Creamy Lemon Butter Chicken brings together bright citrus and rich butter in a way that transforms a simple weeknight dinner into something your family will request again and again. I’ve been making versions of this dish for years, and it never fails to bring smiles around the dinner table.
There’s something magical about the way lemon cuts through butter and cream. It reminds me of those Sunday suppers at my grandma’s farm, where she’d always say a good sauce should wake up your taste buds without overwhelming them. She’d squeeze fresh lemon over just about everything, claiming it was nature’s way of making food sing. This recipe captures that same philosophy, pairing tender chicken cutlets with a silky lemon butter sauce that’s both comforting and refreshing. The crispy mozzarella zucchini rounds and fluffy couscous round out the plate beautifully, creating a complete meal that comes together in just 30 minutes. Your kitchen’s about to smell incredible!
What Makes This Creamy Lemon Butter Chicken So Special
I’ve learned over the years that the best weeknight recipes are the ones that feel special without demanding hours of your time. This Creamy Lemon Butter Chicken delivers exactly that – restaurant-quality flavors using ingredients you likely already have in your pantry.
- Ready in 30 minutes, perfect for busy weeknights when you want something better than takeout
- High protein content with 40-45 grams per serving keeps everyone satisfied
- Bright, zesty flavors from fresh lemon juice and zest create a sauce that’s both creamy and refreshing
- Simple one-pan technique for the chicken and sauce means less cleanup after dinner
- Family-friendly ingredients that even picky eaters tend to enjoy
- Versatile base recipe that adapts easily to dietary preferences or whatever vegetables you have on hand
The combination of crispy, cheesy zucchini with tender chicken and that vibrant lemon sauce has become one of my most-requested meals. I love that it looks impressive enough for company but comes together quickly enough for a Tuesday night.
Ingredient Spotlight
Chicken cutlets form the protein-rich foundation of this dish, and I always choose cutlets because they cook quickly and evenly, preventing that dry, overcooked texture nobody enjoys.
Fresh lemon provides both juice and zest, which is where the real magic happens. The zest contains essential oils that give you concentrated citrus flavor without adding extra liquid to the sauce.
Sour cream creates the creamy base for the sauce while adding a subtle tang that complements the lemon beautifully, and I’ve found it’s less likely to break than heavy cream when reheating leftovers.
Chicken stock concentrate delivers deep, savory flavor in the sauce without making it too thin, and two tablespoons pack more punch than a cup of regular broth.
Butter adds richness and helps create that silky, restaurant-style sauce texture that clings perfectly to the chicken.
Tuscan Heat Spice brings warmth and complexity to both the chicken and zucchini. If you don’t have this blend, a mix of garlic powder, red pepper flakes, and Italian herbs works wonderfully.
Zucchini rounds provide a light, veggie-forward side that turns crispy and golden under the broiler, soaking up all that melted mozzarella.
Panko breadcrumbs create an extra-crunchy coating on the zucchini that stays crispy even after the cheese melts on top.
Israeli couscous offers a heartier, more substantial texture than regular couscous, with little pearls that soak up the lemon zest and scallions beautifully.
Scallions add a mild onion flavor throughout the couscous, and I separate the white and green parts because they cook at different rates. The whites get sauteed for depth, while the greens stay fresh and bright when stirred in at the end.
How to Make Creamy Lemon Butter Chicken
Step 1. Preheat your oven to 425°F and prepare the zucchini by tossing the rounds with olive oil, Tuscan Heat Spice, salt, and pepper. I’ve learned that spreading them in a single layer on the baking sheet prevents steaming and ensures they get those nice caramelized edges.
Step 2. Roast the zucchini for about 15 minutes until tender and slightly golden, checking once around the 12-minute mark because oven temperatures can vary.
Step 3. While the zucchini roasts, season your chicken cutlets generously with salt, pepper, and the remaining Tuscan Heat Spice. Betty always says well-seasoned chicken is the difference between good and great.
Step 4. Heat a large skillet over medium-high heat with a tablespoon of olive oil, then cook the chicken for 3-5 minutes per side until beautifully browned and cooked through to 165°F. Resist the urge to move it around too much so you get that golden crust.
Step 5. Start the couscous by sauteing the white parts of the scallions in a small pot until fragrant, add the couscous to toast it briefly, then pour in the water and cover. I’ve found that toasting the couscous first adds a lovely nutty flavor.
Step 6. Remove the zucchini from the oven, toss with panko breadcrumbs and mozzarella cheese, then broil for 2-3 minutes until golden and bubbly, watching carefully because the cheese can go from perfect to burnt quickly.
