Crispy Parmesan Crusted Chicken

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.

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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.

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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.