Crispy Mozzarella-Crusted Chicken with Roasted Broccoli and Buttery Couscous

This crispy mozzarella-crusted chicken is the ultimate weeknight win. Coated in a crunchy panko and Italian seasoning crust, then topped with gooey mozzarella, each bite is packed with flavor. Paired with tender roasted broccoli and buttery couscous, it’s a complete meal that comes together in under 40 minutes.

Perfect for busy evenings, this recipe uses simple ingredients to create a restaurant-quality dish at home. The chicken stays juicy inside while the crust turns golden and crisp. The broccoli gets deliciously charred in the oven and the couscous is light and fluffy with a rich buttery finish.

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Ingredients

0.5 cup Israeli CouscousView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

8 ounce BroccoliView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

0.5 cup Mozzarella CheeseView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

10 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

1 teaspoon Italian SeasoningView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F. Line a baking sheet with parchment paper.
2. Toss broccoli with a drizzle of oil, salt and pepper. Spread on one side of the baking sheet. Roast for 10 minutes.
3. Meanwhile, in a small bowl, combine panko, Italian seasoning and a pinch of salt and pepper.
4. Pat chicken cutlets dry and season with salt and pepper. Press the top of each cutlet into the panko mixture to coat.
5. After 10 minutes, remove baking sheet. Push broccoli to one side and place chicken cutlets (panko side up) on the other side. Top each cutlet with mozzarella.
6. Return to oven and roast until chicken is cooked through (internal temp 165°F) and broccoli is tender, about 12-15 minutes.
7. While chicken roasts, cook couscous according to package directions. Stir in chicken stock concentrate and a pat of butter (if desired) after cooking.
8. Squeeze lemon juice over broccoli and chicken before serving. Serve chicken with roasted broccoli and buttery couscous.

Recipe Tips

FAQ

Can I use chicken breasts instead of cutlets?

Yes, just slice chicken breasts in half horizontally to create thin cutlets or pound them to an even thickness.

Can I prepare this meal ahead of time?

You can bread the chicken and cut the broccoli a few hours ahead. Store them separately in the fridge, then roast when ready.

What can I substitute for sour cream?

Greek yogurt or crème fraîche are great substitutes for sour cream in this recipe.