Crispy Mozzarella Panko Chicken with Roasted Broccoli and Buttery Couscous

This crispy mozzarella panko chicken is a weeknight hero. Juicy chicken cutlets are topped with a cheesy, herbed panko crust and baked until golden and crunchy. Served alongside 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 panko-mozzarella mixture stick, creating a perfectly crunchy coating without frying. The couscous gets a flavor boost from chicken stock and a touch of butter, while the broccoli roasts to crispy perfection. It’s a satisfying dinner that feels special but is easy enough for any night.

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Ingredients

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

0.75 cup Israeli CouscousView ingredient guideLike ingredientDislike ingredient

16 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) Olive OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425°F. Wash and dry produce. Zest and quarter lemon. Cut broccoli into bite-size pieces if necessary.
2. In a medium bowl, combine panko, mozzarella, 1 tsp Italian seasoning (2 tsp for 4 servings), 1 tbsp olive oil (2 tbsp for 4), salt and pepper. (Measure the Italian seasoning-we sent more.)
3. Pat chicken dry with paper towels; season all over with salt and pepper. Lightly coat a baking sheet with a drizzle of olive oil. Place chicken on one side of sheet (for 4 servings, place across entire sheet). Evenly spread sour cream onto tops of chicken, then mound with panko mixture, pressing firmly to adhere (no need to coat the undersides).
4. Toss broccoli on opposite side of sheet from chicken with a large drizzle of olive oil and a pinch of salt and pepper. (For 4 servings, add broccoli to a second baking sheet; roast on middle rack.) Roast on top rack until chicken is golden brown and cooked through and broccoli is slightly crispy, 18-22 minutes. TIP: If broccoli is finished before chicken, remove from oven and continue roasting chicken.
5. While chicken and broccoli roast, melt 1 tbsp butter (2 tbsp 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.
6. Once chicken is done, stir 1 tbsp butter (2 tbsp 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 broccoli between plates. Serve with any remaining lemon wedges on the side.

Recipe Tips

FAQ

Can I use regular couscous instead of Israeli couscous?

Yes, but cooking times will vary. Israeli couscous is larger and takes about 6-8 minutes; regular couscous cooks in about 5 minutes. Adjust water and cooking time accordingly.

Can I make this recipe gluten-free?

Absolutely! Use gluten-free panko breadcrumbs and ensure your chicken stock concentrate is gluten-free. The rest of the ingredients are naturally gluten-free.

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.