Lemon Butter Chicken with Parmesan Zucchini and Scallion Couscous

This bright and creamy lemon butter chicken is the perfect way to elevate a simple weeknight dinner. Juicy chicken cutlets are seared until golden, then finished with a luscious pan sauce made with lemon, butter and sour cream. The citrusy sauce is so good you’ll want to drizzle it over everything on your plate.

On the side, tender roasted zucchini rounds are topped with a crispy Parmesan-panko crust and fluffy Israeli couscous is tossed with fresh scallions, lemon zest and juice. It’s a balanced, flavorful meal that comes together in just 40 minutes-no complicated steps required.

Log in to save recipes and build weekly shopping lists.

Ingredients

0.25 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

0.5 cup Israeli CouscousView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView 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

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F. Bring a small pot of salted water to a boil for the couscous.
2. Trim ends of zucchini, then slice into 1/2-inch rounds. Place on a baking sheet, drizzle with 2 tsp olive oil and season with salt and pepper. Roast for 10 minutes.
3. While zucchini roasts, cook couscous: add to boiling water and cook until tender, about 8-10 minutes. Drain and return to pot.
4. Thinly slice scallions, separating white and green parts. Zest and juice the lemon. In a small bowl, combine Parmesan, panko and a drizzle of olive oil to make a crumbly topping.
5. After zucchini has roasted 10 minutes, sprinkle the Parmesan-panko mixture over the rounds. Return to oven and roast until golden, about 5-7 minutes more.
6. Pat chicken cutlets dry and season all over with Tuscan Heat Spice, salt and pepper. Heat 4 tsp cooking oil in a large skillet over medium-high heat. Add chicken and cook until golden and cooked through, 3-4 minutes per side. Transfer to a plate.
7. Reduce heat to medium. Add 1 tbsp cooking oil and the white parts of scallions to the skillet; cook 30 seconds. Stir in chicken stock concentrate, lemon juice (to taste) and 1/4 cup water. Simmer 1 minute, scraping up browned bits.
8. Remove skillet from heat and whisk in butter and sour cream until smooth. Season with salt and pepper.
9. Toss the cooked couscous with lemon zest, green scallion parts and a drizzle of olive oil. Season to taste.
10. Serve chicken with lemon butter sauce spooned over top, alongside Parmesan zucchini and scallion couscous.

Recipe Tips

FAQ

Can I use a different cut of chicken?

Yes, boneless skinless chicken breasts or thighs work well. Adjust cooking time as needed until internal temperature reaches 165°F.

What can I substitute for Israeli couscous?

Regular couscous, quinoa or orzo can be used. Cook according to package directions.

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.