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Lemon Butter Chicken with Crispy Zucchini Delight Recipe

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  • Author: Evelyn
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Oven Roasting
  • Cuisine: American

Description

This Lemon Butter Chicken with Crispy Zucchini Delight is a flavorful and comforting meal perfect for dinner. Tender chicken cutlets are seasoned and seared to golden perfection, paired with oven-roasted zucchini topped with crunchy panko and gooey mozzarella cheese. The dish is complemented by a zesty lemon butter sauce and a hearty side of Israeli couscous with scallions, creating a balanced plate that combines savory, tangy, and crispy textures.

Ingredients

Chicken and Seasonings

  • 4 chicken cutlets
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 tablespoon Tuscan Heat Spice blend
  • 2 tablespoons olive oil
  • 4 tablespoons butter
  • 1 tablespoon chicken stock concentrate
  • 1 juice of 1 lemon
  • 1 cup sour cream

Vegetables and Toppings

  • 2 medium zucchini, sliced into rounds
  • 1 cup panko breadcrumbs
  • 1 cup mozzarella cheese
  • 2 scallions (white and green parts separated)
  • 1 medium yellow squash (optional substitute for zucchini)

Sides

  • 1 cup Israeli couscous
  • 1 cup Greek yogurt (optional substitute for sour cream)
  • 1 cup quinoa (optional gluten-free alternative to couscous)

Instructions

  1. Preheat Oven and Roast Zucchini: Preheat your oven to 425°F (220°C). Toss sliced zucchini rounds with olive oil, Tuscan Heat Spice, salt, and pepper. Spread them in a single layer on a baking sheet and roast for about 15 minutes until tender and slightly caramelized.
  2. Cook Chicken Cutlets: Season the chicken cutlets with salt, pepper, and the remaining Tuscan Heat Spice. Heat a skillet over medium-high heat and add the chicken cutlets. Cook them for 3 to 5 minutes on each side until they are nicely browned and cooked through. Once done, transfer the chicken to a plate and keep warm.
  3. Prepare Israeli Couscous: In a small pot, sauté the white parts of the scallions briefly until fragrant. Add the Israeli couscous and toast it for a minute to enhance its flavor. Pour in water, cover, and cook the couscous for 6-8 minutes or until tender and fluffy.
  4. Add Crispy Topping to Zucchini: Remove the roasted zucchini from the oven and toss them with panko breadcrumbs and mozzarella cheese. Place them under the broiler for a few minutes until the topping turns golden and bubbly, being careful not to burn.
  5. Make Lemon Butter Sauce: Using the same skillet where the chicken was cooked, combine the chicken stock concentrate, water, lemon juice, sour cream, and butter. Heat gently while stirring until the butter melts and the sauce is smooth and creamy.
  6. Combine and Serve: Mix the cooked couscous with the green parts of the scallions and any lemon zest leftover from juicing. Plate the couscous alongside the chicken cutlets and crispy zucchini rounds. Drizzle the lemon butter sauce over the chicken and enjoy your flavorful meal.

Notes

  • You can substitute Greek yogurt for sour cream to create a lighter sauce option.
  • Quinoa can be used instead of Israeli couscous for a gluten-free variation.
  • Yellow squash can replace zucchini if desired for a slight flavor difference.
  • Be cautious when broiling the zucchini topping to avoid burning the breadcrumbs.
  • Ensure the chicken is cooked through to an internal temperature of 165°F (74°C) for safety.

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