Baked Parmesan Chicken
on May 26, 2023, Updated May 30, 2025
This post may contain affiliate links. Please read our disclosure policy.
Looking for a dish that makes your kitchen smell like a five-star restaurant but does not require a culinary degree? Say hello to this Baked Parmesan Chicken recipe — a cozy, one-dish wonder that combines crispy, golden chicken with tender, flavor-packed potatoes. With tangy yogurt tenderizing the chicken, an aromatic blend of spices, and a grated Parmesan crust, it will seem like you’ve spent hours in the kitchen. The truth? Just 5 minutes of prep and the oven does the rest.
Why You’ll Love Baked Parmesan Chicken
I love a recipe that’s easy to prep but tastes like I’ve spent serious time cooking. This Baked Parmesan Chicken literally 5 minutes to prep and only uses one dish! The Parmigiano Reggiano on top of the chicken gives the ultimate crust and flavor while the yogurt marinade tenderizes it and makes it incredibly juicy. The potatoes melt in your mouth and the sauce at the bottom of the dish is perfect for dipping into with a warm loaf of crusty bread. This meal pairs incredibly well with some feta on the side, grilled veggies, or a nice green salad.
How to Prepare
🌡️ Preheat the oven to 400F (200C).
🥔 Wash and peel the potatoes using a sharp knife. Cut each potato in half, place each half flat side down cutting right down the middle and then across making equal cubes (or small quarters).
🍗 Add the potatoes and the chicken to the baking dish.
🫒 Add the olive oil, seasoning, and yogurt, and then massage everything together really well.
👩🍳 Arrange the chicken and potatoes nicely into the baking dish making sure the potatoes are at the bottom and the drumsticks are nestled in sitting on top so they can crisp up.
🧀 Drizzle on a touch of olive oil on top and dust the top of the chicken and potatoes with finely grated Parmigiano Reggiano.
⏲️ Cover with foil (or a lid) and bake for 45 minutes covered and 40 minutes uncovered. The timing will depend on the oven so keep an eye on it. The chicken is ready when it’s golden and a meat thermometer reaches the temperature of 175F (80C)
😋 Take it out of the oven, let it cool for 10-15 minutes, and enjoy!
Nonna’s Tip 🧽
To help make clean-up easier, line your baking dish in parchment paper or lightly grease the bottom with olive oil or avocado oil before adding any ingredients.
Variations and Substitutions for Baked Parmesan Chicken
- Feel free to use 🍗 chicken thighs, legs, or drumsticks for this recipe. You can even make this with a whole chicken if you wish as well.
- If you want to use chicken breast only, you will have to bake the chicken for a LOT less time so the potatoes may not be ready simultaneously. I suggest you cook the breast and 🥔 potatoes separately in this case as white meat will dry out if overcooked.
- I didn’t marinate this chicken at all or let it sit but you absolutely can. My mom likes to marinate it for a few hours before baking it. It’s just as good regardless so don’t stress.
- Play around with the 🧂 seasonings. You can use any YOU love in this recipe.
- If you need a substitute for yogurt, sour cream is lovely as well.
- I love Balkan-Style yogurt but Greek or any PLAIN variety, even non-dairy, will work.
Similar Recipes
Greek Lemon Chicken
1 hr 35 mins
One Pan Chicken Dinner
35 mins
Roasted Chicken and Potatoes
1 hr 30 mins
Easy Baked Chicken
55 mins
Meal Prep Chicken Bake
50 mins
Secrets to Perfect Results
Although yogurt is not a secret ingredient to many cultures, it may be new to you! My family and I have been cooking and tenderizing meat with yogurt for generations and it’s by far my favorite way. Marinating with yogurt is totally foolproof for tenderizing 🥩 meat and will give you a great outcome every time Other alternatives that I love besides yogurt for marinades are sour cream or even mayo so feel free to experiment and make it your own.
