Description
Crispy Baked Chicken with Potatoes & Asparagus
Ingredients
4 boneless, skinless chicken breasts
1 lb baby potatoes, halved
1 bunch asparagus, trimmed
3 tbsp olive oil, divided
½ cup panko breadcrumbs
¼ cup grated Parmesan cheese
2 garlic cloves, minced
1 tsp Italian seasoning
1 tsp smoked paprika
½ tsp garlic powder
Salt and pepper, to taste
Fresh parsley, chopped (for garnish)
Directions
Preheat Oven: Preheat your oven to 400°F (200°C). Lightly grease a large sheet pan or line it with parchment paper.
Prepare the Chicken:
In a small bowl, mix panko breadcrumbs, Parmesan, 1 tbsp olive oil, Italian seasoning, smoked paprika, garlic powder, salt, and pepper.
Brush the chicken breasts with 1 tbsp olive oil and press the breadcrumb mixture onto the top of each breast. Set aside.
Season the Potatoes: Toss the halved baby potatoes with 1 tbsp olive oil, minced garlic, salt, and pepper. Arrange them on the sheet pan in a single layer.
Bake Potatoes and Chicken: Add the chicken breasts to the sheet pan alongside the potatoes. Bake for 20 minutes.
Add the Asparagus: Toss the asparagus with a drizzle of olive oil, salt, and pepper. Add the asparagus to the pan and bake for another 10-12 minutes, or until the chicken is golden and reaches an internal temperature of 165°F (74°C), and the potatoes are tender.
Garnish and Serve: Sprinkle with fresh parsley before serving. Enjoy this crispy, flavorful one-pan meal!
Prep Time: 10 minutes
Cook Time: 30-35 minutes
Total Time: 40-45 minutes
Servings: 4
Calories: ~420 kcal per serving
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