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 still remember the first time I made this for my family on a busy weeknight. The golden, cheesy crust and savory roasted potatoes were a huge hit and there were no leftovers in sight!
Ingredients
- Chicken breasts: 4 boneless, skinless
- All-purpose flour: 1/2 cup (60 g)
- Eggs: 2 large
- Parmesan cheese: 1 cup (90 g), grated
- Panko breadcrumbs: 1 cup (60 g)
- Garlic powder: 1 tsp
- Dried Italian herbs: 1 tsp (oregano basil or thyme)
- Paprika: 1/2 tsp (plus 1/2 tsp for potatoes)
- Salt: 1/2 tsp (plus 1/2 tsp for potatoes)
- Black pepper: 1/2 tsp (plus 1/4 tsp for potatoes)
- Olive oil: 2 tbsp for drizzling (plus 2 tbsp for potatoes)
- Baby potatoes: 1.5 lbs (680 g) halved
- Grated Parmesan cheese: 2 tbsp (for potatoes)
- Fresh parsley: chopped (optional)
- Lemon wedges: optional for serving
Instructions
- Prep the oven and sheet:
- Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper or foil.
- Prepare dredging stations:
- Place flour in a shallow bowl. Beat eggs in a second bowl. In a third, combine Parmesan, panko, garlic powder, Italian herbs, paprika, salt, and pepper.
- Coat chicken:
- Pat dry chicken breasts. Dredge each in flour, then egg, then coat in Parmesan-panko mixture. Set aside.
- Toss potatoes:
- In a large bowl, mix halved potatoes with olive oil, garlic powder, paprika, salt, black pepper, and Parmesan.
- Arrange and bake:
- Spread potatoes on one side of the sheet in a single layer. Lay coated chicken on the other side. Drizzle chicken with olive oil.
- Bake:
- Bake 30–35 minutes, flipping potatoes halfway, until chicken is golden and cooked through (165°F/74°C) and potatoes are crispy and tender.
- Rest and serve:
- Let rest 5 minutes. Garnish with parsley and lemon wedges if desired.
Save My kids love helping dredge the chicken and sprinkle Parmesan on potatoes. This meal has become our Sunday go-to for easy family dinners around the table.
Required Tools
For best results, use a large baking sheet, mixing bowls, shallow bowls for dredging, a sturdy knife, and tongs for easy handling.
Allergen Information
Contains dairy (Parmesan), eggs, and gluten (flour, panko). Always check labels if you or your guests are sensitive.
Nutritional Information
Each serving provides approximately 495 calories, 19 g fat, 36 g carbohydrates, and 44 g protein for a balanced main dish.
Save A squeeze of lemon and a sprinkle of parsley make each bite pop. Enjoy this family favorite any night of the week!
Recipe Questions & Answers
- → How do I ensure the chicken stays juicy?
Pat the chicken dry before coating and avoid overbaking by monitoring the internal temperature, which should reach 165°F (74°C).
- → Can I use other types of potatoes?
Yes, sweet potatoes or fingerling potatoes can be used; adjust roasting time as needed to ensure tenderness and crispiness.
- → What is the best way to get a crispy crust?
Coating the chicken in a mixture of Parmesan, panko, and herbs, then lightly drizzling with olive oil before baking helps achieve a golden, crunchy crust.
- → How do I prevent potatoes from sticking to the pan?
Coat potatoes evenly with olive oil and ensure the baking sheet is lined with parchment paper or foil to reduce sticking.
- → Can I prepare this dish ahead of time?
Prepare the breading and potatoes in advance, then assemble and bake just before serving for best results.