Baked Italian Chicken Recipe

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This recipe is a variation on one calling for pork chops. I like this delicious main dish because it doesn't dirty a pile of pots and pans.—Jim Cosgrove, Burlington, Ontario
TOTAL TIME: Prep: 25 min. Bake: 35 min.
MAKES:6 servings
Test Kitchen Approved
TOTAL TIME: Prep: 25 min. Bake: 35 min.
MAKES: 6 servings


  • 6 boneless skinless chicken breast halves
  • 1/2 cup all-purpose flour
  • 2 eggs, beaten
  • 3/4 cup dry bread crumbs
  • 1/2 cup grated Parmesan cheese, divided
  • 1 tablespoon canola oil
  • SAUCE:
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1-1/4 cups milk
  • 1 teaspoon salt
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon pepper
  • 1 can (8 ounces) tomato sauce
  • 1 cup (4 ounces) shredded mozzarella cheese

Nutritional Facts

1 serving (1 each) equals 425 calories, 19 g fat (9 g saturated fat), 170 mg cholesterol, 1016 mg sodium, 25 g carbohydrate, 1 g fiber, 37 g protein.


  1. Pound chicken breasts. Coat with flour; dip into eggs. Combine crumbs and 1/4 cup Parmesan cheese; pat onto both sides of chicken. Brush oil onto a foil-lined 13-in. x 9-in. baking pan; place chicken in pan. Bake, uncovered, at 400° for 20 minutes.
  2. Meanwhile, for sauce, melt butter in a saucepan; stir in flour until smooth. Whisk in milk; bring to a boil. Cook and stir for 2 minutes. Add seasonings. Pour over chicken. Drizzle with tomato sauce; sprinkle with mozzarella and remaining Parmesan. Bake 15 minutes longer or until the cheese is lightly browned. Yield: 6 servings.
Originally published as Baked Italian Chicken in Taste of Home August/September 1996, p47

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

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Reviewed Jun. 14, 2014

"This was the first recipe I cooked as a newlywed & young mom back in 1997. I found it in the 1997 edition of Taste of Home Annual recipes. 17 years later, it's still a family favorite."

Reviewed Oct. 28, 2012

"This was one of my favorite dishes as a child. Unfortunately I was diagnosed with Celiac Disease which meant I could not eat this dish without making some changes. Luckily this recipe was easy to make gluten free. I altered by changing the all-purpose flour to corn starch (or GF Flour) and the dry bread crumbs to GF cracker (or bread) crumbs. With those two changes one of my favorite dished growing up was available to me again for consumption! YUM!"

Reviewed Feb. 25, 2010

"I've been making this for years. Everyone loves it."

Reviewed Feb. 24, 2009

"My sometimes fussy family all loved this chicken! It was moist, tender and flavorful! I did need to bake my chicken breasts longer than directed in the recipe. They were close to a pound each, and I baked them for 30-35 minutes after breading them (before adding sauces and baking another 15 minutes.)"

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