Crispy Parmesan Chicken with Garlic Herb Couscous and Lemony Roasted Carrots

This crispy Parmesan chicken recipe is proof that a quick weeknight dinner can still feel special. Chicken cutlets are coated in a golden breadcrumb topping with Parmesan and paprika, then roasted alongside lemony carrots on a single sheet pan. While everything bakes, you’ll whip up fluffy Israeli couscous tossed with garlic herb butter. The result is a satisfying meal with minimal cleanup.

The combination of crunchy chicken, tender carrots and savory couscous makes this dish a crowd-pleaser. A dollop of sour cream adds a cool, creamy finish. Perfect for busy evenings when you want something delicious without spending hours in the kitchen.

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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

4 teaspoon (tsp) Cooking OilView 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 thin sticks about 3 inches long. Zest the lemon and set the zest aside, then cut the lemon into wedges for serving.
3. In a small bowl, combine the panko breadcrumbs, grated Parmesan cheese and hot smoked paprika. Drizzle with 2 teaspoons of cooking oil and stir until the mixture is evenly moistened.
4. Pat the chicken cutlets dry with paper towels. Season lightly with salt and pepper. Brush the tops with the remaining 2 teaspoons of cooking oil, then press the breadcrumb mixture firmly onto the top of each cutlet.
5. Place the breaded chicken on one half of the prepared baking sheet. On the other half, toss the carrot sticks with olive oil, 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 and lightly browned.
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. Return the drained couscous to the pot. Add the garlic herb butter and lemon zest, stirring until the butter is melted and the couscous is evenly coated. Slice the scallions (white and green parts) and stir them in.
9. To serve, divide the garlic herb couscous between plates. Top with a crispy chicken cutlet and a portion of lemony roasted carrots. Add a dollop of sour cream and serve with lemon wedges on the side.

Recipe Tips

FAQ

Can I use chicken breasts instead of cutlets?

Yes, you can use boneless skinless chicken breasts. Slice them in half horizontally to create thinner cutlets or pound them to an even thickness for quicker cooking.

What can I substitute for Israeli couscous?

Regular couscous, quinoa or orzo work well as substitutes. Adjust cooking time according to package directions.

How do I store leftovers?

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