Chophouse-Style Chicken Cutlets
with Shallot Sauce, Roasted Squash & Lemony Green Beans
- Milk
You’ll feel like a winner-winner with this colorful chicken dinner. Think of it as a lighter, white meat take on a steakhouse meal. Seared chicken cutlets are seasoned with our Bold & Savory Steak Spice, then smothered in a rich and creamy shallot sauce. Trust that there’s plenty of sauce to also give some love to the veggie sides: green beans and yellow squash roasted on a single sheet pan. Easy AND tasty? We’ll take the W on this dish.
Ingredients
1.5 tablespoon
Sour Cream
(Contains: Milk)
6 ounce
Green Beans
1 unit
Zucchini
1 unit
Chicken Stock Concentrate
1 unit
Lemon
1 tablespoon
Bold & Savory Steak Spice
10 ounce
Chicken Cutlets
1 unit
Shallot
Not included in your delivery
teaspoon (tsp)
Salt
1 teaspoon (tsp)
Olive Oil
1 tablespoon (tbsp)
Cooking Oil
1 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce. • Trim green beans if necessary. Trim and halve squash lengthwise; slice into ½-inch-thick half-moons. Halve, peel, and mince shallot. Zest and quarter lemon.
• Toss green beans on one side of a baking sheet with a drizzle of oil, salt, and pepper. (For 4 servings, spread green beans out across entire sheet.) Toss squash on empty side with a drizzle of oil, salt, and pepper. (For 4, toss squash on a second sheet; roast green beans on top rack and squash on middle rack.) • Roast on top rack until tender, 12-15 minutes.
• While veggies roast, pat chicken* dry with paper towels; season all over with salt and Steak Spice. • Heat a drizzle of oil in a large pan over medium-high heat. Add chicken and cook until browned and cooked through, 3-5 minutes per side. TIP: If chicken begins to brown too quickly, reduce heat to medium. • Turn off heat; transfer to a plate. Wipe out pan.
• Heat a drizzle of olive oil in same pan over medium heat. Add shallot and cook, stirring, until softened and lightly browned, 2-3 minutes. • Stir in stock concentrate and ¼ cup water (1⁄3 cup for 4 servings). Bring to a simmer and cook until reduced, 2-3 minutes. • Remove from heat. Stir in sour cream and 1 TBSP butter (2 TBSP for 4) until melted and combined. Season generously with pepper.
• Once veggies are tender, remove sheet from oven. Carefully toss green beans with lemon zest and a squeeze of lemon juice.
• Divide chicken, squash, and green beans between plates. Spoon sauce over chicken. Serve with remaining lemon wedges on the side.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: The shallot sauce was a hit, with many praising its rich, creamy taste that elevated the dish 🍲.
- Ease of prep: Customers found this recipe quick and easy to make, with clear instructions for a restaurant-quality meal at home.
- Suggestions: Consider reducing the amount of steak seasoning; some found it overpowering. Roast vegetables separately for better texture.
- Leftovers: The squash became watery when stored, so this dish may be best eaten fresh rather than saved.
- Portions: Several mentioned small vegetable portions, especially the squash; consider increasing for a more satisfying meal.
Reviews from our home cooks
Wow - this needs to be added to ALL TIME Favorites category! Chophouse-Style Chicken Cutlets is packed with just the right flavours and is one of the most tasty meals we have had. Not to mention Calorie Smart and we would say Easy Clean up as well! Will definitely look forward to this being offered again!
A little more peppery than I expected but, the flavor of the chicken and sauce was great. The squash didn't come out too mushy and the lemon zest on the green beans was a nice touch.
This was so good! Quick and easy to make yet it tastes like it came from a restaurant. The shallot sauce was tasty and it paired well with the squash.
This was a good and healthy meal. Loved the shallot sauce and adding lemon to the green beans. New things for me and I enjoyed them!
The taste was great! It was easy prep, cooking and cleanup. However, while the recipe was for Chophouse Chicken, what arrived in the bag was Strip Steak. It needed to be marinaded which was not provided and so was a bit tough. I substituted asparagus for the green beans because the beans (as always) were tough and stringy. The asparagus and squash were yummy and all the flavors were fine.
I really loved the chicken, green beans, and especially the sauce! I also liked that there were two non-potato veggie sides in this meal. But I found the roasted squash to be goopy and not very good - this may have been user error, I might just sautee the squash with some onion next time
We are kind of missing a starch - rice or potatoes. The green beans turned out great, but the squash was too squishy. Probably my fault for trying to cook beans and squash in same pan. Shallot sauce was excellent.
The chicken took me almost twice as long as the instructions stated it would take. This threw off the side dishes. I kept the veggies in a warm oven while I waited on the chicken but this just wilted them and made the squash too soft. I'll also use just half the shallot when making the sauce. This still tasted great and I'll order it again.
Steakhouse works on any protein! Great easy cooking. BUT do not cook the green beans and squash at the same time! The squash turns to mush! Put the squash in part way thru so it comes out with a perfect al dente taste.
Meal was very tasty but serving size was only enough for 1 person. Chicken cutlets were small and became smaller after cooking. Liked all the vegetables which are not always available with the other meal options.
