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.
This recipe is one of my favorite “busy night but still want real food” dinners. The chicken cooks up quickly in a simple garlic butter sauce that’s full of flavor without the fuss. And while the chicken sizzles away in the skillet, the couscous basically takes care of itself. I like to toast it first then simmer it in broth and finish with fresh dill and a good squeeze of lemon.
The result is a meal that looks and tastes like you put in way more effort than you actually did. It’s fresh, comforting, and satisfying without feeling heavy. Perfect for weeknights when you’re short on time but still want something that feels like a real, home-cooked meal.
This one’s become a regular in our house, and I hope it becomes one in yours too.
Ingredients You’ll Need
Here’s a quick look at the simple ingredients that come together to make this dish. I’ve also included a few easy substitutions in case you’re missing something.
- Chicken Breasts. I use boneless skinless chicken breasts sliced into thin cutlets for quick, even cooking. Boneless skinless chicken thighs or pre-cut chicken cutlets work too. You may need to adjust cooking time as needed.
- Kosher Salt, Black Pepper & Garlic Powder (for dry brine). These simple seasonings help build flavor right from the start. The optional dry brine keeps the chicken juicy and well-seasoned.
- Olive Oil. Used for cooking both the chicken and couscous. You can substitute any neutral oil like avocado or canola.
- Unsalted Butter. This creates the rich garlic butter sauce for the chicken. Salted butter works too. Just taste before adding extra salt.
- Garlic. Fresh minced garlic adds bold flavor to the sauce. Pre-minced jarred garlic can work, but fresh has the best flavor.
- Lemon Juice & Lemon Zest. These brighten both the couscous and the pan sauce. Bottled lemon juice works if needed, but fresh will give the best results. Skip the zest if you don’t have it.
- Fresh Parsley (optional). For garnish and a pop of color. Fresh dill or chives also work well, or you can skip the garnish.
- Pearl (Israeli) Couscous. This larger type of couscous has a light, chewy texture that works well in this dish. Regular small couscous can work, but cooking time and liquid amounts will differ. Or try orzo pasta for a similar feel.
- Chicken Broth. Used to simmer the couscous for added flavor. Vegetable broth works too or use water with a pinch of salt if needed.
- Fresh Dill. This adds a fresh, herby note to the couscous that pairs nicely with the lemon. Use fresh parsley, chives, or skip it for a simpler flavor.
How to Make It
This recipe comes together in about 30 minutes with just a few simple steps. Here’s a quick overview:
- Toast and Cook the Couscous. Toast the dry couscous in olive oil until lightly golden. This step adds flavor. Then simmer it in broth until tender. Finish with lemon juice, zest, fresh dill, and a drizzle of olive oil.
- Sear the Chicken. While the couscous cooks, season the chicken cutlets and sear them in olive oil until golden on both sides. They cook quickly since they’re thin. If you’re unsure, use a thermometer to check – 165 F (74 C) is the magic number for juicy chicken.
- Make the Garlic Butter Sauce. Reduce the heat, melt the butter, and add the garlic. Keep the heat low so the garlic doesn’t burn. Add lemon juice for brightness, then coat the chicken in the sauce.
- Serve and Enjoy. Spoon the couscous onto plates, top with the chicken, drizzle with pan sauce, and garnish with fresh herbs and lemon zest, if you’d like.
Make It Like a Pro (Even on a Weeknight)
- Use a Nonstick Pan for the Couscous. Toasting the couscous adds flavor, but it can stick easily. A nonstick saucepan helps prevent burning and makes cleanup easier.
- Don’t Rush the Chicken. Let the chicken cutlets cook undisturbed until browned on each side. They’re thin, so they’ll cook quickly, but keeping the heat at medium prevents over-browning before the inside is done.
- Watch the Garlic. Garlic burns fast. Keep the heat low when making the garlic butter sauce and stir constantly once the garlic goes in.
- Fresh Lemon Makes a Difference. Bottled lemon juice works in a pinch, but fresh lemon juice and zest really brighten up both the couscous and the pan sauce.
- Prep the Couscous First. Get the couscous going before you start the chicken. It mostly cooks hands-off while you work on the skillet.
- Use a Thermometer (If You Have One). Checking the chicken’s temperature (165 F) can help you avoid overcooking, especially if you’re new to cooking thin cutlets.
Storage and Reheating
- Storage. Store leftover chicken and couscous in separate airtight containers in the refrigerator. They’ll keep well for up to 3 days.
- Reheating. For the best results, reheat the chicken gently in a skillet over low heat until warmed through. You can add a splash of broth or water to help loosen the sauce. The couscous reheats well in the microwave. Add a small drizzle of olive oil or a splash of broth before reheating to bring back its texture.
- Microwave Method (Most Convenient). Place the chicken on a microwave-safe plate and cover loosely. Microwave in 30-second bursts until heated through. Be careful not to overheat, as the chicken can dry out. Reheat the couscous in a microwave-safe bowl. Add a drizzle of olive oil, a splash of broth, or a squeeze of lemon to help loosen it up, then microwave in short intervals, stirring halfway through, until warm.
The couscous tends to soak up liquid as it sits, so adding a little extra lemon juice or broth when reheating can help freshen it up.
If You Love Lemon, Try These Next
Nonstick saucepan (Note 1)
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
-
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.
- A nonstick saucepan is strongly recommended to prevent couscous from sticking or burning. Stainless steel works but requires more stirring and attention
- Use low-sodium chicken broth to control saltiness. Vegetable broth can be substituted if desired.
- Fresh dill adds brightness. Substitute with fresh parsley or chives or omit if preferred.
- Use an instant-read thermometer to check chicken for doneness. Chicken is safe to eat at 165 F (74 C).
- Let the butter melt fully before adding garlic. Stir constantly and keep heat low to avoid burning the garlic.
- Properly cooked pearl couscous should be tender but still slightly chewy, similar to al dente pasta. Overcooking will make it mushy.
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
Servings: 4 servings
Calories: 375kcal
