Description

Indulge in the delightful taste of Creamy Lemon Butter Chicken with Crispy Zucchini Delight. This easy-to-make dish features tender chicken cutlets enveloped in a zesty lemon butter sauce, perfectly complemented by crispy zucchini, making it an ideal choice for both weeknight dinners and special occasions. The combination of fresh ingredients and a rich, creamy texture ensures a satisfying meal that will impress family and friends alike. Serve it on a bed of fluffy quinoa or Israeli couscous, and you have a dinner that’s not only flavorful but also nutritious.

Ingredients

Scale

4 chicken cutlets
2 medium zucchinis
4 tablespoons butter
1 cup sour cream
Juice of 1 lemon
1 tablespoon chicken stock concentrate
1 cup panko breadcrumbs
1 cup mozzarella cheese
2 tablespoons olive oil
1 teaspoon salt
1 teaspoon pepper
1 tablespoon Tuscan Heat Spice
2 scallions
1 medium yellow squash

Instructions

Preheat your oven to 375°F (190°C).
Finely chop scallions and slice zucchinis into rounds; set aside.
Season chicken cutlets with salt, pepper, and Tuscan Heat Spice.
Heat olive oil in a skillet over medium heat; cook chicken for about 5-7 minutes per side until golden brown. Remove from skillet.
In the same skillet, melt butter over low heat; stir in sour cream, chicken stock concentrate, lemon juice, salt, and pepper until smooth.
Toss zucchini slices in olive oil; coat with panko breadcrumbs and mozzarella cheese.
Layer zucchini on top of chicken in the skillet; cover with foil or lid and bake for 15 minutes until cheese is bubbly.
Serve over quinoa or Israeli couscous garnished with scallions.

Nutrition

Serving Size: 1 plate (approximately 300g)
Calories: 540
Sugar: 3g
Sodium: 680mg
Fat: 29g
Saturated Fat: 14g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 41g
Fiber: 3g
Protein: 33g
Cholesterol: 105mg

Keywords: Feel free to substitute zucchini with yellow squash for variety. Adjust sour cream quantity for desired creaminess. Add herbs like dill or parsley to enhance the flavor of the sauce.