Crispy Parmesan Chicken

Crispy Parmesan Chicken

with Garlic Herb Couscous & Lemony Roasted Carrots

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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 friendlyCalorie Smart

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

Total Time40 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

12 ounce


2 unit


1 unit


¼ cup

Panko Breadcrumbs


¼ cup

Parmesan Cheese


1 teaspoon

Hot Smoked Paprika

10 ounce

Chicken Cutlets

2 tablespoon

Sour Cream


½ cup

Israeli Couscous


2 tablespoon

Garlic Herb Butter


Not included in your delivery

4 teaspoon

Olive Oil



Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2887 kJ
Calories690 kcal
Fat33 g
Saturated Fat15 g
Carbohydrate60 g
Sugar12 g
Dietary Fiber8 g
Protein40 g
Cholesterol160 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.
Utensilsarrow down iconarrow down icon
Medium Pot
Paper Towel
Small Bowl
Baking Sheet
Instructionsarrow up iconarrow up icon
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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-thick pieces. Trim and thinly slice scallions, separating whites from greens. Zest and quarter lemon.


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 entire sheet). Spread tops of chicken with sour cream. Mound with panko mixture, pressing to adhere (no need to coat the undersides).


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


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, 1 minute. Return couscous to pot and stir until coated. Taste and season with salt and pepper. Turn off heat.


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


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