Creamy Lemon Butter Chicken with Crispy Zucchini Delight Recipe
This Creamy Lemon Butter Chicken with Crispy Zucchini Delight is a flavorful and satisfying meal featuring tender chicken cutlets cooked to perfection and paired with oven-roasted zucchini topped with crunchy panko breadcrumbs and melted mozzarella. Served alongside fluffy Israeli couscous with fresh scallions and a tangy lemon butter sauce, this dish combines bright citrus notes with rich creaminess and savory herbs for a well-balanced dinner.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Low Fat
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
- 1 juice of 1 lemon
- 2 tablespoons olive oil
Vegetables and Toppings
- 2 medium zucchini, sliced into rounds
- 1 cup panko breadcrumbs
- 1 cup mozzarella cheese, shredded
Side and Garnishes
- 1 cup Israeli couscous
- 2 scallions, white and green parts separated
- 1 cup water (for cooking couscous and sauce)
Optional Substitutes
- 1 cup Greek yogurt (can replace sour cream)
- 1 cup quinoa (alternative to couscous)
- 1 medium yellow squash (alternative to zucchini)
Instructions
- Preparation: Preheat the oven to 425°F (220°C) to prepare for roasting the zucchini. Slice the zucchini into rounds and set aside.
- Roast the Zucchini: Toss the zucchini rounds with olive oil, half the Tuscan Heat Spice, half the salt, and half the pepper. Spread them evenly on a baking sheet and roast in the preheated oven for about 15 minutes until tender and slightly caramelized.
- Cook the Chicken: Season the chicken cutlets with the remaining salt, pepper, and Tuscan Heat Spice. Heat a skillet over medium-high heat and add olive oil. Cook the chicken cutlets for 3-5 minutes per side, until nicely browned and cooked through. Transfer cooked chicken to a plate and keep warm.
- Prepare the Couscous: In a small pot, sauté the white parts of the scallions until fragrant. Add the Israeli couscous and toast it briefly to enhance flavor. Pour in water, cover, and cook for 6-8 minutes until the couscous is tender and has absorbed the liquid completely.
- Add Toppings to Zucchini: Once the zucchini rounds are roasted, toss them with panko breadcrumbs and shredded mozzarella cheese. Place under the broiler for a couple of minutes until the cheese is melted, bubbly, and the crumbs are golden brown.
- Make the Lemon Butter Sauce: In the same skillet used for the chicken, combine the chicken stock concentrate with water, lemon juice, sour cream, and butter. Stir over medium heat until the ingredients are well incorporated and the sauce is creamy and warmed through.
- Finish and Serve: Mix the cooked couscous with the green parts of the scallions and any remaining lemon zest for freshness. Serve the crispy zucchini rounds and chicken cutlets alongside the couscous. Drizzle the creamy lemon butter sauce generously over the chicken for a bright and rich finish.
Notes
- You can substitute Greek yogurt for sour cream in the sauce for a lighter option.
- Quinoa can replace Israeli couscous to make the dish gluten-free.
- Yellow squash can be used instead of zucchini for a different vegetable variation.
- Keep the broiler attention as mozzarella and breadcrumbs can brown quickly.
- Use Tuscan Heat Spice or any herb/spice blend with garlic, rosemary, and paprika for best flavor.
Keywords: Creamy chicken, lemon butter chicken, crispy zucchini, roasted vegetables, Israeli couscous, easy chicken dinner
