This is a favorite around our house; its quick, easy and tastes great This is a recipe that I came up with; measurements can be varied depending on your taste, i.e. if you want more cheese add more cheese, if you want less use less, you really cant hurt it. And you really cant mess it up as long as you use this recipe as a foundation.
Simply Parmesan Chicken Ingredients
cup dried bread crumbs
cup grated Parmesan cheese
2 teaspoons Italian seasoning
1 egg, beaten
5 skinless, boneless chicken breasts
How to Make Simply Parmesan Chicken
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl mix together the bread crumbs, Italian seasoning and Parmesan cheese. Dip chicken breasts in egg, then in bread crumb mixture to coat. Place coated chicken in a 9x13 inch baking dish.
Bake in the preheated oven for 30 to 35 minutes or until juices run clear, turning over chicken 5 minutes before removing from oven.
Simply Parmesan Chicken Nutritions
Calories: 223.6 calories
Carbohydrate: 8.6 g
Cholesterol: 111.4 mg
Fat: 6.7 g
Fiber: 0.7 g
Protein: 30.3 g
SaturatedFat: 2.6 g
ServingSize:
Sodium: 273.9 mg
Sugar: 0.8 g
TransFat:
UnsaturatedFat:
Simply Parmesan Chicken Reviews
I use this chicken recipe for a lighter version of my Chicken Parmesan because I like the fact that you bake the chicken instead of pan-frying. The chicken is so moist, tender and delicious I use fresh grated Parmigiano-Reggiano cheese, and seasoned Italian bread crumbs. The last five minutes of baking I top the chicken with spaghetti sauce, mozzarella cheese and a sprinkle of additional Parmigiano-Reggiano cheese.
I thought this recipe was extremely easy to make with an exceptional outcome. It looked like a fancy cook made it instead of me. I did make a few changes, not in the basic recipe, but added a spoonful of spaghetti sauce and mozzarella cheese to the top of the chicken pieces, placed them back in the oven to melt the cheese. They turned out great I served it with salad and a side of buttered/garlic noodles...and it is now the meal I take to friends. Very good.
I make a Parmesan Chicken that is almost identical to this one that my family LOVES I cut boneless, skinless chicken breasts into 3-4 pieces and pound them out really thin, salt & pepper them, dredge in flour, then beaten egg and then in the breadcrumb/parmesan mixture. Fry them up in 1/2 butter and 1/2 olive oil till golden brown Dont over cook them or the meat gets really dry. If you do this one right the outside is very crispy & crunchy with a moist, juicy, tender inside. One of my families favorite summertime comfort foods, hands down Serve with a chilled creamy potato salad and corn on the cob, YUM The ultimate comfort food
This definitely is quick, easy and delicious Great recipe for a lighter version of a classic dish. I used Italian style bread crumbs and along with other ingredients I added some garlic. I topped this with a tomato cream sauce and some mozzarella cheese during the last five minutes and served with angel hair pasta Perfect with a garden salad and warm bread
I have made this seversl times and have found it is even easier if you use the Italian bread crumbs, cheese, and eggs to coat the chicken then you dont even have to use seasoning, it tastes great.
I liked this one a lot. Very simple yet delicious. I added onion and garlic powders to the breadcrumb mixture which kicked the yummy factor up a notch. Note,however, that even slight overbaking will cause the chicken to dry out a lot so stick to the 35 minutes.
I made this for my boyfriend and his family and it was a hit I mixed 2 tablespoons of chicken stock powder and 1 teaspoon of salt with the dry ingredients. It gave a little extra oomph to a what is a great, easy and cheap meal. I fried up some beans, red bell peppers and carrots for the side. Finding nice recipes like this is why i love allrecipes.com
Good as is, but even better with a few simple but important modifications. Rather than dipping the chicken in egg I dipped it in melted butter. Rather than "Italian seasoning" I used fresh parsley, sage, rosemary, oregano and fresh minced garlic. Once coated in the crumb/cheese mixture I drizzled the chicken with some of the remaining melted butter. Rather than a 350 degree oven I baked them at 400 degrees, 20-25 minutes, depending on the size of the chicken breasts. Moist and juicy, fork tender with incredible fresh herb flavor. Darned pretty too. I served this with linguine and "Red Bell Pepper Coulis" (which was excellent, by the way), also from this site.
