Parmesan Crunch Chicken with Roasted Country Potatoes
If you know us, you know that we’re famous for our easy, sheet pan dinners. This one is no exception! Chicken breasts are coated in egg wash, then dredged in a panko parmesan mixture, and roasted alongside country style potatoes. It all bakes together in the oven for an easy weeknight meal that comes together with so much flavor!
Parmesan Chicken Sheet Pan Dinner
It’s a new year, and I am so excited to share more easy, family friendly recipes. The best news about this one? My son ate it! That truly means this one is a winner winner, chicken dinner.
To start making this recipe, preheat your oven, and let’s prepare a few things. I love the mise en place method to keep everything really simple. Get out an 18×26 inch sheet pan. No need to line it with foil, although you can, I find that chicken and veggies roast best when placed directly on the sheet pan itself. The foil does save some of the mess. You do what you feel better about!
Next, wash your red potatoes, slice onions into cubes, along with the bell pepper. Then, toss those in olive oil, salt, pepper, Italian seasoning, and granulated garlic. Next step is to prepare our chicken.
Parmesan Crunch Chicken
I like this recipe because it’s baked. Baken chicken is exponentially healthier! I am not a fan of frying food, or fried food in general. The panko crumbs really give this a nice crunch, so you won’t even miss the frying aspect.
You can use bread crumbs if that is all you have on hand, but panko crumbs really give this the crunch that makes this dinner so good. You could also use corn flakes, which would be so good!
Create 2 wells on the sheet pan for the chicken breasts to bake. Dip the chicken breasts in an egg wash, then in the parmesan panko mixture. Nestle them into those wells and then bake.
Sheet Pan Chicken & Potatoes Recipe
Bake the chicken and potatoes for about 25-30 minutes. The bake time really depends on how large the chicken breasts are. Chicken breasts are cooked once they reach 165 degrees Fahrenheit, I strongly recommend using an electronic meat thermometer for accuracy. You can find them for about $6 on Amazon.
Once the chicken is fully cooked, give the potatoes a toss, and they should be roasted to perfection. If you want your potatoes to be a little more brown, toss them, remove the fully cooked chicken to a plate on the side, and allow the potatoes to cook for about another 5-7 minutes. You can also broil on low for about 2 minutes but keep a close watch, as they can brown pretty quickly on a broil setting.
Serving, Variations & Storing Leftovers
Being that this recipe has protein, starch, and vegetables already in it, you don’t need to really serve anything on the side (woohoo!). You could absolutely add more vegetables to the sheet pan as it bakes. Toss broccoli, carrots, green beans, or brussels sprouts with the potatoes when tossing them in olive oil, and then follow the recipe as written.
If you have leftovers, simply store them in an airtight container, and reheat on medium heat in a microwave safe container.
If you like easy chicken dinners, here’s a few more of my favorites:
- Tex Mex Chicken Sheet Pan Dinner
- Huli Huli Chicken
- Asian Ground Chicken
- Bacon Wrapped Chicken Thighs
- Honey Mustard Chicken Thighs
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Cheers to easy, and pretty appetizers! – Rachel
Parmesan Crunch Chicken Sheet Pan Dinner
Equipment
- 1 18×26 inch sheet pan
Ingredients
- 2 chicken breasts (make up to 4 on one pan if desired)
- 4 cups red potatoes (washed and diced)
- 1/2 onion (diced into large chunks)
- 1 red bell pepper (diced into large chunks)
- 3 tbsp olive oil
- 1 tbsp granulated garlic
- 1 1/2 tbsp Italian seasoning
- 1 tsp salt
- 1/2 tsp pepper
Egg Wash
- 2 eggs
- 1/2 cup milk
- 2 tbsp dijon mustard
Parmesan Panko Coating
- 1.5 cups panko crumbs
- 1/2 cup shredded parmesan
- 1/2 tbsp granulated garlic
- 2 tsp dried thyme
- 1 1/2 tsp salt
- 1 1/2 tsp pepper
Instructions
- Preheat oven to 400 degrees fahrenheit.
- Wash, dry, and dice red potatoes, onions, and red bell pepper. Add to sheet pan along with olive oil, granulated garlic, Italian seasoning, and salt/pepper. Toss to fully combine. Move potato/onion/bell pepper mixture into 2 wells large enough for chicken breasts.
- Prepare Egg Wash: In a bowl large enough to dip a chicken breast- combine egg, milk, and dijon mustard. Set aside. Prepare Panko/Parmesan Mixture: IN a bowl large enough to dip a chicken breast- Combine panko crumbs, shredded parmesan, granulated garlic, dried thyme, salt and pepper.
- Pat chicken breasts dry with a paper towel. Dip chicken in egg wash, then coat in panko/parmesan mixture. Coat well to ensure extra crunch. Nestle into well on sheet pan with potatoes. Repeat with additional chicken breasts.
- Place sheet pan in oven for 25-30 minutes, or until chicken is 165 degrees Fahrenheit internally.
- Allow to slightly cool, and serve!
Nutrition
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