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, my family couldn't believe how deliciously crispy everything was. It's now a staple for easy weeknight dinners that everyone looks forward to.
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
- Prep Sheet & Oven:
- Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper or aluminum foil.
- Prep Dredging Bowls:
- Place flour in one shallow bowl, beat eggs in a second bowl, and mix Parmesan, panko, garlic powder, Italian herbs, paprika, salt, and pepper in a third bowl.
- Coat Chicken:
- Pat chicken breasts dry. Dredge each in flour, dip in egg, then coat in the Parmesan-panko mixture. Set aside.
- Prepare Potatoes:
- Toss halved baby potatoes with olive oil, garlic powder, paprika, salt, black pepper, and Parmesan until coated.
- Arrange on Sheet:
- Place potatoes on one side of the sheet in a single layer. Add coated chicken breasts to the other side. Drizzle chicken lightly with olive oil.
- Bake:
- Bake for 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 for 5 minutes. Garnish with parsley and serve with lemon wedges if desired.
Save This dish always brings everyone to the table. It's simple enough for busy nights, yet feels special for Sunday dinners.
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). 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 Enjoy this crispy and golden chicken dinner – the perfect comforting meal for any night of the week.
Recipe Help
- → How do I ensure the chicken crust is crispy?
Make sure to pat the chicken dry before coating it. Baking at a high temperature and optionally broiling for the last few minutes helps achieve a golden, crispy crust.
- → Can I substitute the baby potatoes with another type?
Yes, sweet potatoes can be used for a slightly sweeter flavor and softer texture while still providing a crispy edge when roasted.
- → What herbs complement the Parmesan crust best?
Dried Italian herbs like oregano, basil, and thyme blend well with Parmesan, adding depth and a subtle earthy note to the crust.
- → Is it necessary to use both flour and eggs before coating?
Yes, dredging in flour first helps the eggs adhere better, and the egg wash allows the breadcrumb and Parmesan mixture to stick firmly, creating a crunchy crust.
- → How long should the dish rest after baking?
Letting the chicken and potatoes rest for about 5 minutes allows juices to redistribute, keeping the chicken moist and making the potatoes easier to handle.