recipe reviews for:

Parmesan Herb Chicken

“With a golden Parmesan cheese and herb coating, these tender chicken breasts make a tempting and hearty main dish. They're really very little fuss. Just coat them and bake. Their mild classic flavor suits a wide variety of tastes. --Phyllis Joann Schmalz Kansas City, Kansas”

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Reviewed: Nov. 12, 2009

This chicken was excellent! I used boneless chicken breasts, and cooked at 350 until they reached an internal temperature of 165. They were moist and delicious. The seasonings were perfect. I will definately be making this one again and again. Thanks for the recipe!

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KIMSCOOKINGNOW

Cooking Level: Intermediate

Home Town: Little Chute, Wisconsin, USA

Living In: Kennesaw, Georgia, USA

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Reviewed: Nov. 9, 2009

Oh, what a wonderful dinner we had tonight, this chicken being the star of the show. I'm sure it woud probably be even better with the bone-in chicken breasts called for but I used the boneless chicken breasts I had on hand, altering the roasting time to 400 degrees, 20-25 minutes. I added minced garlic to the mix and drizzled the leftover butter over the chicken but made no other changes. The aroma as this was baking was so wonderful and just a forecast of what was to come. This was just delicious - I thought the amount of oregano would be overkill, but it wasn't, and the paprika contributed the beautiful, rich color I knew it would. If you do substitute boneless chicken breasts, 20-25 minutes at 400 degrees is perfect - the chicken was very moist and tender. This couldn't be easier, quicker or more delicious. I served this with pasta with garlic and olive oil and "Sauteed Swiss Chard with Parmesan Cheese," also from this site. Mmmmm, I wish you could smell my kitchen!

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naples34102

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

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Reviewed: Sep. 17, 2009

This was a hit. I used boneless chicken breasts and just adjusted the cooking time down, checking doneness as I went. Delicious!

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Anj

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Reviewed: Aug. 4, 2009

Very good! I used 2 egg whites instead of butter and scaled the recipe for 4 servings. I also used boneless, skinless chicken breasts and cooked for 30 minutes at 400 degrees. The coating crisped up nicely and the flavor was delicious.

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KIMALLI1

Cooking Level: Intermediate

Home Town: Tampa, Florida, USA

Living In: Tallahassee, Florida, USA

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Reviewed: May 3, 2009

This was just ok for our tastes with little too much parm flavor. I may modify for next time.

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MImom

Cooking Level: Intermediate

Home Town: Bay City, Michigan, USA

Living In: Linden, Michigan, USA

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Reviewed: Apr. 27, 2009

I cater parties and was looking for something different for chicken. After several failed attempts, I found this recipe. I tried it out on the family first, and they loved it and wanted me to make it again the very next day. For the party, I used boneless chicken, I had so many compliments I couldn't count them. EVERYONE asked for the recipe.

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camille609

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Reviewed: Nov. 8, 2008

I made this chicken when family was over. My sister begged me for the recipe!

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LORIMCLAREN

Cooking Level: Expert

Living In: Sharpsville, Pennsylvania, USA

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Reviewed: Sep. 16, 2008

I have used this recipe for years since I found it in my Taste of Home Magazine. I substitute boneless, skinless chicken. Awesome, awesome recipe!!

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Angela

Cooking Level: Expert

Home Town: Paris, Texas, USA

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Reviewed: Jul. 7, 2008

My husband, who is not a fan of baked chicken, loved this recipe. I used chicken tenders instead, and found that the flavor was much better when using smaller pieces of chicken, and not too strong. A definite keeper.

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VAMay99

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Reviewed: May 3, 2008

This chicken was wonderful! The flavor is great. We are monitoring carbs, so the parmesean is a great alternative to using bread crumbs to coat the chicken.

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Kim

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Reviewed: Apr. 14, 2008

I made this chicken tonight and it is DIVINE. I used boneless chicken breasts, though. I also added fresh rosemary, and fresh dill (since I had it laying around. SO savory, even my picky-as-hell 7 yr old ate it all!!!

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AmberChristine

Cooking Level: Intermediate

Living In: Redmond, Oregon, USA

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Reviewed: Apr. 5, 2008

This was good and I'll probably make it again, next time reducing the amount of herbs. It tasted to "herby" for my likes. Family enjoyed it.

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My soul cleaveth unto the dust

Cooking Level: Intermediate

Home Town: Berwyn, Illinois, USA

Living In: Vernon Hills, Illinois, USA

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Reviewed: Mar. 14, 2008

Very, very tasty. I followed the directions precisely, and the whole family loved it!

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sarnjosmom

Home Town: Puyallup, Washington, USA

Living In: Spokane, Washington, USA

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Reviewed: Mar. 7, 2008

Absolutely fantastic! I substituted the butter with extra-virgin olive oil and added mozzerella cheese to the parmesan to give it an extra kick. This will be going in my recipe book for sure!

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Deborah

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Reviewed: Feb. 26, 2008

This is a keeper. My husband and I are trying to watch our weight so I substituted the butter for egg whites and it turned out great. My kids, husband, father and I all loved it. I will be making this one often. I may try the boneless breasts next time.

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Cassie

Cooking Level: Intermediate

Home Town: Columbia, Maryland, USA

Living In: Bradenton, Florida, USA

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Reviewed: Feb. 13, 2008

Was an easy, okay take on regular baked chicken. Very easy prep and my husband seemed to like it okay. It was a little strong on the herbs to be one of my favorites but I am not a fan of tons of herbs. I would probably make it again.

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allyash84

Cooking Level: Intermediate

Home Town: Lansing, Michigan, USA

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Reviewed: Jan. 20, 2008

Karmen Likes It

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Kai

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Reviewed: Jan. 3, 2008

Yum! Great recipe - I substituted 1/2 the butter with olive oil and added a little bit of Italian bread crumbs with the Parmesan cheese. I didn't have whole chicken breasts on hand, so I used chicken tenders which taste the same! This recipe was easy and fast and I will use again. Thanks!

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Steph

Cooking Level: Intermediate

Living In: Addison, Texas, USA

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Reviewed: Oct. 22, 2007

I loosely followed this recipe and everybody loved it! I will definitely be using it again.

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Jon

Cooking Level: Intermediate

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Reviewed: Jul. 25, 2007

I use a gas oven and was a bit worried that the timing would be off. So I set it at 400 and cooked it for 45 min. The chicken was absolutely juicy and super-tasty! This recipe was a complete hit!!!! Keep em' coming, Lady!

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