Creamy Lemon Butter Chicken (Print Version)
Juicy chicken in tangy lemon sauce with crispy zucchini and Israeli couscous makes an elegant yet simple Mediterranean dinner.
# Ingredients:
→ For the Chicken
01 -
4 chicken cutlets
02 -
1 teaspoon salt
03 -
1 teaspoon pepper
04 -
1 tablespoon Tuscan heat spice
→ For the Sauce
05 -
4 tablespoons butter
06 -
1 cup sour cream
07 -
1 tablespoon chicken stock concentrate
08 -
Juice of 1 lemon
09 -
2 tablespoons olive oil
→ For the Zucchini
10 -
2 medium zucchini, sliced into rounds
11 -
1 cup panko breadcrumbs
12 -
1 cup mozzarella cheese, shredded
→ For the Couscous
13 -
1 cup Israeli couscous
14 -
2 scallions, white and green parts separated
# Steps:
01 -
Preheat the oven to 425°F (220°C).
02 -
Toss the sliced zucchini rounds with olive oil, Tuscan Heat Spice, salt, and pepper. Spread them out on a baking sheet and roast for about 15 minutes, or until tender and slightly caramelized.
03 -
Season chicken cutlets with salt, pepper, and the remaining Tuscan Heat Spice. Heat a skillet over medium-high heat, add the chicken and cook for 3-5 minutes per side, until browned. Transfer to a plate when done.
04 -
In a small pot, sauté the white parts of the scallions until fragrant. Add Israeli couscous and toast briefly. Pour in water and cover, cooking for 6-8 minutes until tender.
05 -
Toss the roasted zucchini with panko breadcrumbs and mozzarella. Broil for a couple of minutes until golden and bubbly.
06 -
Combine chicken stock concentrate, water, lemon juice, sour cream, and butter in the same pan used for the chicken. Heat until smooth and slightly thickened.
07 -
Combine the cooked couscous with the green scallions and lemon zest. Serve alongside the chicken and crispy zucchini, drizzling sauce over the chicken.
# Notes:
01 -
Greek yogurt can replace sour cream for a healthier option.
02 -
Quinoa is a gluten-free alternative to Israeli couscous.
03 -
Yellow squash can be substituted for zucchini for variety.