Boy, do I have one incredible dinner idea for you. Ninja Foodi Garlic and Parm Crusted Chicken with Roasted Potatoes! This dish is savory, easy, and a complete dinner in one. Garlic and parmesan crusted chicken helps keep your chicken moist on the inside as it bakes, and leaves a crunchy texture on the outside. Then having roasted potatoes as well makes for a simple dinner.
If you like meals that don’t require a lot of time or prep, then this Ninja Foodi dinner recipe is for you. Plus, you will never see me complain when I have minimal dirty dishes to clean up.
Easy Garlic and Parm Crusted Chicken with Roasted Potatoes
I reached for my Ninja Foodi because it is an Air Fryer and Instant Pot in one. I can use the pressure cooker feature to help cook the potatoes and chicken, and then swap lids for the crisping effect for that golden brown potato and crunchy chicken shell. No need to turn the oven on and toss your chicken and potatoes into roast them.
Now if you do not have a Foodi, you can, of course, use your Instant Pot to prep the food and then toss in the oven to finish it off. I just love the Foodi for less work and a meal cooked in one device.
What is Parmesan Crusted Chicken
Parmesan crusted chicken is a chicken cutlet that is breaded in parmesan cheese and Panko bread crumbs This will give your chicken flavor along with a crispy golden outside!
You can use chicken tenderloins or full breasts. You just have to remember the larger the piece of chicken you use the longer the cook time to get the chicken cooked all the way through.
What to Serve With Garlic Parmesan Chicken and Potatoes
Serve just as with nothing else, or reach for a few other satisfying side dishes to add to your menu. Here are a few tasty options to consider.
- Salad
- Baked Beans
- Coleslaw
- Dinner Rolls
- Steamed or roasted broccoli or other vegetables
You can pick and choose what fits your family’s taste buds!
How Long Will Parmesan Chicken Last In Refrigerator
You can store any leftover chicken and potatoes in the fridge for up to three days. Anything after you need to toss for the risk of getting sick off the chicken.
Can You Freeze Parmesan Chicken
You can freeze leftover parmesan chicken you have. I haven’t frozen it before, but I have done similar chicken dishes and it works well. Just allow it to cool and then place in a freezer bag or airtight container. Store for up to two months.
When you go to reheat use microwave or reheat in the oven. This is a great option for quick dinners or lunches. I do recommend if you warm up in the oven to cover your pan with aluminum foil, so you don’t dry out your chicken as it heats through.
Give this recipe a try today, and let me know what you think. Chicken and potatoes are such a perfect pair, and this recipe is a winner!
Looking for More One-Pot Ninja Foodi Recipes?
Ninja Foodi Cowboy Casserole, Ninja Foodi Taco Pie, Or Even Ninja foodi Eggrolls.
Ninja Foodi Garlic and Parm crusted chicken with roasted potatoes
you. Ninja Foodi Garlic and Parm Crusted Chicken with Roasted Potatoes!
This dish is savory, easy, and a complete dinner in one. Garlic and parmesan crusted chicken helps keep your chicken
moist on the inside as it bakes, and leaves a crunchy texture on the outside.
Ingredients
- 5 pounds cubed potatoes
- 1 pound chicken breast
- 1.5 sticks butter
- 1 cup panko bread crumbs
- 1 egg
- 1 tbs Italian seasonings
- 1/2 cup shredded Parm cheese
- 1 tbs garlic powder
- 1/2 tbs salt
- 1/2 tbs pepper
Instructions
- Melt butter.
- Stir in garlic powder and Italian seasonings.
- Place chopped potatoes in the bottom of your Ninja Foodi or Instant Pot.
- Pour butter over the potatoes making sure they are all coated well.
- Mix together panko and parm cheese.
- Whisk your Egg and dip chicken breast in egg then in panko Mix.
- Place a trivet on top of your potatoes.
- Place your chicken breast on top of the trivet.
- Cook on manual high pressure for 10 minutes.
- Do a Quick Release
- Remove the pressure lid and cook on air fry 390 for 15 minutes.
- If you don't have the ninja remove your chicken and place in the broiler for 5 minutes.
- Serve and enjoy!
Notes
I did not need any extra liquid to come to pressure the butter was enough 🙂
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Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 805Total Fat: 30gSaturated Fat: 17gTrans Fat: 1gUnsaturated Fat: 10gCholesterol: 163mgSodium: 1099mgCarbohydrates: 96gFiber: 10gSugar: 6gProtein: 39g
Sharon Young commented
I made this tonight. Took me over an hour because my Foodi wanted water 2 times. I used russet potatoes. I had to add water twice. Next time I will add 1 1/4 cups of water right in the beginning. The recipe is very good, but needs water besides the butter.
