Baked Parmesan Chicken and Couscous

If you’re anything like me, dinnertime can feel like the final boss battle of the day. You’ve made it through work, school pickups, laundry (sort of), and now your hungry crew is circling the kitchen like it’s a drive-thru. That’s exactly why this Baked Parmesan Chicken and Couscous is a lifesaver. It’s warm, comforting, bursting with flavor, and—hallelujah!—easy enough to make on a weeknight.

With golden, cheesy chicken, nutty couscous, and a zesty homemade sun-dried tomato pesto, this dish hits all the right notes. Whether you’re trying to impress a guest or just need something your picky eater might actually try, this one’s a winner.

Why You’ll Love This Baked Parmesan Chicken and Couscous

Let me count the ways, shall we?

• It’s a one-plate wonder: Juicy, crispy chicken, vibrant pesto, hearty couscous, and sneaky greens all in one dish. Fewer dishes = happier you.
• Easy enough for a Tuesday, fancy enough for Friday night guests.
• That pesto? It’s like summer and cozy comfort food had a baby. You’re welcome.

Ingredients You’ll Need

Let’s break it down so you can breeze through the grocery store like a meal-prep pro:

For the Chicken:

• 1 tbsp olive oil (for searing)
• 2 chicken breasts, filleted
• 1 cup grated parmesan cheese
• 1 tsp red pepper flakes
• 1 tsp Italian seasoning
• ½ tsp garlic powder
• ¼ tsp paprika
• 1 tbsp olive oil or butter (your pick)

For the Pesto:

• 1 (9 oz) jar marinated sun-dried tomatoes, oil drained
• ¾ cup fresh basil, lightly packed
• 2 garlic cloves
• ⅓ cup parmesan cheese
• ⅓ cup extra virgin olive oil
• ¼ cup roasted salted almonds (I love using Blue Diamond)
• ¼ tsp kosher sea salt
• ¼ tsp ground black pepper
• Pinch of red pepper flakes (optional, but delicious)

For the Couscous Bowl:

• 1 cup cooked couscous
• 1 tbsp olive oil or butter
• 6 oz crimini mushrooms, sliced
• 3 cups kale, chopped
• 4 cloves garlic, minced
• ¼ tsp kosher sea salt
• ¼ tsp ground black pepper
• 2 tbsp shaved parmesan cheese

Step-by-Step: Let’s Get Cooking

1. Preheat & Prep.
Set your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat. This is your chicken’s cozy landing spot.

2. Coat & Sear the Chicken.
Mix your parmesan, red pepper flakes, Italian seasoning, garlic powder, and paprika in a shallow bowl. Press the chicken into this mixture until it’s coated like it’s going on a cheesy vacation. Sear it in a hot skillet with olive oil—just until each side is golden (we’re talking a minute or two). Then transfer to your baking sheet and pop it in the oven. Bake until the chicken hits 165°F internally.

3. Blend Up That Pesto.
In a food processor, combine all the pesto ingredients except the olive oil. While it’s mixing, drizzle in the olive oil until it’s creamy and vibrant. Taste and adjust salt or heat if needed. (Yes, it’s okay to lick the spoon.)

4. Flavor That Couscous.
Take your cooked couscous and toss it with a generous helping of the pesto. You can save some for drizzling later, or go wild and use it all. No judgment here.

5. Sauté Your Veggies.
Heat olive oil or butter in a skillet. Cook the mushrooms until they’re golden (about 5 minutes), then add garlic and kale. Sauté until the kale wilts and your kitchen smells like an Italian bistro.

6. Assemble the Bowls.
Scoop that pesto couscous into bowls, add the sautéed kale and mushrooms, top with your baked parmesan chicken, and sprinkle on shaved parmesan and chopped almonds. Boom—dinner magic.

Cooking Tips for Success

• No couscous? No problem. This dish plays nicely with quinoa, orzo, or even farro.
• Feeding kids? Cut the red pepper flakes in half—or leave them out—if your crew prefers mild flavors.
• Short on basil? Toss in a handful of spinach to stretch it out. Your secret is safe with me.

My Go-To Dinner When I’m Craving Comfort

I first threw this Baked Parmesan Chicken and Couscous together on a rainy Tuesday when I had zero inspiration and one very empty fridge. My daughter called it “fancy chicken spaghetti without the spaghetti,” and it stuck. Since then, it’s been our go-to when we want something special without the fuss. The pesto alone has earned a permanent place in our fridge—it’s amazing on sandwiches, eggs, you name it.

FAQs About Baked Parmesan Chicken and Couscous

A Cozy Classic You’ll Make Again and Again

This Baked Parmesan Chicken and Couscous recipe is the feel-good dinner you’ll come back to again and again. It’s cozy, crave-worthy, and the kind of dish that makes even a chaotic Wednesday night feel just a little more magical. Between the crispy, golden parmesan chicken, the herby sun-dried tomato pesto, and those hearty couscous bowls packed with veggies—every bite feels like a warm hug (with just a tiny kick of spice).

