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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Step-by-Step Guide
Follow these detailed steps for perfect results every time. First, ensure your oven rack is in the center position for even cooking. While the oven preheats to 400°F, prepare your breading station. For extra-crispy chicken, pat the breasts completely dry with paper towels before brushing with oil. When pressing on the panko mixture, apply firm, even pressure to create a solid crust that won’t fall off. For the potatoes, ensure they are cut to a uniform size (halved or quartered) so they cook evenly. When arranging the pan, place the potatoes cut-side down for better browning and leave a clear space in the center for the asparagus, which will be added later.
Serving Suggestions
This versatile dish pairs beautifully with a variety of sides and sauces. For a fresh contrast, serve with a simple arugula salad dressed with lemon vinaigrette. A dollop of garlic aioli, lemon herb yogurt sauce, or a squeeze of fresh lemon juice over the chicken adds a bright finish. To make it a heartier meal, consider serving it over a bed of creamy polenta, couscous, or quinoa to soak up the delicious pan juices.
How-to Summary
This one-pan meal is built on a simple sequence: Preheat oven to 400°F. Create a crispy Parmesan-panko crust for oil-brushed chicken breasts. Toss potatoes with oil and garlic, then roast on a sheet pan with the chicken for 20 minutes. Add oiled asparagus and bake for another 10-12 minutes until the chicken reaches 165°F internally. Garnish with parsley and serve.
Frequently Asked Questions
Can I use chicken thighs instead of breasts? Yes, bone-in, skin-on thighs work wonderfully. You may need to increase the initial cook time by 5-10 minutes before adding the asparagus, ensuring the internal temperature reaches 165°F.
How do I prevent the breadcrumbs from burning? Using a mix of panko and Parmesan, plus coating the chicken with oil first, helps prevent burning. If the crust is browning too quickly, you can loosely tent the chicken with foil.
My vegetables are not cooking evenly. What went wrong? This is usually due to overcrowding the pan. Ensure all pieces are in a single layer with a little space between them for proper air circulation and roasting.
Can I prepare this ahead of time? You can mix the dry breadcrumb seasoning and chop the vegetables ahead. However, for the crispiest result, bread the chicken and roast everything just before cooking.
What are good substitutes for asparagus? Broccoli florets, green beans, bell peppers, or sliced zucchini are excellent alternatives. Add sturdy veggies like broccoli with the potatoes, and softer ones like zucchini with the asparagus.
Common Mistakes to Avoid
- Overcrowding the Pan: This steams the food instead of roasting it, leading to soggy chicken and soft vegetables.
- Not Preheating the Oven: A properly hot oven is crucial for immediate browning and cooking efficiency.
- Skipping the Dry Step: Failing to pat the chicken dry prevents the oil and breading from adhering properly.
- Using a Cold Sheet Pan: Always place food on a preheated or room-temperature pan, not one straight from a cold cupboard.
- Not Checking Temperature: Always use a meat thermometer to check that the chicken has reached 165°F for safety.
Conclusion
This Crispy Baked Chicken with Potatoes and Asparagus is the ultimate proof that a healthy, satisfying dinner doesn’t require complicated techniques or a pile of dishes. By mastering a few simple steps—proper pan spacing, seasoning layering, and timing the vegetable addition—you can achieve a perfectly balanced meal with minimal effort. It’s a reliable, flavorful formula that you can adapt with your favorite spices and seasonal vegetables, making it a weeknight champion you’ll return to again and again.