Crispy Parmesan Chicken with Garlic Scallion Couscous and Lemony Roasted Carrots

Say goodbye to plain chicken! These tender cutlets are coated in a crispy, golden crust of panko, Parmesan and smoked paprika, then baked to perfection alongside lemony roasted carrots. The result is a satisfying main dish with minimal fuss.

While the chicken and carrots roast, you’ll cook pearl couscous and toss it with garlic butter and fresh scallions. It’s a complete, flavorful meal that comes together on one sheet pan-perfect for busy weeknights.

Log in to save recipes and build weekly shopping lists.

Ingredients

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

0.5 cup Israeli CouscousView ingredient guideLike ingredientDislike ingredient

12 ounce CarrotView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

3 tablespoon Parmesan CheeseView 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

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

4 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper or foil.
2. Trim and peel the carrots, then cut them into ½-inch thick rounds. Zest the lemon, then cut it in half. Mince the garlic. Thinly slice the scallions, separating white and green parts.
3. In a small bowl, combine the panko breadcrumbs, Parmesan cheese and hot smoked paprika. Season with salt and pepper.
4. Pat the chicken cutlets dry and season with salt and pepper. Spread a thin layer of sour cream on both sides of each cutlet, then press into the panko mixture to coat evenly.
5. Place the coated chicken cutlets on one side of the prepared baking sheet. Toss the carrot rounds with 2 teaspoons olive oil, salt and pepper, then arrange on the other side of the sheet. Squeeze half the lemon over the carrots.
6. Bake for 15-18 minutes, until the chicken is golden and cooked through (internal temp 165°F) and the carrots are tender.
7. Meanwhile, bring a small pot of salted water to a boil. Add the Israeli couscous and cook according to package directions (about 8-10 minutes). Drain well.
8. In the same pot, melt the butter over medium heat. Add the minced garlic and cook for 30 seconds until fragrant. Stir in the cooked couscous, scallion whites and lemon zest. Season with salt and pepper.
9. Serve the crispy chicken alongside the lemony roasted carrots and garlic scallion couscous. Garnish with scallion greens and a squeeze of remaining lemon juice if desired.
10. Enjoy your homemade crispy Parmesan chicken dinner!

Recipe Tips

FAQ

Can I use chicken breasts instead of cutlets?

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

Can I make this recipe dairy-free?

You can substitute the sour cream with dairy-free yogurt and use a dairy-free butter or oil. Omit the Parmesan or use a dairy-free alternative, though the crust may be less crispy.

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.