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.
This recipe became a hit in my house after just one dinner. The golden, cheesy crust on the chicken and perfectly crispy potatoes had everyone reaching for seconds. It's my go-to when I want a meal that feels special but is simple to make.
Ingredients
- Boneless skinless chicken breasts: 4
- All-purpose flour: 1/2 cup (60 g)
- Eggs: 2 large
- Grated Parmesan cheese: 1 cup (90 g) plus 2 tbsp for potatoes
- Panko breadcrumbs: 1 cup (60 g)
- Garlic powder: 1 tsp (plus 1/2 tsp for potatoes)
- 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 on chicken), 2 tbsp (for potatoes)
- Baby potatoes: 1.5 lbs (680 g) halved
- Fresh parsley: chopped (optional garnish)
- Lemon wedges: optional for serving
Instructions
- Preheat and prepare:
- Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper or aluminum foil.
- Set up dredging stations:
- Place flour in one shallow bowl. Beat eggs in a second bowl. In a third bowl, mix Parmesan, panko, 1 tsp garlic powder, Italian herbs, 1/2 tsp paprika, 1/2 tsp salt, and 1/2 tsp pepper.
- Coat chicken:
- Pat chicken dry. Dredge each breast in flour, then dip in egg, then coat in the Parmesan-panko mixture. Set aside.
- Season potatoes:
- Toss halved potatoes with 2 tbsp olive oil, 1/2 tsp garlic powder, 1/2 tsp paprika, 1/2 tsp salt, 1/4 tsp pepper, and 2 tbsp Parmesan until well coated.
- Arrange for baking:
- Spread potatoes on one side of the sheet in a single layer. Place chicken on the other side. Drizzle chicken lightly with olive oil.
- Bake:
- Bake for 30–35 minutes, flipping potatoes once halfway, until chicken is golden and 165°F (74°C), and potatoes are crispy and tender.
- Rest and serve:
- Let rest for 5 minutes. Garnish with parsley and serve with lemon if desired.
Save We love making this recipe together on weekends. One time, my kids helped coat the chicken and they still talk about the extra crunch they got to enjoy. It's become our little tradition.
Serving Suggestions
Pair this dish with a crisp green salad or simple steamed vegetables to balance the richness. A squeeze of lemon over the chicken adds fresh brightness to every bite.
Swaps & Variations
Try using sweet potatoes instead of regular potatoes for a sweeter twist. Substitute boneless chicken thighs for extra juiciness or add a pinch of chili flakes for heat.
Make Ahead & Storage
Prep the chicken and potatoes ahead and keep covered in the fridge until ready to bake. Leftovers store well in an airtight container for up to 3 days and reheat beautifully in the oven to keep everything crisp.
Save Bake once and taste the difference a Parmesan crust makes. Enjoy every crunchy satisfying bite.
Recipe Questions
- → How do I get the chicken extra crispy?
For an extra crispy crust, broil the chicken for the last 2–3 minutes of baking. Keep a close eye to avoid burning.
- → Can I use different potatoes for this dish?
Yes, sweet potatoes can be used for a twist, providing a slightly sweeter flavor and softer texture.
- → What herbs enhance the flavor of the crust?
Dried Italian herbs like oregano, basil, and thyme add depth and a savory note to the Parmesan crust.
- → Is it important to pat the chicken dry before coating?
Patting the chicken dry helps the coating adhere better, ensuring a crispy and even crust.
- → Can chicken thighs be substituted?
Boneless chicken thighs can be used instead for juicier meat, but adjust cooking time to ensure thorough cooking.