Chicken Cutlets with Barley and Swiss Chard

 

Golden chicken cutlets served over creamy Parmesan barley and tender Swiss chard with caramelized lemon. A fresh, comforting skillet dinner that's easy to make.

Chicken Cutlets with Barley and Swiss Chard

Southern California weather certainly keeps us guessing this time of year! One day it's hot enough to feel like summer, and the next we're enjoying cooler temperatures and a little hint of autumn. I'm more than ready to say goodbye to the summer heat and welcome those crisp, cooler days and evenings. And when one of those lovely cool days finally comes along, I find myself craving a dinner that's a little heartier, comforting, and full of seasonal flavor.

This Chicken Cutlets with Barley and Swiss Chard is exactly the kind of meal I love this time of year. Tender, golden chicken cutlets rest on a bed of nutty barley tossed with sautéed onion, garlic, fresh Swiss chard, lemon zest, and Parmesan cheese. It's rustic and comforting, but the lemon keeps everything wonderfully fresh.

And can we talk about those browned lemon halves? Giving them a quick sear in the skillet brings out their natural sweetness and adds a lovely depth to the finished dish. A squeeze over the chicken just before serving is the perfect finishing touch.

It's a beautiful, satisfying dinner that comes together in one skillet with everyday ingredients and very little fuss. Just the kind of meal that makes an ordinary weeknight feel a little special.

Ingredients

This recipe combines a handful of simple ingredients to create a dinner with wonderful flavor and texture. The barley becomes tender and savory as it cooks in chicken broth, while the Swiss chard, Parmesan, and lemon give the dish its fresh, rustic character.

• Extra-Virgin Olive Oil: Used to toast the barley and sear the chicken cutlets, adding richness and flavor.

• Quick-Cooking Barley: The hearty foundation of the dish, with a pleasantly chewy texture and mild, nutty flavor. Be sure to use quick-cooking barley so the timing works as written.

• Onion: Adds a subtle sweetness and savory depth to the barley.

• Garlic: Brings warmth and aromatic flavor to the skillet.

• Chicken Broth: Cooks the barley while infusing it with savory flavor.

• Swiss Chard: A beautiful leafy green that wilts into the barley, adding color, tenderness, and a slightly earthy flavor.

• Fresh Lemon: Both the zest and juice brighten the dish. Browning the lemon halves gives them an especially lovely flavor.

• Salt & Black Pepper: Simple seasonings that allow the other ingredients to shine.

• Parmesan Cheese: Adds a salty, nutty richness to the barley and makes a delicious finishing touch.

• Chicken Cutlets: Thin, tender pieces of chicken that cook quickly and develop a beautiful golden crust in the skillet.

Equipment: My Kitchen Essentials

One of the things I appreciate most about this recipe is that it doesn't require much equipment. A good skillet does nearly all the work.

• Large Skillet with Lid: The main piece of equipment for cooking the barley, wilting the greens, and searing the chicken. A 12-inch skillet works especially well.

• Microplane or Fine Grater: Perfect for removing the fragrant zest from the lemon without the bitter white pith.

• Tongs: Make it easy to turn the chicken cutlets and handle the browned lemon halves.

• Instant-Read Thermometer: The easiest way to make sure the chicken is cooked through without drying it out.

• Serving Platter: A shallow platter makes a beautiful presentation with the chicken arranged over the barley and greens.

Let's Make It Together

We'll start by giving the barley a quick toast in olive oil with onion and garlic. Once everything smells wonderful, add the chicken broth and let the barley simmer until tender.

Next come the Swiss chard leaves. Add them a handful at a time and watch them soften into the warm barley. A little lemon zest and Parmesan bring everything together into a delicious, savory mixture. Transfer it to a serving platter and keep it warm while we finish the chicken.

In the same skillet, brown the lemon halves cut-side down until golden and fragrant. Then sear the seasoned chicken cutlets until beautifully browned and cooked through.

To serve, arrange the chicken over the barley, squeeze a little of that warm lemon juice over everything, and finish with another sprinkle of Parmesan. Simple, fresh, and absolutely delicious!

Perfecting the Cooking Process

The secret to this dish is building flavor in the same skillet while keeping the chicken tender and juicy. Toasting the barley with onion and garlic gives it a nutty foundation before it simmers in broth, and adding the Swiss chard toward the end keeps the greens tender without overcooking them. When it's time for the chicken, make sure the skillet is hot enough to develop a golden crust, but watch the cutlets closely—they cook quickly! A final squeeze of browned lemon ties all those savory flavors together beautifully.

