Creamy Lemon Butter Chicken

This creamy lemon butter chicken has transformed my weeknight dinners from mundane to magnificent. The combination of tender chicken cutlets swimming in a velvety sauce alongside crispy zucchini creates a restaurant-quality meal that comes together with surprising ease.

I first created this dish when my Mediterranean-loving mother-in-law visited unexpectedly. Her eyes widened with the first bite, and she demanded the recipe before leaving. Now it's become our special "impress anyone" meal that's secretly simple to prepare.

Ingredients

• Chicken Cutlets Thin cuts cook quickly and evenly while absorbing flavors beautifully. Look for uniform thickness or pound them yourself.

• Salt Essential for bringing out the natural flavors in both chicken and vegetables. Kosher salt works best for more controlled seasoning.

• Pepper Adds pleasant heat without overpowering the delicate lemon notes. Freshly ground creates the most impactful flavor.

• Tuscan Heat Spice This magical blend infuses Mediterranean character with minimal effort. Find it premade or mix your own with dried herbs rosemary thyme oregano and red pepper flakes.

• Butter Creates the luxurious base for the sauce. Use unsalted to control sodium levels and allow the lemon brightness to shine through.

• Sour Cream Provides tanginess and silky texture without splitting when heated properly. Full fat delivers the most satisfying mouthfeel.

• Chicken Stock Concentrate Intensifies savory depth without watering down the sauce. Look for low sodium varieties without artificial ingredients.

• Lemon Adds brightness that cuts through richness. Choose heavy lemons with thin skins for maximum juice yield.

• Olive Oil Use a mid-range variety that can handle heat while still offering flavor complexity.

• Zucchini Select firm medium sized specimens with glossy unblemished skin for the best texture and flavor.

• Panko Breadcrumbs Creates an irresistibly light crispy topping. Japanese panko delivers more crunch than regular breadcrumbs.

• Mozzarella Cheese Forms a golden brown crust when broiled. Fresh mozzarella offers superior melt but regular shredded works fine.

• Israeli Couscous These pearl-sized pasta balls absorb flavor while maintaining pleasant chewiness. Toast them first for nuttier flavor.

• Scallions Provide mild onion notes and vibrant color contrast. Look for bunches with firm white parts and crisp green tops.

Step-by-Step Instructions

Prep Work:

Preheat your oven to 425°F while slicing zucchini into uniform rounds about 1/4 inch thick. Uniformity ensures even cooking and proper crisping. Also slice scallions separating white and green parts for different cooking stages.

Season and Roast Zucchini:

Toss zucchini rounds with a tablespoon of olive oil and half of your Tuscan Heat Spice plus a generous pinch of salt and pepper. Spread them in a single layer on a baking sheet ensuring pieces do not overlap. Roast for 15 minutes until edges begin to caramelize and centers soften but still hold their shape.

Cook the Chicken:

While zucchini roasts season chicken cutlets thoroughly on both sides with remaining Tuscan Heat Spice salt and pepper pressing the seasonings gently into the meat. Heat a large skillet over medium-high heat add a tablespoon of olive oil and place cutlets in the pan without crowding. Cook undisturbed for 4 minutes until golden brown then flip and cook 3-4 minutes more until internal temperature reaches 165°F.

Prepare the Couscous:

In a small pot heat a teaspoon of olive oil over medium heat. Add white parts of scallions and sauté for 1 minute until fragrant but not browned. Add couscous and stir continuously for 2 minutes until lightly toasted and aromatic. Pour in 1¼ cups water and a pinch of salt bring to boil then reduce heat cover and simmer for 8 minutes until tender but still slightly al dente.

Create the Crispy Zucchini Topping:

Remove zucchini from oven and switch to broiler setting. Top roasted zucchini with an even layer of panko breadcrumbs followed by mozzarella cheese. Place under broiler for 2-3 minutes watching carefully until cheese melts and breadcrumbs turn golden brown with some darker spots for flavor contrast.

Make the Lemon Butter Sauce:

Return the chicken skillet to medium-low heat add chicken stock concentrate with 1/4 cup water and use a wooden spoon to scrape up all browned bits from pan. Stir in lemon juice followed by sour cream mixing gently to prevent splitting. Gradually incorporate butter one tablespoon at a time swirling pan until sauce becomes smooth and glossy. Season with salt and pepper to taste.