Very tasty chicken. A little crispy on the outside, moist and juicy on the instead. Served it with fettucine and Quick and Easy Alfredo Sauce from this site. Yummy.
This was OK. I added oregano, red pepper flakes, basil and garlic powder but still found it a little bland. The breading didnt crisp like I would have liked. One issue that wasnt the recipes fault was the store bought tomato sauce was exttemly bland as well.
Simple, tastes great, fast, and the kids like it
Delicious recipe and the chicken was tender & juicy. This one is a keeper...family loved it I had 2 pkgs. of chicken breasts (12 total) so I tripled the ingredients (not the Italian seasoning bcuz I used Contadina Italian Style bread crumbs but added extra dry oregano and basil as well as pepper to the mixture). I lightly salted both sides of the chicken breasts and let them sit for about 1/2 hour (to ensure flavor but also to retain the juices so that they would not dry out) and I did not flatten/pound them. I also used shredded Parmesan cheese in the bread crumbs instead of the dry, grated kind. I lightly greased both pans & baked on 350 degrees for about 55 minutes (Im sure this extra time was needed bcuz I had so much chicken, most pieces were very thick & bcuz I had 2 pans in the oven). When I turned chicken over, I topped them with Prego Tomato, Basil & Garlic (I heated two jars and added fresh minced garlic, a little salt, dry basil, dry oregano and a few squirts of ketchup) and shredded Mozzarella cheese, but turned the heat up to 375 & baked for another 20 minutes or so (cut in the middle of a thick one to check doneness). I served it with spaghetti (2 boxes of Dreamfield low carb) mixing with leftover sauce (next time I will use 3 jars of sauce so that all the pasta gets coated well; I left some plain with butter bcuz there was not enough sauce), Caesar salad (Kraft Caesar, no croutons, and leftover shredded Parmesan cheese) and garlic & cheese Texas Toast.
Im a horrible cook so Im always excited to find simple recipes. This was just that and my husband absolutely loved it. Tender and juicy chicken with lots of flavor Yum Thanks
I was torn between four or five stars, but opted to go for five because of how easy this is and the fact that there is no pan frying involved. I also added sauce and mozzarella at the end to spruce it up. I made several pieces without just to try it as written, but the sauce and cheese covered chicken was favorited by everyone. I used Italian bread crumbs instead of adding seasoning to regular ones. Next time I will add even more seasoning to the Italian bread crumbs in order to add more flavor. Thank you for the great recipe.
Easy and fantastic Will make again and again. I cut up the breasts into chicken strips.
I halved this recipe for 2 chicken breasts, but they turned out wonderfully. Thanks for a great basic recipe that anyone can modify to suit their tastes
This is a quick recipe that tastes great. I always add more seasoning than it calls for and I flip the chicken every 10 minutes so the bread crumbs dont get as soggy.
This is a favorite of mine. I have made it in a small batch for my family and Ive made it in huge batches for almost 200 ladies. You cannot go wrong with this I have used melted butter in place of the egg. Either works great. Ive even breaded the breasts the night before and baked the next day. Like I said, you cannot go wrong with this recipe. Tried and true. A favorite in our rotation
Very easy to make and very flavorful and delicious. I recommend using Perdue boneless, skinless chicken breasts -- they have such good flavor
Absolutely delicious I used Italian Bread crumbs and didnt add any Italian seasoning. Served with Grandmas buttered noodles (from Allrecipes.com) and carrots/snow peas. Also made Sweet Dinner Rolls (from Allrecipes.com). Dessert - Tapioca. My family gave me a standing ovation (seriously) :)
Ive made this recipe twice and it was wonderful, although I did make one slight modification. As others observed, about 20 minutes into the cooking time, the coating appeared very dry. So, I melted some butter and drizzled a bit over each chicken breast. The coating browned beautifully and crisply, and the inside was very juicy and tender. Very simple recipe, very delicious results. Ill make this again and again.
