Name: Creamy Lemon Butter Chicken with Crispy Zucchini Delight Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 4 chicken cutlets; 1 teaspoon salt, divided; 1 teaspoon pepper, divided; 1 tablespoon Tuscan Heat Spice, divided; 4 tablespoons butter; 1 cup sour cream; 1 tablespoon chicken stock concentrate; Juice of 1 lemon; 2 tablespoons olive oil, divided; 2 medium zucchini, sliced into rounds; 1 cup panko breadcrumbs; 1 cup mozzarella cheese; 1 cup Israeli couscous; 2 scallions, white and green parts separated; 1 cup Greek yogurt (can replace sour cream); 1 cup quinoa (gluten-free alternative to Israeli couscous); 1 medium yellow squash (substitute or addition to zucchini)

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Introduction

This Creamy Lemon Butter Chicken with Crispy Zucchini Delight is a perfect balance of tangy, rich, and fresh flavors. Tender chicken cutlets bathed in a zesty lemon butter sauce pair wonderfully with crunchy roasted zucchini topped with melted mozzarella. The dish is completed with a hearty Israeli couscous base studded with scallions for a satisfying home-cooked meal.

A white bowl filled with three layers: the bottom layer is a bed of light beige cooked rice with a slightly fluffy texture; the middle layer has a ring of three golden-brown grilled zucchini slices with slight charring and a green edge on the right side; the top layer contains nine small, round, golden-brown grilled chicken patties with crispy edges and a creamy light yellow sauce drizzled in dollops on top and around them; sprinkled chopped green herbs are scattered over the dish for garnish. The bowl is placed on a white marbled surface with half a lemon cut placed on the top right near the bowl and a small container of sauce partially visible at the top left. A blue and white checkered cloth is on the bottom left. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 chicken cutlets
1 teaspoon salt
1 teaspoon pepper
1 tablespoon Tuscan Heat Spice
4 tablespoons butter
1 cup sour cream
1 tablespoon chicken stock concentrate
Juice of 1 lemon
2 tablespoons olive oil
2 medium zucchini
1 cup panko breadcrumbs
1 cup mozzarella cheese
1 cup Israeli couscous
2 scallions
1 cup Greek yogurt (optional substitute for sour cream)
1 cup quinoa (optional substitute for Israeli couscous)
1 medium yellow squash (optional substitute for zucchini)

Instructions

Step 1: Preheat your oven to 425°F (220°C). Slice the zucchini into rounds and toss them with olive oil, half of the Tuscan Heat Spice, salt, and pepper. Spread the zucchini out on a baking sheet and roast for about 15 minutes until tender and slightly caramelized.
Step 2: Season the chicken cutlets with salt, pepper, and the remaining Tuscan Heat Spice. Heat a skillet over medium-high heat and cook the chicken for 3-5 minutes on each side until browned and cooked through. Remove the chicken and set aside on a plate.
Step 3: In a small pot, sauté the white parts of the scallions until fragrant. Add the Israeli couscous and toast it briefly, then pour in water and cover the pot. Cook for 6-8 minutes until the couscous is tender and has absorbed the liquid.
Step 4: Toss the roasted zucchini with panko breadcrumbs and mozzarella cheese. Place under the broiler for a couple of minutes until the topping is golden and bubbly.
Step 5: Prepare the lemon butter sauce by combining the chicken stock concentrate, a splash of water, lemon juice, sour cream, and butter in the skillet used for cooking the chicken. Stir and heat gently until the butter melts and the sauce is smooth.
Step 6: Mix the cooked couscous with the green parts of the scallions and any remaining lemon zest. Serve the couscous alongside the crispy zucchini and chicken cutlets. Drizzle the creamy lemon butter sauce over the chicken just before serving.

Tips & Variations

For a lighter version, substitute sour cream with Greek yogurt without sacrificing creaminess.
Quinoa can be used instead of Israeli couscous for a gluten-free option.
If zucchini is out of season, yellow squash makes a great substitute with a similar texture and flavor.
Adjust the Tuscan Heat Spice to your preferred heat level or substitute with Italian seasoning for a milder flavor.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or in the microwave to preserve the sauce’s creaminess and prevent the zucchini topping from becoming soggy.

How to Serve

A close-up of one piece of grilled chicken breast with a golden brown and slightly charred surface, topped with chopped green herbs and a light creamy sauce that pools around the chicken. Around the chicken, there are several slices of grilled zucchini, each slice round and green on the outside with a soft yellow inside, slightly browned on the edges, and also covered lightly in the creamy sauce with sprinkled green herbs. In the background, a couple of grilled lemon halves with browned grill marks rest near the chicken, adding a bright yellow contrast. The food is served on a shallow white plate, placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this dish ahead of time?

Yes, you can prepare the couscous and zucchini topping in advance. Store separately and reheat just before serving. Cooking chicken fresh is best for optimal flavor and texture.

What can I use if I don’t have Tuscan Heat Spice?

You can substitute Tuscan Heat Spice with a blend of dried herbs like oregano, thyme, basil, paprika, and a pinch of chili flakes to add warmth and depth to the dish.