Crispy Parmesan Chicken with Garlic Herb Couscous and Lemony Green Beans

Forget plain chicken breasts! This recipe transforms them into a golden, crunchy delight with a Parmesan and paprika breadcrumb topping. Baked on the same sheet pan as lemony roasted green beans, it’s a meal that comes together effortlessly.

While the chicken and beans roast, you’ll whip up a pot of whole wheat Israeli couscous tossed with garlic herb butter and scallions. Simple, satisfying and bursting with flavor-this dinner is sure to become a weeknight favorite.

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Ingredients

6 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

0.25 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

1 teaspoon Hot Smoked PaprikaView ingredient guideLike ingredientDislike ingredient

12 ounce Chicken BreastsView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

0.5 cup Whole Wheat Israeli CouscousView ingredient guideLike ingredientDislike ingredient

2 tablespoon Garlic Herb ButterView ingredient guideLike ingredientDislike ingredient

4 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F and position rack in the middle. Bring a medium pot of salted water to a boil. Wash and dry all produce. Trim and thinly slice scallions, separating whites from greens. Zest the lemon and cut it into quarters.
2. In a small bowl, combine panko, Parmesan, paprika, a drizzle of olive oil and a pinch of salt and pepper. Pat chicken dry with paper towels and season all over with salt and pepper. Brush the tops of the chicken evenly with sour cream. Press the panko mixture firmly onto the sour cream-coated tops.
3. On a baking sheet, toss green beans with a drizzle of olive oil, salt and pepper. Place chicken, crust side up, on the opposite side of the sheet. Roast until green beans are tender and chicken is cooked through, 15-17 minutes. (For 4 servings, use two baking sheets; roast green beans on top rack and chicken on middle rack.) Tip: If green beans finish early, remove them and continue roasting chicken.
4. Once water is boiling, add couscous and cook until tender, 6-8 minutes. Drain thoroughly. In the same pot, melt garlic herb butter over medium heat. Add scallion whites and cook until softened, about 1 minute. Return couscous to pot and stir to coat. Season with salt and pepper to taste.
5. When green beans are done, remove from oven and toss with lemon zest and lemon juice to taste.
6. Divide chicken, green beans and couscous among plates. Garnish chicken with scallion greens. Serve with remaining lemon wedges on the side.

Recipe Tips

FAQ

Can I use regular breadcrumbs instead of panko?

Yes, but panko gives a lighter, crispier texture. If using regular breadcrumbs, you may need to adjust the amount slightly.

Can I prepare this meal ahead of time?

The chicken is best enjoyed fresh out of the oven for maximum crispiness. You can prep the couscous and green beans in advance, but assemble and bake the chicken just before serving.

Is there a substitute for sour cream?

Greek yogurt works well as a substitute for sour cream in this recipe.