Creamy Lemon Butter Chicken with Crispy Zucchini Delight Recipe
This Creamy Lemon Butter Chicken with Crispy Zucchini Delight is a perfect weeknight dinner, featuring tender chicken cutlets in a luscious lemon butter sauce, paired with oven-roasted zucchini topped with crunchy panko and melted mozzarella. Served alongside fluffy Israeli couscous infused with scallions and zesty lemon, this flavorful dish balances creamy, crispy, and fresh elements for a truly satisfying meal.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
Chicken and Sauce
- 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
Vegetables and Topping
- 2 medium zucchini, sliced into rounds
- 1 cup panko breadcrumbs
- 1 cup mozzarella cheese
Side Dish
- 1 cup Israeli couscous
- 2 scallions, white and green parts separated
Alternatives & Additions
- 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)
Instructions
- Preparation: Preheat your oven to 425°F (220°C) to prepare for roasting the zucchini.
- Roast Zucchini: Toss the sliced zucchini rounds with 1 tablespoon olive oil, 1 teaspoon Tuscan Heat Spice, 1/2 teaspoon salt, and 1/2 teaspoon pepper until evenly coated. Spread them in a single layer on a baking sheet and roast in the preheated oven for about 15 minutes, or until they are tender and slightly caramelized.
- Cook Chicken: Season the chicken cutlets on both sides with the remaining salt, pepper, and Tuscan Heat Spice. Heat a skillet over medium-high heat and add the remaining 1 tablespoon olive oil. Cook the chicken cutlets for 3-5 minutes per side, or until they are nicely browned and cooked through. Transfer the cooked chicken to a plate and keep warm.
- Prepare Couscous: In a small pot, sauté the white parts of the scallions in a little olive oil until fragrant, about 1-2 minutes. Add the Israeli couscous and toast it briefly by stirring for 1-2 minutes. Add water (as per package instructions, usually 1 1/4 cups) and bring to a boil. Cover and reduce heat to low. Cook for 6-8 minutes until the couscous is tender and water is absorbed.
- Make Crispy Zucchini Topping: Once the zucchini are roasted, toss them gently with panko breadcrumbs and mozzarella cheese to coat evenly. Arrange them back on the baking sheet and broil for 2-3 minutes until the topping is golden and bubbly. Watch carefully to avoid burning.
- Prepare Lemon Butter Sauce: Using the same skillet you cooked the chicken in, combine chicken stock concentrate, about 1/4 cup of water, lemon juice from one lemon, sour cream, and butter. Warm the mixture gently over medium heat, stirring until the butter melts and the sauce is creamy and well blended. Adjust seasoning with salt and pepper as needed.
- Finish and Serve: Fluff the cooked couscous with a fork and mix in the chopped green parts of the scallions and lemon zest for freshness. Serve the chicken cutlets topped with the creamy lemon butter sauce alongside the crispy zucchini and couscous. Drizzle additional sauce over the chicken if desired.
Notes
- You can substitute Greek yogurt for sour cream in the sauce for a lighter option.
- Quinoa may be used instead of Israeli couscous for a gluten-free alternative; cook according to package instructions.
- Yellow squash can be used in place of zucchini or mixed in for added variety.
- Watch the zucchini closely during broiling as the topping can brown quickly.
- Ensure the chicken is cooked to an internal temperature of 165°F (74°C) for safety.
Keywords: lemon butter chicken, crispy zucchini, roasted zucchini, creamy chicken recipe, Israeli couscous side, healthy dinner, quick chicken dinner, lemon sauce chicken
