Creamy Lemon Butter Chicken with Crispy Zucchini Delight Recipe
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4.6 from 38 reviews
A delightful dinner featuring tender chicken cutlets in a creamy lemon butter sauce paired with crispy baked zucchini topped with mozzarella and panko, served alongside fluffy Israeli couscous with scallions for a well-rounded, flavorful meal.
Total Time:55 minutes
Yield:4 servings
Ingredients
For the Chicken
4 cutlets chicken cutlets
1 teaspoon salt
1 teaspoon pepper
1 tablespoon Tuscan heat spice blend
For the Sauce
4 tablespoons butter
1 cup sour cream
1 tablespoon chicken stock concentrate
1 juice of 1 lemon
2 tablespoons olive oil
For the Zucchini
2 medium zucchini
1 cup panko breadcrumbs
1 cup mozzarella cheese
For the Couscous
1 cup Israeli couscous
2 scallions
Optional Substitutions
1 cup Greek yogurt (can replace sour cream)
1 cup quinoa (gluten-free alternative to Israeli couscous)
1 medium yellow squash (substitute for zucchini)
Instructions
Prepare the Chicken: Season the chicken cutlets evenly with salt, pepper, and Tuscan heat spice. Heat 2 tablespoons of olive oil in a skillet over medium heat and cook the chicken until golden brown and cooked through, about 5 to 6 minutes per side. Remove and keep warm.
Make the Sauce: In the same skillet, melt 4 tablespoons of butter. Stir in the chicken stock concentrate and lemon juice, then whisk in the sour cream until the sauce is smooth and heated through but not boiling. Adjust seasoning as needed.
Cook the Zucchini: Preheat your oven to 400 degrees Fahrenheit. Slice the zucchini into rounds or sticks. Toss zucchini with a little oil, then coat evenly with panko breadcrumbs. Arrange on a baking sheet, sprinkle mozzarella cheese on top, and bake for 15 to 20 minutes until zucchini is tender and topping is golden and crispy.
Prepare the Couscous: Cook Israeli couscous according to package instructions (typically simmered in salted water for about 10 minutes) until tender. Drain any excess water. Chop scallions and stir into the cooked couscous for freshness and flavor.
Assemble and Serve: Plate the cooked chicken cutlets and spoon the creamy lemon butter sauce over them. Serve alongside the crispy zucchini and scallion couscous for a complete meal.
Notes
For a lighter option, substitute sour cream with Greek yogurt in the sauce for tang and creaminess with less fat.
To keep the dish gluten-free, replace Israeli couscous with quinoa and use gluten-free breadcrumbs for the zucchini topping.
Yellow squash can be used in place of zucchini for a slightly different texture and flavor.
Make sure not to overcook the chicken to keep it tender and juicy.
Baking the zucchini instead of frying reduces oil usage and creates a healthier crispy texture.
