Pin 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 recipe, it became an instant family favorite. The crispy topping and golden potatoes always bring everyone to the table quickly.
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 & Sheet:
- Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper or aluminum foil.
- Dredging Stations:
- Place flour in a shallow bowl. Beat eggs in a second bowl. In a third bowl combine Parmesan, panko, garlic powder, Italian herbs, paprika, salt, and black pepper.
- Coat Chicken:
- Pat chicken breasts dry. Dredge in flour, dip in egg, then coat in the Parmesan-panko mixture. Set aside.
- Prepare Potatoes:
- Toss halved potatoes with olive oil, garlic powder, paprika, salt, black pepper, and Parmesan in a large bowl.
- Arrange on Pan:
- Spread potatoes in a single layer on one side of the baking sheet. Place coated chicken breasts on the other side. Drizzle chicken with olive oil.
- Bake:
- Bake 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 & Serve:
- Let rest for 5 minutes. Garnish with parsley and serve with lemon wedges if desired.
Pin This recipe quickly became a weeknight regular for us and everyone gets excited when it shows up on the menu. Sharing these plates around the table never fails to bring us together.
Serving Suggestions
Pair this meal with a simple green salad or crisp steamed vegetables for a fresh and colorful plate. The lemon wedges add a bright tang that complements the crust perfectly.
Storage & Reheating
Refrigerate leftovers in an airtight container for up to 3 days. Reheat in the oven or air fryer to restore crispiness.
Allergen & Nutrition Info
Contains dairy (Parmesan), eggs, and gluten (flour, panko). Check labels if sensitive. Each serving: Calories 495, Fat 19 g, Carbohydrates 36 g, Protein 44 g.
Pin Give this recipe a try for a comforting dinner that everyone will love! The crispy cheesy crust makes it impossible to resist.
Recipe FAQ
- → How do I ensure the chicken stays juicy?
Pat the chicken breasts dry before coating to help the crust adhere well and bake at the recommended temperature to lock in moisture.
- → Can I use different potatoes for roasting?
Yes, substitute baby potatoes with sweet potatoes or fingerlings for a unique flavor and texture.
- → What is the best way to get extra crispy crust?
Broil the chicken for the last 2–3 minutes of cooking to enhance the crust’s crunch without drying the meat.
- → Are there any suggested herbs to complement the Parmesan crust?
Dried Italian herbs like oregano, basil, or thyme blend well with Parmesan and add a fragrant, savory note.
- → Can I prepare this dish ahead of time?
Yes, coat the chicken and toss the potatoes in seasoning prior to baking, then store them in the fridge until ready to cook.