inspired flavour to your table with minimal effort — one pan for the chicken, one pot for the beans, and a glossy balsamic glaze that makes everything taste like you spent hours in the kitchen. It all comes together in a single synchronized flow so nothing sits cold waiting for the rest to catch up.

Ingredients

For the Chicken

4 chicken cutlets (about 1.5 lb total)
1 tsp garlic powder
1 tsp Italian seasoning
½ tsp salt
½ tsp black pepper
2 tbsp olive oil

For the Sun-Dried Tomato & Balsamic Glaze

⅓ cup sun-dried tomatoes in oil, drained and roughly chopped
3 garlic cloves, minced
3 tbsp balsamic vinegar
1 tbsp honey
½ cup chicken broth
1 tsp Italian seasoning

For the Garlic Green Beans

1 lb fresh or frozen green beans, trimmed
2 garlic cloves, minced
1 tbsp olive oil
½ tsp salt
¼ tsp black pepper
1 tsp balsamic vinegar

Steps

Pat the chicken cutlets dry with paper towel. Season both sides evenly with the garlic powder, Italian seasoning, salt, and pepper.
Heat olive oil in a large skillet over medium-high heat until shimmering. Add the cutlets and sear for 3–4 minutes per side until golden brown and cooked through (internal temperature of 165°F). Transfer to a plate and tent loosely with foil.
While the chicken sears, bring a medium pot of salted water to a boil over high heat for the green beans.
Reduce the skillet heat to medium. In the same pan, add the sun-dried tomatoes and minced garlic. Sauté for 1 minute, stirring frequently, until fragrant.
Pour in the balsamic vinegar, honey, and chicken broth. Stir in the Italian seasoning. Let the glaze simmer for 4–5 minutes, stirring occasionally, until it reduces by about half and coats the back of a spoon.
While the glaze reduces, drop the green beans into the boiling water and cook for 3–4 minutes until just tender-crisp. Drain well.
In the same pot (off the heat), toss the drained green beans with olive oil, minced garlic, balsamic vinegar, salt, and pepper. Let the residual heat of the pot bloom the garlic for about 30 seconds before tossing again.
Nestle the rested chicken cutlets back into the skillet with the glaze. Spoon the sauce generously over each piece and let everything warm together for 1–2 minutes over low heat.
Plate the chicken cutlets with a generous spoonful of sun-dried tomato glaze over top and serve the garlic green beans alongside. Everything should hit the table at the same time — dinner is ready.

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