Parmesan Crusted Chicken with Lemon Herb Couscous and Roasted Carrots

Say goodbye to boring chicken breasts! This recipe transforms white meat into a golden, crispy delight with a Parmesan and paprika breadcrumb topping. Roasted on the same sheet pan as lemony carrots, it’s a fuss-free dinner that delivers big on flavor.

While the chicken and carrots roast, you’ll cook whole wheat Israeli couscous and toss it with garlic herb butter and scallions. The result is a satisfying, well-rounded meal that comes together in about 40 minutes. Perfect for busy weeknights!

Log in to save recipes and build weekly shopping lists.

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 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

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F. Bring a medium pot of salted water to a boil. Wash and dry all produce. Trim and peel carrots, then cut into 2-inch lengths. Trim and thinly slice scallions, separating whites from greens. Zest and quarter the lemon.
2. In a small bowl, combine panko, Parmesan, paprika, a large drizzle of olive oil and a pinch of salt and pepper. Pat chicken dry with paper towels; season all over with salt and pepper. Place on a baking sheet. Evenly brush the top side of each chicken breast with sour cream. Sprinkle the panko mixture onto the coated sides, pressing to adhere. Push chicken to one side of the sheet.
3. Toss carrots on the opposite side of the baking sheet with a large drizzle of olive oil, salt and pepper. Roast on the middle rack until chicken is cooked through, about 15 minutes. Transfer chicken to a plate to rest. Return carrots to the oven and roast until tender, about 5 minutes more.
4. Meanwhile, add couscous to the pot of boiling water. Cook until tender, 6-8 minutes. Drain thoroughly. Melt garlic herb butter in the empty pot over medium heat. Add scallion whites and cook until softened, about 1 minute. Return couscous to the pot and stir until coated. Taste and season with salt and pepper.
5. Once carrots are done roasting, remove from oven and toss with lemon zest and a large squeeze of lemon juice.
6. Divide chicken, carrots and couscous between plates. Garnish chicken with scallion greens. Serve with remaining lemon wedges on the side.

Recipe Tips

FAQ

Can I use regular couscous instead of Israeli couscous?

Yes, but cooking times will vary. Israeli couscous is larger and chewier; regular couscous cooks in about 5 minutes. Adjust accordingly.

Can I substitute the sour cream?

You can use Greek yogurt or mayonnaise as a binder for the breadcrumb coating.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.