Baked Parmesan-Crusted Chicken

See how to make a simple breaded and baked chicken recipe. See more

READY IN ABOUT 1½ hrs

Baked Parmesan-Crusted Chicken

Read Reviews (173)

"This kid friendly, quick, and easy baked chicken makes great leftovers for chicken salad!" — chic_chef

Directions

Preheat oven to 350 degrees F (175 degrees C).
Melt the butter with the garlic in a saucepan over medium heat. When the butter starts to bubble, remove from the heat and allow to cool slightly. Stir the breadcrumbs together with the Parmesan cheese, thyme, basil, oregano, pepper, and salt in a bowl. Dip the chicken breasts in the butter, then press into the seasoned bread crumbs. Place the chicken into a 9x13 inch baking dish.
Bake in the preheated oven until the chicken is golden brown and no longer pink in the center, 50 to 55 minutes.

Kitchen-Friendly View

PREP 25 mins
COOK 1 hr
READY IN 1 hr 25 mins

Reviews More Reviews

Most Helpful Positive Review

May 08, 2008

Very tasty. I poured the extra butter and garlic into the baking dish, and it made the edges super crispy and yummy. My husband enjoyed so much, he had left-overs for breakfast.

—Mike & Kristen Hirte

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Most Helpful Critical Review

May 04, 2008

I'm sorry but I didn't care for this dish. Maybe if I had cut down some of the basil, oregano and thyme I might have liked it better. Seems like those spices overpowered the chicken. I am going to get some marinara sauce and mix the chicken with it and try to salvage some kind of meal from it. I hate to throw food away.Maybe I am just not used to those spices.

—Regina

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232 Ratings

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May 04, 2008

Amazing! I love it. I added some fresh lemon juice and white wine to the butter/garlic misture and poured the remaining juice to the pan as well. Also, I only cooked it for 45 minutes and it came out perfect!

—Gretchen

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Nov 07, 2008

This was a last minute meal on one of those "What are we going to have for dinner?" nights. What a treat! I had to adapt the recipe with ingredients I had on hand and it was still delicious! Next time, I will plan ahead follow recipe exactly, but even using dried spices and no thyme my family loved it (italian breadcrumbs probably helped)! Note: cooking time was considerably less for our oven so adjust accordingly to maintain moisture in chicken.

—Rehl Mom of 3

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May 01, 2008

Very yummy. The chicken was very moist. I poured the leftover butter and garlic into the baking pan and it soaked in really well.

—MOLLYDEWAYNE

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Jul 08, 2008

Wow! What an easy and delicious recipe!! I didn't have fresh herbs but used the oregano and frozen basil cubes that I had. I also added a little rosemary. Next time, I will probably double the parmesan. Very good!!

—GIN

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Apr 26, 2008

This recipe was very good. The chicken stayed very moist while still having a crisp outside. My picky teenage son who is a diabetic even loved it!

—WestCoastJana

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Sep 07, 2008

This was easy to make. It tastes great and is extremely moist. I followed the recipe but added some rosemary. My two year old grandson - who's not overly fond of meat couldn't get enough.

—MATENNIS

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Nutrition

Calories
423 kcal
21%

Carbohydrates
14 g
5%

Cholesterol
130 mg
43%

Fat
28 g
43%

Fiber
1 g
4%

Protein
28.1 g
56%

Sodium
614 mg
25%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Baked Parmesan-Crusted Chicken

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 423
Calories from Fat: 252

% Daily Value *
Total Fat 28g 43 %
** Saturated Fat 16.3g 82 %
** Cholesterol 130mg 43 %
Sodium 614mg 25 %
Potassium 261mg 7 %
Total Carbohydrates 14g 5 %
** Dietary Fiber 1g 4 %
Protein 28.1g 56 %
** Sugars 1.2g
Vitamin A 17 %
Vitamin C 4 %
Calcium 14 %
** Iron 19 %
** Thiamin 20 %
** Niacin 132 %
** Vitamin B6 31 %
Magnesium 13 %
** Folate 14 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.