Mozzarella & Herb 2x Chicken
Now get 50% more protein per serving in this HelloFresh classic!
- Milk
- Wheat
Not much beats crunchy panko-coated chicken, but luckily, our chefs were up to the challenge. They went and made it 63x more delicious (a scientific number) by adding mozzarella and Italian Seasoning to the crunchy coating. And while the chicken is the main event, the sides are excellent accompanying acts. We’re serving up savory, buttery couscous and crispy-edged roasted broccoli. The best part, though? Everything comes together in just 30 minutes! Talk about a weeknight win.
Ingredients
3 tablespoon
Sour Cream
(Contains: Milk)
½ cup
Panko Breadcrumbs
(Contains: Wheat)
¾ cup
Pearl Couscous
(Contains: Wheat)
36 ounce
Chicken Cutlets
8 ounce
Broccoli
2 unit
Chicken Stock Concentrate
1 unit
Lemon
½ cup
Mozzarella Cheese
(Contains: Milk)
½ tablespoon
Italian Seasoning
Not included in your delivery
teaspoon (tsp)
Salt
2.5 tablespoon (tbsp)
Olive Oil
2 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Black Pepper
Nutrition Values
Cooking Steps
Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce.
Cut broccoli into bite-size pieces if necessary. Zest and quarter lemon.
In a medium bowl, combine panko, mozzarella, half the Italian Seasoning, 1½ TBSP olive oil (all the Italian Seasoning and 3 TBSP olive oil for 4 servings), salt, and pepper.
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).
Spread tops of chicken with sour cream. Mound with panko mixture, pressing to adhere (no need to coat the undersides).
Toss broccoli on opposite side of sheet from chicken with a drizzle of olive oil, salt, and pepper. (For 4 servings, toss broccoli on a second baking sheet; roast on middle rack.)
Roast on top rack until chicken is cooked through and broccoli is tender, 18-22 minutes. (TIP: If broccoli is done before chicken, carefully remove from sheet and continue roasting chicken.)
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 stock concentrates and 1 cup water (2 cups for 4). 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.
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.
Halve each piece of chicken lengthwise.
Divide couscous, chicken, and broccoli between plates. Serve with any remaining lemon wedges on the side.
Customer reviews
Review summary
Updated on Oct 2026- Flavor: The recipe is well-regarded overall; one reviewer noted they didn't enjoy the chunky tomato texture in the sauce.
- Suggestions: If you prefer a smoother sauce, break down or strain the crushed tomatoes before cooking to reduce large chunks.
