# Components:
→ Chicken
01 - 4 boneless, skinless chicken breasts
02 - 1/2 cup all-purpose flour
03 - 2 large eggs, beaten
04 - 1 cup grated Parmesan cheese
05 - 1 cup panko breadcrumbs
06 - 1 teaspoon garlic powder
07 - 1 teaspoon dried Italian herbs (oregano, basil, thyme)
08 - 1/2 teaspoon paprika
09 - 1/2 teaspoon salt
10 - 1/2 teaspoon black pepper
11 - 2 tablespoons olive oil (for drizzling)
→ Potatoes
12 - 1.5 pounds baby potatoes, halved
13 - 2 tablespoons olive oil
14 - 1/2 teaspoon garlic powder
15 - 1/2 teaspoon paprika
16 - 1/2 teaspoon salt
17 - 1/4 teaspoon black pepper
18 - 2 tablespoons grated Parmesan cheese
→ Garnish
19 - Fresh parsley, chopped (optional)
20 - Lemon wedges (optional)
# Directions:
01 - Heat oven to 425°F. Line a large baking sheet with parchment paper or aluminum foil.
02 - 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.
03 - Pat chicken dry. Dredge each breast in flour, dip in beaten eggs, then thoroughly coat with the Parmesan-panko mixture. Set aside.
04 - Toss halved baby potatoes with olive oil, garlic powder, paprika, salt, black pepper, and Parmesan cheese until evenly coated.
05 - Spread potatoes in a single layer on one side of the baking sheet. Place coated chicken breasts on the other side and drizzle lightly with olive oil.
06 - Bake for 30 to 35 minutes, flipping potatoes halfway through, until chicken reaches 165°F internally and potatoes are crisp and tender.
07 - Allow chicken to rest for 5 minutes before serving. Garnish with fresh parsley and serve with lemon wedges if desired.
