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Creamy Lemon Butter Chicken with Crispy Zucchini Delight

Creamy lemon butter chicken with crispy zucchini rounds and couscous on a white plate
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Vibrant Creamy Lemon Butter Chicken with rich tangy sauce, crispy mozzarella zucchini rounds, and fluffy couscous. Quick weeknight dinner with restaurant-quality results.

Ingredients

Scale
  • 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 (for chicken)
  • 2 tablespoons water (for sauce)
  • 2 medium zucchini, sliced into 1/4-inch rounds
  • 1 cup panko breadcrumbs
  • 1 cup mozzarella cheese, shredded
  • 1 tablespoon olive oil (for zucchini)
  • 1 cup Israeli couscous
  • 1.5 cups water (for couscous)
  • 2 scallions, white and green parts separated
  • 1 tablespoon olive oil (for couscous)

Instructions

  1. Preheat oven to 425°F (220°C). Toss zucchini rounds with 1 tablespoon olive oil, pinch of Tuscan Heat Spice, salt, and pepper. Spread on baking sheet and roast for 15 minutes until tender and slightly caramelized.
  2. Season chicken cutlets with salt, pepper, and Tuscan Heat Spice. Heat 12-inch skillet over medium-high heat with olive oil. Cook chicken 3-5 minutes per side until golden-brown and internal temperature reaches 165°F. Transfer to plate, tent with foil, and rest 5 minutes.
  3. In small pot, heat 1 tablespoon olive oil and sauté white parts of scallions until fragrant, 1-2 minutes. Add Israeli couscous and toast briefly. Pour in 1.5 cups water, bring to boil, cover, reduce heat to low, and cook 6-8 minutes until tender.
  4. Toss roasted zucchini with panko breadcrumbs and mozzarella. Switch oven to broil and return zucchini for 2-3 minutes until cheese is golden and bubbly. Watch carefully to prevent burning.
  5. In same chicken skillet (unwashed), combine chicken stock concentrate, 2 tablespoons water, lemon juice, sour cream, and butter. Stir over medium-low heat until butter melts and sauce is smooth and creamy. Add water if too thick.
  6. Fluff couscous with fork and stir in green scallions and lemon zest. Plate couscous, top with rested chicken cutlet, drizzle with lemon butter sauce, and serve with crispy zucchini rounds.

Notes

  • Greek yogurt can replace sour cream for a lighter sauce. Quinoa makes an excellent gluten-free alternative to Israeli couscous with similar cooking time.
  • Tent chicken with foil after cooking and let rest 5 minutes to keep it juicy. Watch zucchini carefully while broiling as it can burn quickly.
  • If sauce breaks or looks grainy, heat was too high. Keep on medium-low and stir constantly. Add water tablespoon by tablespoon if sauce thickens during reheating.
  • Use 12-inch skillet to accommodate 4 chicken cutlets without crowding. Crowded pan creates steam instead of a golden crust.

Nutrition

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