It is 6pm and your family is hungry. You need a dinner that feels special but fits your busy schedule. This creamy lemon butter chicken is the perfect solution for a fresh spring evening.
It delivers juicy chicken and a bright, silky sauce. The crispy zucchini rounds add a satisfying crunch that kids actually enjoy. You can have this restaurant-quality meal on the table in under an hour.
Why You Will Love This Recipe
This recipe is a total winner for busy weeknights. It uses simple pantry staples to create deep, complex flavors. The lemon adds a refreshing zing that lightens up the rich cream.
It is also a great way to serve vegetables. The parmesan crust makes zucchini feel like a treat. Your family will love the golden, crispy texture of every single bite.
Simple Cooking Method
Making this dish is very straightforward and rewarding. You will start by frying the zucchini until it is perfectly golden. Then, you sear the chicken in the same pan for easy cleanup later.
The sauce comes together quickly in the skillet. You just whisk in the cream and lemon at the end. Even a beginner cook can master this silky sauce with ease.
Ingredients You Will Need
Most of these items are likely already in your kitchen. Fresh lemons and zucchini make this dish taste like spring on a plate.
- 2 large boneless skinless chicken breasts, halved horizontally
- 1/2 cup all-purpose flour
- 1.5 teaspoons kosher salt, divided
- 0.75 teaspoons black pepper, divided
- 3 tablespoons olive oil, divided
- 4 tablespoons unsalted butter, divided
- 3 cloves garlic, minced
- 1/2 cup chicken stock
- 1/2 cup heavy cream
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 2 medium zucchinis, sliced into rounds
- 1 cup panko breadcrumbs
- 1/2 cup grated parmesan cheese
- 1 large egg, beaten
Step-by-Step Directions
- Whisk the egg in a shallow bowl. Mix panko, parmesan, 0.5 tsp salt, and 0.25 tsp pepper in another bowl.
- Dip zucchini rounds into the egg. Press into the panko mixture until fully coated.
- Heat 2 tablespoons of oil in a skillet. Fry zucchini for 3 minutes per side until golden. Drain on a rack.
- Season chicken with remaining salt and pepper. Dredge lightly in flour and shake off any excess.
- Melt 2 tablespoons of butter and 1 tablespoon of oil. Sear chicken for 5-6 minutes per side. Remove chicken.
- Add remaining butter to the pan. Sauté the minced garlic for about 60 seconds.
- Pour in chicken stock. Simmer for 3 minutes to reduce the liquid by half.
- Stir in cream, lemon juice, and zest. Simmer for 2-4 minutes until the sauce thickens.
- Return chicken to the pan. Coat with sauce and serve with the crispy zucchini.
Best Ways to Enjoy It
Serve this chicken while the sauce is warm and velvety. It pairs beautifully with a side of fluffy white rice. You could also serve it over thin angel hair pasta.
Add a few fresh parsley sprigs for a pop of color. For a perfect kid-approved meal, serve the zucchini with a side of ranch. Enjoy this meal with a cold glass of lemonade.
Storage and Reheating
Store any leftovers in an airtight container for up to three days. The chicken stays moist in the creamy lemon butter sauce. Keep the zucchini in a separate container to maintain its crunch.
Reheat the chicken gently on the stovetop over low heat. Use a toaster oven for the zucchini rounds. This helps them stay crispy instead of getting soggy.
Tips for Best Results
- Use fresh lemon juice for the brightest possible flavor.
- Do not crowd the pan when frying the zucchini rounds.
- Wipe the skillet between the zucchini and chicken steps.
- Use a meat thermometer to ensure chicken reaches 165F.
- Sift the flour before dredging for a lighter coating.
- Add a pinch of red pepper flakes for a tiny kick.
- Double the panko mixture if your zucchinis are very large.
Easy Flavor Ideas
- Use gluten-free flour and breadcrumbs for a gluten-free version.
- Swap the chicken for shrimp for a faster cooking time.
- Add fresh thyme to the sauce for an earthy aroma.
- Try yellow squash instead of zucchini for a colorful twist.
Common Questions
Can I use chicken thighs?
Yes, boneless thighs work very well here. They will stay extra juicy in the sauce. Just cook them a few minutes longer than the cutlets.
How do I keep the zucchini crispy?
The secret is using a wire cooling rack. This prevents steam from making the bottom panko layer soggy. Always serve them immediately after frying.
Is this sauce very sour?
No, the heavy cream and butter balance the lemon. It tastes bright and tangy rather than sour. It is very kid-friendly and mild.
I hope this bright and creamy dish brings joy to your table tonight. It is one of my favorite ways to celebrate the fresh flavors of spring. Happy cooking!
— Lidia
Creamy Lemon Butter Chicken with Crispy Zucchini
Ingredients
- 2 large boneless skinless chicken breasts, halved horizontally into cutlets
- 1/2 cup all -purpose flour
- 1.5 teaspoons kosher salt, divided
- 0.75 teaspoons black pepper, divided
- 3 tablespoons olive oil, divided
- 4 tablespoons unsalted butter, divided
- 3 cloves garlic , minced
- 1/2 cup chicken stock
- 1/2 cup heavy cream
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 2 medium zucchinis , sliced into 1/4-inch rounds
- 1 cup panko breadcrumbs
- 1/2 cup grated parmesan cheese
- 1 large egg , beaten
Instructions
- Prepare the dredging station: Whisk the egg in a shallow bowl. In a separate bowl, mix panko breadcrumbs, parmesan cheese, 0.5 teaspoon salt, and 0.25 teaspoon pepper.
- Coat the zucchini: Dip each zucchini round into the egg, then press into the panko mixture until fully coated.
- Fry zucchini: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Fry zucchini rounds in batches for 3 minutes per side until golden brown. Remove and drain on a wire rack.
- Prepare chicken: Season chicken cutlets with remaining salt and pepper, then dredge lightly in flour, shaking off excess.
- Sear chicken: Wipe the skillet clean. Melt 2 tablespoons of butter with the remaining 1 tablespoon of olive oil. Sear chicken for 5-6 minutes per side until internal temperature reaches 165F. Remove chicken from the pan.
- Create sauce base: Add remaining 2 tablespoons of butter to the skillet. Sauté minced garlic for 60 seconds until fragrant.
- Deglaze: Pour in chicken stock, scraping the bottom of the pan to release fond. Simmer for 3 minutes until liquid reduces by half.
- Finish sauce: Stir in heavy cream, lemon juice, and lemon zest. Simmer for 2-4 minutes until the sauce achieves a coating consistency.
- Combine and serve: Return chicken cutlets to the pan to coat with sauce. Serve immediately with the crispy zucchini rounds.
