Name: Creamy Lemon Butter Chicken with Crispy Zucchini Delight Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
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, sliced into rounds; 1 cup panko breadcrumbs; 1 cup mozzarella cheese; 1 medium yellow squash (optional substitute for zucchini); 1 cup Israeli couscous; 2 scallions, separated (white parts for cooking, green parts for garnish); 1 cup Greek yogurt (optional substitute for sour cream); 1 cup quinoa (optional gluten-free substitute for Israeli couscous)

Introduction

This Creamy Lemon Butter Chicken with Crispy Zucchini Delight is a perfect balance of tangy, savory, and crispy textures. With a luscious lemon butter sauce and a crunchy zucchini topping, it’s a comforting yet fresh meal that’s simple to prepare. Ideal for weeknight dinners or entertaining guests.

A white bowl filled with a base layer of light tan fluffy rice, topped with grilled chicken pieces that have a golden, slightly charred texture and are coated with a creamy tan sauce sprinkled with small green herbs. To the side of the chicken, there are thinly sliced lemon rounds, pale yellow with a juicy texture, also garnished with tiny green bits. The creamy sauce is pooled next to the lemon slices on the rice, showing a smooth and rich appearance. The background is a white marbled surface with a striped blue and white cloth partially in view, and a small bowl with extra creamy sauce is placed nearby. 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 substitute for sour cream)

1 cup quinoa (optional substitute for Israeli couscous)

1 medium yellow squash (optional substitute for zucchini)

Instructions

Step 1: Preheat your oven to 425°F (220°C).

Step 2: Slice the zucchini into rounds and toss with olive oil, Tuscan Heat Spice, salt, and pepper. Spread them on a baking sheet and roast for about 15 minutes until tender and slightly caramelized.

Step 3: Season the chicken cutlets with salt, pepper, and the remaining Tuscan Heat Spice. Heat a skillet over medium-high heat and cook the chicken for 3-5 minutes on each side until browned. Remove from the pan and set aside.

Step 4: 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. (Use quinoa as a gluten-free alternative and adjust cooking time accordingly.)

Step 5: Mix the roasted zucchini with panko breadcrumbs and mozzarella cheese. Place under the broiler for a few minutes until golden and bubbly.

Step 6: Using the same pan from the chicken, combine chicken stock concentrate, a little water, lemon juice, sour cream, and butter. Stir gently over low heat until smooth and creamy.

Step 7: Toss the cooked couscous with the green parts of the scallions and lemon zest. Serve the chicken with couscous and crispy zucchini, drizzling the lemon butter sauce over the chicken before serving.

Tips & Variations

Swap sour cream for Greek yogurt to lighten the sauce without sacrificing creaminess.

Use yellow squash instead of zucchini for a slightly different flavor and texture.

Quinoa can replace Israeli couscous for a gluten-free option; adjust the cooking time as per package instructions.

For extra crispiness, toast the panko breadcrumbs lightly before mixing with zucchini.

FAQs

Can I use chicken breasts instead of cutlets?

Yes, chicken breasts can be used, but slice them thinly or pound them to cutlet thickness to ensure even cooking and tenderness.

What can I substitute for Tuscan Heat Spice?

If you don’t have Tuscan Heat Spice, a blend of dried oregano, crushed red pepper flakes, garlic powder, and paprika works well as a substitute.

Dinner

Creamy Lemon Butter Chicken with Crispy Zucchini Delight Recipe