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This Easy Chicken Recipe Is On The Menu Every Week At My House

Parmesan Chicken

Everyone needs a few recipes in their “repertoire” that are quick, easy, and that no one is going to complain about. (Well, a girl can dream, can’t she?) ;-) These are the recipes you lean on when you need to get dinner on the table, but don’t have the time or patience to try out a new recipe. I have a handful of ol’ reliable recipes that I turn to on such occasions, and today I’ll be sharing one of them with you–my easy and delicious Parmesan chicken!

The thing I love most about this recipe is that I almost always have the ingredients on hand. (I always keep one of those bags of frozen chicken breasts from Costco in my freezer for just such occasions. I highly recommend it!) And while I might not keep bread crumbs on hand, it’s super simple to toast up a couple of slices of sandwich bread for homemade bread crumbs. The other ingredients are Parmesan cheese, garlic powder, and butter, and I generally keep those well-stocked. With this recipe, I’m usually able to make dinner on the fly without having to run to the grocery store!

Parmesan Chicken

Another thing I love about this recipe is that you only need about 10 minutes or so to put it together. After that, you just let your oven work its magic! The chicken comes out moist and juicy, and the bread crumb coating is crisp, buttery, and flavorful. This meal is almost guaranteed to please even the pickiest eaters, which is nice on those hard days where you could use a win. My kids actually like this recipe so much that they request it regularly! So give this quick and easy recipe a try, and I’m sure it’ll be just as much of a hit as it is at my house! :-)

Jillee’s Easy Parmesan Chicken

Parmesan Chicken

Ingredients:

  • 4 boneless, skinless chicken breasts
  • 2 cups bread crumbs*
  • 2/3 cup grated Parmesan cheese
  • 1 tsp. garlic powder
  • 1 stick melted butter

Parmesan Chicken

*Note: It’s easy to make this recipe gluten free! Just toast up a couple of slices of gluten free sandwich bread, then toss them in your blender or food processor and pulse until you have coarse crumbs.

Directions:

I usually start by cutting each chicken breast in half lengthwise, but it’s just a personal preference. Feel free to keep them whole if you prefer.

Next, melt the butter in a shallow dish using your microwave.

Parmesan Chicken

In another shallow dish, combine the bread crumbs, Parmesan, and garlic powder. Mix until well combined.

Parmesan Chicken

Next, take a piece of chicken and dip it in the melted butter, then dip it in the cheese and bread crumb mixture.

Parmesan Chicken

Make sure to coat the chicken evenly with both the butter and the bread crumbs!

Parmesan Chicken

Then place the coated chicken in a 9″x13″ baking pan. Continue this process until all the chicken is prepped in the baking pan.

Parmesan Chicken

Bake at 350° for 45 minutes, until the chicken is cooked through and the bread crumb coating is nicely browned.

Parmesan Chicken

Serve with rice, a salad, mashed potatoes, or whatever sounds good to you! :-)

Parmesan Chicken

Jillee’s Easy Parmesan Chicken

Jill Nystul
This tasty parmesan chicken comes out moist and juicy and the bread crumb coating is crisp, buttery, and flavorful. This meal is almost guaranteed to please even the pickiest eaters!
4.67 from 9 votes
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Course Main Course
Cuisine American
Servings 4
Calories 636 kcal

Ingredients
  

  • 4 boneless skinless chicken breasts
  • 2 cups bread crumbs*
  • 2/3 cup grated Parmesan cheese
  • 1 tsp. garlic powder
  • 1/2 cup melted butter

Instructions
 

  • I usually start by cutting each chicken breast in half lengthwise, but it’s just a personal preference. Feel free to keep them whole if you prefer.
  • Next, melt the butter in a shallow dish using your microwave.
  • In another shallow dish, combine the bread crumbs, Parmesan, and garlic powder. Mix until well combined.
  • Next, take a piece of chicken and dip it in the melted butter, then dip it in the cheese and bread crumb mixture.
  • Make sure to coat the chicken evenly with both the butter and the bread crumbs!
  • Then place the coated chicken in a 9”x13” baking pan. Continue this process until all the chicken is prepped in the baking pan.
  • Bake at 350° for 45 minutes, until the chicken is cooked through and the bread crumb coating is nicely browned.
  • Serve with rice, a salad, mashed potatoes, or whatever sounds good to you!

Notes

It’s easy to make this recipe gluten free! Just toast up a couple of slices of gluten free sandwich bread, then toss them in your blender or food processor and pulse until you have coarse crumbs.

