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.
The first time I made this recipe, the aroma of Parmesan and herbs filled the kitchen and had everyone eagerly waiting by the oven. It quickly became one of our midweek favorites for its simplicity and delicious results.
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 the Oven:
- Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper or aluminum foil.
- Set Up Breading Station:
- Place flour in a shallow bowl. In a second bowl beat eggs. In a third bowl combine Parmesan panko garlic powder Italian herbs paprika salt and pepper.
- Bread the Chicken:
- Pat chicken breasts dry. Dredge each in flour dip in egg then coat thoroughly in the Parmesan-panko mixture. Set aside.
- Prep Potatoes:
- In a large bowl toss halved baby potatoes with olive oil garlic powder paprika salt black pepper and Parmesan until evenly coated.
- Arrange on Sheet:
- Spread potatoes in a single layer on one side of the prepared baking sheet. Place coated chicken 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.
- Serve:
- Let rest 5 minutes before serving. Garnish with fresh parsley and serve with lemon wedges if desired.
Save Serving this meal always brings the family to the table with anticipation. These golden chicken cutlets and roasted potatoes are a guaranteed hit with both kids and adults.
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). Always check labels to avoid cross-contamination if sensitivities apply.
Nutritional Information (per serving)
Calories 495 Total Fat 19 g Carbohydrates 36 g Protein 44 g
Save The crunchy Parmesan coating and tender potatoes will make this dish a staple in your kitchen. Enjoy every flavorful bite with your loved ones.
Recipe FAQ Section
- → How do I get the chicken crust crispy?
Ensure the chicken is thoroughly coated in the Parmesan-panko mixture and bake at a high temperature. Drizzling olive oil before baking and broiling for the last few minutes helps achieve extra crispiness.
- → Can I use different herbs for seasoning?
Yes, dried Italian herbs like oregano, basil, or thyme add great flavor, but feel free to experiment with rosemary or rosemary and thyme combinations for variation.
- → What is the best way to cook the potatoes evenly?
Toss the halved baby potatoes well in oil and seasonings, spread them in a single layer on the baking sheet, and flip halfway through baking for even crispness and tender interiors.
- → Can I prepare this dish ahead of time?
Yes, you can pre-coat the chicken and season the potatoes in advance. Keep them refrigerated and bake just before serving to maintain crisp texture.
- → Are there alternatives to baby potatoes?
You may substitute sweet potatoes for a sweeter twist or use fingerling potatoes. Adjust cooking time slightly if using larger potato pieces.