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Creamy Lemon Butter Chicken with Crispy Zucchini Delight Recipe

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★★★★★

4.9 from 147 reviews

Enjoy a delicious and satisfying Creamy Lemon Butter Chicken paired with a crispy and flavorful roasted zucchini dish, served alongside fluffy Israeli couscous with scallions. This meal balances tender, spiced chicken and fresh vegetable textures under a rich, tangy lemon butter sauce, perfect for an impressive yet easy weeknight dinner.

Ingredients

Scale

Chicken

  • 4 cutlets Chicken Cutlets
  • 1 teaspoon Salt
  • 1 teaspoon Pepper
  • 1 tablespoon Tuscan Heat Spice
  • 4 tablespoons Butter
  • 1 tablespoon Chicken Stock Concentrate
  • 1 juice of 1 Lemon
  • 2 tablespoons Olive Oil

Vegetables & Toppings

  • 2 medium Zucchini (sliced into rounds)
  • 1 cup Panko Breadcrumbs
  • 1 cup Mozzarella Cheese
  • 2 scallions (white and green parts separated)

Side Dishes

  • 1 cup Israeli Couscous
  • 1 cup Greek Yogurt (optional substitute for sour cream)
  • 1 cup Quinoa (gluten-free alternative to couscous)
  • 1 medium Yellow Squash (optional substitute for zucchini)

Sauces

  • 1 cup Sour Cream
  • Water (amount as needed for cooking couscous and sauce)

Instructions

  1. Preparation: Gather and prepare all ingredients. Slice zucchini into rounds and separate scallions into white and green parts.
  2. Preheat Oven: Set the oven to 425°F (220°C) to prepare for roasting zucchini rounds.
  3. Roast Zucchini: Toss zucchini slices in olive oil, Tuscan Heat Spice, salt, and pepper. Spread evenly on a baking sheet and roast for about 15 minutes until tender and lightly caramelized.
  4. Cook Chicken Cutlets: Season the chicken cutlets with salt, pepper, and remaining Tuscan Heat Spice. Heat a skillet over medium-high heat, add olive oil, and cook the chicken for 3-5 minutes per side until browned and cooked through. Remove chicken and set aside.
  5. Prepare Couscous: In a small pot, sauté the white parts of the scallions until fragrant. Add Israeli couscous and toast briefly, then pour in water and cover. Cook for 6-8 minutes until tender.
  6. Make Crispy Zucchini Topping: After roasting, toss the zucchini with panko breadcrumbs and mozzarella cheese. Broil in the oven for a few minutes until the cheese is melted, bubbly, and golden.
  7. Prepare Lemon Butter Sauce: In the same pan used for the chicken, combine chicken stock concentrate, water, lemon juice, sour cream, and butter. Heat gently, stirring until well combined and warmed through.
  8. Combine and Serve: Mix the cooked couscous with the green parts of the scallions and remaining lemon zest. Plate the chicken cutlets alongside the crispy zucchini and couscous, then drizzle the creamy lemon butter sauce over the chicken for a bright, rich finish.

Notes

  • You can substitute Greek yogurt for sour cream to reduce fat content while maintaining creaminess.
  • Quinoa is a good gluten-free alternative to Israeli couscous for those with dietary restrictions.
  • Yellow squash can be used instead of zucchini for a slight variation in flavor and texture.
  • Broil the zucchini topping carefully to avoid burning the breadcrumbs or cheese.
  • Make sure not to overcook the chicken cutlets to keep them juicy and tender.
  • Adjust the amount of Tuscan Heat Spice according to your preferred spice level.

Keywords: Lemon Butter Chicken, Crispy Zucchini, Israeli Couscous, Creamy Sauce, Roasted Vegetables, Weeknight Dinner

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