The Scoop
Crispy Parmesan chicken, buttery garlic-herb couscous, and lemony green beans make this sheet-pan dinner feel way more impressive than the effort required.
A swipe of sour cream keeps the chicken juicy while helping that smoky panko crust cling on for dear life.
Fast, flavorful, and very good at making a busy night look organized!
Ingredients
- 1/4 cup panko breadcrumbs
- 1/4 cup parmesan cheese
- 1 teaspoon hot smoked paprika
- 4 teaspoons olive oil, divided
- 2 (6-ounce) chicken breasts
- kosher salt, to taste
- pepper, to taste
- 2 tablespoons sour cream
- 6 ounces green beans
- 1/2 cup Israeli couscous
- 2 tablespoons garlic herb butter
- 2 scallions, trimmed and thinly sliced, whites and green separated
- 1 lemon, zested and juiced
Directions
- Adjust the oven rack to the middle position.
- Preheat the oven to 425 degrees F.
- Bring a medium pot of salted water to a boil.
- In a small bowl, combine the panko, the parmesan, the paprika, 2 teaspoons of the olive oil, the salt, and the pepper.
- Pat the chicken dry with paper towels and season them with the salt and the pepper.
- Evenly brush the tops of the chicken with the sour cream.
- Mound the panko mixture on top of the chicken breasts, pressing it firmly to adhere. You do not need to coat the undersides of the chicken.
- On one side of a rimmed baking sheet, toss the green beans with the remaining olive oil, the salt, and the pepper.
- Place the chicken, crust-side up, on the empty side of the same sheet.
- Roast until the green beans are tender and the chicken is cooked to 165 degrees F internally, about 15-17 minutes. If the chicken needs more time, transfer the green beans to a plate and let the chicken continue roasting.
- Once the salted water is boiling, add the couscous to the pot.
- Cook the couscous until tender, about 6-8 minutes.
- Drain the couscous thoroughly.
- In an empty pot over medium heat, melt the garlic herb butter.
- Add the scallion whites to the butter and cook until softened, about 1 minute.
- Add the couscous to the butter and scallion mixture, stirring to coat.
- Taste the couscous for seasoning.
- Toss the green beans with the lemon zest and lemon juice.
- Divide the chicken, the couscous, and the green beans between two serving plates.
- Serve garnished with the green parts of the scallions.
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