Chicken cutlets cook quickly and are highlighted with a creamy sauce made with tomatoes, zucchini and Italian seasoning. This recipe is sure to become a new weeknight favorite the whole family will love. Serve it with whole-wheat pasta or rice to make it a meal.

Carolyn Casner
Source:, July 2020


Recipe Summary

20 mins
20 mins
Nutrition Profile:


Ingredient Checklist


Instructions Checklist
  • Sprinkle chicken with 1/8 teaspoon each salt and pepper. Heat 1 tablespoon oil in a large skillet over medium heat. Add the chicken and cook, turning once, until browned and an instant-read thermometer inserted into the thickest part registers 165 degrees F. Transfer to a plate.

  • Add the remaining 1 tablespoon oil, zucchini and onion to the pan. Cook, stirring, until starting to soften, about 2 minutes. Increase heat to medium-high and add wine. Cook, scraping up any browned bits, until the liquid has mostly evaporated, about 2 minutes. Add tomatoes, cream cheese, Italian seasoning, garlic powder and the remaining 1/8 teaspoon each salt and pepper. Bring to a simmer and cook, stirring to melt the cream cheese, for 5 minutes. Return the chicken to the pan and turn to coat with the sauce. Serve topped with basil.

Nutrition Facts

301 calories; protein 27.4g 55% DV; carbohydrates 8.9g 3% DV; exchange other carbs 0.5; dietary fiber 1.8g 7% DV; sugars 5.4g; fat 14.8g 23% DV; saturated fat 4.5g 22% DV; cholesterol 97.1mg 32% DV; vitamin a iu 693IU 14% DV; vitamin c 23.9mg 40% DV; folate 29.3mcg 7% DV; calcium 57.8mg 6% DV; iron 1.2mg 7% DV; magnesium 49mg 18% DV; potassium 748.6mg 21% DV; sodium 251.9mg 10% DV.