Italian Chicken
User Reviews
5
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Prep Time
10 mins
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Cook Time
30 mins
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Total Time
40 mins
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Servings
4
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Calories
336 kcal
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Course
Main Course
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Cuisine
Italian
Italian Chicken
Description
This Italian Chicken recipe uses boneless skinless chicken breasts coated with a blend of freshly grated Parmesan, breadcrumbs, minced garlic, Italian seasoning, salt, and pepper. The chicken is dipped in melted butter before pressing into the breadcrumb mixture to ensure an even, flavorful crust. Small potatoes seasoned and roasted alongside absorb butter and develop a tender texture.
Baking at 400°F until the chicken is cooked through and the potatoes are tender yields a dish with a crisp, golden crust on the chicken and creamy potato interiors. The garlic and Italian herbs lend savory depth, while the buttery coating adds richness to both components.
Serve the chicken and potatoes sprinkled with fresh parsley for color and a hint of freshness. Lemon wedges may be offered to add a touch of acidity. This balanced dish serves as a satisfying main course without complicated preparation.
For best results, use chicken breasts of similar size to cook evenly. Freshly grated Parmesan enhances the crust flavor compared to pre-grated types. Yukon Gold or similar baby potatoes roast well in this dish but other varieties can be used with similar results.
Ingredients
- 4 chicken breast boneless skinless
- 1/2 cup Parmesan Cheese grated
- 1/2 cup breadcrumbs
- 1/2 teaspoon garlic minced
- 1 teaspoon Italian seasoning
- salt to taste
- black pepper to taste
- 4 tablespoons butter melted
- 1 pound potato halved or quartered, small
- 2 tablespoons parsley chopped
- cooking spray
- lemon optional garnish, wedges
Instructions
- Preheat the oven to 400 degrees. Coat a sheet pan with cooking spray.
- In a small bowl, mix together the parmesan cheese, breadcrumbs, garlic, Italian seasoning, salt and pepper.
- Dip the top of each chicken breast into the melted butter, then press the top of the chicken into the breadcrumb mixture to coat.
- Place the chicken breasts on the prepared sheet pan.
- Scatter the potatoes around the chicken. Drizzle the remaining butter over the potatoes and chicken. Season the potatoes with salt and pepper.
- Bake for 25-30 minutes or until chicken is cooked through and potatoes are tender. Cook time may vary depending on the thickness of your chicken.
- Sprinkle with parsley and serve. Garnish with lemon wedges if desired.
Notes
- Choose chicken breasts close in size to ensure uniform cooking and similar doneness.
- Freshly grated Parmesan cheese is recommended for better flavor and crust texture.
- Baby Yukon Gold potatoes work well, but other small potatoes can be substituted as desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 336 kcal
% Daily Value*
| Calories | 336kcal | 17% |
| Carbohydrates | 10g | 3% |
| Protein | 30g | 60% |
| Fat | 18g | 28% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 113mg | 38% |
| Sodium | 520mg | 22% |
| Potassium | 460mg | 10% |
| Vitamin A | 490IU | 10% |
| Vitamin C | 1.3mg | 1% |
| Calcium | 172mg | 17% |
| Iron | 1.2mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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