Best creamy lemon butter chicken with crispy zucchini
Creamy lemon butter chicken with crispy zucchini is a bright, cozy weeknight dinner—golden seared chicken simmered in a velvety lemon-Parmesan butter sauce, served with oven-crisp zucchini rounds topped with cheesy panko.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Stovetop + Oven-Baked
- Cuisine: American
Ingredients
4 medium chicken cutlets or thin-sliced chicken breasts
1 teaspoon kosher salt, plus more to taste
1/2 teaspoon freshly ground black pepper
1/2 teaspoon smoked or sweet paprika
1/2 teaspoon garlic powder
2 tablespoons all-purpose flour (for light dredging)
3 tablespoons olive oil, divided
4 tablespoons unsalted butter
3 cloves garlic, minced
3/4 cup chicken stock or broth
3/4 cup heavy cream or half-and-half
Zest of 1 lemon
Juice of 1–2 lemons, to taste
1/3 cup freshly grated Parmesan cheese
2 medium zucchini, sliced into 1/4-inch rounds
1/2 cup panko breadcrumbs
1/3 cup shredded mozzarella (or more Parmesan)
1 tablespoon chopped fresh parsley or basil (for garnish)
Cooked rice, mashed potatoes, or crusty bread (for serving)
Instructions
1. Pat the chicken dry, then season both sides with salt, pepper, paprika, and garlic powder. Lightly dredge in flour, shaking off excess.
2. Preheat oven to 425°F (220°C). Toss zucchini with 1 tablespoon olive oil, a pinch of salt and pepper, and half of the Parmesan. Arrange in a single layer on a parchment-lined baking sheet.
3. Mix panko with remaining Parmesan and mozzarella. Sprinkle over zucchini and press gently so it sticks.
4. Heat 2 tablespoons olive oil and 2 tablespoons butter in a large skillet over medium-high heat. Sear chicken 3–4 minutes per side until golden and cooked through.
5. Transfer chicken to a plate and tent with foil. Bake zucchini 12–15 minutes until tender with browned, crispy tops.
6. Reduce skillet heat to medium. Add remaining 2 tablespoons butter and minced garlic; cook about 1 minute until fragrant.
7. Pour in chicken stock, scraping up browned bits. Simmer 2–3 minutes to reduce slightly.
8. Stir in heavy cream, lemon zest, and lemon juice. Simmer gently 3–5 minutes until thick enough to coat the back of a spoon.
9. Stir in Parmesan until melted and smooth. Taste and adjust with more salt, pepper, or lemon juice as needed.
10. Return chicken and any juices to the skillet, spooning sauce over top. Warm through 2 minutes on low.
11. Let zucchini cool 1 minute so the topping sets slightly.
12. Serve chicken over rice, potatoes, or bread with plenty of lemon butter sauce and a side of crispy zucchini. Finish with parsley or basil and an extra squeeze of lemon if desired.
Notes
For fastest cooking, use thin cutlets and avoid overcooking—pull chicken at 165°F.
Add the Parmesan off the heat if your sauce is simmering too hard to prevent clumping.
Want extra crunch? Broil the zucchini for 1–2 minutes at the end (watch closely).
Leftovers keep well 3 days; reheat gently so the cream sauce doesn’t break.