Crispy Mozzarella Herb Chicken with Roasted Carrots and Buttery Couscous

Get ready for a dinner that’s both quick and impressive: crispy chicken cutlets coated in a cheesy, herby panko crust, served alongside sweet roasted carrots and fluffy buttery couscous. This dish comes together in just 30 minutes, making it a perfect weeknight win.

The secret to the crunchy coating is a mix of panko breadcrumbs, shredded mozzarella and Italian seasoning, pressed onto a thin layer of sour cream for maximum flavor and texture. While the chicken bakes, you’ll roast carrots with a pinch of chili flakes and cook Israeli couscous in chicken stock, finished with lemon zest and butter. It’s a complete meal that feels special with minimal effort.

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Ingredients

1 unit LemonView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

0.5 cup Mozzarella CheeseView ingredient guideLike ingredientDislike ingredient

1 tablespoon Italian SeasoningView ingredient guideLike ingredientDislike ingredient

10 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

12 ounce CarrotsView ingredient guideLike ingredientDislike ingredient

2.5 ounce Israeli CouscousView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

4 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chili FlakesView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F with rack in top position (for 4 servings, use top and middle racks). Wash and dry produce. Trim, peel and cut carrots diagonally into ½-inch-thick pieces. Zest and quarter the lemon.
2. In a medium bowl, combine panko, mozzarella, 1 teaspoon Italian seasoning (2 teaspoons for 4 servings), 1 tablespoon olive oil (2 tablespoons for 4), salt and pepper. Measure the Italian seasoning carefully; we sent extra.
3. Toss carrots on one side of a baking sheet with a drizzle of olive oil, salt, pepper and a pinch of chili flakes. For 4 servings, spread carrots across entire sheet. Roast on top rack for 5 minutes (you’ll add chicken to the sheet then).
4. Pat chicken dry with paper towels; season all over with salt and pepper. Spread sour cream evenly onto tops of chicken, then mound panko mixture on top, pressing firmly to adhere. Do not coat the undersides.
5. After carrots have roasted 5 minutes, remove sheet from oven and carefully place chicken on the empty side. For 4 servings, leave carrots roasting and place chicken on a second baking sheet; roast on middle rack. Roast on top rack until chicken is golden and cooked through and carrots are browned and tender, 15-20 minutes. If carrots finish before chicken, remove them and continue roasting chicken.
6. While carrots and chicken roast, melt 1 tablespoon butter (2 tablespoons 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, then cover and reduce to a low simmer. Cook until couscous is tender, 6-8 minutes. Turn off heat; drain any excess liquid if necessary.
7. Once chicken is done, stir 1 tablespoon butter (2 tablespoons for 4 servings) into couscous until melted. Stir in lemon zest and lemon juice to taste; season with salt and pepper. Divide couscous, chicken and carrots between plates. Serve with remaining lemon wedges on the side.

Recipe Tips

FAQ

Can I use regular breadcrumbs instead of panko?

Yes, but panko gives a lighter, crunchier coating. Regular breadcrumbs will work but may be less crispy.

Can I substitute the chicken with another protein?

Thin pork cutlets or turkey cutlets would work well. Adjust cooking time as needed.

How do I store leftovers?

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