Lemon-Sour Cream Skillet Chicken with Scallion Couscous and Cheesy Zucchini

This lemony skillet chicken dinner balances rich, tangy sauce with fresh scallions, tender couscous and roasted zucchini finished under the broiler with mozzarella and panko.

The chicken cutlets cook quickly in a hot pan, then the sauce comes together in the same skillet with chicken stock concentrate, lemon juice, sour cream, butter and the flavorful juices from the rested chicken.

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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

0.5 cup Israeli CouscousView ingredient guideLike ingredientDislike ingredient

10 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

0.5 cup Mozzarella CheeseView ingredient guideLike ingredientDislike ingredient

1 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. Place an oven rack in the top position and heat the oven to 425°F. Wash and dry the produce. Thinly slice the scallions, keeping the white and green parts separate. Zest the lemon, then halve it. Trim the zucchini and cut it into 1/3-inch rounds.
2. Spread the zucchini rounds on a baking sheet. Toss with the olive oil, half of the Tuscan-style spice blend, salt and pepper. Roast on the top rack until browned and tender, about 15 minutes.
3. While the zucchini roasts, pat the chicken cutlets dry with paper towels. Season all over with salt, pepper and the remaining Tuscan-style spice blend.
4. Heat a large drizzle of vegetable oil in a large pan over medium-high heat. Add the chicken and cook until browned and cooked through, 3 to 5 minutes per side. Turn off the heat, transfer the chicken to a plate and wipe out the pan.
5. In a small lidded pot, heat a drizzle of vegetable oil over medium-high heat. Add the scallion whites and cook until softened, about 1 minute. Stir in the Israeli couscous and toast for about 30 seconds. Add 3/4 cup water and a pinch of salt. Cover and bring to a boil, then reduce the heat to low. Cook until the water is absorbed and the couscous is tender, 6 to 8 minutes. Turn off the heat and keep covered.
6. When the zucchini is tender, remove the baking sheet from the oven and turn the broiler to high. Sprinkle the zucchini with panko and mozzarella. Broil on the top rack until the topping is browned and crisp, 2 to 5 minutes, watching closely to prevent burning.
7. Return the wiped-out chicken pan to medium heat. Add the chicken stock concentrate, 1/4 cup water and lemon juice to taste. Simmer until slightly reduced, 1 to 2 minutes. Stir in the sour cream, 1 tablespoon butter and any juices from the resting chicken. Season the sauce with salt and pepper.
8. Stir the remaining 1 tablespoon butter, half the lemon zest, juice from half the lemon, half the scallion greens, salt and pepper into the couscous. If it seems dry, add a small splash of water.
9. Divide the couscous, chicken and cheesy zucchini between plates. Spoon the lemon-sour cream sauce over the chicken, then garnish with the remaining scallion greens and lemon zest.

Recipe Tips

FAQ

What is in the lemon sauce for the chicken?

The sauce is made in the chicken pan with chicken stock concentrate, water, lemon juice, sour cream, butter and any juices released by the resting chicken.

How do I know when the zucchini is ready for the topping?

Roast the zucchini until it is tender and golden brown, about 15 minutes, then add the panko and mozzarella and broil until crisp and browned.

Can I make the couscous less dry?

Yes. After stirring in the butter, lemon and scallions, add a small splash of water if the couscous seems dry.

How are the scallions used in this recipe?

The scallion whites are cooked with the couscous and the scallion greens are stirred in at the end and sprinkled over the finished plates.