Very good recipe This chicken came out sooooooo moist I usually fry my breaded chicken. This is so much easier Everyone loved it...it is definitely a keeper Thanks for sharing
Very yummy and easy Chicken was really moist
I used 2 lbs. chicken tenders and cracker crumbs for the bread crumbs. I topped with sauce and mozzarella. We all thought it was a good take on Parmesan Chicken, but it really, really needs salt.
This was a really great recipe. I did make a few changes. I added some garlic and onion powder to the breadcrumb mixture and after coating the breasts I seared each side in a pan with olive oil for about 2 minutes per side before baking. This helped keep the crust crispy. I served with melted asiago cheese and marinara sauce on top. Added a side of fresh green beans and angel hair pasta and it was delicious Definitely will make this again.
This was great very simple and one of the best baked chicken breast dishes I have tasted. I use Italian seasoned bread crumbs and left out the Italian seasoning, I dip my chicken in butter instead of egg. Also I added onion powder, paparika and seasoning salt to the dry mix. Very very Good
This is a very good dish, great flavor. I seasoned the chicken first and used Italian seasoned bread crumbs. I also melted 2 teaspooms of butter in the baking dish prior to adding the chicken. I had cabbage and angel hair garlic buttered pasta. Yum. My family loved it. I will repeat this dish.
Quick and easy. My kind of recipe.
I added mozzarella and marinara the last 5 minutes of baking and it was fabulous. My hubby said it was the best chicken parma hes ever had
I thought this chicken was meh. I made the recipe exactly as stated. It was good enough but nothing special. If you made added a tomato sauce and some mozzarella like for a chicken parmesan it would definitely kick it up a lot. As it is written here though, its kind of plain.
A good, basic recipe. Added extra onion and garlic powder for more flavor. Served over fettuccini with mushroom sauce and a sprinkle of mozzarella.
Very easy and delicious. The only thing I changed was adding mozzarella cheese on top of chicken.
This is a simple great recipe. 2 things I added make a big difference: I add about 1 tsp of lemon juice to the egg, and I sprinkle Adobo to the bread crumb/cheese mixture. The taste is so great
Delicious traditional supper. The changes I made were I let the chicken breasts soak in buttermilk all day and instead of bread crumbs I used crumbled corn bread. I also left out the egg, since the buttermilk works better anyway.
Wonderful recipe My husband and I loved it I topped the chicken with mozzerella cheese and tomato sauce (with 5 minutes to go in the baking process), and it was delicious. I will definitely make this again Thanks for the recipe
It cooked for longer, but the coating is good. What will make or break this chicken is the side served with it. Just on its own, it is too dry.
This was ok, but no one in the house REALLY liked it. My husband thought it was too dry, my nephew thought it too bland, and I was not blown away. It is a good, simple recipe and works well for a quick fix, but not something I would routinely serve.
