Parmesan Crusted Chicken with Balsamic Potato Salad and Roasted Tomatoes

This parmesan crusted chicken is the ultimate grown-up version of chicken nuggets. The chicken breasts are coated in a mixture of parmesan, panko breadcrumbs and garlic, then baked or pan-fried until golden and crunchy. The cheesy, salty crust pairs perfectly with the tender chicken inside.

Serve it alongside a light balsamic potato salad with scallions for a fresh, oniony kick and earthy thyme-roasted tomatoes to round out the meal. It’s a complete dinner that’s both comforting and sophisticated.

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Ingredients

1 1/2 lbs Yukon Gold potatoes, dicedView ingredient guideLike ingredientDislike ingredient

2 tbsp olive oilView ingredient guideLike ingredientDislike ingredient

1/2 tsp saltView ingredient guideLike ingredientDislike ingredient

1/2 tsp black pepperView ingredient guideLike ingredientDislike ingredient

1/4 cup balsamic vinegarView ingredient guideLike ingredientDislike ingredient

2 tbsp Dijon mustardView ingredient guideLike ingredientDislike ingredient

1/4 cup olive oilView ingredient guideLike ingredientDislike ingredient

3 scallions, thinly slicedView ingredient guideLike ingredientDislike ingredient

1 pint cherry tomatoesView ingredient guideLike ingredientDislike ingredient

1 tsp dried thymeView ingredient guideLike ingredientDislike ingredient

1/2 cup panko breadcrumbsView ingredient guideLike ingredientDislike ingredient

1/2 cup grated Parmesan cheeseView ingredient guideLike ingredientDislike ingredient

1 tsp garlic powderView ingredient guideLike ingredientDislike ingredient

1/2 tsp saltView ingredient guideLike ingredientDislike ingredient

1/4 tsp black pepperView ingredient guideLike ingredientDislike ingredient

2 large chicken breasts (about 1 lb total), halved horizontallyView ingredient guideLike ingredientDislike ingredient

2 tbsp olive oilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F. Line a baking sheet with parchment paper.
2. Place diced potatoes in a pot, cover with cold water and bring to a boil. Cook until tender, about 10 minutes. Drain and let cool slightly.
3. While potatoes cook, toss cherry tomatoes with 1 tbsp olive oil, dried thyme and a pinch of salt and pepper. Spread on one side of the prepared baking sheet.
4. In a shallow dish, combine panko, Parmesan, garlic powder, 1/2 tsp salt and 1/4 tsp pepper. Brush chicken breasts with 2 tbsp olive oil, then press into the crumb mixture to coat evenly.
5. Place coated chicken on the other side of the baking sheet. Roast for 20-25 minutes, until chicken is cooked through and crust is golden and tomatoes are soft and blistered.
6. While chicken roasts, whisk together balsamic vinegar, Dijon mustard and 1/4 cup olive oil in a large bowl. Add warm potatoes and sliced scallions, toss to coat. Season with salt and pepper to taste.
7. Serve the parmesan crusted chicken with balsamic potato salad and roasted tomatoes on the side.

Recipe Tips

FAQ

Can I use chicken thighs instead of breasts?

Yes, boneless skinless chicken thighs work well. Adjust cooking time as needed.

How do I store leftovers?

Store chicken and sides separately in airtight containers in the refrigerator for up to 3 days.

Can I make the potato salad ahead?

Yes, prepare the potato salad up to a day in advance and refrigerate. Bring to room temperature before serving.