Crispy Parmesan Chicken
with Garlic Scallion Couscous & Roasted Brussels Sprouts
- 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
8 ounce
Brussels Sprouts
2 unit
Scallions
1 clove
Garlic
1 unit
Lemon
¼ cup
Panko Breadcrumbs
(Contains: Wheat)
3 tablespoon
Parmesan Cheese
(Contains: Milk)
1 teaspoon
Paprika
1 teaspoon
Chili Powder
10 ounce
Chicken Cutlets
1.5 tablespoon
Sour Cream
(Contains: Milk)
2.5 ounce
Israeli Couscous
(Contains: Wheat)
12 ounce
Carrots
Not included in your delivery
Salt
Pepper
Olive Oil
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 into bite-size pieces if necessary or trim and halve Brussels sprouts lengthwise. (Save carrots for another use.)
• In a small bowl, combine panko, Parmesan, paprika, a large drizzle of olive oil, and a pinch of chili powder, 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.
Swap in broccoli or Brussels sprouts for carrots.
• 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. Season with salt and pepper to taste.
• Once carrots are done roasting, carefully toss with lemon zest and a squeeze of lemon juice to taste.
Toss broccoli or Brussels sprouts as instructed.
• 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 Mar 2026- Flavor: Some found it bland, while others enjoyed the lemony taste. Consider adding extra seasoning for more depth 🍋.
- Ease of prep: Instructions were a bit confusing for some, but overall the dish came together well.
- Suggestions: Try subbing potatoes for couscous. Roast Brussels sprouts instead of carrots for a tasty alternative.
- Spiciness: A few found it spicier than expected; adjust chili powder to taste.