Step 7. In the same skillet you used for the chicken (with all those flavorful browned bits), combine the chicken stock concentrate, water, lemon juice, sour cream, and butter, whisking until smooth and creamy.
Step 8. Fluff the cooked couscous with a fork, then stir in the green scallion parts and remaining lemon zest. The residual heat wilts the greens just enough while keeping their fresh flavor.
Step 9. Serve the Creamy Lemon Butter Chicken alongside the crispy zucchini and couscous, drizzling that gorgeous lemon sauce over everything and garnishing with fresh parsley if you have it on hand.
Keeping This Creamy Lemon Butter Chicken Fresh
I typically store leftovers in separate airtight containers to maintain the best texture. The chicken and sauce together in one container, the couscous in another, and the zucchini by itself. Everything stays fresh in the refrigerator for up to 3 days, though my family usually finishes it before then.
The zucchini is definitely best enjoyed the day you make it since the crispy breadcrumb coating softens as it sits, but if you do have leftovers, store them separately and try reheating in a 400°F oven for a few minutes to crisp them back up. Betty’s trick is to avoid microwaving breaded vegetables if you want to preserve any crunch.
For the best texture when reheating the chicken, I warm it in a 350°F oven for 15-20 minutes covered with foil, which keeps it moist and prevents the sauce from separating. You can also freeze the chicken and sauce together for up to 3 months, just thaw in the refrigerator overnight and reheat gently. The couscous reheats beautifully in the microwave with a splash of water to refresh it, or on the stovetop in a covered pan over low heat.
Perfect Partners for Creamy Lemon Butter Chicken
Light Caesar salad provides a crisp, refreshing contrast to the creamy sauce, and the garlic and parmesan flavors complement the lemon beautifully without competing.
Garlic bread is always a winner for soaking up every last drop of that luscious lemon butter sauce. I make mine with plenty of butter, minced garlic, and a sprinkle of parsley.
Roasted seasonal vegetables like asparagus, green beans, or Brussels sprouts add color and nutrition to your plate while their natural sweetness balances the bright citrus flavors.
Simple arugula salad with a light vinaigrette cuts through the richness of the dish, and the peppery greens pair wonderfully with lemon.
Crusty baguette serves double duty as both a side and a utensil for that amazing sauce. There’s something deeply satisfying about a good piece of bread and butter sauce.
Creamy scalloped potatoes make a hearty accompaniment that turns this into an extra-special meal, with their rich, cheesy layers complementing the bright lemon notes.
Chilled Chardonnay or Pinot Grigio makes this meal feel like a special occasion, with the wine’s citrus notes echoing the lemon in the dish, though sparkling water with lemon wedges works beautifully too.
FAQs
I recommend pounding chicken breasts to an even 1/2-inch thickness so they cook in the same timeframe as cutlets. Thicker pieces will need longer cooking and may dry out before the inside is done.
The easiest fix is adding water one tablespoon at a time while whisking over low heat until you reach the consistency you want. I’ve learned this works better than adding more lemon juice, which can make the sauce too tangy.
Many home cooks find success marinating the chicken in lemon juice and spices up to 24 hours ahead, and you can slice and season the zucchini up to 3 days in advance, just store everything in the
Creamy Lemon Butter Chicken with Crispy Zucchini
Ingredients
Equipment
Method
- Preheat the oven to 425°F (220°C).
- Toss the sliced zucchini rounds with 2 tablespoons olive oil, 1/2 teaspoon Tuscan Heat Spice, salt, and pepper. Spread them out on a baking sheet in a single layer and roast for about 15 minutes, or until tender and slightly caramelized.
- Season chicken cutlets with salt, pepper, and remaining Tuscan Heat Spice. Heat a large skillet over medium-high heat with 1 tablespoon olive oil, add the chicken and cook for 3-5 minutes per side, until browned and internal temperature reaches 165°F. Transfer to a plate when done.
- In a small pot, saute the white parts of the scallions until fragrant. Add Israeli couscous and toast briefly. Pour in 1 1/2 cups water and cover, cooking for 6-8 minutes until tender.
- Remove zucchini from oven and toss with panko breadcrumbs and mozzarella cheese. Broil for 2-3 minutes until golden and bubbly, watching carefully to prevent burning.
- Fluff the cooked couscous with a fork, then combine with the green scallion parts and remaining lemon zest.
- Serve the chicken alongside the crispy zucchini and couscous, drizzling sauce over the chicken. Garnish with fresh parsley if desired.
