Creamy Lemon Butter Chicken with Crispy Zucchini Delight wakes up dinner with bright lemon and rich butter. This dish mixes a smooth lemony cream sauce with crisp, cheesy zucchini and tender chicken cutlets. It cooks quickly and fills the plate with color and comfort. Try this if you want a simple, tasty meal that feels special. For a similar rich chicken idea, see Creamy Chicken Buttered Noodles.
Why make this recipe
- Quick & Easy: Ready in about 30–40 minutes.
- Simple Ingredients: Uses pantry staples and fresh zucchini.
- Balanced Flavors: Tangy lemon, creamy sour cream, and warm Tuscan spice.
- Crowd-Pleaser: Kids and guests like the cheesy zucchini and tender chicken.
- Comfort Food with a Twist: Feels homey but looks and tastes a little fancy.
This version stands out because the sauce stays creamy without being heavy, and the panko-mozzarella topping makes the zucchini crisp and fun. You will feel proud serving it.
Ingredients Needed
For the chicken
- 4 chicken cutlets — lean, thin pieces for fast cooking.
- 1 teaspoon salt — to season the meat.
- 1 teaspoon pepper — fresh ground, for a mild kick.
- 2 tablespoons olive oil — for browning the cutlets.
- 4 tablespoons butter — unsalted or salted, for a rich finish.
For the lemon cream sauce
- 1 cup sour cream — gives tang and creaminess (or use Greek yogurt).
- 1 tablespoon chicken stock concentrate — adds savory depth.
- Juice of 1 lemon — fresh for bright flavor.
- 1 tablespoon Tuscan Heat Spice — a warm herb and spice mix.
For the crispy zucchini topping
- 2 medium zucchini — sliced or cut into rounds.
- 1 cup panko breadcrumbs — makes a light, crunchy crust.
- 1 cup mozzarella cheese — shredded, melts golden.
For the sides and garnishes
- 1 cup Israeli couscous — cooks fast and soaks up the sauce (or use 1 cup quinoa for gluten-free).
- 2 scallions — sliced thin, for color and mild onion flavor.
- 1 medium yellow squash — optional swap for zucchini if you like variety.
Notes: Greek yogurt can replace sour cream for a lighter sauce. Quinoa swaps for couscous if you need gluten-free.
How to Make Creamy Lemon Butter Chicken with Crispy Zucchini Delight
- Prep work (5 minutes). Pat chicken cutlets dry. Season both sides with salt and pepper. Preheat oven to 400°F (200°C) if finishing zucchini in oven.
- Cook the couscous (10 minutes). Bring 1 1/4 cups water to a boil, add Israeli couscous, cover and simmer 8–10 minutes until tender. Fluff with a fork and stir in a little butter or olive oil. (Or cook quinoa per package.)
- Brown the chicken (6–8 minutes). Heat olive oil in a large skillet over medium-high heat. Add 2 cutlets, cook 3–4 minutes per side until golden and cooked through. Transfer to a plate and keep warm. Repeat with remaining cutlets. Browning adds flavor and seals juices.
- Make the lemon butter sauce (3–5 minutes). Reduce heat to medium. Add 4 tablespoons butter to the skillet and melt. Stir in chicken stock concentrate to dissolve. Add 1 cup sour cream, 1 tablespoon Tuscan Heat Spice, and the juice of 1 lemon. Stir and heat gently until the sauce warms and thickens slightly — do not boil hard. The sauce should coat a spoon. If it looks too thick, add 1–2 tablespoons water.
- Return chicken to sauce (1–2 minutes). Put the cutlets back into the pan and spoon sauce over them. Warm through for 1–2 minutes so the flavors meld. Taste and adjust salt or lemon if needed.
- Prepare the zucchini topping (10–12 minutes). While chicken cooks, slice zucchini into 1/4-inch rounds. Toss zucchini with a bit of olive oil, salt, and pepper. Mix 1 cup panko and 1 cup shredded mozzarella in a bowl. For oven method: place zucchini on a baking sheet, sprinkle the panko-mozzarella mix on top, and bake at 400°F (200°C) for 10–12 minutes until golden and crispy. For stovetop method: heat a little oil in a skillet, cook zucchini 2 minutes per side until soft, then add panko and mozzarella on top, cover until cheese melts and crumbs crisp. Crispy topping gives a nice contrast to the creamy sauce.
- Finish and garnish (1 minute). Slice scallions and sprinkle over the plate. Serve chicken over couscous, add a few zucchini pieces with crispy topping, and spoon extra lemon butter sauce on top.
Tip: Cook couscous or quinoa while browning chicken so everything finishes together.
How to Serve Creamy Lemon Butter Chicken with Crispy Zucchini Delight
- Plate each chicken cutlet over a bed of Israeli couscous or quinoa.
- Add a few pieces of the crispy, cheesy zucchini beside the chicken.
