"Mom's recipe for success includes pouring white wine over the partially baked chicken. I've used sherry in a pinch!" — CHRISTYJ
Watch video tips and tricks
1 (2 to 3 pound)
whole chicken, cut into pieces
ground black pepper
grated Parmesan cheese
chopped fresh parsley
seasoned dry bread crumbs
dry white wine
I've told several people about this recipe and they all love it. My mom always asks "do you have any more great recipes like THAT ONE". I did change it a bit. I'm doing the DIET thing so I use boneless skinless chicken breasts. Also it doesn't need the butter or the wine. I put all the dry ingredients into a ziplock bag and with one clean hand sprinkle this mixture on the chicken, flipping it and padding it in with your BAD (chicken) hand. I then put the ziplock bag into the fridge for next weeks dinner, I can actually get several meals out of one recipe. Bake at 350 for 45min or until done. Also use the powdered like parmesan cheese that you find in the isle not in the fridge. It sticks to the chicken better then the grated parmesan that is truly grated into little strips.
This was a good recipe. However, although my father and his friend were greatly impressed, I was not. It lacked oomph. This may be because I left out the wine bit, because we didn't have any on hand and I am not legal to purchase alcohol, but I suppose I expected the spices to be a bit more prominant. I will most certainly have to tinker with the seasoning, but it was decent as it was.
Used skinless, boneless breasts, soaked in Ranch dressing for about an hour first. Didn't have seasoned breadcrumbs, so made crumbs from Ranch flavored almond/rice crackers. And, hubby doesn't like wine in the chicken so left that out. What a surprise! Everyone loved it. Nice and juicy, wonderful flavors. Will make this again for sure. Thanks Christy!
Tastes delicious! Turned out tasting like chicken kiev with all of the butter. Changes I made: 1/2 the amount of wine, cooked uncovered the whole time, put on the wine 1/2way through cooking, cooked a total of 35 minutes. Also, I dipped the chicken in butter before breading to help it stick.
Awwwwsommmmme...wow this was incredible...mmm..mm. Instead of using a whole chicken we used chicken breast. We did 4 breasts in an 8" x 8" glass casserole dish and reduced the cooking time to 30 min. We cooked it for 20 min., then we added the 1/2 cup of Pinot Grigio and cooked for another 10 min.
I have made this several times and everyone loves it. I use boneless breasts and it's wonderful, especially with rice. My son doesn't like it because of the wine, however all grown ups love it!
I love this recipe....I used 2 split chicken breast and panko breadcrumbs with alittle seasoning salt. I also put it under the broiler for a few minutes to get a golden color. The sauce is just delicious!!! Thanks for the recipe!!!
Excellent. I marinaded the chicken breasts in a little dressing for about 40 minutes before coating them with the seasoning mix. This recipe is extremely easy on the prep time, but marinating plus cooking time required a couple of hours, so it's not a last-minute recipe. The chicken was moist and the crust delicious. It will go in the frequently-used section of my recipe book.
* Percent Daily Values are based on a 2,000 calorie diet.
My Mom's Parmesan Chicken
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 521
See how to make an easy weeknight chicken dish that's a 5-star favorite.
See how to make a super-simple baked chicken dinner.
Discover the secret to Chef John’s perfect chicken parmesan.