Crispy Parmesan Chicken with Garlic Herb Couscous and Lemony Roasted Carrots

Say goodbye to plain chicken breasts! This recipe transforms tender chicken cutlets into a golden, crunchy masterpiece with a Parmesan-panko crust and a hint of smoked paprika. Roasted alongside lemony carrots on a single sheet pan, it’s a hassle-free dinner that delivers big on flavor.

While the chicken and carrots bake, you’ll whip up fluffy Israeli couscous tossed with garlic herb butter and fresh scallions. The result is a balanced, satisfying meal that feels special enough for a weeknight yet easy enough for any cook. Ready to elevate your dinner routine? Let’s get cooking!

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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 teaspoon Hot Smoked PaprikaView ingredient guideLike ingredientDislike ingredient

2 tablespoon Garlic Herb ButterView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

10 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView 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. Peel the carrots and slice them into 1/4-inch thick rounds. Cut the lemon in half; juice one half and slice the other half into thin rounds. Thinly slice the scallions, separating white and green parts.
3. In a small bowl, combine the panko breadcrumbs, grated Parmesan cheese and hot smoked paprika. Pat the chicken cutlets dry with paper towels, then season lightly with salt and pepper. Coat each cutlet in the breadcrumb mixture, pressing gently to adhere.
4. Place the breaded chicken cutlets on one side of the prepared baking sheet. Toss the carrot rounds with a drizzle of olive oil, salt and pepper and arrange them on the other side. Lay a few lemon slices over the carrots.
5. Roast for 15-18 minutes, until the chicken is golden and cooked through (internal temperature reaches 165°F) and the carrots are tender. Remove from oven and let rest for 2 minutes.
6. 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.
7. Return the drained couscous to the pot. Stir in the garlic herb butter, the juice of half a lemon and the sliced scallion whites. Mix until the butter is melted and everything is well combined.
8. To serve, divide the garlic herb couscous between plates. Top with the crispy Parmesan chicken and lemony roasted carrots. Garnish with the remaining scallion greens and a dollop of sour cream. Enjoy!

Recipe Tips

FAQ

Can I use regular breadcrumbs instead of panko?

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

Can I substitute the Israeli couscous with another grain?

Absolutely! Quinoa, orzo or regular couscous would work well. Adjust cooking time according to package directions.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or toaster oven to maintain crispiness.