Creamy Lemon Butter Chicken
with Parmesan Broccoli & Scallion Couscous
- Milk
- Wheat
Tuscan-spiced chicken cutlets are seared until golden, then draped in a tangy sour cream and lemon butter pan sauce. Scallion couscous, brightened with lemon juice and zest, soaks up every drop of sauce. On the side, broccoli florets roast under a crispy Parmesan panko crust for a satisfying crunch that rounds out the meal.
Ingredients
1.5 tablespoon
Sour Cream
(Contains: Milk)
unit
Zucchini
8 ounce
Broccoli
2 unit
Chicken Stock Concentrate
1 unit
Lemon
3 tablespoon
Parmesan Cheese
(Contains: Milk)
12 ounce
Chicken Cutlets
¼ cup
Panko Breadcrumbs
(Contains: Wheat)
2 unit
Scallions
1 tablespoon
Tuscan Heat Spice
¾ cup
Pearl Couscous
(Contains: Wheat)
Not included in your delivery
teaspoon (tsp)
Salt
1 teaspoon (tsp)
Olive Oil
1 tablespoon (tbsp)
Cooking Oil
1 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce.
Trim and thinly slice scallions, separating whites from greens. Zest and halve lemon.
In a small bowl, combine panko and Parmesan with a drizzle of oil, salt, and pepper.
Cut broccoli into bite-size florets.
Toss broccoli on a baking sheet with a drizzle of olive oil, half the Tuscan Heat Spice (you’ll use the rest in the next step), salt, and pepper.
Arrange broccoli in a single layer. Top with panko mixture.
Roast on top rack until broccoli is browned and tender and panko is golden brown and crispy, 15-20 minutes.
Meanwhile, pat chicken* dry with paper towels; season with remaining Tuscan Heat Spice, salt, and pepper.
Heat a drizzle of oil in a large pan over medium-high heat. Add chicken and cook until browned and cooked through, 5-7 minutes per side.
Turn off heat; transfer chicken to a plate. Wipe out pan.
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.
Stir in 1 cup water (2 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, then reduce heat to low. Cook until couscous is tender, 6-8 minutes.
Keep covered off heat until ready to serve.
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, 3-4 minutes. Turn off heat.
Stir in sour cream and 1 TBSP butter (2 TBSP for 4) until melted and combined. Season with salt and pepper.
To pot with couscous, add juice from half the lemon, half the lemon zest, half the scallion greens, salt, and pepper; stir to combine. TIP: If couscous seems dry, add a splash of water. For extra richness, stir in 1 TBSP butter (2 TBSP for 4 servings).
Divide couscous, chicken, and broccoli between plates. Spoon sauce over chicken. Top with remaining scallion greens and lemon zest. Serve.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many loved the dish's deep, diverse flavors, especially praising the tasty chicken sauce and delicious couscous 🍲.
- Ease of prep: Most found it simple to make, though some felt the recipe was a bit complicated to follow.
- Suggestions: Consider swapping zucchini for broccoli; air fry it or ensure it's fully cooked for better results.
- Portions: Some found the servings small, particularly for the couscous; consider making extra for heartier appetites.
- Texture: A few noted the couscous could be slimy; adjust cooking time or liquid for preferred consistency.
Reviews from our home cooks
This was one of the best recipes I've ever had from Hello Fresh! It was tasty and flavorful! I would love to have this again!
One of my absolute favorites. The recipe is easy to follow and has great flavors.
Perhaps my favorite meal to date, I am very happy that an alternative vegetable was offered for this meal, as I much prefer broccoli to zucchini.
Swapped out for broccoli which I threw in the air fryer. Very good simple flavorful meal
I don't love zucchini so subbed in some broccoli. The family and I loved it.
Cooked last night my husband really liked it. Plus I did too.
It was delicious but complicated. I wish it was easier to follow.
Never had any of this stuff before but I'm a fan of the veggies.
Subbing broccoli for this really didn't work. The panko/cheese mixture doesn't stick to the broccoli at all and most just melted on the baking sheet. Chicken and sauce were delicious. Couscous was ok, not a great texture (slimy)
Small portions. 4 person meal must be for a kid or an elderly person who doesn't eat much.....
