Roma Chicken Express

Roma chicken express is the weeknight chicken cutlet that proves you can eat like an Italian on a Tuesday. Pounded thin and smeared with basil pesto, the chicken breasts cook through in under five minutes, and the same pan picks up a quick balsamic-mushroom sauce while the meat rests.

Pounding the chicken breasts to a quarter-inch thickness is essential. Thin cutlets cook fast and stay juicy, while thick breasts dry out by the time the centers hit safe temperature. A meat mallet works, but the flat bottom of a heavy skillet does just as well in a pinch.

The pan sauce takes ninety seconds and pulls in everything you want for a proper Italian-leaning weeknight: balsamic vinegar for sweet acidity, shiitake mushrooms for meaty depth, onion for backbone. Don’t skip the deglazing step, those browned bits stuck to the pan after searing the chicken are pure flavor.

The garnish of roasted red pepper, sliced olives, and chopped cilantro adds bright color and salty contrast in the last 30 seconds. Serve over orzo, polenta, or a simple arugula salad.

Chef Tips

• Sandwich chicken between two pieces of parchment before pounding so it doesn’t tear
• Pat the chicken dry before smearing on the pesto so the meat actually sears, wet chicken steams
• Add the balsamic vinegar to the hot pan first to cook off some acidity before adding the broth
• Don’t overcook the chicken in the sauce, two to three minutes max once it’s back in the pan

Variations

• Swap pesto for sun-dried tomato paste for a deeper, sweeter coating
• Add a splash of white wine along with the broth for a more refined sauce
• Use boneless thighs instead of breasts for a richer, more forgiving cut