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.
Ingredients
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
Instructions
Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
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.
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.
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.
Toss the couscous with a generous scoop of pesto. Reserve the rest for serving.
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.
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