Crispy Parmesan Panko Chicken with Yukon Potatoes and Lemon Spinach

This baked chicken dinner brings together a crisp Parmesan-panko crust, tender roasted Yukon Gold potatoes and fresh spinach for a plate that feels hearty without being heavy.

A quick sour cream and lemon dressing ties everything together, adding brightness to the warm potatoes and greens while lemon wedges give the finished dish a fresh squeeze at the table.

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Ingredients

5 ounce SpinachView ingredient guideLike ingredientDislike ingredient

12 ounce Chicken BreastsView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

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

3 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

4 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

unit SaltView ingredient guideLike ingredientDislike ingredient

unit PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry the produce. Preheat the oven to 450°F.
2. Cut the Yukon Gold potatoes into 3/4-inch cubes. Place them on a baking sheet, toss with a drizzle of olive oil and season with a generous pinch of salt and pepper.
3. Roast the potatoes until lightly browned and tender, about 25 minutes, tossing halfway through.
4. While the potatoes roast, stir together the panko breadcrumbs, Parmesan cheese, garlic powder and a pinch each of salt and pepper in a small bowl.
5. Place a chicken breast between two pieces of plastic wrap. Pound with a rolling pin, mallet or heavy-bottomed pan until 1/2 inch thick. Season with salt and pepper, then repeat with the remaining chicken breast.
6. Arrange the chicken breasts on a lightly oiled baking sheet. Brush the tops with 2 tablespoons sour cream, then press the panko-Parmesan mixture onto the sour cream to form a coating.
7. Bake the chicken until cooked through and the crust is crisp, 12 to 15 minutes.
8. Halve the lemon. Cut one half into wedges. In a large bowl, whisk together 1 tablespoon sour cream, a large drizzle of olive oil, a squeeze of lemon juice and a pinch each of salt and pepper.
9. When the potatoes are done, add them to the dressing bowl along with the spinach. Toss until evenly coated, then season with additional salt and pepper to taste.
10. Divide the potato-spinach salad between plates. Top with the crispy Parmesan panko chicken and serve with lemon wedges on the side.

Recipe Tips

FAQ

How do I know when the chicken is cooked through?

Bake until the chicken is no longer pink in the center and the panko crust is crisp. The listed bake time is 12 to 15 minutes for chicken pounded to 1/2 inch thick.

Can I prepare the panko topping ahead of time?

Yes. The panko, Parmesan, garlic powder, salt and pepper can be mixed together before you start cooking and kept in a small bowl until needed.

Why are the potatoes added to the spinach salad while warm?

Warm roasted potatoes help the creamy lemon dressing coat the potatoes and spinach evenly, creating a more integrated salad base for the chicken.