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American Recipes
Crispy Parmesan Chicken

Crispy Parmesan Chicken

with Garlic Herb Couscous and Lemony Roasted Carrots

Hall Of Fame
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Consider plain chicken breasts a thing of the past: in this recipe, the white meat gets gussied up in a gorgeous golden breadcrumb topping with paprika and Parmesan cheese. You’ll roast it and the lemony carrots on the same sheet—once they’re in the oven, the only thing left to do is boil the couscous and toss in the garlic herb butter. Simple, satisfying, and supercharged with flavor—what more could you ask for?

Tags:Family friendly
Allergens:WheatMilk

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Preparation Time40 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

12 ounce

Carrots

2 unit

Scallions

1 unit

Lemon

¼ cup

Panko Breadcrumbs

(ContainsWheat)

¼ cup

Parmesan Cheese

(ContainsMilk)

1 teaspoon

Hot Smoked Paprika

12 ounce

Chicken Breasts

2 tablespoon

Sour Cream

(ContainsMilk)

½ cup

Israeli Couscous

(ContainsWheat)

2 tablespoon

Garlic Herb Butter

(ContainsMilk)

Not included in your delivery

4 teaspoon

Olive Oil

Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3054 kJ
Calories730 kcal
Fat34 g
Saturated Fat15 g
Carbohydrate58 g
Sugar13 g
Dietary Fiber9 g
Protein45 g
Cholesterol175 mg
Sodium520 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Medium Pot
Zester
Peeler
Paper Towel
Small Bowl
Baking Sheet
Strainer
Instructionsarrow up iconarrow up icon
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Prep
Prep
1

Adjust rack to middle position (middle and top positions for 4 servings) and preheat oven to 425 degrees. Bring a medium pot of salted water to a boil. Wash and dry all produce. Trim, peel, and halve carrots; cut crosswise into 2-inch pieces. Trim and thinly slice scallions, separating whites from greens. Zest and quarter lemon.

Coat Chicken
Coat Chicken
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 one side of a baking sheet (for 4 servings, spread out across whole sheet). Spread tops of chicken breasts with sour cream. Mound with panko mixture, pressing to adhere.

Roast Chicken and Carrots
Roast Chicken and Carrots
3

Toss carrots on opposite side of baking sheet from chicken with a large drizzle of olive oil, salt, and pepper. (For 4 servings, toss carrots on a separate sheet.) Roast on middle rack (for 4, roast chicken on middle rack and carrots on top rack) until chicken is cooked through and carrots are browned and tender, 15-20 minutes. Transfer chicken to a plate to rest. TIP: If carrots are done before chicken is cooked through, remove from sheet and continue roasting chicken.

Cook Couscous
Cook Couscous
4

Meanwhile, add couscous to pot of boiling water. Cook until tender, 6-8 minutes. Drain thoroughly. Melt garlic herb butter in empty pot over medium heat. Add scallion whites and cook until softened, 30-60 seconds. Return couscous to pot and stir until coated. Taste and season with salt and pepper.

Finish Carrots
Finish Carrots
5

Once carrots are done roasting, remove from oven and toss with lemon zest and a large squeeze of lemon juice.

Serve
Serve
6

Divide chicken, carrots, and couscous between plates. Garnish chicken with scallion greens. Serve with remaining lemon wedges on the side.