Name: Creamy Lemon Butter Chicken with Crispy Zucchini Delight Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Mediterranean
Ingredients: 4 cutlets Chicken Cutlets – A lean protein that keeps dinner satisfying.; 1 teaspoon Salt – Enhances all flavors for a well-seasoned dish.; 1 teaspoon Pepper – Adds a dash of heat to elevate the taste.; 1 tablespoon Tuscan Heat Spice – This blend of herbs and spices brings warmth and depth.; 4 tablespoons Butter – Adds a rich flavor that complements the creaminess.; 1 cup Sour Cream – Brings a tangy creaminess to the lemon sauce.; 1 tablespoon Chicken Stock Concentrate – Provides a savory base for the sauce.; Juice of 1 Lemon – Infuses a zesty brightness into the sauce.; 2 tablespoons Olive Oil – Used for cooking chicken and adding healthy fats.; 1/4 cup Water – To adjust sauce consistency.; 2 medium Zucchini – A low-calorie vegetable that adds freshness.; 1 cup Panko Breadcrumbs – Gives a delightful crispy topping to the zucchini.; 1 cup Mozzarella Cheese – Melts beautifully, adding creaminess and flavor.; Olive oil, Tuscan Heat Spice, Salt and Pepper – for seasoning and tossing the zucchini before roasting.; 1 cup Israeli Couscous – A hearty base that absorbs flavors beautifully.; 2 scallions (white and green parts separated) – Adds a mild onion flavor and a pop of color.; Water (about 1 1/4 cups) – For cooking couscous.; 1 cup Greek Yogurt – Can replace sour cream for a healthier option.; 1 cup Quinoa – A gluten-free alternative to Israeli couscous.; 1 medium Yellow Squash – A great substitute for zucchini for variety.

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Introduction

This Creamy Lemon Butter Chicken with Crispy Zucchini Delight is a perfect balance of tangy, rich, and savory flavors. Featuring tender chicken cutlets in a luscious lemon butter sauce paired with crispy, cheesy zucchini rounds, it’s a delightful dish to brighten up any weeknight dinner.

A white bowl filled with three layers: the bottom layer is light brown cooked rice with a grainy texture, the middle layer features evenly spaced grilled chicken pieces with dark grill marks and a golden-brown color, and the top layer includes creamy beige sauce drizzled on the chicken and in a round pool on the rice, garnished with small green herbs. On one side of the bowl, there are thin yellow lemon slices topped with green herbs. The bowl is placed on a white marbled surface with a striped blue and white cloth partially visible under the bowl, and a small portion of a white bowl filled with the same creamy sauce is seen in the top left corner. photo taken with an iphone --ar 4:5 --v 7

Ingredients

For the Chicken:

4 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
Juice of 1 lemon
2 tablespoons olive oil

For the Zucchini:

2 medium zucchinis
1 cup panko breadcrumbs
1 cup mozzarella cheese

For the Couscous:

1 cup Israeli couscous
2 scallions

Optional Substitutions:

Greek yogurt (in place of sour cream)
Quinoa (gluten-free alternative to couscous)
Yellow squash (substitute for zucchini)

Instructions

Step 1: Preheat your oven to 425°F (220°C).
Step 2: Slice the zucchinis into rounds and toss them with olive oil, Tuscan Heat Spice, salt, and pepper. Spread out 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, add the chicken, and cook for 3-5 minutes per side until browned. Remove 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.
Step 5: Toss the roasted zucchini with panko breadcrumbs and mozzarella cheese. Broil for a few minutes until golden and bubbly—watch carefully to avoid burning.
Step 6: In the same pan you used for the chicken, prepare the sauce by combining chicken stock concentrate, water, lemon juice, sour cream, and butter. Stir and warm gently until combined and creamy.
Step 7: Mix the cooked couscous with the green parts of the scallions and remaining lemon zest. Serve the couscous alongside the chicken and crispy zucchini, drizzling the sauce over the chicken for the best flavor.

Tips & Variations

Keep a close eye on the zucchini when broiling to prevent burning; aim for a golden, crispy finish.
Ensure the chicken reaches an internal temperature of 165°F for safety and juiciness.
If the sauce becomes too thick, add water one tablespoon at a time until desired consistency is reached.
For a gluten-free meal, swap Israeli couscous with quinoa and use gluten-free panko breadcrumbs.
Try substituting yellow squash for zucchini for a different flavor and texture.
Add fresh herbs like parsley or basil to the sauce for an aromatic boost just before serving.
Give the sauce an extra zing by adding more lemon zest if you love bright citrus flavors.
To make this dish vegan, replace sour cream with coconut cream and use dairy-free butter.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days; allow the chicken to cool before sealing to preserve moisture and flavor. For longer storage, freeze the chicken and sauce separately in freezer-safe containers for up to 3 months—thaw overnight in the fridge before reheating. Reheat chicken in the oven at 350°F for 15-20 minutes and warm the sauce gently on the stove, adding water if needed. Crispy zucchini is best fresh but can be stored in a separate container in the fridge for up to 2 days; re-crisp by briefly warming in a hot oven before serving.

How to Serve

A bowl filled with three main layers, starting with a base layer of light beige cooked grains that look fluffy and slightly crumbly. On top of this base, there are several pieces of grilled chicken that are golden brown with distinct dark grill marks, arranged on one side of the bowl. Next to the chicken, there is a smooth, creamy sauce with a light beige color, topped with small green herb pieces, partially covering both the chicken and part of the grains. On the right side of the bowl, there is a neat row of thin lemon slices with bright yellow peel and pale yellow pulp, sprinkled with green herbs. The bowl itself is white, set on a white marbled surface with a blue and white striped cloth partially visible beneath it. A small bowl of the same creamy sauce is seen in the corner of the image. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

What type of zucchini should I choose for this recipe?

Choose firm, fresh zucchinis without dark spots or soft areas. Vibrant green color indicates freshness. Yellow squash can also be used as a delicious alternative.

How should I store leftover Creamy Lemon Butter Chicken?

Store leftovers in an airtight container in the refrigerator for up to 3 days, allowing the chicken to cool first. Reheat in the oven or on the stovetop to maintain flavor and moisture.

Can I freeze Creamy Lemon Butter Chicken?

Yes, you can freeze the chicken and sauce separately in freezer-safe containers for up to 3 months. Let them cool completely before freezing, and thaw overnight in the refrigerator before reheating.

What should I do if my couscous comes out dry?

If the couscous is dry, add a splash of water and fluff with a fork. You can also stir in a bit of olive oil or butter to restore moisture and flavor.

Is this recipe gluten-free?

It can be! Substitute Israeli couscous with quinoa and use gluten-free panko breadcrumbs to make the dish gluten-free. Always check labels on all packaged ingredients for gluten content.

What if my zucchini rounds lose their crispness after storing?

Crispy zucchini is best served fresh, but you can store leftovers in the fridge for up to 2 days in a separate container. Reheat in a hot oven for a few minutes to restore crispness before serving.