Creamy Dill Chicken Cutlets with Israeli Couscous and Green Beans

This creamy dill chicken cutlets recipe is a delightful weeknight dinner that comes together in just 30 minutes. Juicy chicken cutlets are pan-seared to golden perfection and served with a luscious dill and sour cream sauce. The meal is accompanied by fluffy Israeli couscous and tender roasted green beans, making it a complete and satisfying plate.

The sauce, enriched with Dijon mustard and fresh dill, perfectly complements the savory chicken. A pinch of chili flakes adds a subtle warmth that ties everything together. Whether you’re cooking for family or impressing guests, this dish is sure to become a favorite.

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Ingredients

3 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

6 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

2 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

12 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chili FlakesView ingredient guideLike ingredientDislike ingredient

2 teaspoon Dijon MustardView ingredient guideLike ingredientDislike ingredient

0.25 ounce DillView ingredient guideLike ingredientDislike ingredient

0.75 cup Israeli CouscousView ingredient guideLike ingredientDislike ingredient

1 unit Microwavable Grain BlendView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F (220°C) with rack in top position. Wash and dry produce. Trim green beans if needed. Pick and roughly chop dill fronds.
2. In a small pot over medium-high heat, add couscous and 1 tablespoon butter. Cook, stirring, until butter melts and couscous is lightly toasted, 2-3 minutes. Add 1 cup water, half the stock concentrates and a pinch of salt. Bring to a boil, then cook until couscous is tender, 6-8 minutes. Drain excess water if needed. Keep covered off heat.
3. On a baking sheet, toss green beans with a drizzle of oil, salt and pepper. Roast on top rack until tender and browned, 12-15 minutes.
4. While green beans cook, pat chicken cutlets dry with paper towels and season with salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add chicken and cook until browned and cooked through, 4-6 minutes per side. If browning too quickly, reduce heat to medium. Transfer to a plate; wipe out pan.
5. In the same pan over medium-high heat, add remaining stock concentrate and ¼ cup water. Bring to a simmer and cook until slightly reduced, 1-2 minutes. Reduce heat to low; whisk in sour cream, half the chopped dill and mustard to taste. Turn off heat. Stir in 1 tablespoon butter and any resting juices from chicken. Season with salt and pepper.
6. If using grain blend: massage package, partially open and microwave until warmed through, 1½-2 minutes. Add 1 tablespoon butter and season with salt and pepper; stir to combine.
7. Fluff couscous with a fork and season with salt and pepper. Slice chicken crosswise. Divide couscous (or grain blend), chicken and green beans between plates. Spoon sauce over chicken and sprinkle with remaining dill and chili flakes to taste.

Recipe Tips

FAQ

Can I use a different grain instead of Israeli couscous?

Yes, you can substitute with the microwavable grain blend or any quick-cooking grain like quinoa or rice. Adjust cooking time accordingly.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently in a microwave or on the stovetop, adding a splash of water to refresh the sauce.

Can I make this dairy-free?

Substitute sour cream with a dairy-free alternative like coconut cream or cashew cream and use vegan butter or oil instead of butter.