Finish and Serve:

Fluff couscous with a fork and fold in green scallion parts and a teaspoon of lemon zest. Plate a generous portion of couscous topped with chicken cutlets and spoon sauce liberally over chicken. Place crispy zucchini alongside and garnish with any remaining scallions and a final squeeze of lemon.

Bookmark

The first time I made this recipe I accidentally doubled the lemon which turned out to be a happy accident. The extra brightness perfectly balanced the rich sauce and has become my secret tweak to the original. My daughter now specifically requests "the really lemony chicken" whenever she has friends over for dinner.

Storing Leftovers

This dish maintains its flavors beautifully when stored properly. Place chicken and sauce in an airtight container separate from the zucchini to prevent sogginess. The couscous can be stored in its own container. All components will keep in the refrigerator for up to three days. When reheating the chicken and sauce add a splash of water or chicken broth to refresh the sauce. For the crispiest results reheat the zucchini in a 350°F oven for 5-7 minutes rather than using a microwave.

Make It Your Own

The beauty of this recipe lies in its adaptability. For a healthier version substitute Greek yogurt for sour cream reducing calories while maintaining creaminess. Those with gluten sensitivities can replace the couscous with quinoa or rice and use gluten-free breadcrumbs for the zucchini topping. Vegetable variations work wonderfully too try yellow squash or eggplant instead of zucchini or add cherry tomatoes to the pan during the last few minutes of roasting for a burst of color and sweetness.

Elegant Entertaining

Transform this weeknight dinner into a showstopping entertaining dish with minimal effort. Arrange the components on a large platter family style with the golden zucchini rounds creating a border around creamy couscous and glossy chicken. Garnish with fresh herbs like basil or parsley for color contrast and serve with a simple arugula salad dressed with lemon and olive oil. A chilled Pinot Grigio or unoaked Chardonnay complements the creamy lemon flavors beautifully making this humble dish dinner party worthy.

Cultural Connection

This recipe draws inspiration from Mediterranean coastal cuisine where lemon brightened chicken dishes are staples. The Israeli couscous commonly eaten throughout the Middle East adds authentic character while the crispy cheese-topped vegetables nod to Italian gratins. The combination represents the beautiful culinary exchange that has occurred around the Mediterranean Sea for centuries creating a dish that feels both familiar and fresh.

Recipe Q&A

→ Can I use chicken breasts instead of cutlets?

Yes, boneless chicken breasts work well, but you'll need to pound them to an even thickness (about ½-inch) to ensure they cook evenly. Alternatively, you can slice larger breasts horizontally to create cutlets.

→ What is Tuscan Heat Spice and what can I substitute?

Tuscan Heat Spice typically contains garlic, dried basil, oregano, rosemary, red pepper flakes, and sometimes fennel. You can make your own by combining these herbs with a pinch of salt and pepper, or substitute Italian seasoning with a pinch of red pepper flakes.

→ How do I ensure my zucchini gets crispy?

For extra-crispy zucchini: 1) Remove excess moisture by salting slices and letting them sit for 10 minutes, then patting dry; 2) Don't overcrowd the baking sheet; 3) Broil at the end until the breadcrumb topping is golden brown; 4) Use a wire rack on the baking sheet for air circulation.

→ Can I make this dish ahead of time?

You can prepare components separately up to a day ahead. Store the cooked chicken and sauce separately in the refrigerator. The zucchini is best prepared fresh, but you can slice it ahead of time. Reheat the chicken and sauce together gently on the stovetop, adding a splash of broth if needed to thin the sauce.

→ What sides pair well with this chicken dish?

While this is a complete meal with the couscous and zucchini, it pairs beautifully with a simple arugula salad dressed with lemon and olive oil. For a heartier option, try roasted baby potatoes or crusty bread to soak up the delicious sauce.

→ Is there a dairy-free alternative for the sauce?

Yes! Substitute the butter with olive oil or dairy-free butter, and replace the sour cream with cashew cream or coconut cream (the unsweetened kind from a can). Add a bit more lemon juice to maintain the tangy flavor profile.