Add Your Touch

This is one of those recipes that's easy to adapt depending on what you have in the kitchen.

Try Different Greens: Baby spinach is a convenient substitute for Swiss chard. Chopped kale also works, although it needs a little more cooking time to become tender.

Change the Grain: Quick-cooking farro or another tender grain can be delicious here. Just adjust the broth and cooking time according to the package directions.

Add More Vegetables: Sautéed mushrooms, zucchini, or a handful of peas would be lovely mixed into the barley.

Make It Extra Lemony: Add another little squeeze of fresh lemon juice just before serving for an even brighter finish.

Finish with Fresh Herbs: Chopped parsley, basil, or a little fresh thyme adds another layer of freshness.

Set the Mood

Food is about more than just the recipe-it's about the moment around the table.  Here are a few simple ideas to set the mood when you serve this dish.

There's something so satisfying about a dinner that feels comforting and wholesome without being complicated. With its golden chicken, tender barley, fresh greens, and bright lemon finish, this is one of those meals that feels just right for the changing season.

I hope you'll give these Chicken Cutlets with Barley and Swiss Chard a try the next time you're looking for an easy, flavorful dinner. It's simple enough for a weeknight, yet pretty enough to serve when you want to make dinner feel a little special.

If you enjoy fresh Mediterranean-inspired flavors, you might also like my Mediterranean White Bean Skillet or One-Pan Italian Chicken with Zucchini, Summer Squash & Tomatoes for more delicious weeknight dinner inspiration.

Before You Start

Can I use regular pearl barley instead of quick-cooking barley?
Yes, but you'll need to adjust the liquid and cooking time. Regular pearl barley takes considerably longer to cook, so follow the package directions and plan accordingly. Quick-cooking barley is the best choice for this recipe as written.

Do I need to remove the stems from Swiss chard?
For this recipe, use the tender leaves and remove the thick stems. You can save the stems for another sauté or finely chop and cook them with the onion if you'd like to use the whole bunch.

Can I substitute spinach for Swiss chard?
Absolutely! Baby spinach is a great substitute and wilts very quickly. Add it toward the end of cooking, just as you would the Swiss chard.

Why brown the lemon halves?
Browning the cut sides of the lemon adds a slightly caramelized flavor and softens some of the sharp acidity. It makes a lovely finishing touch for the chicken and barley.

How do I keep chicken cutlets from drying out?
Because cutlets are thin, they cook quickly. Use medium-high heat to develop a golden crust, then check for doneness with an instant-read thermometer. Remove the chicken once it reaches 165°F.

Can I make this recipe ahead?
The barley and Swiss chard mixture can be prepared ahead and refrigerated. Reheat gently with a splash of chicken broth to loosen it. For the best texture, cook the chicken cutlets fresh just before serving.

How should I store leftovers?
Refrigerate leftovers in an airtight container within two hours of cooking and enjoy within 3–4 days. Reheat until thoroughly hot, adding a little broth to the barley if needed.

Easy Stuffed Shells with Ricotta and Marinara

 

Easy stuffed shells with creamy ricotta, Parmesan, fresh herbs and marinara, topped with melted mozzarella. A comforting baked pasta dinner perfect for easing into fall.

Easy Stuffed Shells with Ricotta and Marinara

As we start easing into fall, I'm finding myself reaching for a few more comforting dinners. Nothing too heavy just yet—it's still warm outside here in Southern California—but there's something about a bubbling dish of pasta and melted cheese that sounds especially good this time of year.

These Easy Stuffed Shells with Ricotta and Marinara are just the kind of dinner I have in mind. Jumbo pasta shells are filled with a creamy ricotta mixture, nestled into marinara sauce and topped with mozzarella until everything is hot, bubbly and golden. Fresh basil, parsley and garlic bring a little extra flavor to the filling without making things complicated.

It's simple, familiar comfort food made with everyday ingredients. And as we move from summer into fall, this is exactly the kind of meal we enjoy having on the table—a little heartier, a little cozier, but still easy enough for an ordinary weeknight.

Enjoy!

