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Creamy Lemon Parmesan Chicken and Zucchini over Rice

Golden pan-seared chicken cutlets and tender-crisp zucchini rounds served in a luxurious, tangy lemon parmesan cream sauce over fluffy white rice.
Print Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 plates
Course: Dinner, Main Course
Cuisine: American, Italian-American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Chicken & Zucchini
  • 4 chicken breast cutlets thinly sliced
  • 1/2 cup all-purpose flour for dredging
  • 2 tbsp olive oil divided
  • 2 tbsp unsalted butter divided
  • 2 medium zucchini sliced into rounds
Cream Sauce
  • 3 cloves garlic minced
  • 1 cup chicken broth
  • 1 large lemon juiced and zested
  • 1/2 cup heavy cream
  • 1/2 cup Parmesan cheese freshly grated
Serving
  • 3 cups cooked white rice
  • 2 tbsp fresh parsley chopped

Equipment

  • Large skillet or cast iron pan
  • Whisk
  • Tongs
  • Pot for rice

Method
 

  1. Dredge seasoned chicken cutlets in flour. Heat 1 tbsp oil and 1 tbsp butter in a large skillet over medium-high heat.
  2. Sear chicken for 4-5 minutes per side until golden and cooked through. Remove to a plate.
  3. Add remaining oil and butter to the skillet. Sear zucchini rounds quickly on high heat until browned. Remove to the plate with chicken.
  4. Reduce heat to medium. Sauté minced garlic for 30 seconds. Deglaze pan with chicken broth and lemon juice, scraping up browned bits. Simmer to reduce by half.
  5. Lower heat to medium-low. Whisk in heavy cream, then freshly grated Parmesan and lemon zest until smooth. Season sauce to taste.
  6. Return chicken and zucchini to the skillet, tossing to coat in the sauce. Serve immediately over cooked rice garnished with parsley.

Notes

For a low-carb version, serve over cauliflower rice instead of white rice. Ensure heavy cream is used, as milk may curdle when mixed with lemon juice.