Crispy Mozzarella Herb Chicken with Lemon Couscous and Roasted Broccoli

This crispy mozzarella herb chicken is the ultimate weeknight dinner: crunchy on the outside, juicy on the inside and loaded with cheesy, herby flavor. Paired with bright lemon couscous and caramelized roasted broccoli, it’s a complete meal that comes together in just 30 minutes.

The secret to the irresistible crust? A mixture of panko breadcrumbs, shredded mozzarella and Italian seasoning pressed onto a sour cream base. As it bakes, the cheese melts and crisps up, creating a golden, savory coating that locks in moisture. Serve it all with a squeeze of fresh lemon for a bright finish.

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Ingredients

3 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

0.5 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

0.75 cup Pearl CouscousView ingredient guideLike ingredientDislike ingredient

8 ounce BroccoliView ingredient guideLike ingredientDislike ingredient

2 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

0.5 cup Mozzarella CheeseView ingredient guideLike ingredientDislike ingredient

0.5 tablespoon Italian SeasoningView ingredient guideLike ingredientDislike ingredient

18 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

2.5 tablespoon (tbsp) Olive OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position (and middle if making 4 servings) and preheat oven to 425°F. Wash and dry produce. Cut broccoli into bite-size pieces. Zest and quarter the lemon.
2. In a medium bowl, combine panko, mozzarella, half the Italian seasoning, 1½ tablespoons olive oil (3 tablespoons for 4 servings), salt and pepper.
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 (or across entire sheet for 4 servings). Spread sour cream evenly over tops of chicken, then mound panko mixture on top, pressing firmly to adhere (do not coat undersides).
4. Toss broccoli on opposite side of sheet with a drizzle of olive oil, salt and pepper. (For 4 servings, place broccoli on a second baking sheet and roast on middle rack.) Roast on top rack until chicken is golden and cooked through and broccoli is tender-crisp, 18-22 minutes. If broccoli finishes early, remove it and continue roasting chicken.
5. While chicken and broccoli roast, melt 1 tablespoon butter (2 for 4 servings) in a small pot over medium-high heat. Add couscous and a pinch of salt; cook, stirring, until toasted, 2-3 minutes. Add 1 cup water (2 cups for 4 servings) and stock concentrates. Bring to a boil, cover and reduce to a low simmer. Cook until couscous is tender, 6-8 minutes. Drain any excess liquid if needed.
6. When chicken is done, stir 1 tablespoon butter (2 for 4 servings) into couscous until melted. Add lemon zest and lemon juice to taste; season with salt and pepper. Halve each chicken piece lengthwise. 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, crunchier coating. If using regular breadcrumbs, the crust may be denser.

How do I know when the chicken is fully cooked?

The chicken is done when it reaches an internal temperature of 165°F and the coating is golden brown. Cut into a piece to check for any pinkness.

Can I substitute the couscous with another grain?

Absolutely! Quinoa, rice or orzo would work well. Adjust cooking time and liquid according to the grain’s package instructions.