Wednesday, June 18, 2014

Crispy Oven Roasted Parmesan Potatoes Over Chicken

Crispy Oven Roasted Parmesan Potatoes Over Chicken
Are you drooling yet? Don't you just want to take a fork and grab a piece? You may remember a very similar recipe from **this** post that I showed you last week. Well, I took that recipe one step further and turned it from a potato side dish to a main course. How, you ask?
If you look closely at these photos you will see seasoned thin sliced pieces of boneless, skinless chicken breast under those crispy parmesan potatoes! That chicken was so tender and juicy! And that broth has tons of flavor! You'll be tilting your plate and slurping that broth like it's a bowl of soup...when no one is looking, of course! I'll be making these potatoes like this from now on! Serve this with a green veg on the side and you have a complete meal.

Crispy Oven Roasted Parmesan Potatoes Over Chicken
Crispy Oven Roasted Parmesan Potatoes Over Chicken

  4 large russet potatoes, peeled
2 Tablespoons Olive Oil
1 teaspoon black pepper, divided in half
1 teaspoon garlic powder, divided in half
1 teaspoon onion powder, divided in half
 15 oz. can fat free beef broth
2 Tablespoons of butter
2 boneless skinless chicken breasts, sliced into thin bite sized pieces
1/3 cup Parmesan cheese, freshly grated
kosher salt
black pepper
chopped fresh parsley, garnish
Preheat oven to 400 degrees F.
Cut the potatoes into 1 inch cubes and coat with the 

olive oil and half the pepper, garlic powder and onion powder.
In a medium sized pot simmer the beef broth and butter.
Then add the coated potatoes and bring to a boil for 8 minutes.
Season the chicken pieces with the other half of the pepper, garlic powder and onion powder.
Also lightly season the chicken pieces
with kosher salt and pepper.
Grease a 12"x 9" glass baking pan.
Evenly spread out the seasoned chicken pieces
in the bottom of that pan.
Now pour the boiled potatoes and the broth mixture
evenly over the chicken pieces.
 Top with the grated cheese.
Bake uncovered on middle rack for 50- 60 minutes
or until nicely browned.
Remove from oven and sprinkle with fresh chopped parsley.
Serve warm with pan juices.
Makes 4 servings.


  1. I made this tonight and it was VERY GOOD! YUMMY!

    1.'re fast! Thank you so much for trying this! I'm so glad you liked it! And thanks for letting me know! I truly appreciate that! =D

  2. What an easy recipe! It's going into our dinner rotation!

    1. Hi Kelli! Thanks...please let me know how you liked it! =D

  3. This looks delicious! I'll definitely have to try this one soon!

    1. Thank you so much! I hope you do! Please comeback to let me know! =D


Your kind comments are always welcome, so please leave one...Thank you!

Related Posts Plugin for WordPress, Blogger...