Crispy Parmesan Chicken with Garlic Herb Couscous and Lemony Roasted Carrots

Say goodbye to bland chicken dinners! This recipe transforms simple chicken cutlets into a golden, crispy delight with a Parmesan and paprika breadcrumb coating. Roasted alongside lemony carrots on a single sheet pan, it’s a meal that’s as convenient as it is flavorful.

While the chicken and carrots bake, you’ll whip up a quick couscous tossed with butter, scallions and garlic. The result is a satisfying, well-rounded dish that proves you don’t need complicated techniques for incredible flavor.

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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 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

Instructions

1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or foil for easy cleanup.
2. In a shallow dish, combine the panko breadcrumbs, grated Parmesan cheese and hot smoked paprika. Mix well.
3. Pat the chicken cutlets dry with paper towels. Season lightly with salt and pepper. Dredge each cutlet in the breadcrumb mixture, pressing gently to adhere. Place on one half of the prepared baking sheet.
4. Peel the carrots and cut them into 2-inch sticks. Toss with a drizzle of olive oil, salt and pepper. Arrange the carrots on the other half of the baking sheet. Slice the lemon in half; squeeze the juice from one half over the carrots, then place the squeezed lemon half on the sheet.
5. Roast the chicken and carrots for 15-20 minutes, until the chicken is golden and cooked through (internal temperature of 165°F) and the carrots are tender. Remove from the oven and let rest.
6. While the chicken and carrots roast, cook the couscous. In a small saucepan, bring 1 cup of water to a boil. Add the Israeli couscous, reduce heat to low, cover and simmer for 8-10 minutes until tender. Drain any excess water.
7. Thinly slice the scallions, separating white and green parts. Mince the garlic clove. In a small skillet, melt 1 tablespoon butter over medium heat. Add the white parts of the scallions and garlic; sauté for 1 minute until fragrant.
8. Add the cooked couscous to the skillet, along with the remaining lemon juice (from the other half of the lemon). Stir to combine. Season with salt and pepper to taste. Remove from heat and fold in the sour cream.
9. Serve the crispy Parmesan chicken alongside the lemony roasted carrots and garlic herb couscous. Garnish with the green scallion slices.

Recipe Tips

FAQ

Can I use chicken breasts instead of cutlets?

Yes, simply slice boneless skinless chicken breasts in half horizontally to create thinner cutlets or pound them to an even thickness for even cooking.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through.

Can I make this recipe gluten-free?

Absolutely! Use gluten-free panko breadcrumbs and ensure your couscous is certified gluten-free (or substitute with quinoa).