Crispy Parmesan Chicken with Garlic Herb Couscous and Lemony Roasted Carrots

Say goodbye to boring chicken breasts! This recipe transforms white meat into a golden, crunchy delight with a paprika-Parmesan breadcrumb topping. Roasted alongside lemony carrots on a single sheet pan, it’s a meal that’s as convenient as it is delicious.

While the chicken and carrots bake, you’ll whip up fluffy Israeli couscous tossed with garlic herb butter and scallions. The result is a balanced, satisfying dinner that comes together in under an hour – perfect for busy weeknights.

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Ingredients

4 unit 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

12 ounce Chicken BreastsView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

0.5 cup Whole Wheat Israeli CouscousView ingredient guideLike ingredientDislike ingredient

2 tablespoon Garlic Herb ButterView ingredient guideLike ingredientDislike ingredient

4 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F (220°C) with a rack in the middle. Bring a medium pot of salted water to a boil. Wash and dry all produce. Trim and peel carrots, then cut into 2-inch lengths. Thinly slice scallions, separating white and green parts. Zest the lemon and cut it into wedges.
2. In a small bowl, combine panko, Parmesan, paprika, a drizzle of olive oil and a pinch of salt and pepper. Pat chicken dry; season all over with salt and pepper. Brush one side of each chicken breast with sour cream. Press the panko mixture onto the coated side to adhere.
3. On one side of a baking sheet, toss carrots with a drizzle of olive oil, salt and pepper. Place chicken on the other side, crust side up. Roast until chicken is cooked through (about 15 minutes). Transfer chicken to a plate to rest. Return carrots to oven and roast until tender, about 5 minutes more.
4. Meanwhile, add couscous to the boiling water and cook until tender, about 6 minutes. Drain well. In the same pot, melt garlic herb butter over medium heat. Add scallion whites and cook until soft, about 1 minute. Return couscous to pot and stir to coat. Season with salt and pepper if needed.
5. Toss roasted carrots with lemon zest and juice from one lemon wedge.
6. Divide 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 regular couscous instead of Israeli couscous?

Yes, but cooking times will vary. Israeli couscous is larger and chewier; regular couscous cooks in about 5 minutes. Adjust accordingly.

Can I substitute the sour cream?

Greek yogurt or mayonnaise work well as a binder for the breadcrumb coating.

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.