Parmesan Crusted Chicken Breasts W Tomato and Basil and Potatoes
Golden, crispy, and bursting with vibrant Mediterranean flavors, this Parmesan Crusted Chicken Breasts with Tomato, Basil, and Potatoes recipe is a dinner masterpiece that’s sure to impress. Juicy chicken breasts are coated in a savory Parmesan and panko crust, then seared to perfection before finishing in the oven alongside tender, garlicky roasted baby potatoes. The recipe is crowned with a fresh and zesty cherry tomato and basil topping, adding a pop of color and a refreshing burst of flavor. Ready in just under an hour, this meal combines simple ingredients with bold techniques, like buttery roasted potatoes and multi-step breading, for a restaurant-quality dish that’s surprisingly easy to make at home. Perfect for busy weeknights or elegant entertaining, it’s a wholesome and irresistibly delicious meal idea for the whole family.
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Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 1 cup Parmesan cheese, finely grated
- 1 cup Panko breadcrumbs
- 0.5 cup All-purpose flour
- 2 large Eggs
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 cup Olive oil
- 2 cups Cherry tomatoes, halved
- 0.25 cup Fresh basil leaves, chopped
- 1.5 pounds Baby potatoes, halved
- 2 cloves Garlic, minced
- 2 tablespoons Butter, melted
- 1 teaspoon Italian seasoning
Directions
Step 1
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
Step 2
Toss the halved baby potatoes with olive oil, minced garlic, Italian seasoning, and a pinch of salt and pepper. Spread them evenly on one side of the prepared baking sheet.
Step 3
Place the baking sheet with the potatoes into the oven and roast for 15 minutes while you prepare the chicken.
Step 4
Set up a breading station with three shallow dishes. In the first dish, place the flour mixed with a pinch of salt and pepper. In the second dish, beat the eggs. In the third dish, combine the grated Parmesan cheese and panko breadcrumbs.
Step 5
Pat dry the chicken breasts with paper towels, season them with salt and pepper on both sides, then dredge each breast in the flour, dip it into the beaten eggs, and coat it thoroughly in the Parmesan-panko mixture. Press the coating firmly onto the chicken to ensure it sticks.
Step 6
Heat 2 tablespoons of olive oil in a large oven-safe skillet over medium heat. Sear the breaded chicken breasts for 2-3 minutes per side, until golden brown, then transfer them to the baking sheet with the roasted potatoes.
Step 7
Return the baking sheet to the oven and bake everything for 15-20 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are tender.
Step 8
While the chicken and potatoes bake, prepare the tomato and basil topping. In a bowl, combine halved cherry tomatoes, chopped basil, a drizzle of olive oil, and a pinch of salt and pepper. Toss gently to combine.
Step 9
Once the chicken and potatoes are done, remove them from the oven. Top each chicken breast with a generous spoonful of the tomato and basil mixture.
Step 10
Drizzle the melted butter over the roasted potatoes for extra flavor, and serve the Parmesan-crusted chicken alongside the potatoes. Enjoy your meal!
Nutrition Facts
| Serving size | (2280.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4018.6 |
| Total Fat 184.0g | 0% |
| Saturated Fat 76.5g | 0% |
| Polyunsaturated Fat 5.3g | |
| Cholesterol 1216.1mg | 0% |
| Sodium 7038.9mg | 0% |
| Total Carbohydrate 226.2g | 0% |
| Dietary Fiber 23.9g | 0% |
| Total Sugars 17.5g | |
| Protein 350.6g | 0% |
| Vitamin D 103.0IU | 0% |
| Calcium 2973.0mg | 0% |
| Iron 23.2mg | 0% |
| Potassium 5984.8mg | 0% |
Source of Calories