Crispy Parmesan Chicken
with Garlicky Broccoli & Lemony Roasted Carrots
- Wheat
- Milk
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
¼ cup
Parmesan Cheese
½ cup
Israeli Couscous
(Contains: Wheat)
12 ounce
Carrot
2 tablespoon
Sour Cream
1 unit
Lemon
1 clove
Garlic
1 teaspoon
Hot Smoked Paprika
¼ cup
Panko Breadcrumbs
(Contains: Wheat)
10 ounce
Chicken Cutlets
2 unit
Scallions
Not included in your delivery
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
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.
• 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 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.
• 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.
Customer reviews
Review summary
Updated on Mar 2026- Flavor: Many loved the crispy, flavorful Parmesan crust on the chicken, while some found the paprika overpowering 🍗.
- Ease of prep: Customers appreciated how simple and quick this meal was to prepare, with clear instructions for novice cooks.
- Suggestions: Consider adding more seasoning to the couscous; some preferred rice or potatoes as an alternative side dish.
- Leftovers: The chicken reheats well, making great leftovers for lunch or a second dinner.
- Texture: Several enjoyed the juicy chicken interior contrasting with the crispy exterior coating.
Reviews from our home cooks
The nice thing about knowing how to cook is that I get to tweak things. So using some extra spices and ingredients I wound up with an awesome meal. Next time I'll use the carrots to make some quick pickle style carrot straws or something rather than roast them, but the crispy parm crust on the chicken was dope.
I loved everything about this dish. The flavors were amazing. I will try the carrots by themselves. The lemony touch was wonderful. The chicken had the right amount of flavor, crispy topping and tender on the inside.
Always one of our favorite meals. We have ordered this meal several times. The chicken is always tender and juicy. The Parmesan adds such a great flavor. The carrots and couscous are always an added bonus to this dish.
Despite following the instructions to a T, our chicken took longer to oven bake, and so our crust ended up rather hard and crispy. Still, four stars as the flavour profile was fantastic! Very well complemented with couscous and carrots.
I wasn't too sure about this dish at first. Some of its ingredients were out of my comfort zone. However, this is one of my favorite dishes from Hello Fresh! The chicken was perfectly spicy and cheesy, the lemon on the carrots really made them and the couscous was out of this world good!
This has got to be my favorite recipe by far. Simple instructions and juicy, mouth watering results. The Lemony roasted carrots blew me away. Lemon definitely is a game changer.
The chicken was perfect! I'd recommend cooking it on a sheet pan with a piece of tin foil underneath to help with clean up. Loved the carrots with lemon, perfect combo
I loved this dish the other half did not. A suggestion to anyone cooking this. If you DON'T like very sweet carrots use a rack when roasting the carrots otherwise they will be very sweet sitting in their juices they caramelize well. I loved it other half did not. I love this way of making the parmesan crust so much easier and less messy.
We really enjoyed that the carrots made the flavor of the chicken stand out! Couscous was not as flavorful as we would have hoped. The salt just started to make it taste like salt rather than full of flavor. Don't change a thing about the chicken! It was delightful and the spicy was not an overload of heat. Very enjoyable!
Cream Cheese is not needed, it takes away from crispiness of crust... which is the goal. Otherwise, chicken was tasty. Carrots were old. Chicken portions not enough for a two person dinner. Lemon should be incorporated in chicken recipe, not couscous.
