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Pan-seared chicken cutlets in a silky lemon cream sauce served with golden panko-crusted zucchini rounds.

Creamy Lemon Butter Chicken with Crispy Zucchini

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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 4 servings
Calories 620 kcal

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.