Ingredients

• Jumbo pasta shells — Their size makes them perfect for holding the creamy cheese filling.
• Ricotta cheese — The traditional base of the filling, giving the shells their soft, creamy texture.
• Parmesan cheese — Adds a savory, salty depth that balances the mild ricotta.
• Egg — Helps bind the cheese mixture so it stays together inside the shells.
• Garlic — Adds a little savory flavor to the filling.
• Fresh parsley — Brings a clean, fresh herbal note.
• Fresh basil — Adds that familiar Italian-inspired flavor that pairs beautifully with tomato sauce.
• Marinara sauce — Choose a good-quality jarred sauce for an easy shortcut. Rao's is a great option if it's one you enjoy.
• Mozzarella cheese — Melts over the top into a delicious layer of cheesy goodness.
• Kosher salt and freshly ground black pepper — Season the filling and the pasta water.

Equipment

• 8 x 8-inch baking dish — The right size for nestling the shells together in the sauce.
• Large pot — For cooking the pasta shells.
• Mixing bowl — Makes it easy to combine the ricotta filling.
• Spoon — Helpful for filling each shell without tearing it.
• Colander — For draining the pasta before filling.

My Go-To's:

• 8 x 8-inch baking dish — Such a workhorse in my kitchen that I've had for many years.  It's my go-to for baking and casserole type dishes that makes just enough for 4-6 servings.

Let's Make It Together

Start by cooking the jumbo shells until they're about three minutes shy of al dente. They'll finish cooking in the oven, so don't worry if they still feel a little firm. Drain them and let them cool enough to handle.

While the shells cool, stir together the ricotta, Parmesan, egg, garlic, parsley, basil, salt and pepper. Spread half the marinara in the bottom of your baking dish, then spoon the cheese mixture into the shells and arrange them snugly in the sauce.

Spoon the remaining marinara over the shells, sprinkle with mozzarella and bake until everything is hot and bubbly. That's it! Let them settle for a few minutes, then serve while the cheese is still warm and melty.

Perfecting the Cooking Process

Cook the shells just shy of al dente. They'll continue cooking as they bake in the marinara, so leaving them slightly firm makes them easier to fill and helps prevent them from becoming too soft or tearing. Handle them gently after draining and give them a little space to cool before you start filling.

Add Your Touch

• Add More Herbs: A little extra fresh basil on top adds color and flavor.
• Make It Meatier: Add cooked Italian sausage or ground beef to the marinara if you'd like a heartier version.
• Add Spinach: Stir a little cooked, well-drained spinach into the ricotta filling.
• Bring Some Heat: Add a pinch of red pepper flakes to the sauce.
• Finish Fresh: Scatter chopped basil or parsley over the shells just before serving.

Set the Mood

Meals taste even better when the table feels inviting.  Here are a few simple ways to set the mood for this recipe.

These Easy Stuffed Shells with Ricotta and Marinara are exactly the kind of dinner I enjoy making as we move from summer into fall. They're warm, cheesy and satisfying, but they don't require a long afternoon in the kitchen or a cold evening to feel right.

The creamy ricotta filling, fresh herbs, marinara and golden mozzarella make this a classic homemade dinner that's easy to come back to.

If you're enjoying these heartier-but-not-too-heavy meals, try my Rustic Mushroom, Swiss Chard & Leek Galette with Goat Cheese for another savory recipe that bridges the seasons with earthy vegetables and a flaky, homemade crust.

If you enjoy cozy comforting meals, you may also enjoy:

• Easy Slow Cooker Chicken Alfredo (Creamy, Comforting & Hands-Off)

• Pork Tenderloin Medallions in a Rich Mushroom Gravy


• Turkey, Sweet Potato, & Black Bean Chili over Roasted Acorn Squash

Before You Start

Can I use a different pasta shape?
Jumbo shells are best for this recipe because they're easy to fill. Smaller pasta shapes won't hold the ricotta mixture in the same way.

Why cook the shells less than al dente?
The shells finish cooking in the oven. Slightly undercooking them helps keep them from becoming too soft or falling apart.

Can I prepare the shells ahead of time?
Yes. You can fill and assemble the shells, cover the baking dish and refrigerate it until you're ready to bake. You may need to add a little extra baking time if it's going into the oven cold.

Can I use store-bought marinara?
Absolutely. A good-quality jarred marinara keeps this recipe simple and makes it easy to prepare on a weeknight.

How do I store leftovers?
Store cooled leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat in the oven, covered, or microwave individual portions until heated through.

Can I freeze stuffed shells?
Yes. Assemble the shells in a freezer-safe baking dish, cover tightly and freeze before baking. Thaw overnight in the refrigerator before baking until hot and bubbly.

