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Creamy Lemon Butter Chicken with Crispy Zucchini Delight Recipe

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5 from 3 reviews

Creamy Lemon Butter Chicken with Crispy Zucchini Delight is a flavorful main course combining tender chicken cutlets smothered in a tangy lemon butter sauce, paired with crispy baked zucchini topped with mozzarella and panko breadcrumbs, served alongside fluffy Israeli couscous with fresh scallions.

Ingredients

For the Chicken

  • 4 cutlets chicken cutlets
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 tablespoon Tuscan heat spice

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 (to replace sour cream)
  • 1 cup quinoa (gluten-free alternative to couscous)
  • 1 medium yellow squash (substitute for zucchini)

Instructions

  1. Prepare the Chicken: Season the chicken cutlets evenly with salt, pepper, and Tuscan heat spice to infuse flavor.
  2. Cook the Chicken: Heat olive oil in a skillet over medium heat and cook the chicken cutlets until golden brown and cooked through, about 5-7 minutes per side. Remove from the pan and set aside.
  3. Make the Sauce: In the same pan, reduce heat to low and add butter. Once melted, stir in sour cream, chicken stock concentrate, and freshly squeezed lemon juice. Simmer gently until the sauce thickens and is well combined.
  4. Cook Couscous: Prepare Israeli couscous according to package instructions, usually boiling in salted water until tender. Drain and toss with chopped scallions for added freshness.
  5. Prepare Zucchini: Slice zucchini into rounds or half-moons. Toss with panko breadcrumbs and place in a baking dish or on a baking tray.
  6. Add Cheese and Bake: Sprinkle mozzarella cheese evenly over the breaded zucchini slices. Bake in a preheated oven at 400 degrees Fahrenheit (200 degrees Celsius) for 15-20 minutes, until the zucchini is tender and the topping is golden and crispy.
  7. Assemble the Dish: Plate the couscous, top with the cooked chicken cutlets, spoon the creamy lemon butter sauce over the chicken, and serve the crispy zucchini on the side.

Notes

  • For a healthier sauce alternative, substitute sour cream with Greek yogurt.
  • Use quinoa instead of Israeli couscous for a gluten-free option.
  • Yellow squash can replace zucchini for a variation in vegetable.
  • Ensure chicken is cooked to an internal temperature of 165°F for safety.
  • Use fresh lemon juice for the best flavor in the sauce.
  • Panko breadcrumbs provide a lighter, crispier texture compared to regular breadcrumbs.
  • If desired, garnish with fresh herbs like parsley or basil for added color and aroma.

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