This oven-roasted chicken dinner keeps things simple without giving up flavor. Chicken cutlets are topped with a savory mix of panko breadcrumbs, Parmesan cheese and hot smoked paprika for a golden, seasoned crust.
Green beans roast on the same sheet pan with lemon, while Israeli couscous gets finished with garlic herb butter and scallions. It’s a balanced plate with crisp-tender vegetables, tender chicken and a cozy buttery grain side.
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Recipe details
Nutrition per serving
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Values are calculated per serving from ingredient amounts and the ingredient nutrition reference per 100g. Allergen and diet labels use available ingredient metadata and name matching; always check product labels for strict diets or allergies. Some ingredient amounts or nutrition values were incomplete, so this is marked as a partial estimate.
Ingredients
Instructions
- Prepare the vegetables and lemon. Trim the green beans if needed. Thinly slice the scallions, separating the whites and greens if desired. Cut the lemon into wedges.
- Make the crust mixture. In a small bowl, stir together the panko breadcrumbs, Parmesan cheese, hot smoked paprika, a pinch of salt and black pepper.
- Season the chicken cutlets with salt and black pepper. Spread the sour cream over the top of the chicken, then press the panko-Parmesan mixture onto the sour cream so it adheres.
- Arrange the coated chicken cutlets on a sheet pan. Add the green beans alongside the chicken, season with salt and black pepper and squeeze over some lemon juice.
- Roast the chicken and green beans until the breadcrumb topping is golden, the green beans are tender and the chicken is cooked through.
- While the chicken and green beans roast, boil the Israeli couscous until tender. Drain if needed.
- Toss the hot couscous with the garlic herb butter and sliced scallions. Season with salt and black pepper to taste.
- Divide the buttery couscous, roasted green beans and Parmesan-crusted chicken between plates. Serve with remaining lemon wedges for squeezing over the top.
Recipe Tips
Pat the chicken cutlets dry before seasoning so the sour cream and breadcrumb topping cling better.
Press the panko mixture firmly onto the chicken to help create an even crust.
Keep the green beans in a single layer on the sheet pan so they roast instead of steam.
Add lemon to taste at the end if you prefer a brighter, tangier finish.
Use a food thermometer to confirm the chicken is cooked through to 165°F.
FAQ
What makes the chicken coating stick?
Sour cream acts as the binder for the panko, Parmesan and paprika mixture, helping the crust adhere to the chicken cutlets as they roast.
Can I make this recipe without hot smoked paprika?
Hot smoked paprika is one of the key seasonings in this recipe, giving the crust smoky heat and color. Swapping it would change the flavor.
What is served with the Parmesan-crusted chicken?
The chicken is served with roasted lemon green beans and Israeli couscous tossed with garlic herb butter and scallions.
Does this recipe contain common allergens?
Yes. The panko breadcrumbs and Israeli couscous contain wheat and the garlic herb butter and dairy ingredients make this recipe contain milk.
How many servings does this recipe make?
The ingredient amounts listed are for 2 servings.
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