Crispy Parmesan Chicken with Garlic Scallion Couscous and Lemony Roasted Carrots

Forget plain chicken-this recipe transforms humble cutlets into a golden, crunchy delight with a Parmesan-panko crust. Roasted alongside lemony carrots on the same baking sheet, it’s a fuss-free dinner that delivers big flavor. While the oven does the work, you’ll whip up a quick pearl couscous tossed with garlic butter and scallions. Simple, satisfying and absolutely delicious.

This dish is perfect for busy weeknights when you want something special without spending hours in the kitchen. The combination of crispy chicken, sweet roasted carrots and savory couscous is sure to become a family favorite.

Log in to save recipes and build weekly shopping lists.

Ingredients

12 ounce CarrotsView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

0.25 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

1 teaspoon Hot Smoked PaprikaView ingredient guideLike ingredientDislike ingredient

10 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

2.5 ounce Israeli CouscousView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

4 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

tablespoon SaltView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView ingredient guideLike ingredientDislike ingredient

2 ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F with a rack in the middle position. Bring a medium pot of salted water to a boil. Wash and dry all produce. Trim, peel and halve carrots lengthwise, then cut crosswise into 2-inch pieces. Trim and thinly slice scallions, separating whites from greens. Peel and mince garlic. Zest and quarter the lemon.
2. In a small bowl, combine panko, Parmesan, paprika, a drizzle of olive oil and a pinch of salt and pepper. Pat chicken cutlets dry with paper towels; season both sides with salt and pepper. Place chicken on one side of a baking sheet. Spread sour cream over the tops of the chicken, then mound the panko mixture on top, pressing gently to adhere (no need to coat the undersides).
3. Toss the carrot pieces on the opposite side of the baking sheet with a drizzle of olive oil, salt and pepper. Roast on the middle rack until chicken is cooked through (165°F internal) and carrots are browned and tender, 15-20 minutes. If carrots finish before chicken, remove them and continue roasting chicken. Transfer chicken to a plate to rest.
4. While the chicken and carrots roast, add the couscous to the boiling water. Cook until tender, 6-8 minutes, then drain thoroughly. In the same pot, melt 2 tablespoons butter over medium heat. Add scallion whites and minced garlic; cook until softened, about 1 minute. Return the drained couscous to the pot and stir to coat. Season with salt and pepper to taste. Remove from heat.
5. Once carrots are done, carefully toss them with lemon zest and a squeeze of lemon juice to taste.
6. Divide the chicken, carrots and couscous among plates. Garnish chicken with scallion greens. Serve with remaining lemon wedges on the side.

Recipe Tips

FAQ

Can I use boneless chicken breasts instead of cutlets?

Yes, you can use boneless skinless chicken breasts. Pound them to an even thickness (about 1/2 inch) so they cook evenly. Adjust cooking time as needed.

Can I make this recipe gluten-free?

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

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.