This page requires that scripting be enabled in your browser to function properly. If you need help enabling scripting, please vist our
technical FAQ page.

Breaded Parmesan Chicken

Read Reviews (220)

"A filling, rich breaded chicken that is baked. A comfort food that is good with mashed potatoes!" — Dusti Fees

Ingredients Edit and Save

Watch video tips and tricks

Chicken Parmigiana

Garlic and Parmesan Chicken Wings

Prosciutto-Wrapped Stuffed Chicken Breasts

Chef John's Chicken and Mushrooms

Spicy Garlic Lime Chicken

Exotic Pomegranate Chicken

Baked Garlic Parmesan Chicken

Tomato Chicken Parmesan

How to Make Chicken Parmesan

How to Bone a Chicken Breast

Battle of the Butter: Salted vs. Unsalted

Original recipe makes 4 to 6 servings Change Servings

1/2 cup finely crushed herb-seasoned stuffing mix
3 tablespoons grated Parmesan cheese
1 tablespoon dried parsley
1 teaspoon curry powder

1 tablespoon Italian-style seasoning
3 tablespoons butter
6 skinless, boneless chicken breast halves

Check All Add to Shopping List

Directions

Preheat oven to 350 degrees F (175 degrees C).
In a small shallow dish combine the stuffing mix, cheese, parsley, curry powder and seasoning. Mix together.
In an 8x11 inch baking dish, melt the butter/margarine in the microwave. Dip the chicken breasts in the stuffing mixture, coating both sides of each breast.
Place chicken in baking dish and sprinkle any leftover stuffing mixture over the chicken. Bake in the preheated oven for 20 minutes, then turn chicken pieces over and bake for another 20 to 25 minutes or until chicken is cooked through. Enjoy!

Kitchen-Friendly View

ADVERTISE WITH US

Delicious! Easy to make too. I made 3 chicken breasts with the given amount of coating and it worked well. I didn't have stuffing so I used 1/2 cup of Italian bread crumbs, and replaced the Italian seasoning with crushed Italian croutons. I brushed on olive oil instead of melting butter on the chicken and then coated it, and it came out perfectly after baking it 15 min per side. I added some mozarella on the top after turning them. Great! Served it on top of pasta tossed with olive oil and oregano with sauteed red peppers on the side.

—Mandy

See full review »

Most Helpful Critical Review

Jan 03, 2004

This was a pleasant-tasting and easy to make recipe. I used Italian seasoned breadcrumbs as a substitute for the stuffing and Italian seasoning. In addition, I dipped the chicken in Italian dressing prior to dipping it in the breadcrumb mix. I ate it with Creamy Parmesan Risotto, which was a good combination. Overall it was a good, easy recipe.

—Salsera713

See full review »

318 Ratings

See other versions of this recipe!

Nov 05, 2003

THIS RECIPE WAS DELICIOUS. AFTER I BAKED IT FOR THE TIME CALLED FOR I BROILED FOR A FEW MINUTES TO MAKE IT CRISPY. RIGHT BEFORE I SERVED DINNERI DRIZZLED THE CHICKEN WITH A LITTLE BIT OF SPAGHETTI SAUCE. THIS ONE IS A DEFINITE KEEPER.

—TINKERBELL926

See full review »

Sep 11, 2003

Was really good and "easy" should be in the name. Be careful however, because it sometimes gets a little dry.

—DREGINEK

See full review »

Aug 16, 2004

Absolutely delicious! I did something a little different. I put 3 chicken breasts at a time in a 1 gallon freezer bag and pounded the breasts so they were more even in thickness. I also dipped the breasts in butter and then breaded it. I used seasoned cornbread stuffing and of course more curry and parmesean. (because we love curry and parmesean) Then I placed the chicken in a dish sprayed with PAM and turned 1/2 way through cooking. It browned up nicely and the breading stayed on. It was a hit! Plus I made it ahead of time and just had to take it out of the fridge and put in the ove. LOVED IT. Thanks for the new recipe.

—ATTIPAY

See full review »

Oct 11, 2003

Made this from thawed (still a bit frozen in the middle) chicken breasts, which increased the cooking time. The chicken turned out very juicy and delicious. I served this with fresh angel hair pasta and steamed broccoli. My kids had fun helping to cook this and really liked the taste too!

—ENEQVIST

See full review »

Jan 07, 2004

This recipe as is gets a 4 but I cut back the Italian spices to 1 tsp instead of the 1 tbs and then it moves to a 5. Great the next day too.

—DRJILL2

See full review »

Oct 09, 2003

This recipe was fantastic - I just finished eating the leftovers for lunch! I served the chicken with angel hair pasta and spaghetti sauce, and put some of the sauce on top of the chicken. My boyfriend loved it, too. I highly recommend this as an easy and incredibly tasty meal!

—LAWGIRL621

See full review »

Rate This Recipe

Edit

Glad you liked it! Your friends will, too:

Did you tweak the recipe? Edit and save your own version of it!

Edit this recipe

More Recipes Like This See all

Maria's Green Chicken

Curried Honey Mustard Chicken

Garlic Chicken

Grilled Tarragon Mustard Chicken

Blackberry Balsamic Chicken

RamJam Chicken

Easy Olive Martini Chicken

Yogurt Chicken

One Dish Bourbon Chicken

Baked Lemon Chicken with Mushroom Sauce

ADVERTISE WITH US

Nutrition

Calories
257 kcal
13%

Carbohydrates
5.1 g
2%

Cholesterol
103 mg
34%

Fat
9.9 g
15%

Fiber
0.8 g
3%

Protein
34.7 g
69%

Sodium
281 mg
11%

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

Nutritional Information

Breaded Parmesan Chicken

Serving Size: 1/5 of a recipe
Servings Per Recipe: 5
Amount Per Serving
Calories: 257
Calories from Fat: 89

% Daily Value *
Total Fat 9.9g 15 %
Saturated Fat 5.4g 27 %
Cholesterol 103mg 34 %
Sodium 281mg 11 %
** Potassium 399mg 11 %
Total Carbohydrates 5.1g 2 %
Dietary Fiber 0.8g 3 %
Protein 34.7g 69 %
Sugars 0.7g
Vitamin A 7 %
Vitamin C 4 %
Calcium 9 %
Iron 20 %
** Thiamin 10 %
** Niacin 174 %
** Vitamin B6 50 %
** Magnesium 16 %
** Folate 5 %

* 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.