Parmesan Chicken Recipe

4.5 81 86
Parmesan Chicken Recipe
Parmesan Chicken Recipe photo by Taste of Home
Publisher Photo

Parmesan Chicken Recipe

Read Reviews
4.5 81 86
Publisher Photo
The savory coating on this chicken has the satisfying flavor of Parmesan cheese. It's easy enough to be a family weekday meal yet impressive enough to serve to guests. When I make this chicken for dinner, we never have leftovers. -Schelby Thompson, Camden Wyoming, Delaware
MAKES:
6 servings
TOTAL TIME:
Prep: 10 min. Bake: 25 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 10 min. Bake: 25 min.

Ingredients

  • 1/2 cup butter, melted
  • 2 teaspoons Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon salt
  • 1 cup dry bread crumbs
  • 1/2 cup grated Parmesan cheese
  • 6 to 8 boneless skinless chicken breast halves

Directions

In a shallow bowl, combine the butter, mustard, Worcestershire sauce and salt. In a plastic bag, combine crumbs and cheese. Dip chicken in butter mixture, then add chicken to bag. Seal bag and toss to coat.
Place in an ungreased 13-in. x 9-in. baking pan. Drizzle with any remaining butter mixture. Bake at 350° for 40-45 minutes or until a meat thermometer reads 170°. Yield: 6-8 servings.
Originally published as Parmesan Chicken in Taste of Home April/May 1995, p31

Nutritional Facts

1 chicken breast half : 270 calories, 16g fat (9g saturated fat), 82mg cholesterol, 552mg sodium, 10g carbohydrate (1g sugars, 0 fiber), 21g protein.

  • 1/2 cup butter, melted
  • 2 teaspoons Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon salt
  • 1 cup dry bread crumbs
  • 1/2 cup grated Parmesan cheese
  • 6 to 8 boneless skinless chicken breast halves
  1. In a shallow bowl, combine the butter, mustard, Worcestershire sauce and salt. In a plastic bag, combine crumbs and cheese. Dip chicken in butter mixture, then add chicken to bag. Seal bag and toss to coat.
  2. Place in an ungreased 13-in. x 9-in. baking pan. Drizzle with any remaining butter mixture. Bake at 350° for 40-45 minutes or until a meat thermometer reads 170°. Yield: 6-8 servings.
Originally published as Parmesan Chicken in Taste of Home April/May 1995, p31

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Reviews forParmesan Chicken

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MarilynRaz User ID: 6813611 263485
Reviewed Mar. 14, 2017

"Very tasty, flavorful. It is guest worthy!"

MY REVIEW
Dilek User ID: 9063483 260703
Reviewed Feb. 2, 2017

"I made it tonight. My husband and i loved it. I doubled mustard and winchester sauce bcz i love mustard. It was moist and delicious. Definitely make it again and again..."

MY REVIEW
Dilek User ID: 9063483 260702
Reviewed Feb. 2, 2017

"I made it tonight. My husband and i loved it. I doubled mustard and winchester sauce bcz i love mustard. It was moist and delicious. Definitely make it again and again..."

MY REVIEW
Leicestergrandma User ID: 8475617 260581
Reviewed Jan. 31, 2017

"This was delicious. I didn't have any parmesan cheese so I used Pecorino Romano. My husband and I both loved this. I will be making this many more times."

MY REVIEW
Lady Fingers User ID: 2682286 256683
Reviewed Nov. 11, 2016

"I made this tonight, using cracker crumbs instead of bread crumbs, and reducing the salt accordingly. It's a really good recipe! The coating stays on, even when the chicken is sliced on the plate. The only thing I would change is that the flavors came out milder than I expected, so next time I will add more mustard, some garlic, and perhaps some poultry herbs."

MY REVIEW
Loiscooks User ID: 3656565 251944
Reviewed Jul. 27, 2016

"Very good recipe. I will definitely make this again."

MY REVIEW
ardy bare User ID: 4495741 247292
Reviewed Apr. 20, 2016

"very good will make again"

MY REVIEW
vem66 User ID: 4873417 246429
Reviewed Apr. 1, 2016

"delicious"

MY REVIEW
Deanna89 User ID: 6810572 238319
Reviewed Nov. 28, 2015

"So good!"

MY REVIEW
kathy0903 User ID: 6071449 231907
Reviewed Aug. 28, 2015

"The flavor was good, but the coating was so mushy. I even tried to broil it for a minute to see if it would crisp up a bit. No luck."

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