Janet commented
I agree had to add water
Janet commented
The recipe doesn’t tell you when to put the salt and pepper
Holly commented
I to had to add water, plus you say we need salt and pepper and in your directions it doesn’t say where to put the salt and pepper…but I’m making this now for dinner tonight…so I just added 1tbs of water and it was fine
Angela commented
Did you just add the water in with the butter? I had the same issue. I ended up taking the potatoes out because I didn’t want to add water to butter with potatoes.
Cheryl commented
I had to add water also
Cheryl commented
I also had added some Italian dressing and still needed to add water
Jasmine commented
Delicious!! We will definitely make this again. I was able to play with my kids while this cooked, and even though it was quick, it tasted like it was baking all day. I’ve never seen my husband eat a second helping of potatoes like he did!
Marcine J Buchanan commented
Made this tonight. Had to make it in two batches because the grandkids are here for summer. I added a bag of frozen beans with the second batch and cooked them with the potatoes. Taste was pretty good but chicken was dry and needed some seasoning. I will try again but will make some adjustments.
Josh G commented
I just made this one, and man was it good. Just printed the recipe for next time. Three things. I added 1/2 cup of water because of the other persons comment and not wanting to have to wait and find out there wasn’t enough moisture in the pot for the pressure to build up. I added 1/2 tsp red pepper flakes to the panko crumb mix. Also, the instructions don’t say when to add the salt and pepper. I assumed it was in the panko crumb mix as well. Oh and lastly, I used sweet potatoes and they came out nice and tender. It was great. The chicken was super tender, and crusty on the outside. The sweet potatoes were tender and savory. Ummm good.
Barbara commented
Regarding the Garlic park chicken and potatoes, what sort of trivet do you use?
Scott Leif commented
This sounds delicious! I will have to try this recipe! Thank you for sharing it!
Brenda Jewell commented
This recipe is awesome! I’ve made 3 times and always turns out great. I do add 1/2 cup water to pressure cook just to be safe. The last time I pulled the chicken and continued air crisping the potatoes for another 7 minutes (after stirring) to get crispy edges on the potatoes.
Thank you for sharing all your great recipes!
Janet Ramsey commented
I tried this recipe tonight. I followed the directions incorrectly, by putting all of my seasonings in with my bread crumbs and Parmesan cheese. I didn’t even have any Panko, so I just used regular bread crumbs. I melted the butter in the pot, then tossed in the potatoes (didn’t even make sure they were all coated), added the rack and then the chicken. I did at least cook it according to the instructions. My chicken stuck to the rack a little bit, so I guess I should have sprayed it with some PAM or oil? At any rate, in spite of my mistakes, this was an excellent supper. I will definitely make it again, and follow the directions next time. Very flavorful, potatoes were perfect. Super easy, super fast. FIVE STARS!*****
Susan commented
I made this a couple days ago as it sounded like it would be a great recipe. I was not disappointed!! My husband and son both raved about it (both picky eaters) and the potatoes were amazing! A few notes: I was out of Panko crumbs so just made my own crumbs with multigrain bread. The instructions didn’t specify where to add the salt and pepper so I just added both with the crumbs. I tried leaving the water off, but was prompted to add water, so I added 1/2 cup and that was enough. I only had a few potatoes, but I made it anyway without any further adjustments. (My son pointed out that may have been why I had to add water since potatoes have a lot of water in them.)
When done, I moved the chicken to a serving platter and spooned some of the yummy broth over the chicken just to saturate it with flavor. I have printed this recipe and noted to add 1/2 cup water and spray the rack (the chicken stuck). I know it will be great with Panko crumbs, but it’s SO good even with substitution, and SO easy to make! It is going in my “favorites” recipe binder and will be used often in the future!! Thank you for sharing. I give this a perfect 10!
Natalie commented
Can I use frozen chicken breasts? New to using a foodie and not are how to adjust cooking time for frozen
Megan commented
When do you add the salt and pepper?
Sue commented
Where do you put the water?
Lindsey commented
This may be a really dumb question but what kind of trivet did you use??
Carol commented
I made the Garlic & Parm crusted chicken and roasted potatoes last night and loved it!!! My only issue was that the chicken seemed to be overcooked. I followed the recipe above but added 1/2 cup water per some of the comments I had read. Any suggestions on how to make the chicken come out more moist and tender?
Cheryl commented
I had to add water also