Save to Pinterest 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.
This recipe quickly became a favorite at our dinner table–my kids adore the crunchy coating while I appreciate how effortless cleanup is. The herby Parmesan crust ensures every bite is packed with flavor, making it a reliable go-to for busy weeknights or casual gatherings.
Ingredients
- Chicken breasts: 4 boneless, skinless
- All-purpose flour: 1/2 cup (60 g)
- Large eggs: 2
- Grated Parmesan cheese: 1 cup (90 g) plus 2 tbsp for potatoes
- Panko breadcrumbs: 1 cup (60 g)
- Garlic powder: 1 tsp for chicken, 1/2 tsp for potatoes
- Dried Italian herbs (oregano, basil, or thyme): 1 tsp
- Paprika: 1/2 tsp for chicken, 1/2 tsp for potatoes
- Salt: 1/2 tsp for chicken, 1/2 tsp for potatoes
- Black pepper: 1/2 tsp for chicken, 1/4 tsp for potatoes
- Olive oil: 2 tbsp for drizzling chicken, 2 tbsp for potatoes
- Baby potatoes: 1.5 lbs (680 g), halved
- Fresh parsley, chopped: optional garnish
- Lemon wedges: optional for serving
Instructions
- Prep Oven & Sheet:
- Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper or aluminum foil.
- Prepare Coatings:
- Place flour in a shallow bowl. Beat eggs in a second bowl. In a third bowl, mix Parmesan, panko, garlic powder, Italian herbs, paprika, salt, and pepper.
- Coat Chicken:
- Pat chicken dry. Dredge in flour, dip in egg, then coat in Parmesan-panko mixture. Set aside.
- Season Potatoes:
- Toss halved potatoes with olive oil, garlic powder, paprika, salt, black pepper, and Parmesan until coated.
- Arrange on Sheet:
- Spread potatoes on one side of the pan in a single layer. Place coated chicken on the other side, drizzle chicken lightly with olive oil.
- Bake:
- Bake 30 to 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.
- Finish & Serve:
- Let rest 5 minutes. Garnish with parsley and serve with lemon wedges if desired.
Save to Pinterest Family meals like this always bring everyone to the table with excitement—watching the golden crust form in the oven together has become a small tradition at our house.
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). Always check labels for cross-contamination if allergies are a concern.
Nutritional Information
Per serving: 495 calories, 19 g total fat, 36 g carbohydrates, 44 g protein.
Save to Pinterest This meal brings crunch, comfort, and color to your dinner table. Enjoy every bite and savor the easy cleanup afterward!
Recipe FAQs
- → How do I achieve a crispy crust on the chicken?
Ensure the chicken is well-coated with the Parmesan and breadcrumb mixture, and bake at a high temperature. Drizzling olive oil over the crust before baking helps it crisp evenly. For extra crunch, broil for the last 2–3 minutes.
- → Can I use sweet potatoes instead of baby potatoes?
Yes, sweet potatoes make a delicious alternative. Cut them into similar-sized pieces so they roast evenly and season with the same spices for complementary flavors.
- → What herbs are recommended for the crust seasoning?
Dried Italian herbs such as oregano, basil, or thyme work well, bringing aromatic notes that complement the Parmesan and garlic flavors.
- → How can I ensure the chicken cooks through without drying out?
Bake until the internal temperature reaches 165°F (74°C). Drizzling olive oil over the crust helps retain moisture, and letting the chicken rest for 5 minutes after baking finishes the cooking gently.
- → Is it necessary to season the potatoes separately?
Yes, tossing the baby potatoes with olive oil, garlic powder, paprika, salt, pepper, and Parmesan before roasting creates a flavorful, crispy exterior that complements the chicken.