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Creamy Lemon Butter Chicken
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Creamy Lemon Butter Chicken

Creamy Lemon Butter Chicken

with Mozzarella Zucchini Rounds & Scallion Couscous

Lemon is our go-to ingredient for brightening up any meal, and this dish is positively bursting with citrusy goodness! Seared chicken is drizzled with a creamy, lemon-spiked pan sauce that’d taste good on pretty much anything. On the side, there’s tender roasted zucchini and scallion-studded couscous tossed with both lemon juice and zest. When life gives you lemons, you know what to do.

Family Friendly

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time40 minutes


serving amount

2 unit


1 unit


1 unit


1 tablespoon

Tuscan Heat Spice

10 ounce

Chicken Cutlets

½ cup

Israeli Couscous

(Contains Wheat)

¼ cup

Panko Breadcrumbs

(Contains Wheat)

½ cup

Mozzarella Cheese

(Contains Milk)

2 unit

Chicken Stock Concentrate

2 tablespoon

Sour Cream

(Contains Milk)

Not included in your delivery

2 teaspoon

Olive Oil

1 tablespoon

Vegetable Oil

2 tablespoon


(Contains Milk)




Nutrition Values

/ per serving
Energy (kJ)2971 kJ
Calories710 kcal
Fat38 g
Saturated Fat15 g
Carbohydrate51 g
Sugar8 g
Dietary Fiber5 g
Protein43 g
Cholesterol165 mg
Sodium680 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Baking Sheet
Large Pan
Paper Towel
Small pot



Adjust rack to top position and preheat oven to 450 degrees. Wash and dry all produce. Trim and slice zucchini into ⅓-inch-thick rounds. Trim and thinly slice scallions, separating whites from greens. Zest and halve lemon (for 4 servings, zest 1 lemon and halve both).

Roast Zucchini

Toss zucchini on a baking sheet with a large drizzle of olive oil, half the Tuscan Heat Spice (you’ll use the rest in the next step), salt, and pepper. Roast on top rack until golden brown and tender, 14-16 minutes.

Cook Chicken

Meanwhile, pat chicken dry with paper towels; season with salt, pepper, and remaining Tuscan Heat Spice. Heat a large drizzle of oil in a large pan over medium-high heat. Add chicken and cook until browned and cooked through, 3-5 minutes per side. Turn off heat; transfer chicken to a plate. Wipe out pan.

Make Scallion Couscous

While chicken cooks, heat a drizzle of oil in a small pot over medium-high heat. Add scallion whites; cook until softened, 1 minute. Add couscous; stir until toasted, 30 seconds. Add ¾ cup water (1½ cups for 4 servings), half the stock concentrates (you’ll use the rest in the next step), and a pinch of salt. Cover and bring to a boil. Once boiling, reduce heat to low. Cook until couscous is tender, 6-8 minutes. Keep covered off heat until ready to serve.

Broil Zucchini and Make Sauce

Once zucchini is tender, remove sheet from oven. Heat broiler to high. Sprinkle zucchini with panko and mozzarella. Broil until browned and crispy, 2-5 minutes. (TIP: Watch carefully to avoid burning.) Heat pan used for chicken over medium-high heat. Add remaining stock concentrates, ¼ cup water (⅓ cup for 4 servings), and a squeeze of lemon juice to taste. Simmer until slightly reduced, 2-3 minutes. Stir in sour cream and 1 TBSP butter (2 TBSP for 4). Season with salt and pepper. Turn off heat.

Finish and Serve

Add 1 TBSP butter (2 TBSP for 4 servings), half the lemon zest, juice from half the lemon (whole lemon for 4), half the scallion greens, salt, and pepper to pot with couscous; stir to combine. (TIP: If couscous seems dry, add a splash of water.) Divide couscous, chicken, and zucchini between plates. Spoon sauce over chicken. Top with remaining scallion greens and lemon zest and serve.