Youre right Jenny. This is definately a recipe that you can change the amount used of ingredients and count on a fabulous meal (I would stick with the ingredients listed though and not use, for instance, different cheeses.) Ive made this many times since first reading it here at Allrecipes and have never been disappointed. Ive settled on more paremesan than bread crumbs and its fantastic Last night I tried the same mixture and method using halibut and cod. I cooked it at the same temp for 20 minutes and even I (who hates fish) liked it. Hubby was THRILLED Thank you SO MUCH for sharing this recipe Jenny. It will be a regular at our house
Excellent recipe. I coated the chicken with mayonaisse instead of egg and it came out very moist. More fattening but also juicier. My family loved it
This chicken was awesome I love the fact that is not fried but it tastes sooo good Hubby loved it. So flavorful. The only think I will change next time is to cut down on the dried bread crumbs and grated Parm cheese because after breading 6 chicken breasts, I still had too much crumb mixture left. I gave it 25min then turned for another 10mi. Absolutely delicious Will def make over and over again. Thanks for sharing the recipe Jenny
A perfectly simple Parmesan chicken. I only wanted to cook 2 chicken breast, so I just eye-balled the rest of the ingredients. We used homemade buttery bread crumbs. They turned out wonderful, with plenty of flavor. We served with garlic mashed potatoes and green beans. Delicious
This was the first time for making this, and I used some fairly plump chicken breasts. They werent quite as done or as flavorful as I prefer. I might try pounding them thin and then adding in onion and garlic next time to they are more to my liking. My son liked it better than I did
We thoroughly enjoy this recipe for its taste and simplicity. I dip the boneless chicken breasts in melted butter instead of egg for more richness. Bread crumbs, grated parmesan cheese, oregano, parsley, and S&P make up the coating. Bake at 400 degrees for 20-25 minutes for perfectly moist, delicious chicken breasts. Couldnt ask for an easier entree
Very good added garlic powder.
Simply Parmesan Chicken Haiku: "Breading slid right off. Didnt get very crispy. But texture was good." Best part about this chicken was the inside texture was perfectly moist. I didnt change a thing about the recipe, despite reading many additions and adjustments in reviews, and we found that the breading didnt stick well at all, and the flavor was kind of the "needed-jazz" spectrum. Still, we spooned marinara sauce on top and that helped.
This is almost exactly what I use when I pan fry my Chicken Parmesan. I use the Italian Bread crumbs and pan fry in 1/2 olive oild and 1/2 butter. Top with tomato sauce with some italian spices and mozarella cheese about 5 min before you want to serve it.
Tasted yummy, but super disappointed that the tomato sauce wasnt added to the ingredient list, calorie consideration, etc. what the heck? Its not even acknowledged good thing my other half is a decent enough cook to notice. my diet is shaking its fist at you.
This dish is simply amazing Its quick and easy. I added tomatoe sauce and motzorella cheese during the last few minutes of cooking and placed the chicken over angel hair pasta. My boyfriend and i love it. two thumbs up
This was a hit at my house. Used some of the suggestions from other viewers. Served this with garlic marinara pasta and garlic bread.
EASY Took longer to bake than it said, but not a problem. I put it with rotini pasta and a white sauce (butter, flour, basil, milk, and garlic) - overall, could have used a bit more flavor but thats easily done. Thanks
This is a pretty good recipe when you need to make something in a hurry. I wouldnt say its the best chicken recipe ever, but its tasty enough.
I tried this last night, I omitted the Italian seasoning but like many others I added the pasta sauge and mozzarella at the end. I made it with a side of rotini (with the same sauce and mozzarella) and easy garlic bread. It was wonderful. It was SO tender. it wa sthe best chicken ive EVER made. :) My fiance Loved it. and hes a picky eater
This is an excellent recipe The chicken came out juicy and delicious. I sprinkled my chicken pieces with a little salt before breading and baking. This was fantastic even without any sauce or cheese toppings. This was as tasty as the fried method. I served this with garlic/parmesan pasta on the side. We all loved this dish. Thanks, this is a new favorite here
It is great to send you in the right direction I dip the chicken in the egg and bread crumbs then pan fry the outside in olive oil because it provides a crispier crust. In my house; the crispier the better :)Then I put it in the pan cover with marinara sauce bake them 30-35 min add cheese and put back in until its melted. I also use boneless skinless chicken thighs because they are much juicier. I flatten them in a plastic bag.
Great recipe I used cornbread stuffing mix and it made a great crust. I would recommend using olive oil and spraying pan. I flipped chicken breast after 20 minutes and placed pasta sauce over chicken breast and topped with mozzarella cheese for remaining time. It had a great golden cheese crust and great taste.
