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Creamy Lemon Butter Chicken with Crispy Zucchini Delight Recipe

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★★★★★

4.4 from 62 reviews

This Creamy Lemon Butter Chicken with Crispy Zucchini Delight is a flavorful and satisfying dish featuring tender chicken cutlets cooked to a golden brown, served with a tangy lemon butter sauce. Roasted zucchini rounds topped with crispy panko breadcrumbs and melted mozzarella add a delightful texture contrast, while Israeli couscous infused with scallions creates a hearty, aromatic base. Perfectly balanced with creamy, zesty, and savory elements, this dish makes for an impressive yet easy-to-make dinner.

Ingredients

Scale

Chicken and Sauce

  • 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

Vegetables and Topping

  • 2 medium zucchini, sliced into rounds
  • 1 cup panko breadcrumbs
  • 1 cup mozzarella cheese
  • 2 scallions (white and green parts separated)
  • 1 medium yellow squash (optional substitute for zucchini)

Grain Base

  • 1 cup Israeli couscous
  • Water for cooking couscous (approx. 1.5 cups)
  • 1 cup Greek yogurt (optional substitute for sour cream)
  • 1 cup quinoa (optional gluten-free substitute for Israeli couscous)

Instructions

  1. Preparation: Preheat your oven to 425°F (220°C). Prepare the zucchini by slicing it into rounds.
  2. Roasting Zucchini: Toss the zucchini rounds with olive oil, salt, pepper, and a portion of the Tuscan Heat Spice. Arrange them evenly on a baking sheet and roast in the oven for about 15 minutes, or until tender and golden with slight caramelization.
  3. Cooking Chicken: Season the chicken cutlets with salt, pepper, and the remaining Tuscan Heat Spice. Heat a skillet over medium-high heat and add olive oil if needed. Cook the chicken cutlets for 3-5 minutes on each side until they develop a rich brown crust. Remove them from the skillet and set aside.
  4. Preparing Couscous: In a small pot, sauté the white parts of the scallions until aromatic. Add the Israeli couscous and toast briefly to enhance its flavor. Pour in water, bring to a simmer, cover, and cook for 6-8 minutes until the couscous is tender and has absorbed the liquid.
  5. Making the Crispy Zucchini Topping: Remove roasted zucchini from the oven and toss with panko breadcrumbs and mozzarella cheese. Place under the broiler for a couple of minutes until the cheese melts and the topping is golden and bubbly. Watch carefully to prevent burning.
  6. Preparing Lemon Butter Sauce: Using the same skillet used for chicken, combine chicken stock concentrate, water, lemon juice, sour cream, and butter. Stir over low heat until the butter is melted and the sauce is smooth and creamy, with a balanced lemon tang.
  7. Final Assembly: Mix the cooked couscous with the green parts of the scallions and lemon zest for a fresh finish. Serve the lemon butter chicken with the crispy zucchini topping alongside the couscous. Drizzle the creamy lemon butter sauce over the chicken for a luscious finish.

Notes

  • You can substitute sour cream with Greek yogurt for a healthier option without sacrificing creaminess.
  • Quinoa can be used instead of Israeli couscous for a gluten-free alternative.
  • If you prefer, yellow squash can replace zucchini for variation.
  • Watch the zucchini under the broiler closely to avoid burning the panko and cheese topping.
  • Ensure chicken is cooked to an internal temperature of 165°F (74°C) for safety.

Keywords: Creamy Lemon Butter Chicken, Crispy Zucchini, Israeli Couscous, Roasted Vegetables, Lemon Sauce, Easy Dinner Recipe

Find it online: https://platedbyemma.com/creamy-lemon-butter-chicken-with-crispy-zucchini-delight-recipe/