Crispy Parmesan Chicken with Balsamic Potato Salad and Roasted Tomatoes

This dish brings together the comforting crunch of Parmesan-crusted chicken with a tangy balsamic potato salad and sweet roasted tomatoes. It’s a balanced meal that feels special enough for a weekend but quick enough for a busy weeknight.

The chicken gets a golden, crispy topping from a mixture of panko and Parmesan, while the potatoes are tossed in a bright balsamic vinaigrette with scallions. Roasted grape tomatoes add a burst of sweetness that ties everything together.

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Ingredients

12 ounce Yukon Gold PotatoesView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

0.25 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

12 ounce Chicken BreastsView ingredient guideLike ingredientDislike ingredient

2 teaspoon Dijon MustardView ingredient guideLike ingredientDislike ingredient

4 ounce Grape TomatoesView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 tablespoon Balsamic VinegarView ingredient guideLike ingredientDislike ingredient

5 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 400°F. Wash and dry all produce. Cut potatoes into ½-inch cubes. Place in a medium pot with a large pinch of salt and enough water to cover by 1 inch. Bring to a boil and cook until easily pierced with a knife, 10-12 minutes. Drain and transfer to a large bowl.
2. Meanwhile, in a small bowl, combine panko, Parmesan, a drizzle of olive oil and a pinch of salt and pepper. Pat chicken dry with paper towels and season all over with salt and pepper. Place chicken on one side of a lightly oiled baking sheet. Brush 1 teaspoon Dijon mustard on top of each piece. Sprinkle panko mixture on top, pressing to adhere.
3. Roast chicken for 15-20 minutes total. After about 8 minutes, remove sheet from oven. On the empty side, toss halved tomatoes, sliced scallion whites, minced garlic and a drizzle of olive oil with salt and pepper. Return sheet to oven and roast until chicken is cooked through and tomatoes are soft, about 7-8 more minutes.
4. While chicken and tomatoes roast, add scallion greens, 1 tablespoon balsamic vinegar and a generous drizzle of olive oil to the potatoes. Season with salt and pepper and toss to combine.
5. Divide chicken, tomatoes and potato salad between plates. Serve warm.

Recipe Tips

FAQ

Can I use chicken thighs instead of breasts?

Yes, boneless skinless chicken thighs work well. Adjust cooking time as needed until internal temperature reaches 165°F.

What can I substitute for balsamic vinegar?

Red wine vinegar or apple cider vinegar can be used, but the flavor will be less sweet. Add a pinch of sugar if desired.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to maintain crispiness.