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Herb-Crusted Chicken Parmigiana with Garlic Kale Caesar Salad and Roasted Lemon-Herb Fingerling Potatoes

Herb-Crusted Chicken Parmigiana with Garlic Kale Caesar Salad and Roasted Lemon-Herb Fingerling Potatoes

Dinner
Prep Time
35min
Cook Time
55min
Servings
6
Calories
685
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Chef's Note

For extra crispy chicken, you can toast the panko breadcrumbs in a dry skillet for 2-3 minutes until lightly golden before mixing with the herbs and seasonings. This gives the coating a deeper color and crunchier texture without risking undercooking the chicken.

Tags
Italian
chicken
kale
potatoes
baked
dinner
parmigiana
Caesar salad
herb-crusted
comfort food
Ingredients

  • 6 medium boneless, skinless chicken breasts

  • 2 large eggs

  • 1.5 cups panko breadcrumbs

  • 1/4 cup fresh parsley

  • 2 tablespoons fresh basil

  • 1 tablespoon dried oregano

  • 1 teaspoon garlic powder

  • 1/2 cup Parmesan cheese

  • 2 cups marinara sauce

  • 1.5 cups mozzarella cheese

  • 2 pounds fingerling potatoes

  • 1 medium lemon

  • 1 tablespoon fresh rosemary

  • 1 tablespoon fresh thyme

  • 8 cups kale

  • 3 fillets anchovy fillets

  • 3 cloves garlic cloves

  • 1 teaspoon Dijon mustard

  • 1/3 cup mayonnaise

  • 2 tablespoons lemon juice

  • 1 teaspoon Worcestershire sauce

  • 1/3 cup olive oil

  • 1 teaspoon salt

  • 1 teaspoon black pepper

  • 1 cup croutons

Instructions
  • 1

    Preheat the oven to 425°F (220°C). Line two baking sheets with parchment paper.

  • 2

    Place the fingerling potatoes in a large bowl. Add 2 tablespoons of olive oil, lemon zest, rosemary, thyme, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Toss until potatoes are evenly coated.

  • 3

    Arrange potatoes cut-side down on one of the prepared baking sheets. Roast for 25-30 minutes, until golden and tender.

  • 4

    Meanwhile, place the chicken breasts between plastic wrap and pound to an even 1/2-inch thickness using a meat mallet or heavy skillet.

  • 5

    In a shallow bowl, beat the eggs with 1 tablespoon of water. In another shallow bowl, combine panko breadcrumbs, chopped parsley, basil, oregano, garlic powder, 1/4 cup grated Parmesan, 1/4 teaspoon salt, and 1/4 teaspoon pepper.

  • 6

    Season the chicken breasts with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Dip each chicken breast in the egg mixture, then coat thoroughly in the herb-breadcrumb mixture, pressing gently to adhere.

  • 7

    Heat 3 tablespoons of olive oil in a large oven-safe skillet over medium-high heat. Working in batches if necessary, cook the chicken for 3-4 minutes per side until golden brown.

  • 8

    Transfer the chicken to the second prepared baking sheet. Spoon marinara sauce evenly over each chicken breast, then sprinkle with mozzarella cheese and the remaining Parmesan.

  • 9

    Bake the chicken for 15-20 minutes, until the cheese is melted and bubbly and the chicken reaches an internal temperature of 165°F (74°C).

  • 10

    While the chicken bakes, prepare the Caesar dressing. In a medium bowl, combine 2 minced garlic cloves, anchovy fillets, Dijon mustard, mayonnaise, lemon juice, and Worcestershire sauce. Whisk until smooth.

  • 11

    While whisking constantly, slowly drizzle in 1/3 cup olive oil until the dressing is emulsified and creamy. Season with 1/4 teaspoon pepper.

  • 12

    Place kale in a large salad bowl. Add 2 tablespoons of the dressing and massage with your hands for 1-2 minutes until the kale begins to soften.

  • 13

    Add the remaining dressing to the kale along with the croutons and toss to combine.

  • 14

    To serve, place a chicken parmigiana portion on each plate alongside roasted fingerling potatoes and a generous serving of the garlic kale Caesar salad.

Nutrition Information (per serving)
685
Calories
48g
Protein
42g
Carbs
38g
Fat
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