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Creamy Lemon Butter Chicken with Crispy Zucchini: Bright and Flavorful Meal

Creamy Lemon Butter Chicken with Crispy Zucchini

A quick and indulgent dish featuring pan-seared chicken in a rich lemon butter sauce, accompanied by crispy baked zucchini rounds.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Contemporary American, Mediterranean
Calories: 480
Ingredients Method Notes

Ingredients
  

Chicken and Searing
  • 4 pieces large Boneless, Skinless Chicken Breasts (pounded to 3/4 inch thickness)
  • 1/4 cup All-Purpose Flour
  • 1 tbsp Olive Oil
  • 2 tbsp Unsalted Butter, divided
  • Salt and Freshly Ground Black Pepper To taste
Creamy Lemon Butter Sauce
  • 2 cloves Garlic, minced
  • 1 cup Chicken Broth, low-sodium
  • 1/4 cup Fresh Lemon Juice
  • 1 tsp Lemon Zest
  • 1/4 cup Heavy Cream
  • 1 tbsp Fresh Parsley, chopped
Crispy Zucchini
  • 2 medium Zucchini, sliced into 1/2 inch thick rounds
  • 1 tbsp Olive Oil
  • 1/4 cup Panko Breadcrumbs (or fine breadcrumbs)
  • 2 tbsp Grated Parmesan Cheese
  • 1/4 tsp Garlic Powder

Method
 

Prep and Bake the Zucchini
  1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Slice the zucchini into 1/2 inch rounds and blot them dry with paper towels.
  3. In a medium bowl, toss the zucchini rounds with olive oil, Panko breadcrumbs, Parmesan cheese, garlic powder, salt, and pepper.
  4. Spread the rounds in a single layer on the baking sheet and bake for 15-20 minutes, flipping halfway.
Sear the Chicken
  1. Season the flour with salt and pepper. Dredge the chicken breasts in the seasoned flour, shaking off excess.
  2. Heat olive oil and 1 tablespoon of butter in a large skillet over medium-high heat.
  3. Sear the chicken for 4-5 minutes per side until golden brown and cooked through. Remove chicken and set aside.
Build the Creamy Lemon Butter Sauce
  1. Add remaining butter to the skillet. Add minced garlic and lemon zest, cooking until fragrant.
  2. Pour in chicken broth and lemon juice, scraping the bottom of the skillet to lift browned bits.
  3. Let sauce simmer for 2 minutes, then add heavy cream and let warm through for 1 minute without boiling.
Combine and Serve
  1. Return seared chicken to the sauce and coat gently. Simmer for 1-2 minutes to heat through.
  2. Stir in fresh parsley and serve chicken with sauce and crispy zucchini.

Notes

For variations, you can use boneless, skinless chicken thighs, or add capers for a piccata flavor.