This has quickly become a favorite of mine. I use an extra egg so I can double dip in egg and bread crumb mixture. This makes a thicker breading, which is not only delicious but also keeps the chicken from drying out so much. YUM
I used Italian seasoned bread crumbs (as someone suggested), and added marinara sauce and mozzarella cheese about the last 10 minutes of cooking.
This was a big hit in my home. I added bread dip seasoning to the Bread Crumb mixture. I also drained a can of Diced Tomatoes then spread the Tomatoes onto the Breaded Chiken along with Broccoli florets then sprinkled shredded Mozzerella and Feta cheese and baked for about 30 min. This was AMAZING The left overs were great as well. The next day I put some fresh basil leaves in the food processor with extra Virgin Olive Oil and blended it together and spread that onto store bought pizza dough (Pilsbury). I cut the chicken into little squares and spread it onto the dough along with a little bit of frozen spinach and baked until the dough was a nice toasted color about 20-25 min. I must say it made for the best Chicken pizza I have ever had
This was just like chicken cutlets with a little kick. very good with spaghetti. there was alot of the extra breading left. overall...its pretty good.
Mine didnt get brown enough in the oven. Next time I will probably brown in a skillet prior to putting into the oven.
Yummy and very tasty--hubby gave it two thumbs up However, I did add some salt to the cheese and crumb mix and I had to both increase the oven temp to 375F and the cooking time to 45 min. I used large chicken breasts so maybe that was it. Ill definitely make this again and again Impressive looking enough for guests, too
Really moist.Baked in toaster oven for 30 minutes then turned it off and topped with sauce and cheese and left it in the oven until the cheese melted. Served with whole wheat pasta topped with veggies. Yum
My father who rarely eats meat or any item with fat LOVES this one... Finally a meal we both like.
I floured before egg wash. Perfect chicken parm chicken
Spectacular So simple and soooo delicious I pounded the chicken breast so it was thin like schnitzel. Oh my gosh SO good.
I used Italian bread crumbs AND Italian seasoning...I was worried it might be overwhelming but it was absolutely delicious. So easy to make and full of flavor The recipe proportions were perfect for the amount of chicken. This will definitely become a regular dish. Thanks for sharing, Jenny.
Too plain and bland, and didnt crisp well at all.
Great dish Chicken was moist and very tasty. My picky 6 yr. old gave it 6 stars....we will be having this recipe again in our home.
Great flavor I added some garlic salt because I love salty flavors, but other than that this is a hit. Yummy
Love this recipe. I do alot of "oven fried" chicken but this was different. I used freshly grated parmesania reggianna, Italian bread crumbs, using a slightly more cheese to crumb ratio with 2tsp. oregano and a little salt. The result was moist, tender and wonderfully flavored chicken, that was easy to prepare.
Simply simple and zesty with rotel tomatoes, tomato sauce and more parmesan cheese. Thanks for the hook up.
I was disappointed. I would rather accept the high calories and fry it.
Really good and easy Rubbed chicken with tonys. Used Panko crumbs because that is what I had.....doubled the crumb recipe....added onion, garlic powder....doubled eggs. After 35 min cooking I put jar of marinara and cheese, put back into oven until melted.
This was a very quick and easy Parm Chicken recipe. Very nice for a fast dinner.
It was really yummy, added spaghetti sauce and mozzarella on top.
Took readers advice and salt and pepper chicken first. Then dipped in egg and Italian bread crumbs. Cook 30 min, flipping chicken half way through. Added fresh parensian cheese to top during the last five minutes of baking.
Easy to prepare and very moist I did not find this dry at all. I imagine if you overcook, it could become that way. I baked mine for 25 min., then flipped before baking another 5 min. I also salted and peppered the breasts before placing them in the egg wash. Will make again.
