Paprika Parmesan-Crusted Chicken with Israeli Couscous and Lemon Roasted Carrots

This paprika Parmesan-crusted chicken turns simple chicken breasts into a golden, savory dinner with a crunchy panko topping and a creamy sour cream layer to help it stick.

The chicken roasts alongside carrots, while whole wheat Israeli couscous is tossed with garlic herb butter and scallions for an easy, satisfying plate.

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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 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. Wash and dry the produce. Move an oven rack to the middle position and preheat the oven to 425°F. Bring a medium pot of salted water to a boil.
2. Trim and peel the carrots, then cut them into 2-inch pieces. Trim the scallions and thinly slice them, keeping the whites and greens separate. Zest the lemon, then cut it into quarters.
3. In a small bowl, stir together the panko breadcrumbs, Parmesan cheese, smoked paprika, a large drizzle of olive oil and a pinch each of salt and pepper.
4. Pat the chicken breasts dry with paper towels and season all over with salt and pepper. Brush one side of each chicken breast evenly with sour cream, then press the panko mixture onto the coated side so it adheres.
5. Place the carrots on one side of a baking sheet and toss with a large drizzle of olive oil, salt and pepper. Arrange the chicken on the other side of the sheet, crust-side up.
6. Roast until the chicken is cooked through, about 15 minutes. Transfer the chicken to a plate to rest, then return the carrots to the oven and roast until tender, about 5 minutes more.
7. Meanwhile, when the water boils, add the Israeli couscous. Cook until tender, about 6 minutes, then drain.
8. Return the empty pot to medium heat and melt the garlic herb butter. Add the scallion whites and cook until softened, about 1 minute. Add the drained couscous back to the pot and stir to coat. Season with salt and pepper as needed.
9. When the carrots are done, toss them with the lemon zest and the juice from 1 lemon quarter.
10. Divide the couscous, carrots and chicken between plates. Sprinkle the chicken with scallion greens and serve with the remaining lemon quarters for squeezing over the top.

Recipe Tips

FAQ

How do I keep the Parmesan panko topping from falling off the chicken?

Dry the chicken well with paper towels, spread the sour cream evenly on one side and press the panko mixture firmly into the coating before roasting.

Why do the carrots go back into the oven after the chicken comes out?

The chicken finishes first, so removing it to rest prevents overcooking while the carrots get a few extra minutes to become tender.

What should I do with the extra lemon wedges?

Serve them alongside the finished plates so everyone can squeeze fresh lemon over the chicken, carrots or couscous.