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Parmesan-Crusted Chicken Recipe
Parmesan-Crusted Chicken Recipe photo by Taste of Home
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Parmesan-Crusted Chicken Recipe

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4.5 25 34
Publisher Photo
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.
MAKES:2 servings
TOTAL TIME: Prep: 15 min. Bake: 20 min.
MAKES: 2 servings

Ingredients

  • 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

Nutritional Facts

1 each: 394 calories, 18g fat (6g saturated fat), 173mg cholesterol, 830mg sodium, 11g carbohydrate (1g sugars, 0 fiber), 45g protein. Diabetic Exchanges: 5 lean meat, 2 fat, 1 starch.

Directions

  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.
Originally published as Parmesan-Crusted Chicken in Cooking for 2 Spring 2006, p21

Light-Bodied White Wine

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


Reviews for Parmesan-Crusted Chicken

AVERAGE RATING
(34)
RATING DISTRIBUTION
5 Star
 (20)
4 Star
 (11)
3 Star
 (1)
2 Star
 (0)
1 Star
 (2)
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MY REVIEW
MissSassiee User ID: 8936607 254347
Reviewed Sep. 19, 2016

"I'm unemployed and broke. I had no breadcrumbs.

This is an awesome dish for what I had in the kitchen.
Is so good!!!!
I made the chicken and also boiled some noodles.
Put the noodles and sauce in a baking pan and then added the chicken after I fried it.
I love it !!! And will still make it when I find a job."

MY REVIEW
greatwithoutgluten User ID: 6330173 236062
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."

MY REVIEW
danielleylee User ID: 4484886 221773
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."

MY REVIEW
johnnoschese User ID: 8235212 219150
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."

MY REVIEW
countrygirlchef User ID: 8012637 154676
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 mmmm....mmmmm...it'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."

MY REVIEW
Stillincinci User ID: 8002979 157229
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!"

MY REVIEW
KapaluaPrincess User ID: 6515781 75145
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."

MY REVIEW
rmbarr059 User ID: 4046105 75143
Reviewed Dec. 17, 2013

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

MY REVIEW
amynolen User ID: 3629163 161716
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!"

MY REVIEW
lczuba User ID: 2292600 157218
Reviewed Dec. 9, 2012

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

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