Shawarma Chicken Cutlets with Lemon Cream Sauce and Dill Potatoes

There’s something magical about a sauce that ties a whole dish together. This silky garlic-lemon cream sauce is rich, tangy and incredibly simple to make. It’s spooned over tender chicken cutlets seasoned with warm shawarma spices, creating a meal that feels both comforting and special.

Alongside the chicken, you’ll enjoy roasted green beans and golden potatoes tossed with fresh dill and lemon zest. The sauce is so good you’ll want extra for dipping every bite. This complete dinner comes together in about 40 minutes and is sure to become a weeknight favorite.

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Ingredients

12 ounce Yukon Gold PotatoesView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

6 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

1 tablespoon Shawarma Spice BlendView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

0.25 ounce DillView ingredient guideLike ingredientDislike ingredient

10 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

5 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F with rack in top position. Wash and dry all produce. Dice potatoes into ½-inch pieces. Peel and mince garlic. Zest lemon, then quarter it. Pick and roughly chop dill fronds.
2. On one side of a baking sheet, toss potatoes with a drizzle of olive oil, salt and pepper. Roast on top rack for 10 minutes.
3. Remove sheet from oven. On the empty side, toss green beans with a drizzle of olive oil, salt and pepper. Return to oven and roast until vegetables are browned and tender, 12-15 minutes more.
4. Meanwhile, pat chicken dry with paper towels. Season all over with half the shawarma spice, salt and pepper. Heat a drizzle of olive oil in a large pan over medium-high heat. Add chicken and cook until browned and cooked through, 3-5 minutes per side. Transfer chicken to a plate. Wipe out pan.
5. Heat a drizzle of olive oil in the same pan over medium-high heat. Add garlic and cook until fragrant, about 30 seconds. Stir in stock concentrate, ¼ cup water and a pinch of salt and pepper. Bring to a simmer and cook until slightly reduced, 2-3 minutes. Remove from heat and stir in sour cream and a squeeze of lemon juice to taste.
6. Toss roasted potatoes with half the dill and lemon zest to taste. Divide potatoes, green beans and chicken among plates. Top chicken with lemon cream sauce and sprinkle with remaining dill. Serve.

Recipe Tips

FAQ

Can I use chicken breasts instead of cutlets?

Yes, you can substitute chicken breasts. Pound them to an even thickness for even cooking and adjust cook time as needed.

What can I use instead of sour cream?

Greek yogurt or crème fraîche are good substitutes for sour cream in the sauce.

Can I make this dish dairy-free?

Use a dairy-free sour cream alternative and omit the butter if any. The sauce may be slightly different but still delicious.