Print

Creamy Lemon Butter Chicken with Crispy Zucchini Delight

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A heartwarming, gluten-free recipe combining zesty lemon and creamy butter with crispy zucchini, perfect for family dinners or special occasions.

Ingredients

Scale
  • 4 cutlets Chicken Cutlets
  • 1 teaspoon Salt
  • 1 teaspoon Pepper
  • 1 tablespoon Tuscan Heat Spice
  • 4 tablespoons Butter
  • 1 cup Sour Cream
  • 1 tablespoon Chicken Stock Concentrate
  • Juice of 1 Lemon
  • 2 tablespoons Olive Oil
  • 2 medium Zucchini
  • 1 cup Panko Breadcrumbs
  • 1 cup Mozzarella Cheese
  • 1 cup Israeli Couscous
  • 2 scallions
  • 1 cup Greek Yogurt (optional)
  • 1 cup Quinoa (optional)
  • 1 medium Yellow Squash (optional)

Instructions

  1. Preheat the oven to 400°F (200°C).
  2. Season the chicken cutlets with salt, pepper, and Tuscan Heat Spice.
  3. Heat 2 tablespoons of olive oil over medium heat in a large skillet.
  4. Cook the chicken cutlets in the skillet for 4-5 minutes per side until golden brown.
  5. Remove the chicken and set aside on a plate.
  6. Melt 4 tablespoons of butter in the same skillet.
  7. Whisk in the sour cream, chicken stock concentrate, lemon juice, salt, and pepper.
  8. Bring the sauce to a gentle simmer.
  9. Add the chicken back into the skillet, coating it with the sauce.
  10. Slice the zucchini into thin rings.
  11. Place the zucchini on a baking sheet.
  12. Top with panko breadcrumbs and mozzarella cheese.
  13. Drizzle with olive oil and season with salt and pepper.
  14. Bake the zucchini in the preheated oven for 15-20 minutes until crispy and golden.
  15. Prepare the Israeli couscous according to package instructions.
  16. Serve the creamy lemon butter chicken with the zucchini on the side, garnishing with scallions.

Notes

Ensure all ingredients are certified gluten-free and check for hidden gluten in sauces and breadcrumbs.

Nutrition

Find it online: https://www.glutenfreez.com/lemon-butter-chicken-crispy-zucchini/