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Chicken Parmesan Recipe

Chicken Parmesan Recipe

With two small children, I appreciate meals that can be easily assembled and put into the oven. I always keep the ingredients for this Parmesan Chicken recipe on hand. —Sylvia Dirks, Clearbrook, British Columbia
TOTAL TIME: Prep: 10 min. Bake: 1 hour YIELD:4 servings


  • 3/4 cup grated Parmesan cheese
  • 3/4 cup toasted wheat germ
  • 1-1/4 teaspoons salt
  • 1/2 teaspoon each garlic powder, onion powder and dried oregano
  • 1/2 teaspoon dried rosemary, crushed
  • 1/4 teaspoon pepper
  • 1 broiler/fryer chicken (3-1/2 to 4 pounds), cut up
  • 1 cup buttermilk


  • 1. In a large resealable plastic bag, combine the cheese, wheat germ and seasonings. Dip chicken pieces in buttermilk, then add to bag, a few pieces at a time, and shake to coat.
  • 2. Place in a greased 13-in. x 9-in. baking dish. Bake, uncovered, at 350° for 1 hour or until juices run clear. Yield: 4 servings.

Nutritional Facts

1 serving (14 ounces) equals 598 calories, 32 g fat (10 g saturated fat), 168 mg cholesterol, 1,214 mg sodium, 14 g carbohydrate, 3 g fiber, 63 g protein.

Reviews for Chicken Parmesan

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Reviewed Jan. 22, 2016

"I followed this recipe to a "T" with the exception that I wrapped the chicken in nun stick foil for two hours at 275 until read 165. I make my own buttermilk."

Reviewed Sep. 27, 2013

"poor directions"

Reviewed Apr. 24, 2013

"It was very good, but mine came out a bit dry....I cooked it for an hour and had 4 large breasts...I will cut cooking time down next time..but very tasty!"

Reviewed Apr. 23, 2013

"I made this recipe today. It was great. I will make it again. I wish people who don't like the nutritional facts just keep it to themselves. You don't have to try the recipe. We do have common sense. The review is if you like the taste or don't like the taste. Thanks."

Reviewed Apr. 22, 2013

"This sounds very good, but why is the serving size listed as 14 ounces? That seems like a lot of chicken and the calorie and fat count is far too high for my intake."

Reviewed Apr. 22, 2013

"A wonderful and rich recipe. Full of flavor. I would make it again."

Reviewed Nov. 4, 2011

"I love this recipe. So easy to make. And it very good."

Reviewed Nov. 18, 2010

"Very good would just add a little thyme also. \

Very easy to make."

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Wine Pairings

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.