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Overhead view of golden garlic butter chicken cutlets arranged on a bed of lemon dill pearl couscous, garnished with fresh herbs and lemon slices on a white serving platter.

Garlic Butter Chicken with Lemon Dill Couscous

Chicken cutlets coated in a simple garlic butter sauce, paired with lemon-dill couscous. This quick weeknight dinner is packed with fresh flavor and comes together easily in about 30 minutes.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Servings: 4 servings
Calories: 375kcal
Author: Sandra

Ingredients

For the Chicken:

  • 2 large boneless, skinless chicken breasts sliced horizontally into 4 cutlets
  • 1 ½ teaspoons kosher salt or coarse sea salt
  • ½ teaspoon freshly ground black pepper
  • ½ teaspoon garlic powder
  • 1 tablespoon olive oil
  • 3 tablespoons unsalted butter
  • 3 cloves garlic minced
  • 1 tablespoon lemon juice plus more to taste
  • 1 teaspoon lemon zest optional garnish
  • Chopped fresh parsley optional garnish

For the Couscous:

  • 1 tablespoon olive oil plus more as needed
  • 1 cup pearl couscous Also known as Israeli couscous
  • 1 ½ cups chicken broth (Note 2)
  • 1 tablespoon lemon juice
  • 1 teaspoon lemon zest
  • 1 tablespoon chopped fresh dill (Note 3)
  • Salt and freshly ground black pepper to taste

Instructions

  • Sprinkle chicken cutlets evenly with 1 ½ teaspoons kosher salt, ½ teaspoon freshly ground black pepper, and ½ teaspoon garlic powder.
    Place on a plate and refrigerate, uncovered or loosely covered, for 30 minutes up to 4 hours.
    2 large boneless, skinless chicken breasts
  • In a nonstick saucepan (Note 1), heat 1 tablespoon olive oilover medium heat.
    Add the 1 cup pearl couscous and stir constantly for 3–4 minutes until lightly browned. Do not step away during this stage to avoid burning.
  • Carefully pour in the 1 ½ cups chicken broth (it will steam). Bring to a boil.
    Reduce heat to low, cover, and simmer for 10 minutes. Stir once or twice during cooking to prevent sticking.
    Check for doneness: couscous should be tender but slightly chewy, like al dente pasta (Note 6).
    Once broth is absorbed, immediately fluff with a fork.
  • Stir in 1 tablespoon lemon juice, 1 teaspoon lemon zest, and 1 tablespoon chopped fresh dill. Taste and season with Salt and freshly ground black pepperas needed.
    If couscous seems dry, drizzle with a little extra olive oil to loosen before serving.
  • While couscous cooks, heat 1 tablespoon olive oil in a large skillet over medium heat.
    Remove chicken from the refrigerator and pat dry before with a paper towel.
    Place chicken cutlets in the skillet in a single layer. Cook for 2–3 minutes per side, turning once, until golden brown.
    Check for doneness: cutlets should reach 165°F internally (Note 4). If unsure, lower the heat slightly to prevent over-browning before fully cooked.
    Transfer chicken to a plate and loosely cover to keep warm.
  • Reduce skillet heat to low.
    Add 3 tablespoons unsalted butter and let it fully melt before adding garlic to prevent scorching (Note 5).
  • Add 3 cloves garlic (minced) and stir constantly for about 30 seconds until fragrant. Do not let it brown.
    Stir in 1 tablespoon lemon juice.
  • Return chicken cutlets to the skillet, turning each piece to coat in the sauce.
  • Spoon couscous onto plates and top with chicken cutlets.
    Drizzle garlic butter pan sauce over the top.
    Garnish with 1 teaspoon lemon zest and Chopped fresh parsley, if using.
    Serve immediately.

Notes

  1. A nonstick saucepan is strongly recommended to prevent couscous from sticking or burning. Stainless steel works but requires more stirring and attention
  2. Use low-sodium chicken broth to control saltiness. Vegetable broth can be substituted if desired.
  3. Fresh dill adds brightness. Substitute with fresh parsley or chives or omit if preferred.
  4. Use an instant-read thermometer to check chicken for doneness. Chicken is safe to eat at 165 F (74 C).
  5. Let the butter melt fully before adding garlic. Stir constantly and keep heat low to avoid burning the garlic.
  6. Properly cooked pearl couscous should be tender but still slightly chewy, similar to al dente pasta. Overcooking will make it mushy.

Nutrition

Calories: 375kcal | Carbohydrates: 35g | Protein: 18g | Fat: 17g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.4g | Cholesterol: 60mg | Sodium: 1271mg | Potassium: 326mg | Fiber: 2g | Sugar: 1g | Vitamin A: 291IU | Vitamin C: 6mg | Calcium: 27mg | Iron: 1mg