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.
I first made this Parmesan crusted chicken and potatoes on a busy weeknight. The whole family loved the golden, crunchy chicken and the irresistible roasted potatoes, and now it is in our regular rotation whenever we want a cozy main dish with very little fuss.
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 and Sheet:
- Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper or aluminum foil.
- Set Up Coating 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.
- Season 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 This meal always reminds me of weekend gatherings at our kitchen table: everyone reaching for seconds and sharing stories as the hot pan comes out of the oven.
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 Serve immediately while crispy for best texture. Leftovers can be reheated in the oven to restore crunch.
Recipe FAQ
- → How do I achieve a crispy Parmesan crust on chicken?
Use a three-step coating: dredge chicken in flour, dip in beaten eggs, then coat thoroughly with a mixture of Parmesan, panko breadcrumbs, and spices before baking.
- → Can I use a different type of potato?
Yes, sweet potatoes are a great alternative and add a natural sweetness that complements the savory flavors.
- → What temperature should I bake the chicken and potatoes at?
Bake at 425°F (220°C) to ensure the crust crisps up and the potatoes roast evenly.
- → Is it necessary to flip the potatoes during baking?
Flipping the potatoes halfway helps achieve an even crisp and prevents burning on one side.
- → How can I make the chicken extra crispy?
Broil the chicken and potatoes for the last 2-3 minutes of cooking to enhance the crispiness.