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

Creamy Lemon Butter Chicken with Crispy Zucchini Delight

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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 servings
Calories: 620
Ingredients Method

Ingredients
  

  • 2 large boneless skinless chicken breasts, sliced into 4 cutlets
  • 0.5 cup all -purpose flour, divided
  • 1 teaspoon kosher salt
  • 0.5 teaspoon ground black pepper
  • 2 medium zucchini , sliced into 0.25-inch rounds
  • 1 cup panko breadcrumbs
  • 0.5 cup grated parmesan cheese
  • 1 large egg , beaten
  • 3 tablespoons olive oil, divided
  • 4 tablespoons unsalted butter, divided
  • 3 cloves garlic , minced
  • 0.5 cup low -sodium chicken broth
  • 1 cup heavy cream
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon lemon zest
  • 1 tablespoon fresh parsley, chopped

Method
 

  1. Season chicken cutlets with salt and pepper, then dredge in 0.25 cup of flour.
  2. In a large skillet, heat 1 tablespoon olive oil and 1 tablespoon butter over medium-high heat.
  3. Sear chicken for 5-6 minutes per side until golden and internal temperature reaches 165°F (74°C). Remove and set aside.
  4. In a shallow bowl, combine panko and parmesan. Dip zucchini rounds into beaten egg, then press into the panko mixture.
  5. Heat 2 tablespoons olive oil in a separate skillet over medium heat. Fry zucchini rounds for 3 minutes per side until crispy. Drain on paper towels.
  6. In the chicken skillet, melt 1 tablespoon butter and sauté minced garlic for 60 seconds.
  7. Pour in chicken broth to deglaze the pan, scraping the bottom with a wooden spoon. Simmer until liquid is reduced by half.
  8. Reduce heat to medium-low and whisk in heavy cream and lemon juice. Simmer for 3-5 minutes until thickened.
  9. Stir in the remaining butter, lemon zest, and parsley.
  10. Return chicken to the skillet to coat with sauce. Serve immediately alongside the crispy zucchini rounds.