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Baked Italian Chicken Recipe

This recipe is a variation on one calling for pork chops. I like this delicious main dish because it doesn't dirty a pile of pots and pans.—Jim Cosgrove, Burlington, Ontario
TOTAL TIME: Prep: 25 min. Bake: 35 min. YIELD:6 servings


  • 6 boneless skinless chicken breast halves
  • 1/2 cup all-purpose flour
  • 2 eggs, beaten
  • 3/4 cup dry bread crumbs
  • 1/2 cup grated Parmesan cheese, divided
  • 1 tablespoon canola oil
  • SAUCE:
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1-1/4 cups milk
  • 1 teaspoon salt
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon pepper
  • 1 can (8 ounces) tomato sauce
  • 1 cup (4 ounces) shredded mozzarella cheese


  • 1. Pound chicken breasts. Coat with flour; dip into eggs. Combine crumbs and 1/4 cup Parmesan cheese; pat onto both sides of chicken. Brush oil onto a foil-lined 13-in. x 9-in. baking pan; place chicken in pan. Bake, uncovered, at 400° for 20 minutes.
  • 2. Meanwhile, for sauce, melt butter in a saucepan; stir in flour until smooth. Whisk in milk; bring to a boil. Cook and stir for 2 minutes. Add seasonings. Pour over chicken. Drizzle with tomato sauce; sprinkle with mozzarella and remaining Parmesan. Bake 15 minutes longer or until the cheese is lightly browned. Yield: 6 servings.

Nutritional Facts

1 each: 425 calories, 19g fat (9g saturated fat), 170mg cholesterol, 1016mg sodium, 25g carbohydrate (4g sugars, 1g fiber), 37g protein.

Reviews for Baked Italian Chicken

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LadyArmstrong User ID: 7848811 9628
Reviewed Jun. 14, 2014

"This was the first recipe I cooked as a newlywed & young mom back in 1997. I found it in the 1997 edition of Taste of Home Annual recipes. 17 years later, it's still a family favorite."

slytherinchelle83 User ID: 6941185 17211
Reviewed Oct. 28, 2012

"This was one of my favorite dishes as a child. Unfortunately I was diagnosed with Celiac Disease which meant I could not eat this dish without making some changes. Luckily this recipe was easy to make gluten free. I altered by changing the all-purpose flour to corn starch (or GF Flour) and the dry bread crumbs to GF cracker (or bread) crumbs. With those two changes one of my favorite dished growing up was available to me again for consumption! YUM!"

jsrsajbe User ID: 455855 18334
Reviewed Feb. 25, 2010

"I've been making this for years. Everyone loves it."

Ginny_in_PA User ID: 3899483 11102
Reviewed Feb. 24, 2009

"My sometimes fussy family all loved this chicken! It was moist, tender and flavorful! I did need to bake my chicken breasts longer than directed in the recipe. They were close to a pound each, and I baked them for 30-35 minutes after breading them (before adding sauces and baking another 15 minutes.)"

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