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 Parmesan crusted chicken and potatoes on a busy weeknight. The whole family loved the golden, crunchy chicken and the irresistible roasted potatoes, and now it is in our regular rotation whenever we want a cozy main dish with very little fuss.
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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)
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Instructions
- Prepare Oven and Sheet:
- Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper or aluminum foil.
- Set Up Coating 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 and Bake:
- 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 and Finish:
- 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 and Serve:
- Let rest for 5 minutes before serving. Garnish with fresh parsley and serve with lemon wedges if desired.
Save This meal always reminds me of weekend gatherings at our kitchen table: everyone reaching for seconds and sharing stories as the hot pan comes out of the oven.
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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 
Serve immediately while crispy for best texture. Leftovers can be reheated in the oven to restore crunch.
Recipe FAQ
- → How do I achieve a crispy Parmesan crust on chicken?
Use a three-step coating: dredge chicken in flour, dip in beaten eggs, then coat thoroughly with a mixture of Parmesan, panko breadcrumbs, and spices before baking.
- → Can I use a different type of potato?
Yes, sweet potatoes are a great alternative and add a natural sweetness that complements the savory flavors.
- → What temperature should I bake the chicken and potatoes at?
Bake at 425°F (220°C) to ensure the crust crisps up and the potatoes roast evenly.
- → Is it necessary to flip the potatoes during baking?
Flipping the potatoes halfway helps achieve an even crisp and prevents burning on one side.
- → How can I make the chicken extra crispy?
Broil the chicken and potatoes for the last 2-3 minutes of cooking to enhance the crispiness.
