Oven Fried Chicken Breasts with New Potatoes
Elevate your weeknight dinner game with this irresistible Oven Fried Chicken Breasts with New Potatoes recipe, a perfect blend of crispy, oven-baked goodness and hearty roasted comfort. Tender, marinated boneless chicken breasts are coated in a flavorful mixture of panko breadcrumbs, paprika, and garlic powder, then baked to golden perfection without the mess of frying. Pair that with buttery, herb-kissed new potatoes, roasted until golden and creamy, for a complete meal that’s both satisfying and deceptively simple. Ready in under an hour, this healthier twist on classic fried chicken offers a guilt-free crunch that’s ideal for family dinners, meal prepping, or casual gatherings. With easy preparation and a crispy, flavorful payoff, this is one recipe your kitchen lineup absolutely needs!
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 1 pound new potatoes
- 1 cup buttermilk
- 1 cup all-purpose flour
- 1 cup panko breadcrumbs
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 0.5 teaspoon dried thyme
- 2 teaspoons salt
- 1.5 teaspoons black pepper
- 3 tablespoons olive oil
- 1 tablespoon unsalted butter
- 1 as needed cooking spray
Instructions
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper or foil. Lightly coat with cooking spray.
In a medium bowl, pour the buttermilk over the chicken breasts, ensuring they are fully submerged. Let them marinate for at least 15 minutes or up to 2 hours in the refrigerator for extra tenderness.
Meanwhile, scrub the new potatoes clean and cut them into quarters. Place them in a large mixing bowl and toss with 2 tablespoons of olive oil, 1 teaspoon of salt, 1/2 teaspoon of black pepper, and the dried thyme.
Arrange the potatoes in one layer on one side of the prepared baking sheet.
In a shallow dish, combine the flour, panko breadcrumbs, paprika, garlic powder, onion powder, 1 teaspoon of salt, and 1 teaspoon of black pepper.
Remove the chicken breasts from the buttermilk and shake off any excess liquid. Dredge each chicken breast in the breadcrumb mixture, pressing gently to ensure the coating sticks.
Place the breaded chicken breasts on the other side of the baking sheet. Lightly spray the tops of the chicken with cooking spray for an extra crispy finish.
Roast in the oven for 30-35 minutes, flipping the potatoes halfway through cooking.
After 20 minutes of baking, melt the unsalted butter with the remaining 1 tablespoon of olive oil in a small saucepan. Drizzle this mixture over the potatoes for extra flavor.
Check the internal temperature of the chicken with a meat thermometer; it should reach 165°F (74°C) to ensure it is fully cooked.
Once done, remove the baking sheet from the oven and let the chicken rest for 5 minutes before serving.
Serve the crispy oven-fried chicken breasts alongside the golden, roasted new potatoes with your favorite dipping sauce or a side salad, if desired.
Nutrition Facts
Calories |
760 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.6 g | 29% | |
| Saturated Fat | 6.4 g | 32% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 162 mg | 54% | |
| Sodium | 1392 mg | 61% | |
| Total Carbohydrate | 70.6 g | 26% | |
| Dietary Fiber | 5.1 g | 18% | |
| Total Sugars | 6.4 g | ||
| Protein | 64.7 g | 129% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 133 mg | 10% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 1118 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
