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A plated serving of creamy lemon butter chicken drizzled with silky lemon butter sauce, served alongside crispy mozzarella-topped zucchini rounds and fluffy couscous. This is how it turned out in my kitchen on a busy weeknight, golden chicken cutlets with bright citrus flavor that the whole family loved.

Creamy Lemon Butter Chicken with Crispy Zucchini

Tender chicken cutlets in a rich lemon butter sauce served with crispy mozzarella zucchini rounds and fluffy Israeli couscous. A quick Mediterranean-inspired dinner ready in 45 minutes.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American, Mediterranean
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

  • 4 chicken cutlets
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tbsp Tuscan Heat Spice divided between chicken and zucchini
  • 4 tbsp unsalted butter
  • 1 cup sour cream
  • 1 tbsp chicken stock concentrate
  • 1 fresh lemon juiced
  • 2 tbsp olive oil
  • 2 medium zucchini sliced into rounds
  • 1 cup panko breadcrumbs plain
  • 1 cup shredded mozzarella cheese
  • 1 cup Israeli couscous
  • 2 scallions white and green parts separated

Equipment

  • Large skillet
  • Baking sheet
  • Small pot
  • Meat thermometer

Method
 

  1. Preheat your oven to 425°F.
  2. Slice zucchini into rounds and toss with olive oil, Tuscan Heat Spice, salt, and pepper. Spread on a baking sheet in a single layer and roast for 15 minutes until tender and lightly caramelized.
  3. Season chicken cutlets on both sides with salt, pepper, and Tuscan Heat Spice. Heat a skillet over medium-high heat and cook chicken 3 to 5 minutes per side until golden brown and internal temperature reaches 165°F. Transfer to a plate.
  4. In a small pot, sauté the white parts of the scallions in a little olive oil for 1 minute. Add Israeli couscous and toast for 30 seconds. Pour in 1 1/4 cups water, cover, and cook for 6 to 8 minutes until tender.
  5. Scatter panko breadcrumbs and shredded mozzarella over the roasted zucchini. Switch oven to broil and broil for 2 to 3 minutes until golden and bubbly. Watch closely to prevent burning.
  6. In the same skillet used for the chicken, combine chicken stock concentrate, 1/4 cup water, lemon juice, sour cream, and butter over low heat. Stir until smooth and creamy. Do not boil.
  7. Fluff couscous with a fork and stir in the green scallion tops. Serve chicken over couscous, drizzle lemon butter sauce on top, and add crispy zucchini rounds on the side. Garnish with fresh parsley if desired.

Notes

Store leftovers in an airtight container for up to 3 days. Keep zucchini separate to preserve crunch. Reheat chicken in a skillet over low heat with a splash of water. Refresh zucchini in a hot oven for 5 minutes before serving.