Fontina Topped Chicken Cutlets with Couscous
Elevate your weeknight dinner game with these irresistible Fontina Topped Chicken Cutlets with Couscous! Juicy chicken cutlets are seasoned with smoky paprika, seared to perfection, and crowned with a blanket of melty, nutty Fontina cheese—all baked to golden bubbliness. Paired with a fluffy, herb-infused couscous that’s brightened with zesty lemon and fresh parsley, this dish strikes the perfect balance of rich and refreshing. Ready in just 35 minutes, it’s a fast and elegant meal ideal for busy families or a romantic dinner for two. Serve this crowd-pleasing recipe straight from the skillet for a wholesome, flavorful delight that’s as beautiful as it is delicious. Keywords: Fontina chicken, easy chicken dinner, cheese-topped chicken, couscous recipe, quick weeknight meals.
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Recipe Information
Ingredients
- 4 pieces Chicken cutlets
- 1 cup Fontina cheese, shredded
- 2 tablespoons Olive oil
- 2 cloves Garlic, minced
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 2 cups Chicken broth
- 1 cup Couscous
- 2 tablespoons Fresh parsley, chopped
- 1 whole Lemon, zested and juiced
- 2 tablespoons Butter
Instructions
Preheat the oven to 400°F (200°C).
Season the chicken cutlets with paprika, salt, and black pepper on both sides.
Heat 1 tablespoon of olive oil in a large oven-safe skillet over medium heat.
Add the chicken cutlets to the skillet and cook for 3-4 minutes per side until lightly browned. Remove from heat.
Sprinkle the shredded Fontina cheese evenly over the cutlets in the skillet.
Place the skillet in the preheated oven and bake for 8-10 minutes until the cheese is melted and bubbly and the chicken is cooked through (internal temperature of 165°F/74°C).
While the chicken is baking, prepare the couscous. In a medium saucepan, heat the remaining 1 tablespoon of olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
Add the chicken broth and bring it to a boil. Stir in the couscous, cover, and remove the pan from heat. Let it sit, covered, for 5 minutes.
Fluff the couscous with a fork and mix in the butter, chopped parsley, lemon zest, and juice. Season with additional salt and pepper to taste.
To serve, plate the couscous and top with a chicken cutlet. Garnish with extra parsley if desired.
Nutrition Facts
Calories |
451 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.3 g | 32% | |
| Saturated Fat | 11.7 g | 58% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 126 mg | 42% | |
| Sodium | 1082 mg | 47% | |
| Total Carbohydrate | 13.6 g | 5% | |
| Dietary Fiber | 1.3 g | 5% | |
| Total Sugars | 0.6 g | ||
| Protein | 41.8 g | 84% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 238 mg | 18% | |
| Iron | 1.9 mg | 11% | |
| Potassium | 462 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
