Baked Garlic Parmesan Chicken

FANTASTIC! This was a great baked chicken. I changed some things to make it even more flavorful for us. For the breadcrumb mixture I substituted "pepperidge farm herb stuffing" instead of plain bread crumbs and also added 1 tsp oregano along with the basil. I used 4 large chicken breasts and used 4 tbsp olive oil and 2 cloves garlic. I also sprinkled a little salt and pepper on the chicken breasts before dipping them into the oil/garlic mixture. Oh to make this easier, use 2 pie pans for the dipping. It's so much easier than a bowl.. unless the chicken breasts are smaller or tenders. I did not think there was too much breadcrumb mixture as other reviewers said. I did have a little bit of each leftover (oil and breadcrumb), so I first drizzled what was left of the oil on the prepared chicken breasts in the pan, and then sprinkled what was left of the breadcrmb mixture over this. Then I sprinkled all of this with some garlic powder. It took about 40 minutes for the chicken to be done. It was SO MOIST and SO FLAVORFUL. Better and SO MUCH EASIER than my usual parmensan chicken recipe. WILL MAKE AGAIN AND AGAIN. Thanks!

The Chicken was beautiful, but the recipe doesnt call for the chicken to be seasoned, I suggest that you do if only with mrs dash or salt even. But otherwise it was superb! It went well with mashes patatoes (my creativity) and DONT cover the pan with foil when baking because it will come out soggy. So leave it as is and sprinkle enough of the excess breadcrumbs over the top of the chicken. And the recipe calls for way too much breadcrumbs and after you dip the chicken in the breadcrumbs you MUST throw them away (contamination etc..) and that is a massive waste, USE YOUR DISCRETION. OTHERWISE THE CHICKEN WAS SUPERB! Rhyan, Bahamas

Absolutely Delicious! Quick prep and came out moist and tasty. Also melted mozzarella cheese on top of the chicken and served with marinara sauce and side of spaghetti. Is going to become a regular meal in my house!

Delicious. I have been looking for a good baked chicken recipe that is easy and good. Chicken was juicy and flavorful. I added 3-4 times the amount of garlic, but made 8 pieces of chicken (4 large chicken breasts butterflied and halved). I also seasoned the raw chicken breast with part of a packet of good season's dry itialian mix. My husband loved this and I will definitely make again!

Let me start by saying that I hate breaded chicken. I decided to give this a try because I was pressed for time. We only eat chicken/ fish/veggies/grains and sometimes it gets boring. I was completely amazed that this was so good! I used a little more garlic, seasoned bread crumbs, and a dash of italian seasoning and season salt. I also used a softer parmesan cheese that made all the difference. Chicken was juicy and full of flavor. By the way, organic chicken will always taste better! Those in doubt..it is a keeper!

this recipe was awesome. it was quick and easy and my fiance and i loved it. i used italian bread crumbs instead and used more garlic-we love lots of garlic! i also threw in some cayenne pepper in there for a little spice. i also used the thinly pre-sliced chicken breasts so they took no time at all to bake-about 18-20 min or so. i served them with a mushroom and peas side dish sauteed in white wine. it was a great dinner!

Really great, pretty healthy, chicken dish. Cooked exactly 30 minutes and they were perfect. I used panko bread crumbs because I think they offer a better crunch. Also, I cooked the chicken on a cooling rack and flipped them half way through so that they wouldn't get soggy on the bottom. A trick I learned watching America's Test Kitchen.

With my modifications, it came out perfect! Used 6 chicken breasts. Was out of italian breadcrumbs so used chicken flavored stove top stuffing crushed well. Used 4 tbsps of olive oil and 2 tsps minced garlic. Put chicken breasts in a ziplock bag, added garlic, oil mixture, added 2 tsps adobo, 1 tsp each of salt & pepper, mixed well. Dipped the chicken pieces in the crumb/parmesan cheese mixture and baked for 40 minutes at 350 degrees. I've made similar recipes and they've lacked in flavor - this is the first time the flavor was perfect (in my opinion!) so I made sure to write it down this time!! This is one of those great recipes that is perfect for altering to your preference. Thanks for sharing!

Our family really enjoyed this chicken. This meal was extremely flavorful, and juicy, perhaps adjusting the spices to our liking did it. I would recommend this to anyone who would like to try something a bit different for dinner. I did make the following changes: I allowed the minced garlic to sit in the oil for about 10 mins. and added Italian seasoning and garlic powder to the bread crumbs. I also used Italian bread crumbs and pounded out the chicken into thin cutlets, turned it under the broiler for five minutes and topped with shredded mozzarella while under the broiler.

This is a great recipe. Here's what I did with it. I added melted butter to the olive oil (about equal amounts), used Japanese style panko crumbs and FRESH parmesan. I pounded the breasts to ensure even and quick cooking and after they were baked (I cooked them at 375 degrees for 30 minutes)I put a little sun dried tomato pesto on top of each one and covered that with slices of mozza cheese. I then put the pan under a hot broiler for a minute. The only part that took any time was pounding the breasts. I whipped this up for unexpected dinner guests and served it on a bed of rice pilaf on a large platter. It tasted great and it looked impressive. Everyone loved it and there were no leftovers. Do try the panko crumbs if you can find them as they make a light crispy coating and the texture is more appealing than regular bread crumbs.