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

Parmesan Chicken Breasts Recipe

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4.5 11 25
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"People can't believe it when I tell them how little time it takes to fix this delicious chicken," reports Mollie Hall of San Ramon, California. "It's very moist inside and so pretty to serve with its lovely basil-flecked coating."
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 4 servings


  • 4 boneless skinless chicken breast halves (4 ounces each)
  • 1/2 cup seasoned bread crumbs
  • 1/4 cup grated Parmesan cheese
  • 1/2 teaspoon dried basil
  • 1 egg
  • 1 tablespoon butter
  • 1 tablespoon vegetable oil

Nutritional Facts

1 each: 182 calories, 10g fat (4g saturated fat), 80mg cholesterol, 366mg sodium, 10g carbohydrate (1g sugars, 1g fiber), 11g protein


  1. Flatten chicken to 1/4-in. thickness. In a shallow bowl, combine the bread crumbs, Parmesan cheese and basil. In another shallow bowl, beat the egg. Dip chicken into egg, then coat with crumb mixture.
  2. In a large skillet, brown chicken over medium heat in butter and oil for 3-5 minutes on each side or until juices run clear. Yield: 4 servings.
Originally published as Parmesan Chicken in Quick Cooking May/June 1998, p11

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 Sep. 25, 2015

"Very good and easy to make"

Reviewed Oct. 6, 2013

"Awesome, awesome, awesome! My 11 year old who has suddenly discovered he "hates" chicken, absolutely loved this dish! Will be using this recipe again!!"

Reviewed Aug. 18, 2013

"Have made this ever since it was published in QC. I usually smush the egg and water together in a gallon ziplok bag and place chicken tenders in the bag to coat. Most of the time I use equal amounts of bread crumbs and Parmesan. Delicious, a real hit with my kids."

Reviewed Feb. 7, 2013

"This was a wonderful meal!!! My children all loved it. The chicken was moist, full of flavor, & the crust stayed on great! Even I

Though it was cooked in a skillet, you could cut it with a fork as if it had been in a slow cooker all day. This is a keeper!"

Reviewed Sep. 17, 2012

"It was good but the crust came off of most of it...not sure if it was what I did or the recipe"

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