---
title: "Lemon Rosemary Chicken Cutlets: Parmesan Couscous and Heirloom Grape Tomatoes"
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/lemon-rosemary-chicken-cutlets-5b16caa630006c1b9a6fb0a2
servings: 2
prep time: 5 minutes
cook time: 15 minutes
time required: 20 minutes
difficulty: Easy
allergens: [Wheat, Milk]
tags: [Spicy, Quick, Summer, Dinner, Bistro-style]
rating: 4.0
rating_count: 1500
source_chef: Recipe Development Team
review_highlights: [{ theme: Flavor, text: Light, summery, and sophisticated bistro-style flavors }, { theme: Ease of prep, text: Ready in just 20 minutes with simple sautéing and boiling }]
image: "https://images.recipes.furrysalamander.com/lemon-rosemary-chicken-cutlets.avif"
---
Wash and dry all produce. Pat @chicken cutlets{2%pieces} dry with a paper towel. Heat a large drizzle @olive oil{2%tbsp} in a #large pan{} over medium-high heat (use a nonstick pan if you have one). Add chicken and season all over with salt and pepper. Cook until browned on bottom ~{3%minutes} (don’t flip just yet).

While chicken cooks, pick 2 tsp @rosemary{2%tsp} leaves from stems and chop (save a sprig for the couscous). Mince or grate @garlic{2%cloves}. Bring 2 cups salted water to a boil in a #medium pot{} over medium heat. Zest @lemon{1%unit}, then cut into half; cut one half into wedges. Halve @heirloom grape tomatoes{1%cup}.

Once chicken is browned on bottom, flip and cook on other side for about 1 minute, then add chopped rosemary, garlic, and a pinch of @chili flakes{¼%tsp} (use more to taste). Cook until fragrant and chicken is browned ~{1%minute} more.

Stir tomatoes, juice from lemon half, and ⅓ cup water into pan with chicken. Simmer until slightly thickened ~{1%minute}. Remove from heat and stir in @butter{1%tbsp}.

Meanwhile, once water is boiling, add a sprig of rosemary and @israeli couscous{1%cup} to pot. Cook until tender ~{7%minutes}. Drain, remove rosemary, and return to pot. Stir in @parmesan cheese{½%cup} and lemon zest. Season with salt and pepper.

Divide couscous between bowls or plates, then arrange chicken on top. Drizzle with sauce from pan. Serve with lemon wedges on the side.