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Parmesan Chicken

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 baked parmesan crusted chicken for dinner, we never have leftovers. —Schelby Thompson, Camden Wyoming, Delaware
  • Total Time
    Prep: 10 min. Bake: 25 min.
  • Makes
    6 servings

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 boneless skinless chicken breast halves (7 ounces each)

Directions

  • Preheat oven to 350°. In a shallow bowl, combine butter, mustard, Worcestershire sauce and salt. Place bread crumbs and cheese in another shallow bowl. Dip chicken in butter mixture, then in bread crumb mixture, patting to help coating adhere.
  • Place in an ungreased 15x10x1-in. baking pan. Drizzle with any remaining butter mixture. Bake, uncovered, until a thermometer inserted in chicken reads 165°, 25-30 minutes.

Test Kitchen Tips
  • In Europe, Parmigiano-Reggiano and Parmesan are considered the same cheese. But in the U.S., Parmesan is a generic term that may not come from Italy’s Parmigiano-Reggiano region. Using the authentic Italian cheese (in a lesser amount than the original’s ½ cup) ensures a cheesy richness in the makeover with less fat and calories.
  • Worcestershire sauce was originally considered a mistake. In 1835, an English lord commissioned two chemists to duplicate a sauce he had tried in India. The pungent batch was disappointing and wound up in their cellar. When the pair stumbled upon the aged concoction 2 years later, they were pleasantly surprised by its unique taste.
  • Make your next chicken dinner in half the time with these 30 minute chicken recipes.
  • Nutrition Facts
    1 chicken breast half : 270 calories, 16g fat (9g saturated fat), 82mg cholesterol, 552mg sodium, 10g carbohydrate (1g sugars, 0 fiber), 21g protein.

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    Reviews

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    Average Rating:
    • No_Time_To_Cook
      Jun 15, 2020

      Great recipe and simple. I used chicken tenders and cooked for about 20 minutes as they were thinner. I had salad with them, but thinking macaroni and cheese would be a great side.

    • JoanieK53
      Apr 1, 2020

      Really good and easy. Cut ingredients accordingly for fewer servings.

    • cynandtom
      Mar 3, 2020

      Quick and easy. I used chicken tenders, and served with Mac and Cheese on the side. Perfect weeknight dinner.

    • jstowellsupermom
      Jan 5, 2020

      Flavorful and moist! The Dijon mustard gave it just the right tang!

    • mewolcott412
      Jul 21, 2019

      I think I'll make this using thin chicken cutlets and pan frying. It sounds tasty.

    • hchambers
      Jun 20, 2018

      My family really enjoyed the flavor of this chicken. I started it in a pan with hot oil to get it crisp on the outside, then finished it off in the oven.

    • joannewells
      Jan 17, 2018

      What do you do about soggy bottoms?

    • MarilynRaz
      Mar 14, 2017

      Very tasty, flavorful. It is guest worthy!

    • Dilek
      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...

    • Dilek
      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...