Crispy Parmesan Chicken with Garlicky Broccoli and Lemony Roasted Carrots

This crispy Parmesan chicken is anything but ordinary. Chicken cutlets are coated in a golden breadcrumb topping with paprika and Parmesan, then baked until crunchy. Roasted carrots with lemon add a bright, sweet contrast, while garlicky butter couscous ties everything together.

Simple enough for a weeknight but impressive enough for guests, this sheet-pan meal delivers big flavor with minimal cleanup. The creamy sour cream sauce is the perfect finishing touch.

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

10 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

4 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. Peel and slice the carrots into ½-inch thick rounds. Cut the lemon into wedges. Mince the garlic. Slice the scallions thinly, separating white and green parts.
3. In a small bowl, combine the panko breadcrumbs, Parmesan cheese, hot smoked paprika, 2 teaspoons olive oil and a pinch of salt and pepper.
4. Pat the chicken cutlets dry and season both sides with salt and pepper. Press each cutlet into the breadcrumb mixture to coat evenly.
5. Place the coated chicken cutlets on one side of the prepared baking sheet. On the other side, arrange the carrot rounds and lemon wedges. Drizzle the carrots with remaining 2 teaspoons olive oil and season with salt and pepper.
6. Bake for 15-18 minutes, until the chicken is golden and cooked through (internal temperature 165°F) and the carrots are tender. If needed, broil for 1-2 minutes for extra crispiness.
7. While the chicken bakes, cook the Israeli couscous according to package directions. Drain and return to the pot.
8. In a small skillet, melt the butter over medium heat. Add the minced garlic and cook for 30 seconds until fragrant. Stir in the cooked couscous and the white parts of the scallions. Remove from heat.
9. In a small bowl, mix the sour cream with a squeeze of lemon juice from the roasted lemon wedges. Season with salt and pepper.
10. Serve the crispy Parmesan chicken with the roasted carrots, garlic butter couscous and a dollop of sour cream sauce. Garnish with the remaining scallion greens.

Recipe Tips

FAQ

Can I use chicken breasts instead of cutlets?

Yes, slice chicken breasts horizontally to create cutlets of even thickness, then proceed with the recipe.

Can I substitute the broccoli?

Absolutely! Green beans, asparagus or zucchini would work well in place of broccoli.

How do I store leftovers?

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