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 crispy Parmesan chicken and potatoes, my kitchen was filled with wonderful aromas and everyone eagerly waited for dinner to finish baking. There's nothing quite like enjoying comfort food that's both simple 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 the Baking Sheet:
- Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper or aluminum foil.
- Prepare the Coatings:
- 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 the Chicken:
- Pat chicken breasts dry. Dredge each breast in flour, dip in egg, then coat thoroughly in the Parmesan-panko mixture. Set aside.
- Season the 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 Our family loves sharing meals like this. The kids always ask for extra potatoes and fight over the crispiest pieces of chicken, making dinner time full of laughter.
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). If sensitive to cross-contamination or additives, check all product labels carefully.
Nutritional Information
Calories: 495; Total Fat: 19 g; Carbohydrates: 36 g; Protein: 44 g per serving.
Save Serve this easy meal straight from the oven and enjoy the simple pleasure of crunchy, cheesy chicken paired with perfectly cooked potatoes.
Recipe FAQ Section
- → How do I ensure the chicken stays juicy?
Pat chicken dry before coating and avoid overbaking to maintain moisture inside while achieving a crispy crust.
- → Can I substitute the baby potatoes with another variety?
Yes, sweet potatoes or fingerling potatoes work well, adding a different flavor and texture to the dish.
- → What is the best way to get a crispy crust on the chicken?
Use panko breadcrumbs mixed with Parmesan and herbs, and drizzle olive oil before baking or broil for the last few minutes.
- → Is it necessary to flip the potatoes during cooking?
Flipping the potatoes halfway ensures even roasting and helps develop a crispy, golden exterior.
- → Can fresh herbs be added to enhance flavor?
Fresh parsley as a garnish adds brightness, while dried Italian herbs in the coating provide an aromatic depth.