
Parmesan Chicken with Rosemary Potatoes
This Parmesan Chicken with Rosemary Potatoes is the one-pan, meal-prep-friendly, pick-eater-approved recipe that your weeknight dinner dreams are made of.
Ingredients
2 lb baby red potatoes, quartered
1 oz fresh rosemary, chopped
1 Tbsp garlic, minced
2 tsp salt
1 tsp pepper
1/2 cup almond flour
3 lb boneless skinless chicken thighs
1/2 cup grated parmesan
1/2 cup egg whites
2 cups broccoli, chopped
1/2 cup olive oil
Directions:
- Preheat oven to 425F
- Cut fat from chicken thighs
- Combine almond flour, half of salt and pepper in a large mixing bowl
- Pour egg whites in a separate mixing bowl
- Bread chicken by coating in egg whites and transferring to almond flour mixture, toss until evenly coated
- Place coated thighs in a 9×13 glass baking dish
- Toss potatoes in olive oil, rosemary and remaining salt and pepper
- Add potatoes to baking dish alongside the chicken and bake 25 minutes
- Remove from oven and spread broccoli throughout the pan, continue baking for an additional 15-20 minutes, or until potatoes are tender and chicken reaches an internal temp of 165F
Note
This Parmesan Chicken with Rosemary Potatoes is a great meal-prep, one-pan dish, so mix it up with your favorite seasonal vegetable like asparagus in the springtime, or brussel sprouts in the fall.

Parmesan Chicken with Rosemary Potatoes
Ingredients
- 2 lb baby red potatoes quartered
- 1 oz fresh rosemary chopped
- 1 Tbsp garlic minced
- 2 tsp salt
- 1 tsp pepper
- 1/2 cup almond flour
- 3 lb boneless skinless chicken thighs
- 1/2 cup grated parmesan
- 1/2 cup egg whites
- 2 cups broccoli chopped
- 1/2 cup olive oil
Instructions
-
Preheat oven to 425F
-
Cut fat from chicken thighs
-
Combine almond flour, half of salt and pepper in a large mixing bowl
-
Pour egg whites in a separate mixing bowl
-
Bread chicken by coating in egg whites and transferring to almond flour mixture, toss until evenly coated
-
Place coated thighs in a 9x13 glass baking dish
-
Toss potatoes in olive oil, rosemary and remaining salt and pepper
-
Add potatoes to baking dish alongside the chicken and bake 25 minutes
-
Remove from oven and spread broccoli throughout the pan, continue baking for an additional 15-20 minutes, or until potatoes are tender and chicken reaches an internal temp of 165F
Delicious!