Garlic Butter Chicken with Lemon Dill Couscous
A flavorful and easy-to-make dish featuring tender chicken cutlets served over lemon dill couscous, topped with a fragrant garlic butter sauce.
Ingredients
Chicken
- 2 large boneless, skinless chicken breasts (sliced horizontally into 4 cutlets)
- 1.5 teaspoons kosher salt
- 0.5 teaspoon freshly ground black pepper
- 0.5 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 optional fresh parsley (optional garnish)
- 1 tablespoon olive oil (plus more as needed)
- 1 cup pearl couscous (Israeli couscous)
- 1.5 cups chicken broth
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1 tablespoon chopped fresh dill (Note 3)
Salt and black pepper
Instructions
- Season chicken cutlets with salt, pepper, and garlic powder; refrigerate for 30 minutes.
- Cook couscous in olive oil until lightly browned, then add broth, boil, cover, and simmer for 10 minutes. Fluff and stir in lemon juice, zest, and dill.
- Cook chicken in olive oil until golden and internal temperature reaches 165°F (74°C). Transfer to a plate and keep warm.
- Melt butter in skillet, add garlic, and cook until fragrant. Stir in lemon juice, then return chicken to coat in sauce.
- Serve chicken over couscous, drizzle with garlic butter sauce, and garnish with lemon zest and parsley if desired.
Notes
Ensure chicken reaches an internal temperature of 165°F for safety.