Simply Parmesan Chicken Recipe

I use this chicken recipe for a lighter version of my Chicken Parmesan because I like the fact that you bake the chicken instead of pan-frying. The chicken is so moist, tender and delicious! I use fresh grated Parmigiano-Reggiano cheese, and seasoned Italian bread crumbs. The last five minutes of baking I top the chicken with spaghetti sauce, mozzarella cheese and a sprinkle of additional Parmigiano-Reggiano cheese.

Delicious recipe and the chicken was tender & juicy. This one is a keeper...family loved it! I had 2 pkgs. of chicken breasts (12 total) so I tripled the ingredients (not the Italian seasoning bcuz I used Contadina Italian Style bread crumbs but added extra dry oregano and basil as well as pepper to the mixture). I lightly salted both sides of the chicken breasts and let them sit for about 1/2 hour (to ensure flavor but also to retain the juices so that they would not dry out) and I did not flatten/pound them. I also used shredded Parmesan cheese in the bread crumbs instead of the dry, grated kind. I lightly greased both pans & baked on 350 degrees for about 55 minutes (I'm sure this extra time was needed bcuz I had so much chicken, most pieces were very thick & bcuz I had 2 pans in the oven). When I turned chicken over, I topped them with Prego Tomato, Basil & Garlic (I heated two jars and added fresh minced garlic, a little salt, dry basil, dry oregano and a few squirts of ketchup) and shredded Mozzarella cheese, but turned the heat up to 375 & baked for another 20 minutes or so (cut in the middle of a thick one to check doneness). I served it with spaghetti (2 boxes of Dreamfield low carb) mixing with leftover sauce (next time I will use 3 jars of sauce so that all the pasta gets coated well; I left some plain with butter bcuz there was not enough sauce), Caesar salad (Kraft Caesar, no croutons, and leftover shredded Parmesan cheese) and garlic & cheese Texas Toast.

It was a good base recipe. I added quite a few spices to add depth to the flavor (ranch powder, sweet paprika, red pepper flakes, onion and garlic powder, and a ground up chicken bouillon cube.) I noticed that my breading was a little wet towards the end and put it under the broiler for an additional 3min. And I made a homemade sauce to pour on top! Turned out great!

It is great to send you in the right direction! I dip the chicken in the egg and bread crumbs then pan fry the outside in olive oil because it provides a crispier crust. In my house; the crispier the better! :)Then I put it in the pan cover with marinara sauce bake them 30-35 min add cheese and put back in until its melted. I also use boneless skinless chicken thighs because they are much juicier. I flatten them in a plastic bag.

Only changes I made did not substantially change the recipe (to be fair to the rating system). I ponder the chicken breast to about 1/2" for uniform cooking; I used half panko/half Italian bread crumbs; still added the extra Italian seasoning. I also added a few tablespoons of milk to the egg mixture to make it go a little further. My oven was otherwise occupied so I pan fried the chicken in a little olive oil. Some family members topped theirs with marinara and shredded mozzarella and others ate it plain ... all gave it great reviews. Served it with spaghetti squash tossed with olive oil, salt and pepper.

Good as is, but even better with a few simple but important modifications. Rather than dipping the chicken in egg I dipped it in melted butter. Rather than "Italian seasoning" I used fresh parsley, sage, rosemary, oregano and fresh minced garlic. Once coated in the crumb/cheese mixture I drizzled the chicken with some of the remaining melted butter. Rather than a 350 degree oven I baked them at 400 degrees, 20-25 minutes, depending on the size of the chicken breasts. Moist and juicy, fork tender with incredible fresh herb flavor. Darned pretty too. I served this with linguine and "Red Bell Pepper Coulis" (which was excellent, by the way), also from this site.

This recipe was featured on the AR Home page a few days ago. It looked good, so I decided to try it. I pounded my chicken to about 1/2” for even cooking and seasoned it with garlic salt. I made half the parmesan/crumb mixture for two large chicken breast halves. I dusted the chicken with flour, then dipped in egg, then the crumb mixture. As I do with all recipes like this, I only coated one side of the chicken breast, which ensures no soggy bottom. I baked mine at 400 degrees for about 25 minutes and popped them under the broiler just long enough to get a nice golden color, then melted some provolone on top and served with some spaghetti sauce. These were perfectly cooked and still quite moist. We enjoyed these and I would make them again. Next time I might drizzle some melted butter over the coated breasts before baking

This is a keeper. Chicken was very moist, however I did make a few changes. First I made my own bread crumbs, took some slices of bread put in the oven till they dried out about 20 min at 350. then I took a packet of zesty Italian salad dressing dry mix and add it to the bread crumbs. the dry mix salad dressing you can find in the salad dressing aisle. I used a spag sauce to top the chicken with slices of swiss cheese.

I made it but of course I changed it up a little. I seasoned the cutlets with a little Adobo then coated them with flour before dipping them in the eggs. After the beadcrumb and Parmesan I sprinkled them with extra virgin olive oil which I also coated the pan with. Baked at 400 degree for 20-25. Delicious!

This was amazing. My fiance and my father both loved it! I used italian seasoned bread crumbs instead of mixing it. Also I added mozzarella cheese and prego sauce to the top and stuck it into the oven again to melt the cheese. Then served it over angel hair pasta with a side salad.(:

Really moist. Baked in toaster oven for 30 minutes then turned it off and topped with sauce and cheese and left it in the oven until the cheese melted. Served with whole wheat pasta topped with veggies. Yum!

I did mine in the air fryer. It only took 20 minutes cooking time and 10 minutes resting. yum-yum

I'm a Chef John groupie and definitely had to add some cayenne, also pound out the chicken so there are equal depths. Parm chic is da bomb

The seasoning for the chicken needs to be kick up some. I added Italian seasoning, garlic salt, paparika, and onion powder. I prepared mine on the stove in a fry pan. I am not nuts about firing up the stove. It was tasty after adjusting the seasoning.

Made it for friends — HUGE hit! 😍

While I haven't made this YET, I plan to! It is right up my alley & style of cooking! We eat a lot of chicken and love Parmesan cheese! I just want to point out that a lot of complaints about, "the marina sauce in the picture not even being acknowledged", etc...when there is NO SAUCE SHOWN IN THE PICTURE!! This recipe is for PARMESAN CHICKEN, NOT CHICKEN PARMESAN!! I can't wait to make this!! 😋😋😋

None

I wish I had more promise on taste to it so I'm gonna use the drug is the dry.. Other than that it was quick and easy and tasted good

no flavor...and needs some sauce .

Only changed 2 things- I used almond flour instead of bread crumbs and my favorite blackened seasoning mix. Everything else the same. Delicious!