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.

Ingredients

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.

Careme