Mozzarella Panko Crusted Chicken with Lemon Couscous and Roasted Broccoli

This crispy mozzarella-crusted chicken is a weeknight winner that comes together in under 40 minutes. The chicken cutlets are topped with a crunchy panko and mozzarella mixture, then baked until golden and juicy. It’s paired with savory, buttery Israeli couscous and crispy-edged roasted broccoli for a complete meal that’s both satisfying and delicious.

The secret to the incredible crust is a blend of panko breadcrumbs, shredded mozzarella and Italian seasoning, pressed onto a layer of sour cream for extra flavor and adhesion. Everything roasts on one sheet pan (or two for larger batches), making cleanup a breeze. Serve with lemon wedges for a bright finish.

Log in to save recipes and build weekly shopping lists.

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 teaspoon Italian SeasoningView ingredient guideLike ingredientDislike ingredient

10 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

8 ounce Broccoli FloretsView ingredient guideLike ingredientDislike ingredient

0.5 cup Israeli CouscousView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

2 tablespoon Olive OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView 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 all produce. Zest and quarter lemon.
2. In a medium bowl, combine panko, mozzarella, Italian seasoning, 1 TBSP olive oil (2 TBSP for 4 servings), salt and pepper.
3. Pat chicken dry with paper towels and 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, spread out 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, 15-20 minutes. TIP: If broccoli is finished before chicken, remove from oven and continue roasting chicken.
5. Meanwhile, 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. 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 breadcrumbs instead of panko?

Yes, but panko gives a lighter, crispier crust. If using regular breadcrumbs, the coating may be denser.

Can I substitute the chicken cutlets with chicken breasts?

Yes, but you may need to pound them to an even thickness for even cooking. Adjust cooking time as needed.

Is there a dairy-free alternative for the mozzarella and sour cream?

You can use dairy-free mozzarella shreds and a dairy-free sour cream substitute. The texture and flavor may vary slightly.