# Components:
→ Chicken
01 - 4 boneless, skinless chicken breasts
02 - ½ cup all-purpose flour
03 - 2 large eggs
04 - 1 cup grated Parmesan cheese
05 - 1 cup panko breadcrumbs
06 - 1 teaspoon garlic powder
07 - 1 teaspoon dried Italian herbs (oregano, basil, or thyme)
08 - ½ teaspoon paprika
09 - ½ teaspoon salt
10 - ½ teaspoon black pepper
11 - 2 tablespoons olive oil (for drizzling)
→ Potatoes
12 - 1.5 pounds baby potatoes, halved
13 - 2 tablespoons olive oil
14 - ½ teaspoon garlic powder
15 - ½ teaspoon paprika
16 - ½ teaspoon salt
17 - ¼ teaspoon black pepper
18 - 2 tablespoons grated Parmesan cheese
→ Garnish
19 - Fresh parsley, chopped (optional)
20 - Lemon wedges (optional)
# Preparation Steps:
01 - Preheat oven to 425°F and line a large baking sheet with parchment paper or aluminum foil.
02 - Place the flour in a shallow bowl. Beat the eggs in a second bowl. In a third bowl, combine Parmesan, panko, garlic powder, Italian herbs, paprika, salt, and black pepper.
03 - Pat chicken dry, dredge each breast in flour, dip in beaten eggs, then coat evenly with the Parmesan-panko mixture. Set aside.
04 - In a large bowl, toss halved baby potatoes with olive oil, garlic powder, paprika, salt, black pepper, and Parmesan until coated evenly.
05 - Place potatoes on one side of the baking sheet in a single layer. Place coated chicken breasts on the other side and drizzle lightly with olive oil.
06 - Bake for 30 to 35 minutes, flipping potatoes halfway through, until chicken reaches 165°F internally and potatoes are crispy and tender.
07 - Allow chicken to rest for 5 minutes before serving. Garnish with fresh parsley and optionally serve with lemon wedges.
