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Parmesan Chicken Breast Recipe
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Parmesan Chicken Breast Recipe

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4.5 25 26
Publisher Photo
A rich, cheesy coating locks in this chicken's natural juices, making it moist and delicious every time. Because it can be made in advance, I rely on it often during the week and when entertaining.
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:6 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 6 servings

Ingredients

  • 1 cup grated Parmesan cheese
  • 2 cups soft bread crumbs
  • 1/2 cup butter, melted
  • 1/2 cup Dijon mustard, regular or country-style
  • 6 chicken breast halves, boned and skinned

Nutritional Facts

1 each: 391 calories, 24g fat (13g saturated fat), 119mg cholesterol, 1047mg sodium, 10g carbohydrate (1g sugars, 1g fiber), 33g protein

Directions

  1. Combine cheese, bread crumbs and butter. Coat chicken breasts with mustard, then dip into crumb mixture. Place breaded chicken in a 13-in. x 9-in. baking pan. Bake at 425° for 15 minutes or until chicken is done. Yield: 6 servings.
Originally published as Parmesan Chicken in Country Woman November/December 1990, p37

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.


Reviews for Parmesan Chicken Breast

AVERAGE RATING
(26)
RATING DISTRIBUTION
5 Star
 (20)
4 Star
 (4)
3 Star
 (0)
2 Star
 (1)
1 Star
 (1)
MY REVIEW
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MY REVIEW
dilbert098
Reviewed Feb. 16, 2016

"I used dry bread crumbs as well. I enjoyed this meal immensely. It was super quick to make."

MY REVIEW
tlbdlb4evr
Reviewed Jan. 11, 2016

"This was very tasty. The Dijon mustard added a nice "twang" to it. Will be making it again. I did substitute soft bread crumbs with dry and it gave it a little crunch."

MY REVIEW
jenahelen77
Reviewed Dec. 28, 2015

"I made this recipe just like it says. I thought it was okay, but I like brown mustard. My family that does not was not impressed."

MY REVIEW
kimberleeea
Reviewed Nov. 10, 2014

"My family really enjoyed. We don't like mustard, so I used Olive Garden Italian Dressing. Very tasty, quick & easy!!"

MY REVIEW
GaBelle61
Reviewed Nov. 2, 2014

"I tried this tonight. I switched it up a bit...First, I cut the recipe in half. Then, I marinated only 3 in Zesty Italian dressing. Instead of using mustard, I left on the dressing. Then, I used fine Planko crumbs mixed with melted butter and a small amt. of parmesan. I had to double the cook time for the chicken to get completely done. I served it with what I had on hand: yellow rice and buttered,, steamed broccolii with a little melted cheese. A different taste which we enjoyed!"

MY REVIEW
jynxxmartin
Reviewed Aug. 20, 2014

"A flavorful dish. I mixed Dijon mustard with mayonaise since we aren't great fans of mustard. I aslo used prepared bread crumbs. I did something wrong because the crust wasn't crispy although the chicken was cooked throughout. I will definately make again and tweek the issue."

MY REVIEW
Jen35
Reviewed Jan. 27, 2014

"Coated it w/ greek yogurt instead of mayonaise. Very good, everybody liked it. Cooked for about 30 minutes at 375."

MY REVIEW
vewebber58
Reviewed Jan. 21, 2014

"Great chicken! I used dry Italian bread crumbs - and chicken breasts with bones because "bone-in chicken breasts" is what I put in the search engine here on the TOH site. ( It wasn't until I came to rate the recipe that I noticed it called for breasts with the bone and skin removed.) They were big chicken breasts - I baked them at 425 degrees for 15 minutes, then tested them, and they were mostly pink in the middle. So I reduced the temperature down to 375 degrees and baked for 20 minutes longer. They came out cooked all the way through and so juicy and flavorful. I'm glad I found this recipe - easy to make and GOOD!"

MY REVIEW
mocox13
Reviewed Jul. 28, 2013

"A tasty and quick meal!"

MY REVIEW
Lstrange
Reviewed May. 21, 2013

"Don't use fresh breadcrumbs!!

Made the recipe according to the directions. I used soft (fresh) bread crumbs and the coating just clumped up, and had to be pressed onto the chicken.  After reading the reviews, I see people are using prepared crumbs.
We really liked the flavor, so I'll give it another try with the dry breadcrumbs. "

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