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.
I first made this crispy Parmesan crusted chicken & potatoes for a busy weeknight and immediately knew it would become a go-to in our dinner rotation. It's simple, packed with flavor, and the whole family looks forward to it every time.
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 & pan:
- Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper or aluminum foil.
- Set up dredging stations:
- In a shallow bowl place the flour. In a second bowl beat the eggs. In a third bowl combine the Parmesan panko garlic powder Italian herbs paprika salt and pepper.
- Coat chicken:
- Pat chicken breasts dry. Dredge each breast in flour dip in egg then coat thoroughly in the Parmesan-panko mixture. Set aside.
- Season potatoes:
- In a large bowl toss halved baby potatoes with olive oil garlic powder paprika salt black pepper and Parmesan until evenly coated.
- Arrange & drizzle:
- Arrange the potatoes on one side of the prepared baking sheet in a single layer. Place the coated chicken breasts on the other side. Drizzle chicken lightly with olive oil.
- Bake:
- Bake for 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 before serving. Garnish with fresh parsley and serve with lemon wedges if desired.
Pin We love making this meal together – everyone helps dredge the chicken or toss the potatoes and it turns into a fun family night. Our kids especially enjoy helping sprinkle on extra Parmesan before baking.
Serving Suggestions
This dish pairs perfectly with a simple green salad or steamed vegetables for added freshness. You can also add a side of garlic bread for a heartier meal.
Ingredient Swaps
Try sweet potatoes instead of regular potatoes for a subtly sweet twist or swap boneless chicken thighs for extra juicy meat. Use gluten-free panko and flour if needed.
Leftovers & Storage
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat bake in a hot oven until crisp or use an air fryer for best results.
Pin Whip up this crispy Parmesan chicken and potatoes any night you crave comfort and crunch. Enjoy the amazing aromas as it bakes and savor every flavorful bite!
Recipe Q&A
- → How do I get the chicken extra crispy?
For extra crunch, broil the chicken for the last 2–3 minutes of cooking, watching carefully to avoid burning.
- → Can I use other types of potatoes?
Yes, sweet potatoes can be substituted for a different flavor and slightly sweeter taste while maintaining crispiness.
- → What is the best way to ensure the chicken cooks evenly?
Make sure the chicken breasts are patted dry before coating and arrange them in a single layer without overlapping on the baking sheet.
- → Can I prepare this dish ahead of time?
You can coat the chicken and season the potatoes in advance, then keep them refrigerated until ready to bake.
- → What herbs enhance the Parmesan crust flavor?
Italian dried herbs like oregano, basil, and thyme combine well with garlic powder and paprika for a balanced, savory crust.
