Introduction

Creamy Lemon Butter Chicken with Crispy Zucchini Delight is a flavorful and comforting dish perfect for a weeknight dinner. The tender chicken cutlets are elevated by a tangy lemon butter sauce, while the roasted zucchini topped with crispy panko and melted mozzarella adds delightful texture and freshness.

A white pan with a cooked, browned chicken breast inside is placed on the upper left side of a white marbled surface. Below it, there is a green plate filled with three sections of food. On the right side of the plate, there is a sliced, golden-brown grilled chicken breast topped with small green herb pieces. To the left of the chicken, there are round zucchini slices coated with a golden crumb topping and some lemon zest. Above the zucchini, a wedge of lemon rests on a mound of small, pale pearl couscous mixed with small green herbs. In front of the zucchini, a small white cup holds a light yellow sauce with black pepper on top. A fork and knife rest on a folded beige napkin near the bottom left corner of the image. The setting is on a smooth white marbled background. 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 gluten-free alternative to couscous)
1 medium yellow squash (optional substitute for zucchini)

Instructions

Step 1: Preheat the oven to 425°F (220°C). Slice the zucchini into rounds.
Step 2: Toss zucchini slices with olive oil, Tuscan Heat Spice, salt, and pepper. Spread on a baking sheet and roast for about 15 minutes until tender and slightly caramelized.
Step 3: Season chicken cutlets with salt, pepper, and remaining Tuscan Heat Spice. Heat a skillet over medium-high heat, cook the chicken for 3-5 minutes per side until browned. Remove and set aside.
Step 4: In a small pot, sauté the white parts of scallions until fragrant. Add Israeli couscous and toast briefly, then add water, cover, and cook for 6-8 minutes until tender. (Use quinoa as a gluten-free option if preferred.)
Step 5: Toss roasted zucchini with panko breadcrumbs and mozzarella cheese. Place under a broiler for a few minutes until golden and bubbly.
Step 6: Prepare the lemon butter sauce in the chicken skillet by combining chicken stock concentrate, a splash of water, lemon juice, sour cream, and butter. Warm gently until smooth and creamy.
Step 7: Mix cooked couscous with the green parts of scallions and lemon zest. Serve couscous alongside chicken and crispy zucchini, drizzling the lemon butter sauce over the chicken.

Tips & Variations

Substitute Greek yogurt for sour cream to make the sauce lighter without losing creaminess.
Use yellow squash instead of zucchini for a slightly sweeter vegetable flavor.
For a gluten-free meal, swap Israeli couscous with quinoa.
To get extra crispy zucchini, broil closely but watch carefully to avoid burning.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave to keep the chicken moist and prevent the zucchini topping from becoming soggy. For best results, reheat the sauce separately and drizzle it fresh when serving.

How to Serve

A round white plate with three sections of food sits on a white marbled surface. On the left side, there is a grilled chicken breast covered with a creamy yellow sauce and topped with small green onion slices. On the top right, there is a serving of small, round white couscous mixed with bits of green onion. The bottom right section has several crispy, golden-brown zucchini slices covered with melted cheese and browned crust. A knife and fork with white handles rest on a blue and white striped cloth next to the plate. In the top right corner, there is a small white bowl filled with sliced green onions. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe dairy-free?

Yes, you can replace the butter with a dairy-free alternative and use a non-dairy sour cream or yogurt substitute. Be aware that the flavor and creaminess may vary slightly.

Can I prepare the sauce ahead of time?

You can make the lemon butter sauce in advance and store it in the fridge. Reheat gently before serving and stir well to recombine any separated ingredients.