Crispy Mozzarella Panko Chicken with Roasted Asparagus and Buttery Couscous

This crispy mozzarella panko chicken is a quick and satisfying dinner that comes together in just 30 minutes. The chicken cutlets are topped with a blend of panko, mozzarella and Italian seasoning, then baked until golden and crunchy. Served alongside roasted asparagus and buttery lemon couscous, this meal is packed with flavor and texture.

Perfect for busy weeknights, this dish requires minimal prep and uses simple ingredients. The combination of tender chicken, crispy coating and fresh vegetables makes it a family-friendly favorite. Plus, everything cooks on one sheet pan for easy cleanup.

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Ingredients

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

0.75 cup Israeli CouscousView ingredient guideLike ingredientDislike ingredient

ounce BroccoliView ingredient guideLike ingredientDislike ingredient

6 ounce AsparagusView 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

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) Olive OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView 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 asparagus into bite-size pieces if needed.
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 asparagus 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 asparagus to a second baking sheet; roast on middle rack.) Roast on top rack until chicken is golden brown and cooked through and asparagus is slightly crispy, 18-22 minutes. TIP: If asparagus is finished before chicken, remove from oven and continue roasting chicken.
5. While chicken and asparagus 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 asparagus 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 chewier; regular couscous cooks in about 5 minutes. Adjust water and time accordingly.

Can I substitute the asparagus with another vegetable?

Absolutely! Broccoli, green beans or zucchini would work well. Adjust roasting time as needed.

How do I store leftovers?

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