Description

This Creamy Lemon Butter Chicken with Crispy Zucchini Delight is a flavorful and satisfying dinner featuring tender chicken cutlets served with a tangy lemon butter sauce, roasted zucchini topped with crispy panko and melted mozzarella, and a hearty Israeli couscous base enhanced with scallions and lemon zest. The dish balances rich creaminess, bright citrus, and crispy textures, making it a delightful meal for any occasion.

Ingredients

Scale

Chicken and Sauce

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

Vegetables and Crispy Topping

2 medium zucchini, sliced into rounds
1 cup panko breadcrumbs
1 cup mozzarella cheese
1 medium yellow squash (optional substitute for zucchini)

Grain and Garnishes

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)

Instructions

Preheat the Oven: Start by preheating your oven to 425°F (220°C) to prepare for roasting the zucchini.
Roast the Zucchini: Toss the sliced zucchini rounds with olive oil, Tuscan Heat Spice, salt, and pepper. Spread them evenly on a baking sheet and roast for about 15 minutes until they are tender and slightly caramelized.
Cook the Chicken: Season the chicken cutlets with salt, pepper, and the remaining Tuscan Heat Spice. Heat a skillet over medium-high heat and add the chicken. Cook each side for 3-5 minutes until browned and cooked through. Remove from the skillet and set aside.
Prepare the Couscous: In a small pot, sauté the white parts of scallions until fragrant. Add the Israeli couscous and toast briefly to enhance its flavor. Pour in water, cover, and cook for 6-8 minutes until the couscous is tender and has absorbed the liquid.
Crisp the Zucchini Topping: Take the roasted zucchini and toss gently with panko breadcrumbs and mozzarella cheese. Place under the broiler for a couple of minutes until the topping is golden brown and bubbly.
Make the Lemon Butter Sauce: In the same pan used for the chicken, combine chicken stock concentrate, water, lemon juice, sour cream, and butter. Stir and heat gently until the sauce is creamy and warmed through.
Combine and Serve: Mix the cooked couscous with the green parts of the scallions and some lemon zest. Plate the couscous alongside the chicken and crispy zucchini. Drizzle the lemon butter sauce over the chicken to finish the dish.

Notes

You can substitute Greek yogurt for sour cream for a healthier option.
Quinoa can be used instead of Israeli couscous to make the dish gluten-free.
Yellow squash can replace zucchini to add variety.
Adjust the Tuscan Heat Spice to taste if you prefer a milder or spicier flavor.
Broil the zucchini topping carefully to avoid burning; watch it closely.
For extra zest, add lemon zest to the sauce or sprinkle on top before serving.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Roasting
Cuisine: American

Keywords: lemon butter chicken, creamy chicken recipe, crispy zucchini, roasted zucchini, Israeli couscous, easy chicken dinner, healthy dinner ideas, Tuscan spice chicken