Rustic Mushroom, Swiss Chard & Leek Galette with Goat Cheese

 

Rustic mushroom, Swiss chard and leek galette with goat cheese, mozzarella and fresh thyme wrapped in a flaky sour cream butter crust. A savory transition-to-fall dinner.

Rustic Mushroom, Swiss Chard & Leek Galette with Goat Cheese

We are slowly transitioning from summer to fall in Southern California.  The leaves on our trees are turning and falling, Some nights are cool and crisp, and some are overly hot as the weather changes and trys to settle into the new season.  And I’m ready for deeper flavors and a few heartier dishes, but when it’s still warm outside, I’m not quite ready for stews, roasts and heavy comfort food.

That’s when I turn to recipes like this Rustic Mushroom, Swiss Chard & Leek Galette.

It has all those flavors that start making me think about fall—earthy mushrooms, Swiss chard, sweet leeks, garlic and fresh thyme—but it still feels light enough for a warm October evening. The flaky sour cream butter crust makes it feel special, while the vegetables keep the whole thing grounded and fresh.

And then there’s the goat cheese.

Little dollops scattered over the top melt into creamy, tangy pockets with lightly toasted edges. Combined with the mozzarella tucked into the filling, it gives this rustic galette just enough richness without making it feel too heavy.

This is pretty much how we like to eat during this time of year: a little heartier, a little deeper in flavor, but still somewhere between summer and fall.

Enjoy!

Ingredients

For the Tart Pastry

• All-purpose flour — The foundation for a tender, rustic crust.
• Cold butter — Gives the pastry its flaky texture and rich flavor.
• Sour cream — Adds tenderness and a little tang to the crust.
• Lemon juice — Just enough to brighten the pastry and balance its richness.
• Cold water — Helps bring the dough together without overworking it.
• Salt — Essential for bringing out the flavor of the crust.

For the Filling

• Baby bella mushrooms — Earthy and savory, they give the galette its deep fall flavor.
• Swiss chard — Adds tender greens and a beautiful pop of color.
• Leeks — Their mild, sweet onion flavor is perfect with mushrooms and thyme.
• Garlic — Adds another layer of savory flavor.
• Fresh thyme — One of my favorite herbs for this time of year.
• Mozzarella — Melts into the vegetables for a creamy, cohesive filling.
• Olive oil — For sautéing the vegetables.
• Salt & black pepper — Just enough seasoning to let the vegetables shine.

For the Topping

• Goat cheese — Small dollops melt and brown on top, adding tangy, creamy bites throughout the galette.

Equipment

• Large skillet — My go-to heavy skillet works beautifully for sautéing the vegetables.
• Rolling pin — For rolling the pastry into a rustic 12-inch circle.
• Parchment paper — Makes transferring and baking the galette easy.
• Baking sheet — A rimmed sheet is ideal for catching any melted cheese or juices.
• Pastry cutter — Helpful for cutting the cold butter into the flour.

My Go-To's

• Pastry cutter - a great way to easily cut in the butter into the flour.

• Baking Sheet - having different sizes in your arsenal allow you to easily choose the correct size for what you are baking.  

Let's Make It Together

First, we'll make the pastry. Cut the cold butter into the flour and salt until you have coarse crumbs, then gently work in the sour cream, cold water and lemon juice. Once the dough comes together, wrap it up and let it chill while you make the filling.

The filling comes together quickly in one skillet. Brown the mushrooms first so they have a chance to develop some good color, then add the Swiss chard, leeks, garlic and thyme. Once the vegetables are tender, let them cool slightly before stirring in the mozzarella.

Roll the chilled dough into a rough circle—no need to make it perfect. Spoon the filling into the center, leaving a border around the edge, then fold the pastry up and over the filling, pleating it as you go.

Dot the top with goat cheese and into the oven it goes. About 30–40 minutes later, you'll have a golden, rustic galette with crisp pastry and a savory, cheesy vegetable filling.

Perfecting the Cooking Process

The key to a great galette is keeping the filling from becoming watery. Give the mushrooms time to brown and release their moisture before adding the greens and leeks. Let the cooked filling cool slightly before adding the mozzarella and placing it on the pastry. This keeps the crust flaky and helps the galette bake up beautifully golden instead of soggy.

Add Your Touch

• Try another mushroom: Cremini, white mushrooms or a wild mushroom blend would all work beautifully.
• Change the cheese: Gruyère or fontina would be delicious in place of the mozzarella.
• Add a little heat: A pinch of red pepper flakes would bring a subtle warmth.
• Make it more herb-forward: Add a little fresh rosemary along with the thyme.
• Finish with freshness: A little lemon zest scattered over the finished galette would be lovely.

