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Parmesan-Crusted Chicken Recipe

Parmesan-Crusted Chicken Recipe

Laura Babberl of Boone, Iowa, relates, “I’m a retired nurse and do all the cooking for my sister and me. It’s difficult to come up with simple recipes for two, so I created this one. We love it!”
TOTAL TIME: Prep: 15 min. Bake: 20 min. YIELD:2 servings


  • 1/4 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1 egg
  • 1/2 cup shredded Parmesan cheese
  • 2 boneless skinless chicken breast halves (6 ounces each)
  • 1 tablespoon olive oil
  • 2 teaspoons lemon juice


  • 1. In a shallow bowl, combine the flour, salt and garlic powder. In another bowl, beat the egg. Place the Parmesan cheese in a third bowl. Coat chicken in flour mixture, then dip in egg and roll in cheese.
  • 2. In a skillet, brown chicken in oil on both sides. Transfer to a shallow 1-qt. baking dish coated with cooking spray; drizzle with lemon juice. Bake, uncovered, at 350° for 18-20 minutes or until juices run clear. Yield: 2 servings.

Nutritional Facts

1 each: 394 calories, 18g fat (6g saturated fat), 173mg cholesterol, 830mg sodium, 11g carbohydrate (1g sugars, trace fiber), 45g protein Diabetic Exchanges:1 starch, 5 lean meat, 2 fat

Reviews for Parmesan-Crusted Chicken

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Reviewed Oct. 31, 2015

"This was good. I ended up adding extra seasoning. I just baked the chicken and all the crust stayed on. I will make again."

Reviewed Mar. 1, 2015

"Great recipe for 2! The chicken is very moist and juicy. We added a hint more freshly grated parm cheese at the end and omitted the lemon. This recipe goes well with a spicy vodka sauce pasta."

Reviewed Jan. 29, 2015

"All the complaints about the coating sticking to frying pan, use a non stick frying pan and you won't have a problem."

Reviewed Sep. 27, 2014

"I've made a very similar chicken dish like this before, with a few differences.. a little cayenne pepper & onion powder to the flour mixture...then I never fry it! Bake at 400 for 30 minutes and's golden brown and tastes like it's fried! I make a lemon butter sauce with tarragon to drizzle over and serve with lemon butter asparagus."

Reviewed Sep. 22, 2014

"Okay, I worked in commercial kitchens for six years and while I am not the most creative ad libbing in the kitchen, I have solid fundamental skills. I thawed some chicken and prepared to make this for my girlfriend and I. We had other options, but this recipe sounded great.

Followed the recipe to a tee and like a couple others, all of the Parmesan goodness hardened to a crusty mess at the bottom of my all clad sautée pan. No crust left whatsoever. Seeing as I had just detailed the kitchen the day previous, I was livid. Perhaps the recipe really calls for the powdered Parmesan cheese topping, I grated my own cheese and made a mess. The chicken, of course, was then bland coming out of the baking dish. I dumped some canned tomato sauce on top and ate my angry feelings. Be forewarned!"

Reviewed Apr. 8, 2014

"I added 1/2 tsp Italian seasoning to the flour mixture, for more flavor. However, I've never made such a messy dish as this one. All of the cheese stuck to the pan instead of the chicken. I won't make this dish again."

Reviewed Dec. 17, 2013

"The cheese stuck to the pan instead of the chicken! But nevertheless--it was still pretty tasty and easy!"

Reviewed Feb. 19, 2013

"This was simple to put together. The chicken had great flavore and was very tender. This is a recipe I will be using often! Thank you!"

Reviewed Dec. 9, 2012

"Quick, easy and tasty. Great with buttered noodles and green bean almondine!"

Reviewed Oct. 16, 2012

"Made this for dinner with angel hair pasta, and sauted mushrooms,w/onion,yellow squash and zucchinni. This was an excellent meal. I added itailian seasoning to the flour mixture. thanks for the receipe"

Reviewed Aug. 15, 2012

"I did half grated parmesan, half shredded. Pretty tasty, though it needed more spice."

Reviewed Jul. 17, 2012

"This recipe is easy to make and tastes very good! I have made it a couple of times now and it is getting added to my recipe book as a regular. With a little more Parmesan cheese it will easily make 4 pieces of chicken."

Reviewed Nov. 8, 2011

"This is absolutely the best recipe ever! I have made it a lot of times and it comes out so super moist every time! The only thing i usually do different is I season the chicken first with Montreal Chicken seasoni"

Reviewed Oct. 25, 2011

"Super easy and quick. I also used grated parmesan and it turned out great. Very flavorful!"

Reviewed Oct. 3, 2011

"As a single guy, I'm always looking for quick and easy meals. This is a breeze to make and very tasty. Only changes I made were to mix some plain bread crumbs in with the flour, and added a little thyme. Didn't have shredded parm so I used grated instead-but next time I'll use shredded. Will definitely be making this often- thanks for sharing."

Reviewed Jan. 24, 2011

"I made this tonight and it was delish...had a friend over and she said it was like eating at a restraunt! We added mozzarella cheese and a little garlic salt right before we put the chicken in the oven,also we used chicken breast but the chicken was so juicy! Will make again for sure! :)"

Reviewed Jan. 16, 2011

"Great recipe, we loved it. I added a little Italian seasoning mix to the flour. I also made some alfredo sauce and angel hair pasta to go with it and it was a perfect combination with the chicken. We also had salad to round out the meal. We will definitely make this again."

Reviewed Jan. 9, 2011

"This recipe is a keeper! I was looking for a simple Sunday night meal and this fit the description perfectly. The cooking time did need to be increased by at least five minutes. I would highly recommend serving this chicken with mashed potatoes :)"

Reviewed Dec. 19, 2010

"I made this recipe tonight after searching for recipe that did NOT involve bread crumps because I didn't feel like going out to the store. This was really good and it was light verses the heavy breadings of the some of the recipes that I have tried before. I did use some oregano and parsley mixed in with the flour mixture and seasoned my chicken with a little sea salt. I will certainly make this recipe again."

Reviewed Aug. 5, 2010

"Good recipe. We made it for 4 people, and the baking time could probably be a bit longer. We baked it for an extra 5 minutes, and maybe even longer than that. It probably depends on your oven, but just thought I'd mention our experience. Other than that, I thought that this was pretty good!"

Reviewed Jul. 26, 2010

"This is a great way to change up chicken cutlets. I thoroughly enjoyed them as did my husband. This went great with the Parmesan Noodle side dish."

Reviewed Jul. 12, 2010


Reviewed Apr. 28, 2010 Edited Oct. 4, 2013

"This is one of our very favorite dinners and we have it at least several times a month. So easy and so delicious. I highly recommend this recipe."

Reviewed Jan. 14, 2010

"I make this for my husband and me quite often. It is very tasty and the chicken stays juicy and tender on the inside. Could easily increase this to serve 4."

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Wine Pairings

Light-Bodied White Wine

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