Crispy Parmesan Chicken with Lemon Roasted Carrots and Garlic Herb Couscous

Forget plain chicken breasts-this recipe transforms them into a golden, crunchy masterpiece. A breadcrumb topping of panko, Parmesan and smoked paprika creates a savory crust that bakes up beautifully in the oven. While the chicken roasts, carrots get the same treatment, becoming tender and caramelized with a bright lemon finish.

Meanwhile, Israeli couscous cooks in minutes and gets tossed with garlic herb butter and scallions for a fragrant, buttery side. Everything comes together on one sheet pan (plus a pot) for a dinner that’s impressive yet effortless. Perfect for busy weeknights when you want something special without the fuss.

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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

12 ounce Chicken BreastsView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

0.5 cup 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 with a rack in the middle position (use both middle and top racks if making 4 servings). Bring a medium pot of salted water to a boil. Wash and dry all produce. Trim, peel and halve the carrots lengthwise, then cut crosswise into 2-inch pieces. Thinly slice the scallions, separating the white parts from the green tops. Zest the lemon and cut it into quarters.
2. In a small bowl, combine the panko, Parmesan, paprika, a generous 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. Place the chicken on one side of a baking sheet (for 4 servings, spread across the whole sheet). Spread the tops of the chicken breasts with sour cream, then mound the panko mixture on top, pressing gently to adhere.
3. On the opposite side of the baking sheet, toss the carrots with a generous drizzle of olive oil, salt and pepper. (For 4 servings, toss the carrots on a separate baking sheet.) Roast the chicken and carrots: for 2 servings, roast on the middle rack; for 4, roast the chicken on the middle rack and the carrots on the top rack. Cook until the chicken is cooked through and the carrots are browned and tender, 15-20 minutes. Transfer the chicken to a plate to rest. Tip: If the carrots finish before the chicken, remove them from the sheet and continue roasting the chicken.
4. Meanwhile, add the couscous to the pot of boiling water and cook until tender, 6-8 minutes. Drain thoroughly. In the empty pot, melt the garlic herb butter over medium heat. Add the scallion whites and cook until softened, 30-60 seconds. Return the couscous to the pot and stir until coated. Taste and season with salt and pepper.
5. Once the carrots are done, remove them from the oven and toss with the lemon zest and a generous squeeze of lemon juice.
6. Divide the chicken, carrots and couscous among plates. Garnish the chicken with the 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, you may need to adjust the amount of oil.

What can I substitute for Israeli couscous?

You can use regular couscous, quinoa or orzo. Adjust cooking time according to package directions.

Can I prepare this dish ahead of time?

The chicken and carrots are best fresh from the oven. You can prep the vegetables and panko mixture in advance, but assemble and roast just before serving.