Introduction

Creamy Lemon Butter Chicken with Crispy Zucchini Delight is a flavorful and comforting meal that combines tender chicken with a tangy lemon sauce and crispy roasted zucchini. Paired with a hearty Israeli couscous, this dish is perfect for a satisfying weeknight dinner.

A white plate on a white marbled surface holds a meal with three parts: on the left, a grilled chicken breast with a golden brown charred texture is topped with a creamy beige sauce and sprinkled with sliced green onions; next to it on the right, there is a stack of fried zucchini slices coated with a crispy, golden brown crust and melted cheese; above both, there is a portion of light yellowish pearl couscous mixed with small pieces of green onions. A silver fork and knife with white handles rest on a white and blue striped cloth napkin next to the plate. To the right, there is a white bowl filled with sliced green onions. 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, can replace sour cream)
1 cup quinoa (optional, gluten-free couscous alternative)
1 medium yellow squash (optional, substitute for zucchini)

Instructions

Step 1: Preheat the oven to 425°F (220°C). Slice the zucchini into rounds and toss 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 2: Season chicken cutlets with salt, pepper, and the remaining Tuscan Heat Spice. Heat a skillet over medium-high heat, add the chicken, and cook for 3-5 minutes per side until browned. Transfer cooked chicken to a plate.
Step 3: In a small pot, sauté the white parts of the scallions until fragrant. Add Israeli couscous and toast briefly. Pour in water, cover, and cook for 6-8 minutes until tender.
Step 4: Toss the roasted zucchini with panko breadcrumbs and mozzarella cheese. Place under the broiler for a couple of minutes until golden and bubbly.
Step 5: Prepare the lemon butter sauce in the same pan used for the chicken by combining chicken stock concentrate, water, lemon juice, sour cream (or Greek yogurt), and butter. Warm gently until smooth and combined.
Step 6: Mix the cooked couscous with the green parts of the scallions and any remaining lemon zest. Serve couscous alongside the chicken and crispy zucchini, drizzling the lemon butter sauce over the chicken.

Tips & Variations

For a lighter sauce, substitute sour cream with Greek yogurt without compromising creaminess.
Use quinoa instead of Israeli couscous for a gluten-free option.
Swap zucchini with yellow squash for a different but complementary flavor.
Ensure zucchini slices are evenly coated with oil and spices for the crispiest texture.

Storage

Store leftover chicken, zucchini, and couscous in airtight containers in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave to preserve texture. The sauce can be reheated separately and added fresh when serving.

How to Serve

In a large round metal pan, there are four golden brown cooked chicken breasts, three whole and one sliced into thick strips on the left side, all covered with a creamy light yellow sauce that fills the pan's base. Several bright yellow lemon wedges and thin lemon slices sit on and around the chicken, adding color contrast. Small green herb pieces are sprinkled on top of the chicken and sauce, giving fresh detail. The pan rests on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different protein instead of chicken cutlets?

Yes, thin pork chops or turkey cutlets work well in this recipe and can be cooked similarly.

How can I make this dish dairy-free?

To make it dairy-free, substitute butter with a plant-based spread and use a dairy-free sour cream alternative or omit it entirely, adjusting the sauce consistency with extra chicken stock.