Lemon Cream Chicken Cutlets
plus a side of Dill Potatoes & Green Beans
- Milk
If we were forced to choose a favorite food group, we just might pick sauce—we firmly believe it’s one of the best parts of any dish. That’s why we’re over the moon for this silky garlic-lemon version: It’s rich, creamy, tangy, and couldn’t be simpler to make. Just sauté garlic until fragrant, then stir in chicken stock, sour cream, and lemon juice for positively luscious results. It’s spooned all over chicken cutlets seasoned with warm, aromatic Shawarma spices. Pro tip: You’ll want to save a bit for dipping your sides of roasted green beans and dill potatoes, ‘cause there’s nothing this sauce can’t do.
Ingredients
12 ounce
Yukon Gold Potatoes
1 unit
Lemon
6 ounce
Green Beans
1 tablespoon
Shawarma Spice Blend
2 tablespoon
Sour Cream
(Contains: Milk)
1 clove
Garlic
¼ ounce
Dill
10 ounce
Chicken Cutlets
1 unit
Chicken Stock Concentrate
Not included in your delivery
Salt
Pepper
5 teaspoon
Olive Oil
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry all produce. • Dice potatoes into ½-inch pieces. Peel and mince or grate garlic. Zest and quarter lemon. Pick and roughly chop fronds from dill. • 4 SERVINGS: Adjust racks to top and middle positions.
• Toss potatoes on one side of a baking sheet with a large drizzle of olive oil, salt, and pepper. Roast on top rack for 10 minutes. • 4 SERVINGS: Spread potatoes out across entire sheet.
• Once potatoes have roasted 10 minutes, remove sheet from oven. Carefully toss green beans on empty side with a drizzle of olive oil, salt, and pepper. • Return to oven and roast until veggies are browned and tender, 12-15 minutes more. • 4 SERVINGS: Leave potatoes in oven and toss green beans on a separate sheet; roast on middle rack.
• While veggies roast, pat chicken* dry with paper towels and season all over with half the Shawarma Spice, salt, and pepper. • Heat a drizzle of olive oil in a large pan over medium-high heat. Add chicken and cook until browned and cooked through, 3-5 minutes per side. Turn off heat; remove chicken from pan. Wash out pan. • 4 SERVINGS: Use all the Shawarma Spice. • TIP: If spices begin to burn, reduce heat to medium.
• Heat a drizzle of olive oil in same pan over medium-high heat. Add garlic and cook until fragrant, 30 seconds. • Stir in stock concentrate, ¼ cup water, and a pinch of salt and pepper. Bring to a simmer and cook until reduced, 2-3 minutes. Remove pan from heat and stir in sour cream and a squeeze of lemon juice to taste. • 4 SERVINGS: Use 1/3 cup water.
• Toss roasted potatoes with half the dill and lemon zest to taste. • Divide potatoes, green beans, and chicken between plates. Top chicken with lemon cream sauce and sprinkle with remaining dill. Serve.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the lemon cream sauce, calling it delicious and tangy; some found the shawarma spice overpowering 🍋
- Ease of prep: Customers found this meal quick and easy to make, with clear instructions for most steps
- Suggestions: Consider reducing dill amount, thickening the sauce, and offering alternative veggie options to green beans
- Portions: Some felt the chicken portions were too small or unevenly sized for proper cooking
- Freshness: Several noted issues with wilted dill or spoiled green beans; check produce quality before shipping
Reviews from our home cooks
Flavors were excellent, the warmth of the Shawarma Spice on chicken worked together super well with the lemon and garlic cream sauce. Dill potatoes were crispy and the lemon zest complemented the freshness of the green beans. Portion sizes continue to be oddly lacking on certain sides lately. It felt like each serving had 8-10 tiny green beans and we ended up adding more of our own potatoes to bulk up the amount per plate.
The lemon sauce was amazing and so simple to make! The dilly potatoes were great with the fresh dill and lemon zest. Roasted green beans are always a hidden gem! This may be my favorite so far!
Beautiful chicken cutlets as expected & a tasty menu as anticipated. Little tired of roasted potatoes so made smashed instead & flavored with the dill. Nice. Your green beans are usually fuller formed than the ones I find at the market. Good job.
The lemon cream sauce was amazing, but this is not the first time I have been disappointed with the quality of the chicken cutlets I have received - these were both very different sizes, one smaller and more tender and the other very thick and cooked up very tough and almost rubbery. Not a pleasant texture to eat.
The sauce is amazing! I tossed the green beans with the lemon zest after roasting and left the potatoes alone, just sprinkling a little dill on the chicken.
Family loved the flavors. It seemed a bit much to heat up the oven for just two servings of green beans, so I seasoned them with some lemon pepper, and they were a hit. The chicken flavored with shwarma seasoning had the whole family asking if I could make this again. Yes! Yes, I can! Thank you, Hello Fresh.
LOVED the schwarma seasoned chicken and the sauce was divine (though would have loved more). The beans were bland, but the potatoes were WOW with the lemon and dill.
This is so good. The lemon zest on the potatoes is wow! Everyone loved it. I cook the potatoes in the air fryer and the green beans right after. To keep things warm, all the food that is ready immediately goes into the oven on the warm setting.
The lemon cream sauce over the chicken was delicious. I just wish there had been more of it. Next time I make this dish I will have the ingredients on hand to double up on the sauce. I would have never thought to put lemon zest on potatoes but now I will. Very tasty addition.
It was too hot to turn on the oven so I sautéed the potatoes & green beans in a heavy skillet instead and then just used the same skillet to cook the chicken and it was still delicious.
