Creamy Lemon Butter Chicken with Crispy Zucchini Delight
A delicious and nutritious dish combining tender chicken with a rich lemon butter sauce and crispy zucchini, perfect for family dinners or special occasions.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Gluten-Free (with substitutions)
Ingredients
Scale
- 4 cutlets Chicken Cutlets
- 1 teaspoon Salt
- 1 teaspoon Pepper
- 1 tablespoon Tuscan Heat Spice
- 4 tablespoons Butter
- 1 cup Sour Cream
- 1 tablespoon Chicken Stock Concentrate
- Juice of 1 Lemon
- 2 tablespoons Olive Oil
- 2 medium Zucchini
- 1 cup Panko Breadcrumbs
- 1 cup Mozzarella Cheese
- 1 cup Israeli Couscous
- 2 scallions Scallions
- 1 cup Greek Yogurt (optional)
- 1 cup Quinoa (optional)
- 1 medium Yellow Squash (optional)
Instructions
- Start by seasoning the chicken cutlets with salt, pepper, and Tuscan Heat Spice.
- Heat olive oil in a large pan over medium heat. Add the chicken and cook for about 5-7 minutes on each side, or until golden and cooked through. Remove and set aside.
- In the same pan, melt the butter. Then, add the juice of one lemon, sour cream, and chicken stock concentrate. Stir until creamy and warm. Return the chicken to the pan, coating it well in the sauce.
- For the crispy zucchini, slice the zucchini and yellow squash. Dredge them in Panko breadcrumbs and place them on a baking sheet. Drizzle a little olive oil over them.
- Bake the zucchini in a preheated oven at 425°F (220°C) for about 15-20 minutes, or until golden and crispy.
- Meanwhile, cook the Israeli couscous or quinoa according to package instructions.
- Finally, serve the chicken over the couscous with crispy zucchini on the side. Sprinkle with scallions and top with mozzarella cheese for added flavor.
Notes
Store any leftovers in an airtight container for up to 3 days. Reheat gently to preserve the chicken’s tenderness.