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Creamy Lemon Butter Chicken with Crispy Zucchini Delight Recipe

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★★★★★

4.8 from 60 reviews

Creamy Lemon Butter Chicken with Crispy Zucchini Delight is a vibrant and flavorful Mediterranean-inspired dinner featuring tender chicken cutlets cooked to golden perfection, smothered in a rich and tangy lemon butter sauce. Accompanied by crispy mozzarella-topped roasted zucchini and fluffy Israeli couscous with scallions, this dish balances creamy, zesty, and crispy textures for a delightful and satisfying meal perfect for weeknight dinners or meal prep.

Ingredients

Scale

For the Chicken

  • 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.

For the Sauce

  • 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.

For the Zucchini

  • 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.

For the Couscous

  • 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.

Optional Substitutions

  • 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.

Instructions

  1. Preheat the Oven: Preheat your oven to 425°F (220°C) to prepare for roasting the zucchini evenly and achieving perfect tenderness.
  2. Prepare the Zucchini: Slice the zucchini into rounds, then toss them with olive oil, Tuscan Heat Spice, salt, and pepper. Spread the zucchini evenly on a baking sheet and roast for about 15 minutes until tender and slightly caramelized.
  3. Cook the Chicken: Season the chicken cutlets with salt, pepper, and the remaining Tuscan Heat Spice. Heat a skillet over medium-high heat with olive oil, then add the chicken cutlets. Cook 3-5 minutes on each side until nicely browned and cooked through. Remove and set aside on a plate.
  4. Cook the Couscous: In a small pot, sauté the white parts of the scallions in a bit of olive oil until fragrant. Add the Israeli couscous and toast briefly for extra flavor. Pour in water, cover, and cook for 6-8 minutes until tender. Fluff with a fork and mix in the green parts of the scallions and lemon zest.
  5. Broil and Assemble the Zucchini: After roasting, toss the zucchini rounds with panko breadcrumbs and mozzarella cheese. Place under the broiler for 2-3 minutes until the cheese is melted and the topping is golden and bubbly. Watch carefully to avoid burning.
  6. Prepare the Sauce: Using the same skillet from cooking the chicken, combine chicken stock concentrate, water, lemon juice, sour cream, and butter over low heat. Stir until smooth and creamy; adjust thickness with water if needed.
  7. Combine and Serve: Plate the cooked chicken alongside the cheesy crispy zucchini and couscous. Drizzle the creamy lemon butter sauce generously over the chicken. Optionally, garnish with fresh parsley for added color and flavor.

Notes

  • Optional: Garnish with fresh parsley for an extra touch of color and flavor.
  • Watch the zucchini carefully while broiling to prevent burning; golden crispness is the goal.
  • Ensure chicken reaches an internal temperature of 165°F for safe consumption.
  • If sauce is too thick, add water a tablespoon at a time to adjust consistency.
  • If couscous is dry post-cooking, add a splash of water and fluff with a fork.
  • You can marinate chicken cutlets in lemon juice and Tuscan Heat Spice up to 24 hours ahead to enhance flavor.
  • Store leftover chicken in an airtight container in the fridge for up to 3 days; freeze chicken and sauce separately for up to 3 months.
  • Reheat chicken in a 350°F oven for 15-20 minutes; warm sauce gently on stovetop with a splash of water if needed.
  • Crispy zucchini is best served fresh but can be refrigerated for up to 2 days; re-crisp in a hot oven if needed.

Keywords: lemon butter chicken, creamy chicken recipe, crispy zucchini, Israeli couscous, Tuscan heat spice, weeknight dinner, Mediterranean chicken, cheesy zucchini, healthy chicken recipes

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