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Crispy Parmesan Chicken

Crispy Parmesan Chicken

with Garlic Herb Couscous and Lemony Roasted Carrots

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Rated 3.5 / 4out of 2169 ratings
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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?

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

4 unit

Carrots

2 unit

Scallions

1 unit

Lemon

¼ cup

Panko Breadcrumbs

(ContainsWheat)

¼ cup

Parmesan Cheese

(ContainsMilk)

1 teaspoon

Smoked Paprika

12 ounce

Chicken Breasts

2 tablespoon

Sour Cream

(ContainsMilk)

½ cup

Whole Wheat 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)3012 kJ
Calories720 kcal
Fat33 g
Saturated Fat15 g
Carbohydrate59 g
Sugar12 g
Dietary Fiber9 g
Protein46 g
Cholesterol175 mg
Sodium600 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
Paper Towel
Small Bowl
Baking Sheet
Plate
Strainer
Instructionsarrow up iconarrow up icon
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Preheat and Prep
Preheat and Prep
1

Wash and dry all produce. Adjust rack to middle position and preheat oven to 425 degrees. Bring a medium pot of salted water to a boil. Trim and peel carrots, then cut into 2-inch lengths. Trim, then thinly slice scallions, separating greens and whites. Zest lemon, then cut into quarters.

Bread Chicken
Bread Chicken
2

In a small bowl, mix together panko, Parmesan, paprika, a large drizzle of olive oil, and a pinch of salt and pepper. Pat chicken dry with a paper towel; season all over with salt and pepper. Evenly brush one side of each chicken breast with sour cream. Sprinkle panko mixture onto coated sides, pressing to adhere.

Roast
Roast
3

Toss carrots on one side of a baking sheet with a large drizzle of olive oil and a pinch of salt and pepper. Place chicken, crust-side up, on other side of sheet. Roast until chicken is cooked through, about 15 minutes. Remove chicken from sheet and transfer to a plate to rest. Return carrots to oven and roast until tender, about 5 minutes more.

Make Couscous
Make Couscous
4

Meanwhile, once water boils, add couscous to pot. Cook until tender, about 6 minutes, then drain. In same empty pot, melt garlic herb butter over medium heat. Add scallion whites and cook until soft, about 1 minute. Return couscous to pot and stir to coat.  Season with salt and pepper if needed.

Finish Carrots
Finish Carrots
5

Once carrots are done roasting, remove from oven and toss with lemon zest and juice from 1 lemon quarter.

Serve
Serve
6

Divide chicken, carrots, and couscous between plates. Garnish chicken with scallion greens. Serve with remaining lemon quarters on the side for squeezing over.