Italian Chicken

This Italian chicken is coated in a crispy parmesan crust and baked to perfection along with potatoes. An easy sheet pan dinner that the whole family will love!

Course Main

Cuisine Italian

Prep Time 10

Cook Time 30

Total Time 40

Servings

Calories 336kcal

Author Sara Welch

Ingredients

4 boneless skinless chicken breasts
1/2 cup grated parmesan cheese
1/2 cup breadcrumbs
1/2 teaspoon minced garlic
1 teaspoon Italian seasoning
salt and pepper to taste
4 tablespoons butter melted
1 pound small potatoes halved or quartered
2 tablespoons chopped parsley
cooking spray
lemon wedges optional garnish

Instructions

Preheat the oven to 400 degrees. Coat a sheet pan with cooking spray.
In a small bowl, mix together the parmesan cheese, breadcrumbs, garlic, Italian seasoning, salt and pepper.
Dip the top of each chicken breast into the melted butter, then press the top of the chicken into the breadcrumb mixture to coat.
Place the chicken breasts on the prepared sheet pan.
Scatter the potatoes around the chicken. Drizzle the remaining butter over the potatoes and chicken. Season the potatoes with salt and pepper.
Bake for 25-30 minutes or until chicken is cooked through and potatoes are tender. Cook time may vary depending on the thickness of your chicken.
Sprinkle with parsley and serve. Garnish with lemon wedges if desired.

Notes

Choose chicken breasts that are similar in size and shape so that they cook at the same rate. This recipe assumes you are using 4-6 ounce breasts.
This recipe has a short ingredient, which means quality really matters for the best flavor. I recommend using freshly grated parmesan cheese as it tastes so much better than the shelf stable kind in a can.
I typically use baby Yukon Gold potatoes in this dish, but other types of potatoes will also work just fine.

Nutrition