My family and I absolutely loved this I loved that it was so quick and easy.
Nice and easy, and very tasty. I have a convection oven, and did 350 degrees for 30 minutes, turning once after 20 minutes.
Man this is easy. The only thing I did different is cut boneless, skinless breasts in half, soak them in a mixture of enough beaten eggs to cover them, with garlic, olive oil, Italian seasoning mixed in for a few hours. I kinda wiped off the egg as much as I could and coated with a bit more olive oil before breading. Soaking in egg is good for any type of chicken that you plan on breading. Makes it tender
Loved this recipe. It was easy and chicken was very tender. I used shredded Parmesan cheese and it worked out very well. I will be making this again
This is by far the most delicious, moist way to eat chicken. I love the simplicity and the yummy taste....the cheese is so flavorful. I serve it with angel hair pasta and marina sauce.
I really enjoyed the recipe. I did things a bit different though. As normal I mixed the Parmesan cheese with the bread crumbs and I baked it. About half way through baking it, I took it out, coated it once in straight Parmesan cheese, dipped it in spaghetti sauce, and topped it with mozzarella cheese. I then let it cook the rest of the way. It was amazing over spaghetti.
This is now a favorite. I used chicken tenderloins and put some salt and pepper on before I dredged it in the egg and crumb mixture. Also, instead of bread crumbs, I threw some old wheat crackers in the food processor and then mixed it with the parmesan cheese and Italian seasoning. I covered the chicken and popped it into the oven at 350 degrees for 30 minutes. The chicken turned out very very tasty and deliciously moist.
Good and easy
I didnt find this to be of anything special. Only difference is, I used shreddeded Parmesan instead of grated because I didnt have any. Not sure if that makes a big difference or not. Needed a little bit more of something. Maybe salt the chicken a little bit first. And I used a little cooking spray on the pan. Not sure if I want to try this again or not.
I poured half a jar of spaghetti sauce on the bottom of the dish, placed breaded chicken on top, then added the rest of the sauce. Turned out great
Im going to give this recipe 5 stars for simplicity, ease and speed of prep and all around flavor. I used chicken tenders rather than whole breasts, but otherwise followed the recipe exactly. My husband and son loved them and my husband said, "This is the most tender chicken Ive ever tasted." The temp and cooking time is perfect. The chicken is so tender youll be able to cut it with a spoon. No need to "add more cheese-sauce-butter, as some other reviewers have suggested. This one is simple and delicious. The flavor of the chicken shines through.
Very good
The chicken came out exclent and Juicy. Dont be affraid to add a lot of cheese.
My family likes this. I make my own ww seasoned bread crumbs and italian seasoning. I also make sure that all of the chicken pieces are uniform in size. I took them out at about 25 min & they were perfect. Easy, peasy
Oh my. We had this last night. It was delicious. This is a great recipe for a quick by elegant night. We paired it with some plain ol out of the jar spaghetti sauce and pasta on the side. The chicken was tender and moist and the breading provided just the right texture. Thanks for posting this Well be having this often
This was very easy and very tasty I made spaghetti noodles with it as some suggested and it really made it a whole meal
I made this recipe for the first time when company was over, so I was a little nervous about how it might turn out. But everyone loved it It was really yummy, seasoned just enough, but not so overwhelming that you couldnt taste the chicken. My husband, one of the pickiest eaters I know, still raves about it and has asked me to make it again soon. He likes the way it tastes; I like how easy it was to make
This recipe was ok but not great. My husband said it needed gravy, which was his way of saying the chicken was dry.
Very good I have added this to my meal rotation.
This wasnt bad, it just tasted like shake n bake chicken to my husband and myself. Not sure that I would make it again.
Great recipe, made this for big family dinner, using over 3lbs. of chicken legs and it was gone in seconds Cooked alittle longer and flipped twice during cooking for more crispy texture
Very simple and very, very good. We sliced the chicken after it was done and ate as a salad over greens.
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