Baked Parmesan Breaded Chicken
This delicious baked parmesan breaded chicken is a family favourite. Tender chicken breast fillet coated in a combination of butter, panko bread crumbs and freshly grated parmesan cheese. It’s quick and easy to make with only a few minutes of prep time.
It has all the flavours of classic parmesan chicken, but without the need for frying! Just a buttery coating dipped in panko breadcrumbs and savoury parmesan cheese, and baked to perfection.
Instead of eggs, the chicken is dredged in a deliciously seasoned melted butter before coating with the parmesan bread crumbs.
Ingredients You Will Need
This is one of those meals that’s easy to pull together with simple ingredients.
- chicken breast
- butter
- Worcestershire sauce
- breadcrumbs
- freshly grated parmesan cheese
- garlic powder, dry mustard, salt
- parsley (optional)
How to Make Baked Parmesan Chicken
Be sure to check out the full printable recipe card below!
Melt butter and whisk in Worcestershire sauce, dry mustard and garlic powder in a large bowl. In a pie plate mix bread crumbs, grated parmesan cheese, and salt (and optional chopped parsley if using). Reserve about a 1/3 cup bread crumb mixture in a small bowl and set aside. Dip chicken breast fillet in butter to thoroughly coat, letting any excess drip off.
Dredge coated chicken in parmesan bread crumbs, pressing down and turning over to thoroughly coat. Place on a parchment lined baking sheet and spray lightly with cooking spray. Bake at 350 degrees F for 20 minutes, turn over, sprinkle with reserved breadcrumb mixture, and bake for an additional 15-20 minutes or until internal temperature reaches 165 degrees F or 74 degrees C.
Prep Tips
- Use panko bread crumbs for extra crispiness, but any bread crumbs will do
- Butterfly chicken breast for a thinner chicken fillet if you prefer (as I do)
- You can use melted margarine in place of butter to avoid the extra fat if you prefer
- Spray lightly with olive oil cooking spray just before putting into the oven
- Reserve some of the parmesan crumbs before dredging chicken, and sprinkle onto the chicken once you have turned it over in the oven
Serving Suggestions for Every Season
This breaded chicken breast can be served all year long. In the colder months it is perfect paired with a Pecan Cranberry Wild Rice or Crispy Dijon Potatoes. Come the warmer months I serve it with a crisp salad and marinara sauce for dipping. The Mr. enjoys it on a kaiser bun.
The chicken bakes up so tender and flavourful.
With its’ delicious parmesan coating and tender, juicy chicken, this is one of those meals you’ll reach for again and again. Simple enough for busy weeknight dinners, but special enough for dinner with friends!
Don’t forget to rate the recipe and leave a comment if you make it! Your feedback helps others find my recipes and your support is always appreciated!
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Bake Parmesan Chicken
Equipment
- 1 Mixing bowl
- 1 pie plate or other shallow plate
- 1 Baking Sheet
Ingredients
- 1 cup bread crumbs
- 1 cup freshly grated parmesan cheese
- 3 tablespoon chopped parsley (optional)
- 1 teaspoon salt
- 1 teaspoon dry mustard powder
- ½ teaspoon Worcestershire sauce
- ¼ teaspoon garlic powder
- ½ cup melted butter
- 4 boneless chicken breasts
Instructions
- Preheat oven to 350℉. Line a baking sheet with parchment and set aside.
- In pie plate mix bread crumbs, parmesan cheese, salt and parsley if using. Measure out a third of a cup and set aside. In a mix bowl whisk together mustard powder, Worcestershire sauce, garlic powder, and melted butter until well blended.
- Using tongues, dip chicken breast, one at a time into the butter mixture, allowing excess to drip back into the bowl. Dredge in the parmesan crumb mixture to thorough cover both sides. Place on the prepared baking sheet. Repeat for all 4 pieces of chicken. Lightly spray the chicken top of the chicken breasts with olive oil cooking spray. Bake at 350℉ for 20 minutes, uncovered. Carefully turn over each chicken breast and sprinkle each with reserved crumbs for an extra crispy coating, and spray again lightly with cooking spray. Return to oven and bake for another 20 minutes uncovered, or until internal temperature reaches 165℉ or 74℃.
I want to try this for sure!!! Looks so good!!