Crispy Parmesan Chicken
with Garlic Scallion Couscous & Lemony Roasted Broccoli
- Milk
- Wheat
Consider plain chicken a thing of the past. In this recipe, the cutlets get gussied up thanks to a gorgeous golden breadcrumb topping with paprika and Parmesan cheese. You’ll roast them alongside the lemony carrots on the same baking sheet—once they’re in the oven, the only thing left to do is boil the pearl couscous and toss it with the garlicky butter. Simple, satisfying, and supercharged with flavor—what more could you ask for?
Ingredients
1.5 tablespoon
Sour Cream
(Contains: Milk)
½ cup
Israeli Couscous
(Contains: Wheat)
12 ounce
Carrot
8 ounce
Broccoli
1 unit
Lemon
1 clove
Garlic
3 tablespoon
Parmesan Cheese
(Contains: Milk)
1 teaspoon
Hot Smoked Paprika
¼ cup
Panko Breadcrumbs
(Contains: Wheat)
10 ounce
Chicken Cutlets
2 unit
Scallions
Not included in your delivery
4 teaspoon (tsp)
Olive Oil
2 tablespoon (tbsp)
Butter
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
• 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 produce. • Trim, peel, and halve carrots lengthwise; cut crosswise into 2-inch-long pieces. Trim and thinly slice scallions, separating whites from greens. Peel and mince or grate garlic. Zest and quarter lemon.
Cut broccoli florets into bite-size pieces if necessary. (Save carrots for another use.)
• 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, arrange 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 opposite side of sheet from chicken 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.
Swap in broccoli for carrots; roast for 12-15 minutes. Remove broccoli from sheet and continue roasting chicken until cooked through, 3-5 minutes more.
• While chicken and carrots roast, add couscous to pot with boiling water. Cook until tender, 6-8 minutes. Drain thoroughly. • Melt 2 TBSP butter (3 TBSP for 4 servings) in empty pot over medium heat. Add scallion whites and garlic; cook until softened, 1 minute. • Return cooked couscous to pot and stir until coated. Taste and season with salt and pepper.
• Once carrots are done roasting, carefully 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 any remaining lemon wedges on the side.
Chicken is fully cooked when internal temperature reaches 165°.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the crispy, flavorful chicken, though some found the paprika overpowering; couscous opinions varied from delicious to bland.
- Ease of prep: Customers praised the simple preparation, with several noting it was quick and easy to make.
- Suggestions: Consider reducing paprika for less heat; toast couscous first for more flavor; add a sauce to combat dryness.
- Portions: Some wanted more couscous; a few mentioned small chicken pieces or overall small portion sizes.
- Veggies: Many enjoyed the lemony broccoli; some preferred it over carrots as a side dish 🥦.
Reviews from our home cooks
This was a great and easy way to make parmesan chicken. The carrots were to die for with the lemon zest and lemo juice. I wouldn't have thought to combine the two but I'm glad I tried it. The couscous was fantastic with garlic, butter and the white part of the green onions. So much flavor! This is a new favorite of mine.
We have never had better tasting chicken. Baking it with the topping produces not only great flavor, but much moister chicken than frying it. The garlic scallion couscous is delicious, as is the lemon roasted broccoli - an altogether satisfying meal!
The Crispy Parmesan Chicken was great. I don't have much experience with Couscous, but this recipe made me a fan. The chicken cooks up great along with the broccoli. Very flavorful and easy to make. We'll order again.
What a great mix of flavors. The smoky paprika is a bit spicy, the lemony carrots are cool, and the garlic and scallions in the couscous are a wonderful accompaniment. Easy to prepare - roasting chicken and carrots on one sheet while boiling couscous on the stovetop.
So yummy. Chicken was easy to make and so crispy and delicious . The carrots were awesome, I loved the lemony flavor and the couscous was delicious too, adding the scallions and garlic elevated it.
I never had couscous before and I really enjoyed it mixed with garlic and scallions. The carrots were super flavorful with lemon zest and a squeeze of juice. Chicken breast was tender with a nice flavorful, crispy top.
Always a favorite of ours. The crispy parmesan topping is so delicious. Tastes like your getting fried chicken, but a healthier version. We like our broccoli plain, so we put just a touch of the lemon zest. Very fresh!
The crispy Parmesan chicken had a great taste. It was not overly bearing or spicy. It is simple to cook and doesn't take over an hour to prepare and cook.
Not remotely crispy. Was ill served by the thickness of the chicken cutlets. And just a notch too high on the paprika, especially without a solid crispiness. Garlic scallion couscous was amazing, though.
Loved the Panko-baked chicken. A bit of a hassle to remove the couscous from the pot, then put it back with the scallions and garlic, but the result was tasty.
