Crispy Mozzarella Herb Chicken with Bacon and Roasted Broccoli

This crispy chicken dish is a weeknight winner, with a crunchy panko-mozzarella crust that’s packed with Italian flavor. Paired with tender roasted broccoli and buttery lemon couscous, it’s a complete meal that comes together in just 30 minutes.

The secret? A simple sour cream base helps the cheesy breadcrumb mixture stick to the chicken, creating a golden, crunchy coating without any frying. Serve it all with a squeeze of fresh lemon for a bright finish.

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Ingredients

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

4 ounce BaconView 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

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) Olive OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F. Adjust rack to top position (use top 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 (2 for 4 servings), salt and pepper. Measure the Italian seasoning carefully-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 over tops of chicken, then mound with panko mixture, 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, 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 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 stock concentrate. Bring to a boil, cover and reduce to a low simmer. Cook until couscous is tender, 6-8 minutes. Turn off heat and drain excess liquid if needed.
6. Once 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. Divide couscous, chicken and broccoli among plates. Serve with remaining lemon wedges.

Recipe Tips

FAQ

Can I use regular couscous instead of Israeli couscous?

Yes, but cooking times will differ. Israeli couscous is larger and takes about 6-8 minutes; regular couscous cooks in about 5 minutes after adding hot liquid.

Can I substitute the chicken cutlets with chicken breasts?

Absolutely. If using chicken breasts, slice them in half horizontally to create thinner cutlets for even cooking or pound them to an even thickness.

How do I store leftovers?

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