Parmesan Chicken and Potato Bake
Elevate your weeknight dinner routine with this hearty and flavorful Parmesan Chicken and Potato Bake, a one-pan wonder that combines juicy, tender chicken breasts and golden, crispy potatoes. Coated in a savory blend of garlic, paprika, and oregano, the chicken is crowned with a delectable Parmesan-panko crust that bakes to perfection in the oven. Meanwhile, russet potatoes tossed in olive oil and spices roast alongside, making this a complete and satisfying meal with minimal cleanup. Ready in just over an hour, this recipe is perfect for busy households or casual entertaining, and a sprinkle of fresh parsley adds a touch of brightness to the final dish. Whether you're searching for an easy dinner idea, a comforting family meal, or a new way to enjoy chicken and potatoes, this dish checks all the boxes!
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 4 medium russet potatoes
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup grated Parmesan cheese
- 0.5 cup panko breadcrumbs
- 2 tablespoons unsalted butter
- 2 tablespoons fresh parsley (optional, for garnish)
Instructions
Preheat your oven to 400°F (200°C). Lightly grease a 9x13-inch baking dish with cooking spray or olive oil.
Peel the potatoes if desired (optional) and cut them into 1-inch cubes. Spread them over one side of the prepared baking dish.
Drizzle 1 tablespoon of olive oil over the potatoes and season with 1/2 teaspoon of garlic powder, 1/2 teaspoon of paprika, 1/2 teaspoon of oregano, 1/2 teaspoon of salt, and a pinch of black pepper. Toss to coat evenly.
Arrange the chicken breasts on the other side of the baking dish. Drizzle the remaining 2 tablespoons of olive oil over the chicken and season with the remaining garlic powder, paprika, oregano, salt, and black pepper.
In a small bowl, mix the grated Parmesan cheese and panko breadcrumbs. Melt the butter and drizzle it into the mixture, stirring until combined.
Press the Parmesan-panko mixture evenly onto the tops of the chicken breasts to form a crust.
Cover the baking dish loosely with foil and bake in the preheated oven for 30 minutes.
After 30 minutes, remove the foil and bake for an additional 15-20 minutes, or until the chicken is cooked through (internal temperature reaches 165°F/74°C) and the potatoes are tender and golden brown.
Take the dish out of the oven and let it rest for 5 minutes before serving. Optionally, sprinkle fresh parsley over the top for garnish.
Serve warm and enjoy your Parmesan Chicken and Potato Bake!
Nutrition Facts
Calories |
2843 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 116.4 g | 149% | |
| Saturated Fat | 43.5 g | 217% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 734 mg | 245% | |
| Sodium | 4510 mg | 196% | |
| Total Carbohydrate | 176.4 g | 64% | |
| Dietary Fiber | 14.6 g | 52% | |
| Total Sugars | 10.1 g | ||
| Protein | 272.6 g | 545% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 1105 mg | 85% | |
| Iron | 16.9 mg | 94% | |
| Potassium | 5771 mg | 123% | |
*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.
