Lemon Garlic Chicken Cutlets with Dill Potatoes and Green Beans

This dish is all about the sauce-a rich, creamy garlic-lemon creation that’s incredibly easy to make. Simply sauté garlic until fragrant, then stir in chicken stock, sour cream and lemon juice for a luscious result. It’s spooned over chicken cutlets seasoned with warm, aromatic shawarma spices.

Pro tip: Save a bit of sauce for dipping your sides of roasted green beans and dill potatoes, because there’s nothing this sauce can’t do. Enjoy a restaurant-quality meal at home in under 40 minutes!

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Ingredients

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

6 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 tablespoon Shawarma Spice BlendView ingredient guideLike ingredientDislike ingredient

10 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

0.25 ounce DillView ingredient guideLike ingredientDislike ingredient

5 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F. Cut potatoes into 1-inch pieces. Toss with 1 tsp olive oil, salt and pepper. Spread on a baking sheet and roast for 20-25 minutes until golden and tender.
2. Meanwhile, trim green beans. Toss with 1 tsp olive oil, salt and pepper. Add to the baking sheet with potatoes for the last 10 minutes of roasting.
3. Pat chicken cutlets dry. Season both sides with shawarma spice blend, salt and pepper.
4. Heat 2 tsp olive oil in a large skillet over medium-high heat. Cook chicken cutlets for 3-4 minutes per side until golden and cooked through. Transfer to a plate and cover loosely.
5. Reduce heat to medium. Add remaining 1 tsp olive oil and minced garlic. Cook for 30 seconds until fragrant.
6. Stir in chicken stock concentrate, 1/4 cup water and the juice from half the lemon. Simmer for 1 minute.
7. Remove from heat and whisk in sour cream until smooth. Season with salt and pepper to taste.
8. Chop dill. Toss roasted potatoes and green beans with dill.
9. Serve chicken cutlets with lemon cream sauce and dill potatoes and green beans on the side. Garnish with remaining lemon wedges.

Recipe Tips

FAQ

Can I use chicken breasts instead of cutlets?

Yes, slice chicken breasts in half horizontally to create thin cutlets or pound them to an even thickness.

What can I substitute for sour cream?

Greek yogurt works well as a substitute for sour cream in this sauce.

Can I make this dish dairy-free?

Use a dairy-free sour cream alternative and omit the butter. The sauce will still be delicious.