Crispy Parmesan Chicken with Garlic Scallion Couscous and Lemony Roasted Carrots

This crispy Parmesan chicken is anything but ordinary. Tender chicken cutlets get a golden crust of panko, Parmesan and smoked paprika, then roast to perfection on a sheet pan alongside lemony carrots. While everything bakes, you’ll whip up a quick Israeli couscous tossed with garlic and scallion butter. It’s a complete meal that comes together with minimal fuss-perfect for busy weeknights when you want something special without the hassle.

The combination of textures and flavors is irresistible: the crunchy chicken, the sweet-tart carrots and the fluffy, aromatic couscous. Plus, everything cooks on one pan, so cleanup is a breeze. Whether you’re cooking for family or just treating yourself, this recipe delivers restaurant-quality results at home.

Log in to save recipes and build weekly shopping lists.

Ingredients

0.25 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

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 LemonView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 teaspoon Hot Smoked PaprikaView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

12 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

4 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or foil for easy cleanup.
2. Trim and peel the carrots, then cut them into ½-inch thick rounds. Zest the lemon and set the zest aside. Cut the lemon into wedges for serving.
3. In a small bowl, combine the panko breadcrumbs, grated Parmesan cheese and hot smoked paprika. Set aside.
4. Pat the chicken cutlets dry with paper towels. Brush both sides with 2 teaspoons of olive oil, then season with salt and pepper. Press the breadcrumb mixture firmly onto both sides of each cutlet.
5. Place the breaded chicken on one half of the prepared baking sheet. On the other half, toss the carrot rounds with the remaining 2 teaspoons of olive oil, a pinch of salt and pepper. Spread them in a single layer.
6. Roast for 15-18 minutes, until the chicken is golden and cooked through (internal temperature reaches 165°F) and the carrots are tender. If the chicken browns too quickly, tent loosely with foil.
7. While the chicken and carrots roast, bring a small pot of salted water to a boil. Add the Israeli couscous and cook according to package directions (about 8-10 minutes) until tender. Drain well.
8. Finely chop the scallions, separating the white and green parts. Mince the garlic clove. In a small skillet, melt the butter over medium heat. Add the white parts of the scallions and the garlic; cook for 1 minute until fragrant. Stir in the cooked couscous, lemon zest and half of the green scallions. Season with salt and pepper to taste.
9. To serve, divide the couscous between plates. Top with the crispy Parmesan chicken and roasted carrots. Garnish with a dollop of sour cream and the remaining green scallions. Serve with lemon wedges on the side.

Recipe Tips

FAQ

Can I use regular couscous instead of Israeli couscous?

Yes, you can substitute regular couscous. Note that cooking times will be shorter (about 5 minutes), so adjust accordingly.

How do I know when the chicken is fully cooked?

The chicken is done when it reaches an internal temperature of 165°F (74°C) and the crust is golden brown. If you don’t have a thermometer, cut into the thickest part-the juices should run clear.

Can I make this recipe dairy-free?

You can try using dairy-free Parmesan alternative and a plant-based butter. The sour cream can be omitted or replaced with a dairy-free yogurt.