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Creamy Lemon Butter Chicken with Crispy Zucchini Delight Recipe

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★★★★★

4.5 from 76 reviews

This Creamy Lemon Butter Chicken with Crispy Zucchini Delight is a flavorful and comforting dish featuring tender chicken cutlets cooked in a tangy lemon butter sauce, paired with oven-roasted zucchini topped with crunchy panko and melted mozzarella. Served alongside a fluffy Israeli couscous infused with scallions and lemon zest, this meal balances creamy, crispy, and fresh elements for a satisfying dinner.

Ingredients

Scale

Chicken & Marinade

  • 4 chicken cutlets
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 tablespoon Tuscan Heat Spice
  • 2 tablespoons olive oil

Sauce

  • 4 tablespoons butter
  • 1 cup sour cream
  • 1 tablespoon chicken stock concentrate
  • Juice of 1 lemon

Zucchini Delight

  • 2 medium zucchini, sliced into rounds
  • 1 cup panko breadcrumbs
  • 1 cup mozzarella cheese
  • Salt and pepper, to taste
  • Olive oil (for tossing zucchini)
  • 1 tablespoon Tuscan Heat Spice (for zucchini toss)

Side – Israeli Couscous

  • 1 cup Israeli couscous
  • 2 scallions (white parts for sautéing, green parts for garnish)
  • Water (for cooking couscous)
  • Lemon zest (from 1 lemon, for couscous garnish)

Optional Variations

  • 1 cup Greek yogurt (can replace sour cream in sauce)
  • 1 cup quinoa (gluten-free alternative to Israeli couscous)
  • 1 medium yellow squash (optional substitute or addition to zucchini)

Instructions

  1. Preparation: Preheat your oven to 425°F (220°C) to get ready for roasting the zucchini.
  2. Roast Zucchini: Toss the sliced zucchini rounds with olive oil, 1 tablespoon Tuscan Heat Spice, salt, and pepper. Spread them evenly on a baking sheet and roast in the preheated oven for about 15 minutes until tender and slightly caramelized.
  3. Cook Chicken: Season the chicken cutlets all over with salt, pepper, and the remaining Tuscan Heat Spice. Heat a skillet over medium-high heat and add olive oil. Cook the chicken for 3 to 5 minutes per side until nicely browned and cooked through. Transfer the chicken to a plate and keep warm.
  4. Prepare Couscous: In a small pot, sauté the white parts of the scallions over medium heat until fragrant. Add the Israeli couscous and toast it briefly to enhance flavor. Pour in water, cover, and cook for 6 to 8 minutes until the couscous is tender and has absorbed the liquid.
  5. Add Zucchini Topping: Once the zucchini is roasted, toss the rounds with panko breadcrumbs and mozzarella cheese. Place them under the broiler for a couple of minutes until the topping is golden brown and bubbly. Watch carefully to avoid burning.
  6. Make Lemon Butter Sauce: In the same pan used to cook the chicken, combine chicken stock concentrate, lemon juice, sour cream, butter, and a splash of water. Gently heat and stir until the sauce is smooth, creamy, and heated through.
  7. Finish Couscous: Mix the cooked couscous with the chopped green parts of the scallions and fresh lemon zest to add brightness and freshness.
  8. Plate and Serve: Serve the browned chicken cutlets alongside the golden crispy zucchini delight and the scallion lemon couscous. Drizzle the creamy lemon butter sauce over the chicken to complete this vibrant and comforting dinner plate.

Notes

  • For a healthier sauce, substitute sour cream with Greek yogurt.
  • Quinoa can be used instead of Israeli couscous for a gluten-free option.
  • Yellow squash can replace or be added to zucchini for variety.
  • Keep an eye on the zucchini under the broiler to avoid burning the breadcrumbs.
  • Adjust seasoning to taste, especially salt and pepper, depending on your preference.

Keywords: lemon butter chicken, crispy zucchini, roasted vegetables, Israeli couscous, creamy sauce, easy dinner, healthy chicken recipe

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