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.
The first time I made this Parmesan crusted chicken and potatoes, I was amazed at how the flavors blended and how the whole meal baked up perfectly crisp without any fuss. It has become my quick dinner fix when I want maximum comfort and just a bit of indulgence.
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 Oven and Pan:
- Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper or aluminum foil.
- Set Up Dredging Stations:
- In a shallow bowl, place the flour. In a second bowl, beat the eggs. In a third bowl, combine the Parmesan, panko, garlic powder, Italian herbs, paprika, salt, and pepper.
- Coat Chicken:
- Pat chicken breasts dry. Dredge each breast in flour, dip in egg, then coat thoroughly in the Parmesan-panko mixture. Set aside.
- Prepare Potatoes:
- In a large bowl, toss halved baby potatoes with olive oil, garlic powder, paprika, salt, black pepper, and Parmesan until evenly coated.
- Arrange and Bake:
- Arrange the potatoes on one side of the prepared baking sheet in a single layer. Place the coated chicken breasts on the other side. Drizzle chicken lightly with olive oil.
- Bake and Finish:
- Bake for 30–35 minutes, flipping potatoes once halfway through, until chicken is golden and cooked through (internal temp 165°F/74°C) and potatoes are crispy and tender.
- Rest and Serve:
- Let rest for 5 minutes before serving. Garnish with fresh parsley and serve with lemon wedges if desired.
Save This recipe always brings everyone to the table with smiles, and my kids love how crunchy the chicken turns out every single time. It's a weekly staple for our busy evenings.
Required Tools
Large baking sheet, Mixing bowls, Shallow dredging bowls, Knife and cutting board, Parchment paper or foil, Tongs
Allergen Information
Contains: Dairy (Parmesan), Eggs, Gluten (flour, panko). Always 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 This Parmesan crusted chicken and potatoes is the perfect dinner: simple prep, loads of flavor, and guaranteed crunch that your family will crave again and again.
Common Questions
- → How do I achieve a crispy crust on the chicken?
Ensure the chicken is thoroughly coated with the Parmesan-panko mixture and bake at a high temperature (425°F). Drizzling olive oil before baking enhances crispiness, and broiling for the last 2-3 minutes can add extra crunch.
- → Can I use different potatoes for this dish?
Yes, sweet potatoes or fingerling potatoes are excellent alternatives, offering a different flavor and texture while maintaining crispness when roasted properly.
- → What can I substitute for Parmesan cheese if needed?
Grated Pecorino Romano or Asiago cheese can be used as flavorful substitutes that also crisp well when baked.
- → Is it necessary to dry the chicken breasts before coating?
Patting the chicken dry removes excess moisture, helping the coating to adhere better and resulting in a crispier crust after baking.
- → How do I make sure the potatoes cook evenly?
Halve the baby potatoes evenly and toss them with seasoning and oil to coat well. Spread them in a single layer and flip halfway through baking for uniform crispness.