Parmesan Chicken and Potatoes
Get ready to savor the perfect weeknight dinner with this irresistible Parmesan Chicken and Potatoes recipe. Featuring crispy, golden chicken breasts coated in a savory blend of Parmesan, panko breadcrumbs, and aromatic spices, alongside tender, roasted baby potatoes seasoned to perfection, this one-pan dish is as effortless as it is flavorful. With just 20 minutes of prep and minimal cleanup, you'll enjoy a wholesome, comforting meal bursting with texture and taste. Garnished with fresh parsley for a pop of color and freshness, this recipe pairs simplicity with elegance, making it ideal for family dinners or casual entertaining. Serve it straight from the oven and watch it disappear—it’s the ultimate bake-and-serve crowd-pleaser!
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Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 1.5 pounds Baby potatoes (halved)
- 1 cup Grated Parmesan cheese
- 0.5 cup Panko breadcrumbs
- 1 teaspoon Garlic powder
- 0.5 teaspoon Paprika
- 1 teaspoon Dried oregano
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley (chopped, for garnish)
- 3 tablespoons Olive oil
- 2 large Eggs
Instructions
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly grease it with cooking spray.
In a large bowl, toss the halved baby potatoes with 2 tablespoons of olive oil, 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, and 1/2 teaspoon of garlic powder. Spread them out on one side of the prepared baking sheet in a single layer.
In a shallow dish, combine the grated Parmesan cheese, Panko breadcrumbs, 1/2 teaspoon of garlic powder, paprika, oregano, and 1/2 teaspoon of salt.
In another shallow dish, whisk the eggs together until fully beaten.
Dip each chicken breast into the egg mixture, ensuring it's fully coated, and then dredge it in the Parmesan-breadcrumb mixture, pressing firmly to adhere the coating.
Place the coated chicken breasts on the other side of the baking sheet, leaving space between the chicken and potatoes.
Drizzle the remaining tablespoon of olive oil evenly over the chicken and potatoes.
Bake in the preheated oven for 35–40 minutes, flipping the potatoes once halfway through cooking, until the chicken is golden brown and the internal temperature reads 165°F (74°C).
Remove from the oven and let the dish rest for 5 minutes. Sprinkle chopped fresh parsley over the chicken and potatoes before serving.
Nutrition Facts
Calories |
2488 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 92.9 g | 119% | |
| Saturated Fat | 29.7 g | 148% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 672 mg | 224% | |
| Sodium | 4450 mg | 193% | |
| Total Carbohydrate | 143.5 g | 52% | |
| Dietary Fiber | 17.2 g | 61% | |
| Total Sugars | 7.6 g | ||
| Protein | 266.0 g | 532% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 1062 mg | 82% | |
| Iron | 14.3 mg | 79% | |
| Potassium | 4774 mg | 102% | |
*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.
