Paprika Parmesan-Crusted Chicken with Couscous and Lemon Green Beans

This roasted chicken dinner keeps the method simple while building plenty of texture and flavor. A sour cream layer helps a panko, Parmesan and hot smoked paprika topping cling to the chicken as it bakes into a savory crust.

On the side, green beans roast on the same sheet pan and get finished with lemon zest and juice, while Israeli couscous is tossed with garlic herb butter and scallions for an easy, comforting base.

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Ingredients

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

6 ounce Green BeansView 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

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Place an oven rack in the middle position and preheat the oven to 425°F. Bring a medium pot of salted water to a boil. Wash and dry the produce. Trim and thinly slice the scallions, keeping the whites and greens separate. Zest the lemon, then cut it into quarters.
2. In a small bowl, stir together the panko, Parmesan, hot smoked paprika, a large drizzle of olive oil and a pinch each 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 breasts evenly with sour cream, then pile the panko mixture over the sour cream and press gently so it sticks. The underside does not need to be coated.
3. Toss the green beans on one side of a baking sheet with a large drizzle of olive oil, salt and pepper. Arrange the chicken, crust-side up, on the empty side of the sheet. Roast until the green beans are tender and the chicken is cooked through, 15 to 17 minutes. If the green beans finish before the chicken, remove them from the sheet and continue roasting the chicken.
4. While the chicken and green beans roast, add the Israeli couscous to the boiling water. Cook until tender, 6 to 8 minutes, then drain well. Return the empty pot to medium heat and melt the garlic herb butter. Add the scallion whites and cook until softened, about 1 minute. Stir the drained couscous back into the pot until coated, then season with salt and pepper to taste.
5. When the green beans are done, toss them with lemon zest and lemon juice to taste.
6. Divide the couscous, roasted green beans and Parmesan-crusted chicken between plates. Sprinkle the chicken with scallion greens and serve with the remaining lemon wedges on the side.

Recipe Tips

FAQ

How long does the chicken roast?

Roast the chicken at 425°F for 15 to 17 minutes, until it is cooked through and the panko-Parmesan topping is crisp.

Do I coat both sides of the chicken?

No. Brush sour cream on the tops only, then press the panko mixture onto that side. Roast the chicken crust-side up.

When do I add the lemon to the green beans?

Add lemon zest and lemon juice after the green beans finish roasting, using as much juice as you like.

What goes in the couscous?

The Israeli couscous is boiled until tender, then tossed with melted garlic herb butter and softened scallion whites.