Pin it 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 quickly became a weeknight staple at our house. The combination of crispy chicken and potatoes makes dinnertime a treat, and the aroma of baking Parmesan always brings everyone to the kitchen.
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:
- 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.
- Toss Potatoes:
- In a large bowl, toss halved baby potatoes with olive oil, garlic powder, paprika, salt, black pepper, and Parmesan until evenly coated.
- Arrange & Drizzle:
- Arrange potatoes on one side of the prepared baking sheet in a single layer. Place coated chicken breasts on the other side. Drizzle chicken lightly with olive oil.
- Bake:
- 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 & Serve:
- Let rest for 5 minutes before serving. Garnish with fresh parsley and serve with lemon wedges if desired.
Pin it My kids always ask for seconds of this meal, and they love helping toss the potatoes before baking. It has become a favorite dinner for gathering everyone around the table.
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 for cross-contamination risks.
Nutritional Information (per serving)
Calories: 495, Total Fat: 19 g, Carbohydrates: 36 g, Protein: 44 g
Pin it Serve immediately for best texture and enjoy the crispy, cheesy goodness. This recipe is sure to become a requested family favorite.
Recipe FAQs
- → How can I make the chicken extra crispy?
Broil the chicken for the last 2–3 minutes of cooking to achieve an extra crispy crust without overcooking.
- → Can I substitute the baby potatoes?
Yes, sweet potatoes work well as a flavorful alternative, offering a different sweetness and texture.
- → What herbs are used in the crust seasoning?
Dried Italian herbs like oregano, basil, or thyme add aromatic depth to the Parmesan and breadcrumb coating.
- → Is it necessary to coat the chicken in flour before dipping in egg?
Coating in flour helps the egg adhere better, ensuring the Parmesan breadcrumb mixture sticks evenly to the chicken.
- → How do I ensure the potatoes are crispy and tender?
Toss the halved potatoes thoroughly in olive oil, spices, and Parmesan, then bake at a high temperature and flip halfway through cooking.
- → What side dishes complement this chicken and potatoes meal?
A fresh green salad or steamed vegetables provide a light balance to the crunchy, hearty main components.