Mozzarella-Crusted Chicken with Roasted Broccoli and Buttery Couscous

This crispy mozzarella-crusted chicken is a game-changer for busy weeknights. The crunchy panko coating is taken to the next level with melted mozzarella and Italian seasoning, creating a golden, cheesy crust that locks in moisture. Paired with tender roasted broccoli and fluffy, buttery couscous kissed with lemon, this meal is satisfying and full of flavor.

Best of all, everything cooks on a single sheet pan (plus a quick pot for couscous), making cleanup a breeze. In just over half an hour, you can have a restaurant-quality dinner on the table that the whole family will love.

Log in to save recipes and build weekly shopping lists.

Ingredients

1 unit LemonView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

0.5 cup Mozzarella CheeseView ingredient guideLike ingredientDislike ingredient

1 teaspoon Italian SeasoningView ingredient guideLike ingredientDislike ingredient

10 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

8 ounce Broccoli FloretsView ingredient guideLike ingredientDislike ingredient

0.5 cup Israeli CouscousView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

2 tablespoon Olive OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

Salt to tasteView ingredient guideLike ingredientDislike ingredient

Pepper to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F (220°C). Adjust oven rack to top position. Wash and dry all produce. Zest the lemon, then cut it into wedges.
2. In a medium bowl, combine panko, mozzarella, Italian seasoning, 1 tablespoon olive oil and a pinch of salt and pepper.
3. Pat chicken cutlets dry with paper towels and season both sides with salt and pepper. Place chicken on one side of a lightly oiled baking sheet. Spread sour cream evenly over the tops of the chicken, then press the panko mixture firmly onto the sour cream layer (leave the underside uncoated).
4. On the other side of the baking sheet, toss broccoli florets with a drizzle of olive oil, salt and pepper. Roast on the top rack until chicken is golden brown and cooked through (internal temperature 165°F) and broccoli is tender and slightly crispy, 15-20 minutes. If broccoli finishes early, remove it and continue roasting chicken.
5. Meanwhile, in a small pot with a lid, melt 1 tablespoon butter over medium-high heat. Add couscous and a pinch of salt; cook, stirring, until toasted, 2-3 minutes. Add 3/4 cup water and the chicken stock concentrate. Bring to a boil, cover and reduce heat to low. Simmer until couscous is tender, 6-8 minutes. Drain any excess liquid if needed.
6. When chicken is done, stir the remaining 1 tablespoon butter into the couscous until melted. Add lemon zest, a squeeze of lemon juice and salt and pepper to taste. Divide couscous, chicken and broccoli among plates. Serve with remaining lemon wedges.

Recipe Tips

FAQ

Can I use regular breadcrumbs instead of panko?

Yes, but panko gives a lighter, crispier texture. If using regular breadcrumbs, the crust may be denser.

Can I substitute the Israeli couscous with another grain?

Absolutely. Orzo, quinoa or small pasta shapes work well. Adjust cooking time and liquid according to the grain’s package instructions.

How do I know when the chicken is fully cooked?

The chicken is done when it reaches an internal temperature of 165°F (74°C) and the juices run clear. The coating should be golden brown.