Creamy Lemon Butter Chicken Zucchini (Recipe for Printing)
Delight in creamy lemon butter chicken complemented by crispy zucchini. Ideal for any gathering, this summer-inspired dish delivers fresh flavors with simple prep. Save & click.
# What You Need:
→ Main Components
01 -
4 chicken cutlets
02 -
1 teaspoon salt
03 -
1 teaspoon black pepper
04 -
1 tablespoon Tuscan heat spice blend
05 -
4 tablespoons unsalted butter
06 -
1 cup sour cream
07 -
1 tablespoon chicken stock concentrate
08 -
juice of 1 lemon
09 -
2 tablespoons olive oil
→ Zucchini Delight
10 -
2 medium zucchini
11 -
1 cup panko breadcrumbs
12 -
1 cup shredded mozzarella cheese
→ Served Base & Garnish
13 -
1 cup Israeli couscous
14 -
2 scallions, thinly sliced
→ Optional Substitutes
15 -
1 cup Greek yogurt
16 -
1 cup quinoa
17 -
1 medium yellow squash
# How to Make It:
01 -
Season chicken cutlets with salt, pepper, and Tuscan heat spice blend on both sides.
02 -
In a large skillet, heat olive oil over medium-high heat. Add chicken cutlets and sear for 3-4 minutes per side until golden brown and cooked through. Remove and set aside.
03 -
In the same skillet, melt butter over medium heat. Whisk in chicken stock concentrate, lemon juice, and sour cream. Stir until the sauce is creamy and well combined. Return chicken to skillet and coat with sauce.
04 -
Set oven to broil. Slice zucchini into 1/2-inch rounds. Arrange on a baking tray, season lightly, and top with panko breadcrumbs and mozzarella. Broil for 3-5 minutes until golden and crisp.
05 -
Prepare Israeli couscous according to package instructions. For a gluten-free alternative, cook quinoa as directed.
06 -
Serve the creamy lemon butter chicken over couscous or quinoa. Garnish with crispy zucchini rounds and sprinkle with sliced scallions.
# Extra Tips:
01 -
Greek yogurt may replace sour cream for a lighter option. Feel free to substitute yellow squash for zucchini.