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 recipe on a busy weeknight, hoping to impress my kids with something crispy that wasn't fried. The combination of Parmesan and panko delivered above and beyond my hopes. Everyone came back for seconds!
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
- Prep:
- Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper or aluminum foil.
- Dredging:
- Set flour in one bowl, beat eggs in another, and combine Parmesan, panko, garlic powder, Italian herbs, paprika, salt, and pepper in a third bowl.
- Coat Chicken:
- Pat chicken breasts dry. Dredge in flour, dip in egg, and coat in the Parmesan-panko mixture. Set aside.
- Prep Potatoes:
- Toss halved baby potatoes with olive oil, garlic powder, paprika, salt, black pepper, and Parmesan until coated.
- Arrange & Bake:
- Arrange potatoes on one side of the sheet, chicken on the other. Drizzle chicken with olive oil.
- Bake:
- Bake for 30 to 35 minutes, flipping potatoes once halfway through, until chicken is golden and cooked through (internal temp 165°F/74°C) and potatoes are crispy.
- Finish:
- Let rest for 5 minutes. Garnish with parsley and serve with lemon wedges.
Save This meal became an instant hit in our house. My partner always asks for the Parmesan potatoes and the kids love helping coat the chicken.
Required Tools
Large baking sheet, mixing bowls, shallow bowls for dredging, knife, cutting board, parchment paper or foil, tongs.
Allergen Information
Contains dairy (Parmesan), eggs, gluten (flour, panko). If you or your family have sensitivities, always double-check ingredient labels.
Nutritional Information (per serving)
Calories: 495, Total Fat: 19 g, Carbohydrates: 36 g, Protein: 44 g
Save Enjoy this simple sheet-pan supper with a green salad for a complete meal. Leftovers make a perfect tasty lunch the next day.
Recipe FAQ
- → How do I achieve a crispy crust on the chicken?
Coat chicken breasts thoroughly in a Parmesan-panko mixture. Baking at a high temperature and optionally broiling for the last few minutes enhances crispiness.
- → Can I use other types of potatoes?
Yes, sweet potatoes work well for a different flavor and texture while still roasting nicely alongside the chicken.
- → What herbs are included in the crust seasoning?
Dried Italian herbs such as oregano, basil, and thyme create a fragrant and savory crust.
- → How long should I bake the chicken and potatoes?
Bake for 30 to 35 minutes at 425°F (220°C). Flip potatoes halfway for even roasting and ensure the chicken reaches an internal temperature of 165°F (74°C).
- → Can this dish be prepared ahead of time?
You can prep the coating and season the potatoes in advance, then bake fresh when ready to serve for best texture.
- → What sides complement this dish?
A fresh green salad or steamed vegetables pair nicely to complete the meal with added freshness.