Crispy Mozzarella Panko Chicken with Roasted Broccoli and Buttery Couscous

This crispy chicken dish is a weeknight hero: juicy chicken cutlets topped with a crunchy panko and mozzarella crust, baked until golden. Paired with roasted broccoli and a lemony, buttery couscous, it’s a complete meal that comes together in just 30 minutes.

The secret is the simple coating-sour cream helps the panko mixture stick, creating a flavorful crust without frying. Serve with lemon wedges for a bright finish.

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Ingredients

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

0.75 cup Israeli CouscousView ingredient guideLike ingredientDislike ingredient

8 ounce BroccoliView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

0.5 unit LemonView ingredient guideLike ingredientDislike ingredient

0.5 cup Mozzarella CheeseView ingredient guideLike ingredientDislike ingredient

0.33 tablespoon Italian SeasoningView ingredient guideLike ingredientDislike ingredient

12 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) Olive OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F. Adjust rack to top position (and middle for 4 servings). Wash and dry produce. Zest and quarter the lemon. Cut broccoli into bite-size pieces if needed.
2. In a medium bowl, combine panko, mozzarella, Italian seasoning, 1 tablespoon olive oil, salt and pepper. (Measure seasoning-we sent extra.)
3. Pat chicken dry with paper towels; season all over with salt and pepper. Lightly oil a baking sheet. Place chicken on one side of sheet (for 4 servings, use entire sheet). Spread sour cream evenly on top of chicken, then mound panko mixture on top, pressing firmly to adhere (no need to coat undersides).
4. Toss broccoli on the opposite side of the sheet with a drizzle of olive oil, salt and pepper. (For 4 servings, use a second baking sheet on middle rack.) Roast on top rack until chicken is golden and cooked through and broccoli is crispy, 18-22 minutes. If broccoli finishes early, remove and continue roasting chicken.
5. While chicken and broccoli roast, melt 1 tablespoon butter in a small pot over medium-high heat. Add couscous and a pinch of salt; cook, stirring, until toasted, 2-3 minutes. Add ¾ cup water and stock concentrate. Bring to a boil, cover and reduce to low simmer. Cook until tender, 6-8 minutes. Drain excess liquid if needed.
6. Once chicken is done, stir remaining 1 tablespoon butter into couscous until melted. Add lemon zest and lemon juice to taste; season with salt and pepper. Divide couscous, chicken and broccoli among plates. Serve with lemon wedges.

Recipe Tips

FAQ

Can I use regular couscous instead of Israeli couscous?

Yes, but cooking time will be shorter. Follow package instructions for pearl or regular couscous.

Can I substitute the sour cream?

Greek yogurt or mayonnaise can be used as a substitute to help the panko mixture stick.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or toaster oven to maintain crispiness.