Crispy Mozzarella Herb Chicken with Bacon, Roasted Broccoli &Amp; Buttery Couscous

This crispy chicken dish is a weeknight hero: crunchy panko coating meets gooey mozzarella and aromatic Italian seasoning, all baked to golden perfection. Served alongside tender roasted broccoli and fluffy couscous swirled with butter and fresh lemon, every bite is a satisfying blend of textures and flavors.

Best of all, the entire meal comes together on a single sheet pan (plus a quick pot for the couscous), making cleanup a breeze. Whether you’re cooking for family or just treating yourself, this recipe delivers restaurant-quality results in just 30 minutes.

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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

4 ounce BaconView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) Olive OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView 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 with a rack in the top position (and a middle rack for 4 servings). Wash and dry produce. Zest and quarter the lemon. Cut broccoli into bite-size florets if needed.
2. In a medium bowl, combine panko, mozzarella, Italian seasoning, 1 tablespoon olive oil (2 for 4 servings), salt and pepper. Mix well.
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 the sheet (for 4 servings, spread across entire sheet). Spread sour cream evenly over the tops of the chicken, then mound the panko mixture on top, pressing firmly to adhere (do not coat undersides).
4. On the opposite side of the sheet, toss broccoli with a drizzle of olive oil and a pinch of 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 crispy, 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 ¾ cup water (1½ cups for 4) and chicken stock concentrate. 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. Once chicken is done, stir remaining 1 tablespoon butter (2 for 4 servings) into the 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 on the side.

Recipe Tips

FAQ

Can I use regular couscous instead of Israeli couscous?

Yes, but cooking time will be shorter (about 5 minutes). Adjust liquid accordingly and check package instructions.

Can I substitute the chicken cutlets with chicken breasts?

Absolutely. If using thicker breasts, pound them to an even thickness (about ½ inch) for even cooking.

How do I store leftovers?

Store components separately in airtight containers in the refrigerator for up to 3 days. Reheat chicken in the oven to maintain crispiness.