Crispy Panko Mozzarella Chicken with Roasted Carrots and Buttery Couscous

Get ready for a dinner that’s crispy, cheesy and ready in just 30 minutes! This recipe features chicken cutlets coated in a crunchy panko and mozzarella crust, seasoned with Italian herbs and a hint of chili flakes. The chicken is baked to golden perfection, while tender roasted carrots and fluffy buttery couscous round out the meal.

Everything comes together on one sheet pan, making cleanup a breeze. The combination of savory chicken, sweet roasted carrots and rich couscous is sure to become a weeknight favorite. Plus, it’s packed with protein and flavor-no one will guess it’s so simple to make!

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Ingredients

0.5 cup Israeli CouscousView ingredient guideLike ingredientDislike ingredient

12 ounce CarrotView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

0.5 cup Mozzarella CheeseView ingredient guideLike ingredientDislike ingredient

1 tablespoon Italian SeasoningView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chili FlakesView ingredient guideLike ingredientDislike ingredient

10 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

4 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. Peel and slice the carrots into 1/2-inch thick rounds. Toss with 2 teaspoons olive oil, salt and pepper. Spread on one side of the baking sheet.
3. In a shallow bowl, combine panko breadcrumbs, mozzarella cheese, Italian seasoning, chili flakes and a pinch of salt and pepper.
4. Pat the chicken cutlets dry with paper towels. Brush each cutlet with the remaining 2 teaspoons olive oil, then press into the panko mixture to coat evenly. Place on the other side of the baking sheet.
5. Bake for 15-18 minutes, until the chicken is golden and cooked through (internal temperature reaches 165°F) and the carrots are tender.
6. While the chicken and carrots bake, prepare the couscous. In a small saucepan, bring 1 cup of water to a boil. Add the Israeli couscous and a pinch of salt. Reduce heat, cover and simmer for 8-10 minutes until tender. Drain any excess water.
7. Stir the butter and chicken stock concentrate into the hot couscous until melted and combined. Squeeze in the juice of half the lemon and mix well. Season with salt and pepper to taste.
8. In a small bowl, mix the sour cream with a squeeze of lemon juice (from the remaining half) and a pinch of salt. Set aside.
9. To serve, divide the buttery couscous and roasted carrots between plates. Top with the crispy chicken and a dollop of the lemon sour cream. Enjoy!

Recipe Tips

FAQ

Can I use chicken breasts instead of cutlets?

Yes, you can use boneless skinless chicken breasts. Slice them in half horizontally to create thinner cutlets or pound them to an even thickness for even cooking.

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.