Nutrition

Calories: 636kcalCarbohydrates: 42gProtein: 39gFat: 34gSaturated Fat: 18gCholesterol: 148mgSodium: 1390mgPotassium: 586mgFiber: 3gSugar: 3gVitamin A: 1005IUVitamin C: 3mgCalcium: 306mgIron: 3.5mg

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Jill Nystul Photo

Jill Nystul (aka Jillee)

Jill Nystul is an accomplished writer and author who founded the blog One Good Thing by Jillee in 2011. With over 30 years of experience in homemaking, she has become a trusted resource for contemporary homemakers by offering practical solutions to everyday household challenges.I share creative homemaking and lifestyle solutions that make your life easier and more enjoyable!

About Jillee

Jill Nystul

Jill’s 30 years of homemaking experience, make her the trusted source for practical household solutions.

About Jillee

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Food & Recipes

  • This sounds delicious! I bet you could use whatever left over breadcrumb mixture on top of mashed potatoes. Of course, you’ll want to heat them in the oven to prevent raw chicken juices from making you sick.

  • I have used this for years, however, I brush with mayo and roll in the mixture. Using mayo for the glue in all your chicken recipes is the secret to really moist meat.

  • Hi Jillee
    I MUST make a comment on this chicken dish and my comment is this…your pic of the chicken upon going into the oven LOOKS like more than just 4 chicken breasts halved…there are a LOT of chicken pieces in thet dish…that HAS to be more than 4 breasts right?

    • If you read the instructions carefully, Jillee had said her preference was to slice each chicken breast into smaller pieces, but they could also be left whole.

  • Almost the same as what I make. Got this recipe from Taste of Home magazine years ago and been making this ever since. Only difference is to whisk in 2 tsp of Deli Style Mustard & 1 tsp Worcestershire Sauce to the melted butter. Very yummy!!

  • Kraft grated Parmesan cheese contains cellulose as well as most pre-grated cheese has cellulose added to prevent clumping.
    Check the labels. Classico brand is currently cellulose free.

  • That casserole dish really looks crowded. Does all the chicken get crispy or only the tops? Seems like for all the chicken to get crisp, you would put on a rack placed in a foil lined baking sheet with sides. Looks like the chicken would be soggy placed so close together.

  • I have made this in a slightly different way. Instead of dipping the chicken in butter, I dip it in mayo and powdered Parmesan, no breadcrumbs. Pretty good and plenty fattening. But yummm

    • I coat the chicken in beaten egg then in powdered parmesan. Not only is it tasty, but it’s lower in fat and has low carbohydrates as well as being gluten free……………….real mayo has no carbs as well (must try it that way)

  • I have a recipe very similar to this which my family loves too. We call it Crunchy chicken. Done much the same as this one except make sure chicken is wet (water works) before dipping in crumb mix, to which I add Ranch Dressing (powder). Mix 1/2 c. olive oil with chopped garlic to taste (I buy big jars of chopped garlic at Costco). Put in greased baking dish, pour olive oil mix over chicken, and bake at 350 for 45 or so minutes.

  • This looks soooo good. Just looking at finished chicken, it looks like more than 4 pieces of chicken even if they are cut in half. I cannot wait to make this one.

  • A low-carb trick would be to change out the breadcrumbs for pork rinds! Grind them up to a fine texture in the blender…its slap yer mama good :). It works great on most any meat and is 0 carb :). Dip in egg first, then rinds. Lemon would work too! It will crisp in the oven, but pan saute in coconut oil (or your favorite oil) is even better!

      • Judy, just dip in lemon instead of butter or egg, and saute until done instead of baking. Lots of great ideas here!

      • I made keto substitutions last night to make this and I didn’t think it was very good. Maybe somebody can tell me what I did wrong.
        I used chicken thighs. I used Smoked Gouda cheese b/c I didn’t have Parmesan. I used pork rinds to replace panko.
        It turned out soggy and kind of yucky.

      • A smoked gouda definitely won’t do the same thing that a parmesan would. A hard cheese would be best, otherwise, I might just omit the cheese altogether. I’ve never tried the pork rinds, so I don’t know how that is supposed to turn out. I might try almond flour instead! :-)

  • I make this a with a slight variation – I add freshly squeezed lemon juice to the melted butter and dredge my chicken in that before bread crumb mixture. When it’s done, I drizzle another (fresh) batch of the lemon butter over the chicken and serve.

    • I always use thawed chicken, but I’m sure frozen would work, too! Add about 10 minutes onto the baking time, and be sure to cut your chicken before freezing it. :-)

  • May be original to use PANCO, the Japanese style breadcrumbs, light fluffy and with a nice structure. Will try the butter ‘glue’, and will also try with rapeseed oil if i want a healthier option

  • I make a very similar recipe, but rather than toasting bread to make the bread crumbs I put croutons in the blender and create them. We like the garlic and herb flavored croutons. Many times I use ranch dressing rather than the butter also. Pork chops can be used as well.

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