Lemon Butter Chicken with Parmesan Zucchini and Couscous

Bright, tangy lemon is the star of this dish, bringing a burst of freshness to every bite. Seared chicken cutlets are finished with a luscious lemon butter sauce that’s creamy and rich, yet perfectly balanced. On the side, tender zucchini rounds are roasted until golden and topped with a crispy Parmesan panko crust.

Fluffy Israeli couscous, studded with scallions and brightened with lemon zest and juice, rounds out the plate. This meal is a celebration of citrus and savory flavors, sure to become a weeknight favorite.

Log in to save recipes and build weekly shopping lists.

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

2.5 ounce 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

4 teaspoon Cooking 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. 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 white and green parts. Zest the lemon, then cut it in half.
2. In a small bowl, combine panko and Parmesan. Drizzle with a little olive oil and season with salt and pepper. Set aside.
3. On a baking sheet, toss zucchini rounds with a generous drizzle of olive oil, half of the Tuscan Heat Spice, salt and pepper. Arrange in a single layer and top each round with the panko mixture. Roast on the top rack until zucchini is tender and topping is golden and crispy, 15-18 minutes.
4. Meanwhile, pat chicken cutlets dry with paper towels. Season on both sides with remaining Tuscan Heat Spice, salt and pepper. Heat a large drizzle of cooking 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.
5. 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, about 30 seconds. Pour in ¾ cup water (1½ cups for 4 servings), half of the chicken stock concentrate and a pinch of salt. Bring to a boil, then reduce heat to low, cover and simmer until couscous is tender, 6-8 minutes. Keep covered off heat.
6. Return the pan used for chicken to medium-high heat. Add remaining stock concentrate, ¼ cup water (⅓ cup for 4 servings) and a squeeze of lemon juice. Simmer until slightly reduced, 3-4 minutes. Turn off heat, then stir in sour cream and 1 tablespoon butter (2 tablespoons for 4) until melted and smooth. Season with salt and pepper.
7. To the cooked couscous, add 1 tablespoon butter (2 tablespoons for 4), half the lemon zest, juice from half the lemon, half the scallion greens, salt and pepper. Stir to combine. If couscous seems dry, add a splash of water.
8. Divide couscous, chicken and roasted zucchini among plates. Spoon the lemon butter sauce over the chicken. Garnish with remaining scallion greens and lemon zest. Serve immediately.

Recipe Tips

FAQ

Can I use regular couscous instead of Israeli couscous?

Yes, but cooking times will differ. Israeli couscous is larger and takes about 6-8 minutes; regular couscous may cook in 5 minutes. Adjust liquid accordingly.

What can I substitute for sour cream?

Greek yogurt or crème fraîche 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 pan or microwave.