Creamy Lemon Butter Chicken (Hello Fresh Style)
A comforting yet citrusy weeknight dinner inspired by Hello Fresh. This dish features golden-seared chicken cutlets in a creamy lemon butter sauce, paired with crispy Parmesan zucchini and scallion-studded Israeli couscous.
Equipment
- large skillet
- baking sheet
- medium saucepan
- zester or microplane
- cutting board & knife
Ingredients
- 2 chicken cutlets
- 1 lemon (zest + juice)
- 2 tbsp butter
- 3 tbsp sour cream
- 1 zucchini, sliced
- 2 tbsp panko breadcrumbs
- 2 tbsp grated Parmesan cheese
- 1/2 cup Israeli couscous
- 1 scallion, chopped
- olive oil, salt, and pepper to taste
Instructions
- Pat chicken cutlets dry and season with salt and pepper. In a hot skillet with olive oil, sear each side for 3–5 minutes until golden and cooked through. Remove and let rest under foil.
- In the same pan, add a splash of water or stock to deglaze. Scrape up brown bits. Stir in butter and lemon juice. Once melted, add sour cream and stir until smooth. Finish with lemon zest.
- Slice zucchini and toss with olive oil, panko, and Parmesan. Roast at 450°F for 12–15 minutes or until golden brown and crisp.
- Cook Israeli couscous according to package instructions. Stir in chopped scallions, a dash of olive oil, and optional lemon zest.
- Plate the chicken over couscous, drizzle with pan sauce, and serve with crispy zucchini on the side. Garnish with fresh parsley or capers if desired.
Notes
For a lighter version, swap sour cream with Greek yogurt and use quinoa or cauliflower rice instead of couscous. Add capers or herbs like thyme for extra depth.