Description
Bright, creamy, and packed with fresh flavor, this lemon butter chicken delivers big taste without feeling heavy. Tender pan-seared chicken meets a silky citrus sauce, paired with golden, cheesy zucchini and fluffy couscous for a balanced, satisfying meal.
Ingredients
Scale
Chicken
- 4 chicken cutlets
- 1 tsp salt
- 1 tsp black pepper
- 1 tbsp Tuscan-style herb spice blend
Sauce
- 4 tbsp butter
- 1 cup sour cream
- 1 tbsp chicken stock concentrate
- Juice of 1 fresh lemon
- 2 tbsp olive oil
Zucchini
- 2 medium zucchini, sliced into rounds
- 1 cup panko breadcrumbs
- 1 cup shredded mozzarella
Couscous
- 1 cup Israeli couscous
- 2 scallions, sliced (whites and greens separated)
Optional Swaps
- Greek yogurt instead of sour cream
- Quinoa in place of couscous (gluten-free option)
- Yellow squash instead of zucchini
Instructions
- Heat the Oven: Set your oven to 425°F (220°C) so it’s ready for roasting.
- Roast the Zucchini: In a bowl, coat zucchini slices with olive oil, half of the spice blend, salt, and pepper. Arrange them in a single layer on a baking sheet. Roast for about 15 minutes, until tender with lightly golden edges.
- Sear the Chicken: Season the chicken with the remaining spice blend, salt, and pepper. Warm a skillet over medium-high heat and add olive oil. Cook the chicken for 3–5 minutes per side until nicely browned and cooked through. Remove from the pan and set aside.
- Prepare the Couscous: In a small saucepan, sauté the white parts of the scallions until fragrant. Stir in the couscous and toast for a minute. Add water according to package directions, cover, and simmer for 6–8 minutes until tender.
- Add Crunch to the Zucchini: Remove zucchini from the oven. Sprinkle with panko and mozzarella, then place under the broiler for 1–2 minutes until the topping turns golden and bubbly. Watch closely to prevent burning.
- Make the Lemon Cream Sauce: Using the same skillet from the chicken, combine butter, chicken stock concentrate, a splash of water, lemon juice, and sour cream. Stir over low heat until smooth and creamy.
- Finish & Serve: Fluff the couscous and mix in the green scallions and a little lemon zest if desired. Plate the chicken alongside the couscous and crispy zucchini. Spoon the lemon butter sauce generously over the chicken.
Notes
- Sprinkle fresh parsley over the finished dish for added color and freshness.
- For extra brightness, add a touch more lemon zest to the sauce just before serving.
- If reheating, warm gently to keep the sauce smooth and the chicken juicy.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
Nutrition
- Serving Size: 1 plate
- Calories: 580 kcal
- Sugar: 3 g
- Sodium: 800 mg
- Fat: 35 g
- Saturated Fat: 20 g
- Unsaturated Fat: 11 g
- Carbohydrates: 45 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 120 mg