Creamy Lemon Chicken with Lemon Dill Potatoes
With fresh herbs, light spices, and zesty lemon this creamy lemon chicken is the perfect early Spring meal. The lemon dill potatoes are inspired by the legendary Ina Garten, and it’s such a foolproof method for lightly crispy potatoes. The chicken is a one pan meal, so if you’re only down to wash one pan for dinner, skip the potatoes and just make the chicken! Watch the recipe video on Youtube.
Creamy Lemon Chicken with Lemon Dill Potatoes Ingredients:
Fingerling Potatoes: I love to use fingerlings and they’re the perfect size for this dish. You can use small round potatoes, we’re just aiming for that 1.5-inch bite in the end. Try finding multicolored ones; it adds such a nice pop to the dish!
Asparagus: Asparagus is a super versitile, classic springtime vegetable. I love to pop it in a warm meal like this one or chop it up for a spring salad. You can eat it cooked or raw, but I always go for thinner spears because they’re easier to chew and they get a nice crisp on them compared to larger spears.
Ricotta Cheese: This is the key that brings the creamy chicken together. Ricotta adds a bit of a tang while providing a richer texture to sauces. We’re using part skim in this recipe but you can use whole-skim, just be mindful of the additional fat and be sure to move it off the heat while you stir it in to prevent any issues combining. If you want dairy-free, swap for 3/4 can of coconut milk.
Tapioca Flour: Perfect for getting a light “breaded” coating on chicken or fish, tapioca flour is one of my kitchen essentials. I find that an egg wash isn’t necessary and eliminates a messy step. If you’re having issues with the tapioca sticking, pop it in the fridge or freezer for a few minutes to make sure it’s really on there before you cook.
Creamy Lemon Chicken with Lemon Dill Potatoes
4
servings30
minutes45
minutesWith fresh herbs, light spices, and zesty lemon this creamy lemon chicken is the perfect early Spring meal. The lemon dill potatoes are inspired by the legendary Ina Garten, and it’s such a foolproof method for lightly crispy potatoes. The chicken is a one pan meal, so if you’re only down to wash one pan for dinner, skip the potatoes and just make the chicken!
Keep the screen of your device on
Ingredients
- For the Lemon Dill Potatoes
1 1/2 tablespoons olive oil
1 1/2 pound fingerling potatoes, cut into 1.5-inch pieces (whole if smaller than 1.5-inch)
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
1 tablespoon finely chopped fresh dill
juice and zest of 1 lemon
- For the Creamy Lemon Chicken
1 1/2 pounds chicken breast, sliced or pounded to 1/8-inch thickness
kosher salt, for seasoning
ground black pepper, for seasoning
1/2 cup tapioca flour (or arrowroot or corn starch)
3 tablespoons olive oil, additional as needed
8 ounces asparagus, ends trimmed and chopped into 1-inch pieces
8 ounces fresh or frozen peas (no need to defrost)
4 garlic cloves, minced
1 cup reduced-sodium chicken broth
3/4 cup plain whole milk Greek yogurt (or full-fat coconut milk)
1/2 cup part skim ricotta cheese (or additional coconut milk, or dairy-free ricotta)
juice and zest of 1 lemon
1/2 cup shredded mozzarella cheese (optional)
chopped parsley leaves, for garnish
Directions
- Prepare the potatoes: Heat the oil in a 6-quart dutch oven over medium heat. Add the potatoes, salt, and ground black pepper and mix to coat in the pot. Cover, reduce heat to low, and cook until fork tender, 28 to 32 minutes. Remove from heat and toss with the dill, lemon juice, and 2 teaspoons lemon zest. Set aside and keep warm in the pot.
- While the potatoes cook, prepare the chicken: Add the tapioca flour to a plate or shallow bowl. Pat the thinly sliced chicken dry with paper towels and season both sides with a sprinkle of salt and ground black pepper. Dredge the chicken in the flour, shaking off any excess and place on a plate. Repeat with the remaining cutlets.
- Heat the olive oil in a large oven-safe skillet over medium-high heat. Once the oil is shimmering, carefully add the chicken working in batches, if necessary, so as to not overcrowd the pan. Cook until lightly browned and 165F internally, about 4 minutes per side, add additional oil as needed for cooking. Transfer to a clean plate, leaving the remaining oil behind in the skillet. Set the oven rack at least 3 inches from the broiler and pre-heat the broiler to high.
- Add the asparagus, peas, and garlic to the same skillet. Cook, stirring often, until the asparagus has softened slightly, 2 to 3 minutes. Season with a couple generous pinches of salt.
- Turn off the heat, stir the broth, yogurt, ricotta, lemon juice, and 2 teaspoons of zest into the mixture (note: you do not want the yogurt to come to a boil, do this step quickly to prevent separation. If swapping for coconut milk, this is not an issue). Return the chicken to the skillet on top of the vegetables. Top with the mozzarella cheese.
- Transfer to the oven and broil until the cheese is melted and golden brown, 3 to 5 minutes. Divide the chicken and potatoes among 4 plates and spoon the sauce over top. Garnish with chopped parsley.
Notes
- Storage: Refrigerate the potatoes and chicken separately in sealed containers for up to 4 days. Freeze for up to 3 months.
- Reheating: From refrigerator, microwave until warm, about 2 minutes or heat in a saucepan over medium heat until warm, about 10 minutes. From frozen, thaw in the fridge for at least 8 hours or overnight, then heat as instructed.
Did you make this recipe?
Snap a photo & tag @jenneatsgoood on INSTAGRAM
If you try out this recipe, I want to know!
Leave a comment with a star rating below if you love it.
Made this tonight. Delicious!!!
Made tonight – loved! I could drink the sauce – so fresh and delicious! Will definitely make again!
As a farmer I was super happy to see all of the ingredients are in season! All of the fresh ingredients are in our CSA box. Anyways, we made it and it was delicious! We used the coconut milk swap and used broccolini instead of asparagus. Turned out super good. I had never made potatoes that way and was really impressed they didn’t burn on the bottom of the pot and the flavor was soooo good with the lemon and dill.
Absolutely love the recipe and the swap suggestions you made available. Thanks Jenn!
Made this tonight and it was an instant family hit. Didn’t have ricotta in the house and went the coconut milk route – turned out great!
Do you have a breakdown of calories etc per serving?
5 Star meal and I didn’t have all of the ingredients! No potatoes or peas!! I subbed in broccoli for the peas and had to go without the potatoes. Even without them, the meal was delious. I sprinkled the dill in with the sauce. I can’t wait to make this again with the correct ingredients! Thanks again, Jenn, for a fantastic recipe! (Jack’s mom)
This was delicious! I used regular flour on the chicken and blended cottage cheese instead of ricotta. Perfect spring dinner.
This was so yummy but the yogurt curdled in the broiler 🙁 any tips on how to prevent this?
Jenn’s recipes do not disappoint! The chicken was so yummy and the sauce was perfect. A great way to get lots of veggies also!
This was yummy but took awhile to cook the two lbs of chicken. May be it was the scalding oil burning my arm but this was a hard recipe and took a longer time than listed. Also the potatoes needed more time to cook too.