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 a weekly favorite after my kids asked for it two nights in a row. The combination of tender chicken and crispy potatoes wins everyone over, and there is never a crumb left on their plates.
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 & Pan:
- Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper or aluminum foil.
- Set up Dredging Bowls:
- Place flour in a shallow bowl. Beat eggs in a second bowl. Combine Parmesan, panko, garlic powder, Italian herbs, paprika, salt, and pepper in a third bowl.
- Coat Chicken:
- Pat chicken breasts dry. Dredge each breast in flour, then egg, then Parmesan-panko mixture. Set aside.
- Toss Potatoes:
- Toss halved baby potatoes with olive oil, garlic powder, paprika, salt, black pepper, and Parmesan until coated.
- Arrange & Bake:
- Arrange potatoes on one side of the baking sheet, chicken breasts on the other. Drizzle chicken lightly with olive oil.
- Cooking:
- Bake 30–35 minutes, flipping potatoes once halfway, until chicken is golden and cooked through (internal temp 165°F/74°C) and potatoes are crispy and tender.
- Rest & Serve:
- Let rest 5 minutes before serving. Garnish with parsley and lemon wedges if desired.
Save We celebrated our son's birthday with this dish and he declared it the best dinner ever. Sharing this meal brings joy to our table and lots of happy memories.
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, and gluten (flour, panko). Always check for cross-contamination or additives if you have sensitivities.
Nutritional Information
Per serving: Calories: 495, Total Fat: 19 g, Carbohydrates: 36 g, Protein: 44 g.
Save Finish with a sprinkle of parsley and a squeeze of lemon for a bright, refreshing touch. Enjoy with someone you love.
Recipe FAQ
- → How do I ensure the chicken stays juicy?
Pat the chicken dry before coating and avoid overcooking by baking until the internal temperature reaches 165°F (74°C). Letting it rest before serving helps retain juices.
- → Can I use other types of potatoes?
Yes, sweet potatoes or Yukon golds work well. Just adjust baking time as needed for softness and crispiness.
- → What is the best way to get a crispy crust?
Coating chicken thoroughly with the Parmesan-panko mixture and finishing with a broil for 2-3 minutes helps achieve extra crispiness.
- → Are there any good substitutions for Parmesan cheese?
Grana Padano or Pecorino Romano can be used for a similar sharp, savory flavor if Parmesan is unavailable.
- → How to add more herbs for extra flavor?
Incorporate fresh chopped herbs like thyme or basil into the coating mix or sprinkle over the potatoes before baking.