Creamy Lemon Butter Chicken with Parmesan Zucchini and Scallion Couscous

Lemon is the ultimate ingredient for brightening up any meal and this dish is bursting with citrusy goodness. Seared chicken gets drizzled with a rich, creamy lemon pan sauce that would taste amazing on just about anything. On the side, roasted zucchini rounds are topped with a crispy Parmesan crust and fluffy couscous is tossed with scallions and fresh lemon zest and juice.

When life gives you lemons, you know exactly what to make. This recipe is simple enough for a weeknight but impressive enough for company. Each bite is a perfect balance of tangy, savory and creamy flavors.

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Ingredients

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

1 tablespoon Tuscan Heat SpiceView ingredient guideLike ingredientDislike ingredient

10 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

0.5 cup Israeli CouscousView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

0.25 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

2 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

2 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust the oven rack to the top position and preheat to 450°F. Wash and dry all produce. Trim the zucchini and slice into ½-inch-thick rounds. Trim and thinly slice the scallions, separating the whites from the greens. Zest the lemon and then halve it.
2. On a baking sheet, toss the zucchini rounds with a drizzle of olive oil, half of the Tuscan Heat Spice, salt and pepper. Roast on the top rack until golden brown and tender, 14-16 minutes.
3. Meanwhile, pat the chicken cutlets dry with paper towels and season on both sides with the remaining Tuscan Heat Spice, salt and pepper. Heat a drizzle of vegetable oil in a large pan over medium-high heat. Add the chicken and cook until browned and cooked through, 3-5 minutes per side. Transfer the chicken to a plate and wipe out the pan.
4. While the chicken cooks, heat a drizzle of oil in a small pot over medium-high heat. Add the scallion whites and cook until softened, about 1 minute. Add the couscous and stir until toasted, about 30 seconds. Pour in ¾ cup water (1½ cups for 4 servings), half of the chicken stock concentrates and a pinch of salt. Cover and bring to a boil, then reduce the heat to low. Cook until the couscous is tender, 6-8 minutes. Keep covered off the heat until ready to serve.
5. Once the zucchini is tender, remove the baking sheet from the oven. Turn the broiler to high. Sprinkle the zucchini rounds with panko and Parmesan cheese. Broil until the topping is browned and crispy, 2-5 minutes. Watch carefully to avoid burning. Meanwhile, return the large pan to medium-high heat. Add the remaining stock concentrates, ¼ cup water (⅓ cup for 4 servings) and a squeeze of lemon juice. Simmer until slightly reduced, 2-3 minutes. Stir in the sour cream and 1 tablespoon of butter (2 tablespoons for 4 servings). Season with salt and pepper, then turn off the heat.
6. To the pot of couscous, add 1 tablespoon of butter (2 tablespoons for 4 servings), half of the lemon zest, the juice from half the lemon, half of the scallion greens, salt and pepper. Stir to combine. If the couscous seems dry, add a splash of water. Divide the couscous, chicken and zucchini among plates. Spoon the creamy lemon sauce over the chicken. Garnish with the remaining scallion greens and lemon zest. Serve immediately.

Recipe Tips

FAQ

Can I use chicken breasts instead of cutlets?

Yes, you can use boneless, skinless chicken breasts. Slice them horizontally to create thinner cutlets or pound them to an even thickness for quicker, more even cooking.

What can I substitute for Tuscan Heat Spice?

A mix of dried oregano, basil, red pepper flakes and garlic powder works well. Adjust the amount to your preferred heat level.

Can I make this recipe gluten-free?

Yes, use gluten-free panko breadcrumbs and ensure the couscous is certified gluten-free (or substitute with quinoa or rice). Check the stock concentrate for gluten as well.