Set the Mood

A good meal deserves a great setting.  Here are a few ways to set the mood when serving this dish.

This Rustic Mushroom, Swiss Chard & Leek Galette is exactly the kind of recipe I want to make when summer is slowly giving way to fall.

It's savory, earthy and comforting, but it doesn't feel heavy. The flaky lemon-scented crust, tender vegetables, melted mozzarella and little pockets of goat cheese make it feel like something special without requiring a complicated dinner.

It's a good reminder that you don't have to jump straight into full-on fall cooking. Sometimes the best recipes are the ones that live right in between the seasons.

If you're enjoying this kind of hearty-but-not-heavy cooking, take a look at my Mediterranean White Bean Skillet next. It's another cozy, vegetable-forward dish that's satisfying enough for cooler days while still feeling fresh and bright.

You may also like:

• One-Pot Ground Beef & Orzo in 30 Minutes

• Pearl Couscous Risotto with Chicken & Greens

• Rustic Tomato Galette with Gruyere & Thyme

Before You Start

Can I make the pastry ahead of time?
Absolutely. The pastry can be made earlier in the day and kept refrigerated until you're ready to assemble the galette.

Can I use spinach instead of Swiss chard?
Yes. Spinach will work, although it cooks more quickly and has a softer texture than Swiss chard.

Can I use a different cheese?
Definitely. Gruyère, fontina or another good melting cheese would work well in the filling.

Can I make the galette ahead of time?
It's best served warm from the oven, but you can assemble it ahead and refrigerate it until you're ready to bake. Allow a little extra baking time if the galette is going directly from the refrigerator to the oven.

Why do I need to cook the mushrooms first?
Mushrooms release quite a bit of moisture as they cook. Browning them first helps concentrate their flavor and keeps excess moisture from making the galette soggy.

Can I freeze the galette?
For the best pastry texture, I'd recommend baking it fresh rather than freezing the assembled galette. Leftovers can be refrigerated and gently reheated.

Grilled Cilantro Lime Chicken with Lime Crema & Southwestern Corn Sauté

 

Grilled cilantro lime chicken with a cool lime crema and colorful Southwestern corn sauté with zucchini and bell pepper. A fresh, flavorful summer dinner.

Grilled Cilantro Lime Chicken with Lime Crema & Southwestern Corn Sauté

There are some dinners that just feel like summer.

Not necessarily because they're complicated or involve a special occasion, but because they're fresh, colorful and full of those bright flavors I crave when the weather is warm.

This Grilled Cilantro Lime Chicken is one of those dinners.

Thin-sliced chicken breasts are marinated in fresh lime juice, garlic and smoky Southwestern spices before hitting the grill. They cook quickly and pick up those delicious little grilled edges that make me want to eat dinner outside.

Then there's the lime crema.

Cool, creamy and bright with fresh lime and cilantro, it's the perfect contrast to the warm, smoky chicken. I like spooning plenty of it right over the top.

And on the side, a colorful Southwestern Corn Sauté with sweet corn, tender zucchini and bell pepper. A little cumin and chili powder give the vegetables some warmth, while fresh lime keeps everything bright. A little butter stirred in at the end and a sprinkle of feta make it extra delicious.

It's a simple dinner, but it doesn't taste simple.

This is the kind of meal I love for those lingering summer evenings when you can still fire up the grill, pour something cold to drink and enjoy dinner outside.

Ingredients

For the Chicken

• Thin-sliced chicken breasts — They cook quickly and evenly on the grill, making them perfect for this recipe.
• Fresh lime juice & zest — Gives the chicken a bright citrus flavor.
• Garlic — Adds savory depth to the marinade.
• Chili powder — Brings warm Southwestern flavor.
• Smoked paprika — Adds a subtle smoky note that works beautifully with grilled chicken.
• Ground cumin — Adds earthy warmth and ties the flavors together.
• Kosher salt & black pepper — Essential seasoning.
• Cayenne pepper — Optional for a little extra heat.
• Olive oil — Helps coat the chicken and carry the flavors of the marinade.

For the Cilantro Lime Crema

• Plain Greek yogurt — Creates a cool, creamy base.
• Fresh lime zest & juice — Brightens the crema.
• Garlic — Adds just a little savory bite.
• Cumin — Echoes the Southwestern flavors in the chicken.
• Fresh cilantro — Adds a fresh, herbal finish.

For the Southwestern Corn Sauté

• Corn — The star of the sauté, with sweet little bursts in every bite.
• Zucchini — Adds tender texture and balances the sweetness of the corn.
• Bell pepper — Brings color and a little natural sweetness.
• Garlic — Adds savory flavor.
• Cumin & chili powder — Give the vegetables their Southwestern character.
• Fresh lime juice — Brightens everything right before serving.
• Butter — A little melted butter at the end adds richness.
• Feta — A salty, creamy finish that works especially well with the sweet corn and lime.

Equipment

• Outdoor grill or indoor grill pan
• Large skillet
• Shallow dish or zip-top bag for marinating
• Small bowl for the crema
• Tongs
• Instant-read thermometer

My Go-To's

• Indoor grill pan - I have both the cast iron 2 burner grill/griddle pan, which you can use indoor or out on the grill, and a square indoor grill pan.  Both are workhorses in my kitchen.
• Instant-read thermometer - This ensures cooked chicken!  I've had this for 6 years and it's still going strong.

Let's Make It Together

First, get the chicken into its lime and spice marinade. Because we're using thin-sliced chicken breasts, 30 minutes is plenty of time to give them lots of flavor.

While the chicken marinates, stir together the crema. It takes just a few minutes, and I like putting it in the refrigerator so it's nice and cold when dinner is ready.

For the sauté, start with the bell pepper, then add the zucchini and corn. Give the vegetables enough room to cook so they can pick up a few golden edges instead of simply steaming.

The garlic and spices go in near the end, followed by the butter. Take the skillet off the heat and finish everything with fresh lime juice.

Then grill the chicken, let it rest for a few minutes and spoon that cool cilantro lime crema right over the top.

Perfecting the Cooking Process

The key is keeping everything fresh and bright. Don't overcook the thin chicken breasts, and don't let the vegetables become too soft. You want the chicken juicy and lightly charred, while the corn, zucchini and peppers are tender with a little golden color. Adding the lime juice at the very end keeps that fresh citrus flavor from getting lost during cooking.

Add Your Touch

There are lots of little ways to make this dinner your own.

• Add extra cayenne if you like your chicken with more heat.
• Swap the feta for cotija for a slightly different Southwestern-inspired finish.
• Add sliced avocado to the finished plate.
• Use chicken thighs instead of chicken breasts.
• Add a few sliced jalapeños to the vegetable sauté for extra heat.
• Serve with warm tortillas for an easy fajita-style dinner.

Set the Mood

Food is about more than just the recipe-it's about the moment around the table.  Here are a few simple ideas to set the mood when you serve this dish.

I love dinners like this because they don't require much fuss to feel special.

The chicken is smoky and full of lime and spice, the crema is cool and creamy, and the corn sauté brings sweetness, color and a little buttery richness to the plate.

It's fresh enough for a warm summer evening, but satisfying enough to feel like a real dinner.

So fire up the grill, grab a few limes and enjoy one more easy summer meal while the season is still hanging on.

If you love easy dinners like this, you might also enjoy:

• One-Pan Italian Chicken with Summer Squash, Zucchini & Tomatoes

• Steak, Avocado, Corn & Cucumber Salad with Honey-Lime Dressing

• Chili-Lime Chicken Kabobs (Easy Summer Grilling Recipe)

Before You Start

Can I use regular chicken breasts?
Yes. If your chicken breasts are thick, slice them horizontally into thinner cutlets so they cook more quickly and evenly.

How long should I marinate the chicken?
About 30 minutes is perfect for these thin-sliced chicken breasts. Since the marinade contains fresh lime juice, there's no need to marinate them overnight.

Can I make the lime crema ahead?
Absolutely. Make it a few hours ahead and keep it refrigerated until you're ready to serve.

Can I use frozen corn?
Yes. Frozen corn works beautifully in the sauté. You can add it directly to the skillet; it may just need an extra minute or two to heat through and develop some golden edges.

Is this chicken spicy?
The chicken has plenty of Southwestern flavor without being especially hot. The cayenne is optional, so you can leave it out for a milder dinner or add more if you like some heat.

Can I cook the chicken indoors?
Yes. An indoor grill pan works very well when you don't want to fire up the outdoor grill.

What temperature should the chicken reach?
Cook the chicken until it reaches an internal temperature of 165°F in the thickest part.