---
title: Crispy Parmesan Chicken
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/crispy-parmesan-chicken-65144ac97f20a932d72b3fbd
servings: 2
prep time: 15 minutes
cook time: 25 minutes
time required: 40 minutes
difficulty: Medium
allergens: [Milk, Wheat]
tags: [Protein Smart, Calorie Smart, Sodium Smart]
rating: 4.5
rating_count: 440
source_chef: Michelle Doll Olson
review_highlights:
  - theme: Flavor
    text: Many loved the crispy, flavorful chicken coating, though some found it too spicy or paprika-heavy.
  - theme: Ease of prep
    text: Generally easy to make, but a few found cooking times off or instructions unclear for substitutions.
image: "https://images.recipes.furrysalamander.com/crispy-parmesan-chicken.avif"
---

Adjust oven rack to the middle position and preheat to 425°F. Bring a #medium pot{} of salted water to a boil. Wash and dry all produce. Cut @broccoli{1%head} into bite-size pieces if necessary. Trim and thinly slice @scallions{2%units}, separating whites from greens. Mince or grate @garlic{3%cloves}. Zest and quarter @lemon{2%units}.

In a #small bowl{}, combine @panko breadcrumbs{¼%cup}, @parmesan cheese{2%tbsp}, @hot smoked paprika{1%tsp}, a large drizzle of @olive oil{2%tbsp}, and a pinch of @salt{to taste} and @black pepper{to taste}. Pat @chicken cutlets{4%pieces} dry with paper towels; season all over with salt and black pepper. Place on one side of a #baking sheet{}. Spread tops of chicken cutlets with @sour cream{2%tbsp}. Mound with panko mixture, pressing to adhere.

Toss broccoli on the opposite side of the sheet from the chicken with a large drizzle of olive oil, salt, and black pepper. Roast on the middle rack until chicken cutlets are cooked through and broccoli is browned and tender ~{20%minutes}. Transfer chicken cutlets to a plate to rest.

While chicken and broccoli roast, add @israeli couscous{1%cup} to the pot with boiling water. Cook until tender ~{8%minutes}. Drain thoroughly using a #strainer{}. Melt @butter{2%tbsp} in the empty pot over medium heat. Add scallion whites and garlic; cook until softened ~{1%minute}. Return cooked israeli couscous to pot and stir until coated. Taste and season with salt and black pepper.

Once broccoli is done roasting, carefully toss with lemon zest and a squeeze of lemon juice to taste.

Divide chicken cutlets, broccoli, and israeli couscous between plates. Garnish chicken cutlets with scallion greens. Serve with any remaining lemon wedges on the side.