Whether you’re feeding your family, hosting a last-minute dinner, or just treating yourself to something special after a long day, this dish delivers big flavor with minimal stress. Plus, it looks like something you’d order at a fancy café—without the price tag or the wait time.

So the next time you’re standing in front of the fridge wondering what’s for dinner, let this be your answer. Ready to turn chicken into comfort food magic? Let’s get cooking!

Discover More Delicious Chicken Magic

If you loved this Baked Parmesan Chicken and Couscous recipe, you’re going to adore these other comforting, flavor-packed meals that keep weeknight dinners exciting and satisfying. Each one offers a fresh take on chicken, perfect for keeping your menu rotation fun and flavorful:

• Craving something creamy and crave-worthy? Don’t miss our Spinach Ricotta Chicken—it’s cheesy, comforting, and oven-baked just like our parmesan chicken.
• For a Mediterranean-inspired option, this Greek Chicken and Lemon Rice is a citrusy, herby bowl of goodness that pairs beautifully with your pesto vibe.
• Want more veggie-packed bowls? Try our Cava Honey Harissa Chicken Bowls for a sweet-meets-spicy twist that balances flavor and nutrition.
• And if you’re in the mood for something crispy with a familiar flavor twist, the Garlic Parmesan Chicken Bake is another dinner hero you’ll want on repeat.

Your next favorite chicken recipe might just be a click away—so keep exploring and bring a little extra magic to your mealtime!

Baked Parmesan Chicken and Couscous

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• Author: Aneta
• Total Time: 45 mins
• Yield: 4 servings 1x

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Description

A cozy and flavorful dinner, this Baked Parmesan Chicken and Couscous recipe combines crispy parmesan-crusted chicken with zesty sun-dried tomato pesto, fluffy couscous, sautéed mushrooms, and garlicky kale—perfect for busy weeknights or impressive weekend meals.

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Ingredients

Scale 1x2x3x

For the Chicken

• 1 tbsp olive oil

• 2 chicken breasts, filleted

• 1 cup grated parmesan cheese

• 1 tsp red pepper flakes

• 1 tsp Italian seasoning

• ½ tsp garlic powder

• ¼ tsp paprika

• 1 tbsp olive oil or butter (for searing)

For the Pesto

• 1 (9 oz) jar marinated sun-dried tomatoes, oil drained

• ¾ cup fresh basil, lightly packed

• 2 garlic cloves

• ⅓ cup parmesan cheese

• ⅓ cup extra virgin olive oil

• ¼ cup roasted salted almonds (e.g., Blue Diamond)

• ¼ tsp kosher sea salt

• ¼ tsp ground black pepper

• 1 pinch red pepper flakes (or to taste)

For the Couscous Bowl

• 1 cup cooked couscous

• 1 tbsp olive oil or butter

• 6 oz crimini mushrooms, washed and sliced

• 3 cups kale, chopped

• 4 cloves garlic, minced

• ¼ tsp kosher sea salt

• ¼ tsp ground black pepper

• 2 tbsp shaved parmesan cheese

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Instructions

1. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.

2. Prepare the chicken coating by combining parmesan, red pepper flakes, Italian seasoning, garlic powder, and paprika in a shallow bowl. Press the filleted chicken breasts into the mixture to coat both sides.

3. Sear the chicken in a hot skillet with olive oil or butter until golden on each side. Transfer to the baking sheet and bake until internal temperature reaches 165°F (about 15–20 minutes). Let rest after baking.

4. Make the pesto: In a food processor, add sun-dried tomatoes, basil, garlic, parmesan, almonds, salt, pepper, and red pepper flakes. Pulse until blended, then slowly drizzle in olive oil until smooth.

5. Toss the couscous with a generous scoop of pesto. Reserve the rest for serving.

6. Sauté the mushrooms in olive oil or butter for about 5 minutes until browned. Add garlic and kale, sauté 2–3 more minutes until kale is wilted. Season with salt and pepper.

7. Assemble bowls with pesto couscous, sautéed vegetables, sliced chicken, and top with almonds and shaved parmesan.

Notes

Swap couscous for quinoa or orzo if preferred.
Make the pesto ahead of time—it stores well for up to 5 days in the fridge.
For a dairy-free version, use dairy-free parmesan alternatives and olive oil instead of butter.
This recipe is great for meal prep—store in airtight containers for up to 3 days.

• Prep Time: 20 mins
• Cook Time: 45 mins
• Category: Main course
• Method: Baking , stovetop
• Cuisine: American, Mediterranean-inspired

Nutrition

• Serving Size: 1 bowl
• Calories: 610 kcal
• Sugar: 4 g
• Sodium: 570 mg
• Fat: 38 g
• Saturated Fat: 8 g
• Unsaturated Fat: 26 g
• Trans Fat: 0 g
• Carbohydrates: 32 g
• Fiber: 5 g
• Protein: 40 g
• Cholesterol: 85 mg