Crispy Parmesan Crusted Chicken with Lemon Green Beans and Garlic Herb Couscous

This crispy Parmesan chicken is a weeknight game-changer. A crunchy panko and Parmesan crust, kissed with smoked paprika, transforms simple chicken breasts into something special. Roasted on the same pan with tender green beans, it’s a complete meal that comes together with minimal fuss.

While the chicken and beans roast, you’ll cook whole wheat Israeli couscous and toss it with garlic herb butter and scallions. A squeeze of lemon brightens the green beans and the whole plate comes together in about 40 minutes. It’s satisfying, flavorful and sure to become a regular in your dinner rotation.

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Ingredients

6 ounce Green BeansView 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

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat the oven to 425°F (220°C) and position a rack in the middle. Bring a medium pot of salted water to a boil. Wash and dry all produce. Trim and thinly slice the scallions, separating the white and green parts. Zest the lemon, then 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 the chicken dry with paper towels and season all over with salt and pepper. Brush the tops of the chicken evenly with sour cream. Press the panko mixture firmly onto the sour cream-coated tops.
3. On one side of a baking sheet, toss the green beans with a drizzle of olive oil, salt and pepper. Place the chicken, crust side up, on the other side of the sheet. Roast until the green beans are tender and the chicken is cooked through (165°F internal), 15-17 minutes. If the green beans finish early, remove them and continue roasting the chicken.
4. Once the water is boiling, add the couscous and cook until tender, 6-8 minutes. Drain well. In the same pot, melt the garlic herb butter over medium heat. Add the scallion whites and cook until softened, about 1 minute. Return the couscous to the pot and stir to coat. Season with salt and pepper to taste.
5. When the green beans are done, remove them from the oven and toss with lemon zest and a squeeze of lemon juice to taste.
6. Divide the chicken, green beans and couscous among plates. Garnish the chicken with scallion greens. Serve with the remaining lemon wedges on the side.

Recipe Tips

FAQ

Can I use regular breadcrumbs instead of panko?

Yes, but panko gives a lighter, crunchier texture. If using regular breadcrumbs, the crust will be denser.

How do I know when the chicken is fully cooked?

The chicken is done when it reaches an internal temperature of 165°F (74°C) and the juices run clear. A meat thermometer is the most reliable method.

Can I make this recipe dairy-free?

Yes, substitute the Parmesan with a dairy-free alternative and use a dairy-free butter or oil instead of garlic herb butter. The sour cream can be replaced with a dairy-free yogurt or simply omitted.