Go Back
–+ servings

Cheater Chicken Dinner

ChickenDinnerOvenStove-Top
Time :40 minutes
Yield :2 servings
Print
Share :
Add as Preferred Source on Google

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!
Hack it:
Swap the chicken breasts for boneless thighs for an even juicier result.
Add grated lemon zest or garlic powder to the Parmesan crust for extra flavor.
Trade the Israeli couscous for orzo, quinoa, rice, or another quick-cooking grain.
Give the green beans some competition with asparagus, broccoli, or zucchini.
Leftovers:
Slice the chicken and pile it into a wrap with couscous, greens, and a creamy dressing.
Turn the couscous and green beans into a grain bowl with the sliced chicken and a fried egg.
Chop the chicken and toss everything with pasta, lemon, Parmesan, and a splash of olive oil.

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.
×