Print

Creamy Lemon Butter Chicken with Crispy Zucchini Delight Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.6 from 3 reviews

This Creamy Lemon Butter Chicken with Crispy Zucchini Delight is a perfect balance of tangy, creamy, and crispy textures that comes together in a satisfying and flavorful meal. Tender chicken cutlets are seasoned and cooked in a luscious lemon butter sauce, paired with golden, cheesy zucchini bites and a bed of fluffy Israeli couscous for a comforting yet refreshing dinner.

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 (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 on both sides with salt, pepper, and Tuscan Heat Spice to ensure a flavorful base for the dish.
  2. Cook the Chicken: Heat 2 tablespoons olive oil in a skillet over medium heat. Add the chicken cutlets and cook for about 4-5 minutes on each side until golden brown and cooked through. Remove from the pan and keep warm.
  3. Make the Sauce: In the same skillet, melt 4 tablespoons butter over medium heat. Stir in the chicken stock concentrate and sour cream, mixing until smooth. Add the fresh lemon juice and simmer the sauce gently for 2-3 minutes to let the flavors meld.
  4. Prepare the Zucchini: Preheat the oven to 400 degrees Fahrenheit. Slice the zucchini into rounds or half-moons. Coat the zucchini pieces with panko breadcrumbs and sprinkle evenly with mozzarella cheese.
  5. Bake the Zucchini: Arrange the breaded zucchini on a baking sheet lined with parchment paper. Bake for 15-20 minutes until the zucchini is tender and the topping is golden and crispy.
  6. Cook the Couscous: Cook the Israeli couscous according to package instructions, then fluff with a fork. Finely chop the scallions and stir into the couscous for a fresh, mild onion flavor.
  7. Assemble the Dish: Plate the couscous as a base, top with the cooked chicken cutlets, and spoon the creamy lemon butter sauce over the chicken. Serve the crispy zucchini on the side for a well-rounded meal.

Notes

  • You can replace sour cream with Greek yogurt for a healthier, tangier sauce.
  • Quinoa makes a gluten-free substitute for Israeli couscous if needed.
  • Yellow squash can be used instead of zucchini for a slight flavor variation.
  • Ensure chicken is cooked to an internal temperature of 165°F for food safety.
  • Watch the zucchini closely while baking to avoid burning the breadcrumbs and cheese topping.

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