creamy lemon chicken with lemon dill potatoes

the perfect in-between-seasons meal... on youtube now!!!

One of my passions is making ✨not boring✨chicken dishes that will get you EXCITED about dinner time. So this week we’re cooking up my latest creation… the best dinner to leave winter behind: Creamy Lemon Chicken with Lemon Dill Potatoes. AND I just officially launched my new and improved YouTube channel with the first episode where I walk through the entire recipe—it’s time to cook together!

In case you missed it, new long-form videos will now be coming out every single Sunday and I’ll continue to share them with you here on Substack with the related recipes for easy access. I want my channel to feel like your favorite cooking show, but a little more realistic, approachable, and easy to follow. Watch it while you’re folding laundry or doing dishes or grab your ingredients and cook alongside me ❤️

This recipe is cozy but bright at the same time, think: crispy seared chicken, a light but creamy lemony sauce, tender asparagus and peas for that pop of green, and stovetop potatoes with dill and lemon that require zero oven space and basically cook themselves. It’s giving one-pan ease with dinner party vibes and I’m walking you through the whole thing. Not to mention.. 39g of protein! Dairy-free swaps below ✅

Keep scrolling for the full recipe and ingredient notes + a fun mocktail pairing. And don’t forget to cast your votes in Meal Prep Madness. This week is the final round!

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Creamy Lemon Chicken with Lemon Dill Potatoes

serves 4 | prep time: 30 minutes | cook time: 40 minutes

INGREDIENTS

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

Creamy Lemon Chicken:

• 1 1/2 pounds chicken breast, sliced or pounded to 1/8-inch thickness

• Kosher salt

• Ground black pepper

• 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

INSTRUCTIONS

1. Prepare the potatoes: Heat the oil in a 6-quart dutch oven over medium heat. Add the potatoes, salt, and 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.

2. 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.

3. 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.

4. 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.

5. 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

6. 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.

get the printable recipe here.

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Recipe Notes:

⏱️ In a time crunch: Save time and skip the potatoes, the chicken is great on its own.

🥛 Dairy-free: To make it dairy-free, swap the yogurt and ricotta for full-fat coconut milk (or dairy-free ricotta) and the mozzarella for dairy-free shredded cheese.

🍞 Tapioca Flour: Perfect for getting a light “breaded” coating on chicken or fish, tapioca flour is one of my kitchen essentials. You can also swap for cornstarch or arrowroot starch, or even all-purpose flour! I’m partial to tapioca though.

🌱 Vegetarian: Swap the chicken for two cans of chickpeas or white beans. Forgo the tapioca and add them in at step 4. You can also roast the chickpeas separately (toss with salt, pepper, and oil) and make the creamy sauce as instructed, then assemble.

💪🏼 Protein swap: Cod or haddock would pair well with the pan sauce and potatoes, (might want to omit cheese!) you can roast it separate and add it all together to serve.

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Add the following to your grocery list to make this recipe:

• 3 lemons

• 1 garlic bulb

• 1 pound bag fingerling potatoes (aim to get 1.5-2lbs)

• 8-ounces asparagus

• 10-ounces fresh or frozen peas

• 1 package fresh dill (or 1 small bunch)

• 1 fresh parsley bunch

• 1 1/2 pounds boneless chicken breast

• 32-ounce container reduced-sodium chicken broth

• 16-ounces plain whole milk Greek yogurt (sub for dairy-free)

• 16-ounces part-skim ricotta cheese

• 8-ounce mozzarella ball

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Mocktail Pairing

If you’re looking to pair this week’s recipe with a fun drink, make my easy grapefruit spritz using LMNT Electrolytes. Or try out their sparkling electrolyte drink, no mixing required! Get a free sample pack of my favorite zero sugar electrolytes with any order using this link.

love getting in my electrolytes in fun ways

Sparkling Grapefruit Honey Mocktail (serves 2)

INGREDIENTS:

• 12 ounces sparkling water (berry flavor recommended)

• 1 grapefruit LMNT packet

• Juice of 1 lime

• 2 teaspoons honey

INSTRUCTIONS:

Fill two 8-ounce glasses halfway with ice. Combine 6-ounces sparkling water, 1/2 LMNT packet, juice of 1/2 a lime, and 1 teaspoon honey in each glass. Stir or shake.

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Meal Prep Madness Final Round

You asked for it: April Meal Prep Plan and calendar is coming to you next Friday! Vote for your top favorite breakfast and lunch and may the best recipe win!!

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what I’m prepping

1. Black Bean and Cheddar Breakfast Burritos — On a fiber kick lately… these are so easy to modify and keep stocked in the freezer for busy mornings!

2. Spiced Sweet Potato, Chickpea, & Lentil Sheet Pan with Garlic Cashew Sauce — My ideal plant-based sheet pan meal from this month’s ingredient prep

what I’m loving

1. Stok Cold Brew — My forever favorite cold brew, it’s seriously the best.. so smooth

2. NodPod Weighted Blanket — A lifesaver while I was under the weather last week

what I’m recommending

1. So Easy So Good Book Tour — One of my favorite creators Kylie Sakaida is going on tour! NYC friends, I’m moderating her event 4/16 and would love to meet ya ❤️

2. Severance Season 2 — Okay who else has watched… we need to discuss!!!

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🍓 this week’s round up is fiber-focused

🛒 what I brought, prepped, and made for this month’s ingredient prep

🌮 try this easy, protein-packed dinner, perfect meal for taco Tuesday!

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🚨 Want a free month of the eat goood newsletter?

Leave a rating and review on any recipe on my website & you’ll be entered to get a free month of the paid newsletter! Just comment here letting me know you reviewed!

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I hope you all have a lovely week, and be sure to stay tuned over on Instagram, TikTok, and YouTube to see what I have for y’all this upcoming week!

Much love,

Jenn