# Components:
→ Chicken
01 - 4 boneless, skinless chicken breasts
02 - ½ cup all-purpose flour
03 - 2 large eggs
04 - 1 cup grated Parmesan cheese
05 - 1 cup panko breadcrumbs
06 - 1 tsp garlic powder
07 - 1 tsp dried Italian herbs (oregano, basil, or thyme)
08 - ½ tsp paprika
09 - ½ tsp salt
10 - ½ tsp black pepper
11 - 2 tbsp olive oil (for drizzling)
→ Potatoes
12 - 1.5 lbs baby potatoes, halved
13 - 2 tbsp olive oil
14 - ½ tsp garlic powder
15 - ½ tsp paprika
16 - ½ tsp salt
17 - ¼ tsp black pepper
18 - 2 tbsp grated Parmesan cheese
→ Garnish
19 - Fresh parsley, chopped (optional)
20 - Lemon wedges (optional)
# Directions:
01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper or aluminum foil.
02 - Place flour in a shallow bowl. Beat eggs in a second bowl. Combine Parmesan, panko, garlic powder, Italian herbs, paprika, salt, and pepper in a third bowl.
03 - Pat chicken breasts dry. Dredge each breast in flour, dip in egg, then coat thoroughly in the Parmesan-panko mixture. Set aside.
04 - In a large bowl, toss halved baby potatoes with olive oil, garlic powder, paprika, salt, black pepper, and Parmesan until evenly coated.
05 - Place potatoes on one side of the baking sheet in a single layer. Arrange coated chicken breasts on the other side. Drizzle chicken lightly with olive oil.
06 - Bake for 30 to 35 minutes, flipping potatoes halfway through, until chicken reaches an internal temperature of 165°F and potatoes are crispy and tender.
07 - Let the chicken rest for 5 minutes before serving. Garnish with fresh parsley and lemon wedges if desired.
