Crispy Mozzarella Herb Chicken with Roasted Green Beans and Buttery Couscous

This crispy chicken dish is a weeknight hero. Tender chicken cutlets get a crunchy coating of panko breadcrumbs, melted mozzarella and aromatic Italian seasoning. Baked to golden perfection, it’s paired with savory roasted green beans and fluffy buttery couscous. Everything comes together in one oven-friendly meal that’s sure to become a regular request.

The secret to the irresistible crust? A simple blend of panko, shredded mozzarella and Italian seasoning pressed onto the chicken. As it bakes, the cheese melts and crisps up, creating a deliciously textured coating. Serve it alongside lemony green beans and couscous cooked in chicken stock for a complete, satisfying dinner.

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Ingredients

6 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

0.5 cup Israeli CouscousView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView 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 your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly oil it.
2. Trim the ends off the green beans and place them on one side of the prepared baking sheet. Drizzle with a little olive oil, season with salt and pepper and toss to coat.
3. In a small bowl, combine the panko breadcrumbs, shredded mozzarella and Italian seasoning. Season with a pinch of salt and pepper.
4. Pat the chicken cutlets dry with paper towels. Season both sides with salt and pepper. Press each cutlet into the panko-mozzarella mixture, coating both sides evenly. Place the coated chicken on the other side of the baking sheet, next to the green beans.
5. Bake for 20-25 minutes, until the chicken is golden and cooked through (internal temperature reaches 165°F) and the green beans are tender and lightly browned.
6. While the chicken and beans bake, prepare the couscous. In a small saucepan, bring 1 cup of water and the chicken stock concentrate to a boil. Stir in the Israeli couscous, reduce heat to low, cover and simmer for 10-12 minutes until tender and liquid is absorbed. Fluff with a fork and stir in the sour cream and a squeeze of lemon juice (to taste). Season with salt and pepper.
7. Serve the crispy chicken alongside the roasted green beans and a generous portion of buttery couscous. Garnish with lemon wedges if desired.

Recipe Tips

FAQ

Can I use regular couscous instead of Israeli couscous?

Yes, but cooking times will differ. Regular couscous typically steams in about 5 minutes. Adjust liquid and time accordingly.

How do I store leftovers?

Store leftover chicken, green beans and couscous separately in airtight containers in the refrigerator for up to 3 days. Reheat in the oven or microwave.

Can I make this dairy-free?

You can omit the mozzarella and sour cream, but the coating won’t be as crispy. Try using a dairy-free cheese alternative and plain dairy-free yogurt.