Parmesan Baked Chicken Recipe
Parmesan Baked Chicken Recipe photo by Taste of Home
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Parmesan Baked Chicken Recipe

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“This no-fuss recipe has been a longtime hit with my family. After a few minutes of prep, the oven does the rest of the work.” —Janet Faldowski-McFarlan, Gahanna, Ohio
TOTAL TIME: Prep: 10 min. Bake: 30 min.
MAKES:6 servings
TOTAL TIME: Prep: 10 min. Bake: 30 min.
MAKES: 6 servings


  • 1 cup biscuit/baking mix
  • 1/4 cup grated Parmesan cheese
  • 1 teaspoon paprika
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/8 teaspoon garlic powder
  • 1 broiler/fryer chicken (3 to 4 pounds), cut up
  • 1/4 cup butter, melted

Nutritional Facts

1 each: 352 calories, 23g fat (9g saturated fat), 109mg cholesterol, 329mg sodium, 5g carbohydrate (0 sugars, 0 fiber), 29g protein.


  1. In a large resealable plastic bag, combine the baking mix, cheese, paprika, salt, pepper and garlic powder. Add chicken, a few pieces at a time, and shake to coat.
  2. Drizzle butter into a 15-in. x 10-in. x 1-in. baking pan. Place chicken, skin side down, in pan.
  3. Bake, uncovered, at 425° for 20 minutes. Turn chicken over; bake 10-15 minutes longer or until juices run clear. Yield: 6 servings.
Originally published as Parmesan Baked Chicken in Simple & Delicious February/March 2011, p54

Full-Bodied White Wine

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

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bg2bl User ID: 20384 233557
Reviewed Sep. 27, 2015

"This is a huge hit for my family! chicken comes out moist and tender and the best part is that I have all the ingredients in my pantry!"

Daggle User ID: 7930805 226313
Reviewed May. 14, 2015

"This chicken was delicious...tasty, moist and crispy!"

luigimon User ID: 1692040 172675
Reviewed Mar. 15, 2014

"I made this with boneless, skinless thighs because that's what I had. Wish I hadn't. This recipe is meant for skin on chicken, that's for sure. I'll make this again, but with a fryer!"

No_Time_To_Cook User ID: 6334849 121367
Reviewed Feb. 1, 2014

"Very good... would make again."

BruJoy User ID: 4300589 172818
Reviewed Nov. 4, 2012

"I just made this recipe for supper and it was great! Since it's just two of us, I used one large skinless, boneless chicken breast and made 1/4 of the recipe. I also used the Heart healthy Bisquick. Instead of using melted butter, I sprayed the pan with Pam and a little butter spray. Hubby and I both thought it was very good, and I will definitely make this again!"

der3k01 User ID: 2536412 189419
Reviewed Jul. 30, 2012

"When I first found this recipe I had already thawed pork chops, so I thought, why not, and used the recipe to cook pork chops.

Soooo very good. Moist and delicious!! Froze leftovers, and baked at a later date, and they were still just as moist and delicious as the first time.
Just made the recipe with chicken breasts for my two grandsons aged six and ten, both loved it and gobbled it up.
Thanks so much, this is a keeper."

cybilsue User ID: 4053601 188742
Reviewed Jul. 5, 2012

"I REALLY don't like changing recipes, however if you put your pan in the oven while it is preheating and you are preparing chicken and let it get real hot. Remove pan carefully,(I sprayed mine with Pam) place chicken skin side down, and you will get a sizzle and THE best crispy skin. YUM"

hsbbmom User ID: 5683173 111085
Reviewed Feb. 23, 2012

"This was excellent!! My kids put a little of Alfredo sauce from a jar on it. With that, it was as good as a dish from Olive Garden!"

best of home cooks User ID: 5361390 188741
Reviewed Jan. 5, 2012

"Moist and so yummy. This is about my 5 time making this in the past 3 months. Do away with Shake and bake."

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