Save Juicy chicken breasts coated in a flavorful Parmesan crust, baked to golden perfection alongside crispy roasted potatoes. A satisfying, family-friendly meal with irresistible crunch and flavor.
This recipe became an instant favorite the first time I made it for my family. The aroma of Parmesan and herbs filled the kitchen, and everyone loved diving into tender chicken and crunchy potatoes. It's my go-to for busy weeknights when I want something wholesome and delicious.
Ingredients
- Chicken: 4 boneless, skinless chicken breasts, 1/2 cup (60 g) all-purpose flour, 2 large eggs, 1 cup (90 g) grated Parmesan cheese, 1 cup (60 g) panko breadcrumbs, 1 tsp garlic powder, 1 tsp dried Italian herbs (oregano, basil, or thyme), 1/2 tsp paprika, 1/2 tsp salt, 1/2 tsp black pepper, 2 tbsp olive oil (for drizzling)
- Potatoes: 1.5 lbs (680 g) baby potatoes (halved), 2 tbsp olive oil, 1/2 tsp garlic powder, 1/2 tsp paprika, 1/2 tsp salt, 1/4 tsp black pepper, 2 tbsp grated Parmesan cheese
- Garnish: Fresh parsley (chopped, optional), Lemon wedges (optional)
Instructions
- Prepare for Baking:
- Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper or aluminum foil.
- Set Up Breading Stations:
- Place flour in a shallow bowl, beat eggs in a second bowl, and combine Parmesan, panko, garlic powder, Italian herbs, paprika, salt, and pepper in a third bowl.
- Coat Chicken:
- Pat chicken breasts dry. Dredge each in flour, dip in egg, then coat thoroughly in Parmesan-panko mixture.
- Season Potatoes:
- Toss halved baby potatoes with olive oil, garlic powder, paprika, salt, black pepper, and Parmesan until coated.
- Arrange and Bake:
- Place potatoes on one side of baking sheet and coated chicken on the other. Drizzle chicken lightly with olive oil.
- Bake Until Done:
- Bake for 30 to 35 minutes, flipping potatoes once halfway, until chicken is golden and cooked through and potatoes are crispy and tender.
- Rest and Garnish:
- Let rest for 5 minutes. Garnish with parsley and serve with lemon wedges if desired.
Save This dish quickly became a staple for our Sunday dinners. My kids always ask for extra crispy potatoes, and even picky eaters reach for seconds! Sharing food like this around the table creates warm memories every single time.
Required Tools
Large baking sheet, mixing bowls, shallow dredging bowls, knife, cutting board, parchment paper or foil, tongs.
Allergen Information
Contains: Dairy (Parmesan), Eggs, Gluten (flour, panko). Check all labels if sensitive to cross-contamination or additives.
Nutritional Information (per serving)
Calories: 495, Total Fat: 19 g, Carbohydrates: 36 g, Protein: 44 g
Save Serve this Parmesan crusted chicken and potatoes fresh from the oven and savor each crunchy, golden bite. Everyone will reach for more, so make extra if you can!
Recipe Guide
- → How do I achieve a crispy crust on the chicken?
Ensure the chicken breasts are thoroughly coated in flour, egg, and the Parmesan-panko mixture. Baking at a high temperature and finishing with a brief broil enhances crispiness.
- → Can I substitute sweet potatoes for baby potatoes?
Yes, sweet potatoes can be used for a sweeter flavor and softer texture. Adjust roasting time slightly to ensure tenderness.
- → What herbs complement the Parmesan coating best?
Dried Italian herbs like oregano, basil, or thyme blend well, offering a fragrant, savory depth to the crust.
- → Is it necessary to flip the potatoes during baking?
Flipping the potatoes halfway promotes even roasting and helps develop a crisp outer layer on all sides.
- → How can I keep the chicken juicy while baking?
Patting the chicken dry before coating and avoiding overbaking are key. Also, letting the meat rest for a few minutes after baking retains juices.