I like how quickly this dish comes together while tasting like something from a restaurant. The lemon zest and juice cut through the creamy sauce beautifully, giving it a lively, fresh flavor that pairs perfectly with the buttery texture. The couscous and zucchini soak up the sauce, turning every bite into a burst of creamy, zesty goodness. It’s the kind of recipe I reach for when I want comfort food that still feels light and vibrant.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.) 2 boneless, skinless chicken breasts 1 medium zucchini, diced 2 tablespoons olive oil, divided Salt and pepper, to taste ½ cup couscous 1 tablespoon butter ¼ cup heavy cream Zest and juice of 1 lemon 2 teaspoons chopped scallions ¼ cup water
Directions
Prepare the chicken: Season both sides of the chicken breasts generously with salt and pepper. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Sear the chicken until golden brown on both sides, about 5–7 minutes per side, depending on thickness. Remove and set aside.
Cook the couscous: While the chicken cooks, bring a small pot of water to a boil. Add the couscous and a pinch of salt, then cover and remove from heat. Let it sit for 5 minutes, then fluff with a fork and set aside.
Make the lemon butter sauce: In the same skillet used for the chicken, melt the butter over medium heat. Add the diced zucchini and sauté for about 3–4 minutes until tender. Pour in the heavy cream, lemon zest, and lemon juice, stirring to combine. Bring to a gentle simmer for 1–2 minutes until slightly thickened. Season with salt and pepper.
Finish cooking the chicken: Return the seared chicken to the skillet. Spoon the sauce over the top and let it simmer for another 2–3 minutes, allowing the chicken to soak up the lemony cream. If the sauce gets too thick, add ¼ cup of water and stir until smooth.
Serve: To serve, plate a bed of couscous, place the chicken on top, and spoon the creamy lemon sauce and zucchini over everything. Garnish with chopped scallions and a touch of extra lemon zest for brightness.
I sometimes add a handful of baby spinach or cherry tomatoes to the skillet for extra color and flavor.
For a lighter version, I replace the heavy cream with half-and-half or Greek yogurt.
I occasionally substitute couscous with quinoa, rice, or orzo for a heartier base.
For a hint of spice, I add a pinch of red pepper flakes to the sauce while it simmers.
If I’m feeling indulgent, I sprinkle a bit of grated Parmesan over the top before serving.
Storage/Reheating
I store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I warm the chicken and sauce gently in a skillet over low heat, adding a splash of water or cream to keep the sauce smooth. The couscous can be reheated in the microwave or fluffed with a drizzle of olive oil.
FAQs
Can I use chicken thighs instead of breasts?
Yes — boneless, skinless thighs work beautifully and stay extra juicy.
Can I make this dish dairy-free?
Absolutely — I swap the butter for olive oil and use coconut cream instead of heavy cream.
What if I don’t have couscous?
I like serving this with rice, pasta, or even mashed potatoes as an alternative.
How do I prevent the sauce from curdling?
I add the cream after lowering the heat and avoid boiling it once it’s in the pan.
Can I add other vegetables?
Yes — asparagus, green beans, or bell peppers all pair wonderfully with the lemon sauce.
How can I make the sauce thicker?
I let it simmer a bit longer or whisk in a small pinch of flour or cornstarch slurry.
Can I make this ahead of time?
Yes — I prepare the chicken and sauce separately, then combine and reheat right before serving.
What’s the best way to zest the lemon?
I use a microplane to get fine zest without including the bitter white pith.
Can I bake the chicken instead of pan-searing?
Yes — I bake it at 400°F (200°C) for about 20 minutes, then add it to the sauce at the end.
What can I serve with this dish?
A fresh green salad, roasted vegetables, or crusty bread go perfectly alongside this creamy chicken.
Conclusion
I adore this Creamy Lemon Butter Chicken for how it turns simple ingredients into something truly special. The balance of creamy sauce, bright lemon, and tender chicken makes it both comforting and refreshing. It’s an easy, elegant dish that never fails to impress — perfect for weeknights when I want something delicious yet effortless.
This Creamy Lemon Butter Chicken is a bright and comforting one-pan meal featuring juicy seared chicken, tender zucchini, and a luscious lemon butter cream sauce. Served over fluffy couscous, it’s the perfect blend of rich, zesty, and refreshing flavors — simple enough for weeknights but elegant enough for special occasions.
Ingredients
2 boneless, skinless chicken breasts
1 medium zucchini, diced
2 tablespoons olive oil, divided
Salt and pepper, to taste
½ cup couscous
1 tablespoon butter
¼ cup heavy cream
Zest and juice of 1 lemon
2 teaspoons chopped scallions
¼ cup water
Instructions
Season the chicken with salt and pepper. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Sear the chicken for 5–7 minutes per side until golden brown and cooked through. Remove and set aside.
Meanwhile, cook the couscous by bringing water to a boil in a small pot. Add the couscous and a pinch of salt, cover, and remove from heat. Let sit for 5 minutes, then fluff with a fork.
In the same skillet used for the chicken, melt butter over medium heat. Add diced zucchini and sauté for 3–4 minutes until tender.
Pour in heavy cream, lemon zest, and lemon juice. Stir and let simmer for 1–2 minutes until slightly thickened. Season with salt and pepper.
Return the chicken to the skillet, spooning the sauce over the top. Simmer for 2–3 minutes to absorb the flavors. Add up to ¼ cup of water if the sauce becomes too thick.
To serve, plate the couscous, top with the chicken, and spoon over the lemon butter sauce with zucchini. Garnish with chopped scallions and extra lemon zest.
Notes
Add baby spinach, asparagus, or cherry tomatoes for extra color and flavor.
Use half-and-half or Greek yogurt for a lighter version.
Substitute couscous with quinoa, rice, or orzo for variety.