If you’re looking for more yogurt-marinated recipes be sure to check out my Juicy Yogurt Lemon Chicken, my Juiciest 6 Ingredient Chicken, or my Juicy Lemon Pepper Yogurt Chicken.
Best Served With
- Serve this Baked Parmesan Chicken dish with any fresh side 🥗 salad, such as my Panzanella Salad, Simple Green Salad, or Lemon Parmesan Salad.
- Serve with a grilled vegetable side dish like my Grilled Zucchini Recipe or 🫑 Roasted Bell Peppers.
- Serve with a loaf of crusty 🍞 bread. My No Knead Feta Bread, No Knead Olive Bread, or No Knead Bread would be perfect!
Baked Parmesan Chicken
Equipment
Ingredients
- 4 medium yellow potatoes, peeled and diced
- 10 chicken drumsticks, or thighs
- ¼ cup olive oil , plus a drizzle on top
- 1 ½ teaspoons salt, to taste
- ½ teaspoon black pepper
- 1 teaspoon paprika
- ½ tablespoon garlic powder
- ½ tablespoon dry oregano, to taste
- ½ cup plain yogurt , I use Balkan-style
- finely grated Parmigiano Reggiano on top , measure with your heart
- chives or lemon thyme for garnish, optional
Instructions
- Preheat the oven to 400F (200C).
- Wash and peel the potatoes. Cut each potato in half, place each half flat side down cutting right down the middle and then across making equal cubes (or small quarters).
- Add the potatoes and the chicken to the baking dish.
- Add the olive oil, seasoning, yogurt and massage really well.
- Arrange the chicken and potatoes nicely into the baking dish making sure the potatoes are at the bottom and the drumsticks are nestled in sitting on top so they can crisp up.
- Drizzle on a touch of olive oil on top and dust the top of the chicken and potatoes with finely grated Parmigiano Reggiano.
- Cover with foil (or a lid) and bake for 45 minutes covered and 40 minutes uncovered. The timing will depend on the oven so keep an eye on it. The chicken is ready when it's golden and reaches an internal temperature of 175F (80C)
- Take it out of the oven, let it cool for 10-15 minutes and enjoy!
- Perfect pairings: feta cheese, fresh bread, green salad, or grilled veggies.
Video
Notes
- Cuts of meat: Feel free to use chicken thighs, legs, or drumsticks for this recipe. You can even make this with a whole chicken if you wish as well.
- A note on chicken breast: If you want to use chicken breast only, you will have to bake the chicken for a LOT less time so the potatoes may not be ready simultaneously. I suggest you cook the breast and potatoes separately in this case as white meat will dry out if overcooked.
- Marinating time: I didn’t marinate this chicken at all or let it sit but you absolutely can. My mom likes to marinate it for a few hours before baking it. It’s just as good regardless so don’t stress.
- Yogurt substitutes: If you need a substitute for yogurt, sour cream is lovely as well. I love Balkan-Style yogurt but Greek or any PLAIN variety, even non-dairy, will work.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Common Questions
You certainly can, but you’ll really have to adjust the cooking time. If only using chicken breast, bake for a LOT less time so the chicken doesn’t dry out. In this case, I suggest cooking the potatoes separately so they can cook longer.
You can substitute plain yogurt with sour cream, Greek yogurt, or a non-dairy yogurt alternative if needed.
Any hard, aged cheese like Pecorino Romano or Grana Padano will work. Alternatively, you can skip it or add nutritional yeast for a dairy-free option (let me know in the comments if you try this!).
Yes, you can add carrots, zucchini, turnips, or sweet potatoes as well.
Yes, you can marinate the chicken and potatoes in the yogurt and spices a few hours or overnight, which will also enhance the flavor.
I always use a meat thermometer to ensure the chicken is cooked. The internal temperature should be 175°F (80°C) when fully cooked.
This is so good! Will def make again soon!
Thank you!
My family loved this!
It was so delicious. I am making it again today, 4/6/25
Thanks, Joe! So happy to hear it’s an instant family favorite! ❤️