Rosemary–Garlic Brown-Butter Chicken Cutlets with Roasted Broccoli–Hazelnut Lemon Salad
A high-class spin on ‘chicken and greens’ with real steakhouse energy: a hard sear on chicken cutlets, a luxurious rosemary–garlic brown-butter baste, and a warm roasted broccoli salad tossed with toasted hazelnuts and bright lemon. It’s elegant, fast, and very date-night appropriate.
Back to full listIngredients
- Simple Truth® Natural Boneless Skinless Fresh Chicken Breast Cutlets 1 lb $8.49/lb
- Broccoli Crown 1 lb $2.99/lb
- Simple Truth Organic® Garlic Bulbs 3 cloves, smashed $2.79 (3 ct)
- Lemon (in-season winter citrus) 1
- Butter 3 tbsp
- Olive oil 2 tbsp (divided)
- Fresh rosemary (or thyme) 1 small sprig (or 1/2 tsp dried)
- Hazelnuts (or almonds/walnuts) 1/4 cup, chopped
- Parmesan (optional but luxe) 2 tbsp, finely grated
- Salt and black pepper To taste
- Red pepper flakes (optional) Pinch
Instructions
- Prep: Heat oven to 425°F. Cut 1 lb broccoli crown into bite-size florets; slice stems thinly. Pat dry 1 lb chicken cutlets and season with 1 tsp kosher salt and 1/2 tsp black pepper. Smash 3 garlic cloves. Zest and juice 1 lemon. Chop 1/4 cup hazelnuts.
- Roast the broccoli: Toss broccoli with 1 tbsp olive oil, 1/2 tsp salt, and black pepper. Spread on a sheet pan and roast at 425°F until browned and tender-crisp, 14–18 minutes. In the last 3 minutes, sprinkle 1/4 cup chopped hazelnuts onto the pan to toast (watch closely).
- Sear the chicken: Heat a large skillet over medium-high heat with 1 tbsp olive oil. Sear seasoned chicken cutlets 2–3 minutes per side until golden and cooked through (165°F). Transfer to a plate.
- Brown-butter baste (the fancy part): Lower heat to medium. Add 3 tbsp butter to the same skillet. When it foams and starts turning nutty-brown, add smashed 3 garlic cloves and 1 rosemary sprig. Return chicken to the skillet and spoon the brown butter over the cutlets for 30–60 seconds. (If butter is getting too dark, pull the pan off heat briefly.)
- Warm broccoli salad: In a bowl, toss the roasted broccoli + toasted hazelnuts with lemon zest, 1–2 tbsp lemon juice, a pinch of red pepper flakes (optional), and 2 tbsp Parmesan (optional). Taste and add salt/pepper if needed.
- Plate: Arrange warm broccoli salad on two plates. Top with chicken cutlets and spoon over rosemary–garlic brown butter from the pan (leave garlic cloves behind if you prefer).
Health notes: ~700–850 kcal per serving. Lean protein with a nutrient-dense veg side. Richness comes from brown butter; you can cut butter to 2 tbsp total to lighten.
Drink pairing: Wine: Brown butter + rosemary loves whites with texture or reds with lift. Go for an unoaked Chardonnay or a WA Viognier for aromatic richness; if you prefer red, choose a light Pinot Noir (high acid won’t fight the lemon). Local WA picks: Eroica (WA) dry Riesling is also great if you want something crisp; a Willamette/PNW-style Pinot Noir from WA producers is easy to find.