Creamy Lemon Butter Chicken with Parmesan Zucchini and Couscous

This bright and creamy lemon butter chicken is the perfect way to add a burst of citrus to your dinner table. Seared chicken cutlets are finished with a luscious pan sauce made with lemon juice and zest, creating a dish that’s both rich and refreshing.

On the side, roasted zucchini rounds get a crispy Parmesan-panko topping, while Israeli couscous is tossed with scallions and more lemon for a complete, satisfying meal. It’s a restaurant-quality dinner you can make at home in under an hour.

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Ingredients

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

0.25 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

0.5 cup Israeli CouscousView ingredient guideLike ingredientDislike ingredient

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

2 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

10 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 tablespoon Tuscan Heat SpiceView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat your oven to 425°F. Bring a small pot of salted water to a boil for the couscous.
2. Trim the ends off the zucchini and slice into 1/2-inch rounds. Place on a baking sheet, drizzle with olive oil and season with salt and pepper. Roast for 15-18 minutes, until tender.
3. While zucchini roasts, cook the Israeli couscous in the boiling water for 8-10 minutes, until al dente. Drain and set aside.
4. Zest the lemon, then cut it in half. Juice one half and slice the other half into wedges for serving.
5. In a small bowl, combine the panko breadcrumbs with half the Parmesan cheese. Set aside.
6. Pat the chicken cutlets dry and season both sides with Tuscan Heat Spice, salt and pepper.
7. Heat a large skillet over medium-high heat with a drizzle of olive oil. Sear the chicken for 3-4 minutes per side, until golden and cooked through. Remove from skillet and keep warm.
8. Reduce heat to low. Add the chicken stock concentrate, sour cream, lemon juice and half the lemon zest to the skillet. Whisk until smooth and simmer for 1-2 minutes. Return the chicken to the skillet, turning to coat in the sauce.
9. When zucchini is done, sprinkle the panko-Parmesan mixture over the rounds and return to the oven for 2-3 minutes, until topping is golden.
10. Fluff the couscous with a fork, then stir in the remaining lemon zest and sliced scallions. Season with salt and pepper.
11. Serve the chicken with the creamy lemon sauce, alongside the Parmesan zucchini and scallion couscous. Garnish with lemon wedges.

Recipe Tips

FAQ

Can I use regular couscous instead of Israeli couscous?

Yes, but adjust cooking time according to package directions. Israeli couscous is larger and chewier, so the texture will differ.

What can I substitute for sour cream?

Greek yogurt or heavy cream work well as substitutes for sour cream in the sauce.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave.