Lemon Butter Chicken with Parmesan Zucchini and Couscous

This vibrant dish brings together tender seared chicken, a luscious lemon butter sauce and two delicious sides: crispy Parmesan-topped zucchini rounds and fluffy Israeli couscous with scallions and lemon. It’s a complete meal that feels special enough for company but easy enough for a weeknight.

The secret is in the balance-bright lemon zest and juice cut through the richness of the cream sauce, while the roasted zucchini gets a crunchy, cheesy crust. Every bite is packed with flavor and texture.

Log in to save recipes and build weekly shopping lists.

Ingredients

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

3 tablespoon Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

1 tablespoon Tuscan Heat SpiceView ingredient guideLike ingredientDislike ingredient

10 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

2.5 ounce Israeli CouscousView ingredient guideLike ingredientDislike ingredient

2 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

1 tablespoon Cooking OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F (220°C) with a rack in the top position. Wash and dry produce. Trim zucchini and slice crosswise into ½-inch rounds. Trim scallions and thinly slice, separating whites from greens. Zest and halve the lemon. In a small bowl, combine panko and Parmesan with a drizzle of oil, salt and pepper.
2. Toss zucchini rounds on a baking sheet with a drizzle of olive oil, half the Tuscan Heat Spice, salt and pepper. Arrange in a single layer so they are touching but not overlapping. Top with the panko mixture. Roast on the top rack until tender and golden, 15-18 minutes.
3. Meanwhile, pat chicken dry with paper towels. Season with remaining Tuscan Heat Spice, salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add chicken and cook until browned and cooked through, 3-5 minutes per side. Transfer to a plate and wipe out the pan.
4. While chicken cooks, heat a drizzle of oil in a small pot over medium-high heat. Add scallion whites and cook until softened, about 1 minute. Add couscous and stir until toasted, 30 seconds. Stir in ¾ cup water, half the stock concentrates and a pinch of salt. Cover, bring to a boil, then reduce heat to low. Cook until couscous is tender, 6-8 minutes. Keep covered off heat.
5. Return the pan used for chicken to medium-high heat. Add remaining stock concentrates, ¼ cup water and a squeeze of lemon juice. Simmer until slightly reduced, 3-4 minutes. Turn off heat. Stir in sour cream and 1 tablespoon butter until melted and combined. Season with salt and pepper.
6. Fluff couscous with a fork. Stir in juice from half the lemon, half the lemon zest, half the scallion greens, salt and pepper. If dry, add a splash of water. Divide couscous, chicken and zucchini among plates. Spoon sauce over chicken. Garnish with remaining scallion greens and lemon zest. Serve.

Recipe Tips

FAQ

Can I use regular couscous instead of Israeli?

Yes, but cooking time and liquid ratios will differ. Israeli couscous is larger and chewier; adjust according to package directions.

What can I substitute for Tuscan Heat Spice?

Try a mix of dried oregano, thyme, garlic powder and a pinch of red pepper flakes.

Can I make this dairy-free?

Substitute the butter with a dairy-free alternative and use a plant-based sour cream. Omit Parmesan or use a vegan Parmesan.