- Spoon extra lemon butter sauce over the chicken and couscous.
- Garnish with sliced scallions and a small lemon wedge for a fresh look.
- Pair with a simple green salad or steamed green beans.
How to Store Creamy Lemon Butter Chicken with Crispy Zucchini Delight
- Refrigerator: Cool to room temperature, then store in airtight containers up to 3 days. Keep zucchini topping separate if you want to keep it crisp.
- Freezer: Freeze sauce and cooked chicken in a freezer-safe container for up to 2 months. Thaw in fridge overnight. Do not freeze the zucchini topping; it loses crispness.
- Reheat: Gently warm chicken and sauce in a skillet over low heat until heated through. For zucchini, reheat in a toaster oven or oven at 350°F (175°C) for 5–7 minutes to restore some crispness.
Tips to make Creamy Lemon Butter Chicken with Crispy Zucchini Delight
- Pat chicken dry before seasoning to help browning.
- Use fresh lemon juice for the best brightness.
- Heat sauce gently — boiling can break sour cream.
- If sauce curdles, stir in a splash of warm stock and whisk over low heat.
- For extra crisp zucchini, bake uncovered on a wire rack set over a sheet pan.
Variation
- Lighter option: Replace sour cream with 1 cup Greek yogurt. Warm gently to avoid curdling.
- Gluten-free: Swap Israeli couscous for 1 cup quinoa and use gluten-free panko.
- Veggie swap: Use 1 medium yellow squash instead of zucchini for a milder flavor.
- Spicy twist: Add 1/4 teaspoon red pepper flakes to the sauce for heat.
FAQs
Can I use chicken breasts instead of cutlets?
Yes. Use boneless, skinless chicken breasts pounded thin to the same thickness as cutlets. That keeps cooking time short and helps even cooking.
How do I make this gluten-free?
Use quinoa instead of Israeli couscous and buy gluten-free panko breadcrumbs. All other ingredients are naturally gluten-free.
Why did my sauce look grainy or curdle?
High heat can make sour cream or yogurt split. Stir the sauce over low heat and avoid boiling. If it curdles, remove from heat and whisk in a small splash of warm chicken stock to smooth it.
Can I meal prep this recipe?
Yes. Cook chicken and sauce, cool, and store in separate containers. Keep zucchini topping separate and re-crisp in the oven before serving.
How thick should the sauce be?
The sauce should be thick enough to coat the back of a spoon but still pourable. If too thick, add 1–2 tablespoons of warm water or stock.
Conclusion
This Creamy Lemon Butter Chicken with Crispy Zucchini Delight brings a bright lemon sauce and a crunchy, cheesy zucchini side to a simple chicken dinner. It balances comfort and freshness and works for weeknights or a small gathering. If you want another creamy lemon chicken idea or inspiration, check this Easy Creamy Lemon Chicken Recipe – Little Sunny Kitchen. Try the recipe, leave a comment and a star rating if you liked it, and share your photo on social media. What swap will you try first — Greek yogurt, quinoa, or yellow squash? Let us know!
Print
Creamy Lemon Butter Chicken with Crispy Zucchini Delight
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Gluten-Free Option
Description
A quick and easy dinner featuring tender chicken cutlets in a creamy lemon butter sauce, topped with crispy, cheesy zucchini.
Ingredients
- 4 chicken cutlets
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 tablespoons olive oil
- 4 tablespoons butter
- 1 cup sour cream
- 1 tablespoon chicken stock concentrate
- Juice of 1 lemon
- 1 tablespoon Tuscan Heat Spice
- 2 medium zucchini
- 1 cup panko breadcrumbs
- 1 cup mozzarella cheese
- 1 cup Israeli couscous
- 2 scallions
- 1 medium yellow squash (optional)
Instructions
- Pat chicken cutlets dry, season with salt and pepper, and preheat oven to 400°F (200°C) if baking zucchini.
- Bring 1 1/4 cups water to a boil, add Israeli couscous, cover, and simmer for 8–10 minutes until tender.
- Heat olive oil in a skillet over medium-high heat. Cook chicken cutlets for 3–4 minutes per side until golden and cooked through. Keep warm.
- In the same skillet, reduce heat to medium and add butter. Stir in chicken stock concentrate, then add sour cream, Tuscan Heat Spice, and lemon juice. Cook until warmed and slightly thickened.
- Return the chicken to the skillet, spoon sauce over, and warm through for 1–2 minutes.
- Prepare the zucchini topping by slicing zucchini and mixing with olive oil, salt, and pepper. Toss panko with mozzarella. Bake or stovetop cook zucchini until crisp.
- Serve chicken over couscous with zucchini and extra sauce. Garnish with scallions and lemon wedge.
Notes
Greek yogurt can replace sour cream for a lighter sauce. Quinoa can swap for couscous to make it gluten-free.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking, Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 550mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 100mg