Creamy Lemon Butter Chicken with Crispy Zucchini

Ingredients for Creamy Lemon Butter Chicken

I always keep these ingredients stocked because this dish comes together so fast. I recommend using fresh lemon juice here, not bottled. The difference in flavor is noticeable and worth the extra minute.

For the Chicken

• 4 chicken cutlets
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 tablespoon Tuscan Heat Spice

For the Sauce

• 4 tablespoons butter (I recommend unsalted so you control the salt level)
• 1 cup sour cream
• 1 tablespoon chicken stock concentrate
• Juice of 1 fresh lemon
• 2 tablespoons olive oil

For the Zucchini

• 2 medium zucchini, sliced into rounds
• 1 cup panko breadcrumbs (pro tip: use plain panko for the crispiest result)
• 1 cup shredded mozzarella cheese

For the Couscous

• 1 cup Israeli couscous
• 2 scallions, white and green parts separated

Step-by-Step Instructions

In my experience, getting everything prepped before you start cooking makes this recipe feel effortless. Read through the steps once, then get cooking.

Step 1: Preheat your oven to 425°F. Slice the zucchini into rounds, toss with olive oil, Tuscan Heat Spice, salt, and pepper, then spread on a baking sheet in a single layer. Roast for 15 minutes until tender and lightly caramelized at the edges.

Step 2: While the zucchini roasts, season your chicken cutlets on both sides with salt, pepper, and Tuscan Heat Spice. Heat a skillet over medium-high heat and cook the chicken 3 to 5 minutes per side until golden brown and cooked through to 165°F internal temperature. Transfer to a plate and keep warm.

Step 3: In a small pot, sauté the white parts of the scallions in a little olive oil until fragrant, about 1 minute. Add the Israeli couscous and toast for 30 seconds. Pour in 1 1/4 cups of water, cover, and cook for 6 to 8 minutes until tender. Remove from heat.

Step 4: Scatter panko breadcrumbs and shredded mozzarella over the roasted zucchini rounds. Switch your oven to broil and broil for 2 to 3 minutes until the cheese is golden and bubbly. Watch closely as it can burn fast.

Step 5: In the same skillet used for the chicken, combine the chicken stock concentrate, 1/4 cup water, lemon juice, sour cream, and butter over low heat. Stir gently until smooth and creamy. Do not boil or the sauce may separate.

Step 6: Fluff the couscous with a fork and stir in the green scallion tops. Serve the chicken over the couscous, drizzle the lemon butter sauce generously on top, and add the crispy zucchini rounds on the side. Garnish with fresh parsley if desired.

What to Serve with Creamy Lemon Butter Chicken

This dish already comes with couscous and zucchini, but if you want to round out the meal or switch things up, these pairings work beautifully.

Light Caesar Salad: The crisp romaine and tangy dressing cut through the richness of the lemon butter sauce, adding a refreshing crunch to every bite.

Warm Garlic Bread: Perfect for soaking up every last drop of that creamy lemon sauce. A simple buttered baguette works just as well.

Roasted Asparagus: A quick sheet pan side that adds color, fiber, and a slightly earthy flavor that pairs naturally with the bright lemon notes in this dish.

Greek Cucumber Salad: Cool, crisp, and light, this salad balances the warm creaminess of the chicken beautifully and adds a Mediterranean touch to the table.

Chilled Chardonnay: A glass of lightly oaked Chardonnay echoes the citrus and butter flavors in the sauce and makes this dinner feel like a real occasion.

Storage and Serving Tips

Store leftover chicken and sauce together in an airtight container in the refrigerator for up to 3 days. Let everything cool completely before sealing to keep the moisture and flavor locked in.

To reheat, warm the chicken in a skillet over low heat with a splash of water to loosen the sauce. I recommend avoiding the microwave if possible as it can make the chicken tough and the sauce grainy. The oven at 325°F for 12 to 15 minutes also works great.

Pro tip: store the crispy zucchini separately in the fridge for up to 2 days and refresh it in a hot oven for 5 minutes before serving to bring back the crunch. The couscous keeps well for 3 days and reheats easily with a fork and a tiny splash of water.

FAQs

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.

Print Recipe Save to Pins

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

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.