There’s something magical about a hearty, home-cooked meal that blends crispy, cheesy chicken with rich and creamy potatoes. That’s exactly what you get with Parmesan Chicken Chops with Loaded Scalloped Potatoes—a warm, satisfying dish perfect for family dinners, casual get-togethers, or a cozy night in.

This recipe is not only flavorful and filling, but it’s also easy enough for weeknight cooking while being impressive enough for guests. Let’s dive into everything you need to know to master this meal!

🍗 Ingredients Breakdown

For the Parmesan Chicken Chops

These flavorful chicken breasts are crusted with Parmesan and breadcrumbs for a golden, crispy finish.

4 boneless, skinless chicken breasts – Thick cuts hold up well to the breading and baking.

1/2 cup grated Parmesan cheese – Adds a salty, nutty flavor and helps crisp up the exterior.

1/4 cup breadcrumbs – Creates that classic crunch.

2 tablespoons olive oil – For searing and extra richness.

1 teaspoon dried oregano – Adds a hint of herbaceous flavor.

1/2 teaspoon garlic powder – Infuses a mild garlicky depth.

Salt and pepper to taste – Enhances and balances the flavors.

For the Loaded Scalloped Potatoes

Creamy, cheesy, and comforting – these potatoes are baked to perfection.

2 lbs Yukon Gold potatoes, thinly sliced – These are creamy, buttery, and ideal for scalloped potatoes.

1/2 cup milk (or cream for richness) – Adds moisture and richness to the dish.

1/4 cup grated Parmesan cheese – For a cheesy, savory topping.

2 tablespoons butter – Helps build the creamy base.

1/4 teaspoon salt and 1/4 teaspoon black pepper – For seasoning each layer of potatoes.

🔪 Step-by-Step Method

Preheat the Oven
Set your oven to 375°F (190°C). This ensures everything bakes evenly and helps meld the flavors.

Prepare the Chicken
In a shallow dish, mix together Parmesan, breadcrumbs, oregano, garlic powder, salt, and pepper.

Press each chicken breast into the mixture, coating it evenly on all sides.

Sear the Chicken
Heat olive oil in an oven-safe skillet over medium-high heat.

Add the coated chicken breasts and sear for 2–3 minutes per side until they’re golden.

Once seared, transfer the skillet to the oven and bake for 15–20 minutes, or until the internal temperature reaches 165°F (74°C).

Prepare the Potatoes
In a separate buttered baking dish, layer half the sliced potatoes.

Season with a bit of salt and pepper, then pour half the milk over the layer.

Repeat with the second half of potatoes and remaining milk.

Sprinkle Parmesan on top for a golden, cheesy crust.