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 on a busy weeknight, hoping for something tasty without a lot of fuss. The whole family was immediately hooked—who can resist crispy, cheesy chicken and flavorful potatoes all in one pan? It quickly became one of our go-to comfort meals.
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 for baking:
- Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper or aluminum foil.
- Set up bowls for dredging:
- Place the flour in a shallow bowl. 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 in flour, dip in egg, then coat in the Parmesan-panko mixture. Set aside.
- Season the potatoes:
- In a large bowl, toss halved potatoes with olive oil, garlic powder, paprika, salt, black pepper, and Parmesan until evenly coated.
- Arrange on baking sheet:
- Place potatoes on one side of the prepared baking sheet. Put coated chicken breasts on 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.
- Garnish and serve:
- Let rest for 5 minutes before serving. Garnish with fresh parsley and serve with lemon wedges if desired.
Save This became a favorite on Sunday nights when the whole family gathered. We'd let the kids help toss the potatoes and everyone would compete for extra crispy bits at the end!
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 Leftovers make for a delicious lunch the next day. Enjoy the golden, cheesy crunch every time you bake this family favorite!
Cooking Guide
- → How do I get the chicken crust crispy?
Ensure the chicken is dry before coating. Use panko breadcrumbs mixed with Parmesan and herbs, then drizzle olive oil before baking. Broiling for 2–3 minutes at the end adds extra crispness.
- → Can I substitute sweet potatoes for baby potatoes?
Yes, sweet potatoes provide a sweeter flavor and softer texture but may require slightly longer baking times to become tender and crispy.
- → What temperature should the chicken reach when done?
Cook until the internal temperature reaches 165°F (74°C) for safe and juicy results.
- → Can boneless chicken thighs be used instead?
Boneless chicken thighs can be used for a juicier texture, but adjust baking time as thighs may take a bit longer to cook through.
- → How should I store leftovers?
Store cooled portions in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to maintain crispiness.