Chili Parmesan Chicken

READY IN: 32mins
Recipe by Jessi Garcia

This is absolutely delicious with great flavor and fast cooking!

Top Review by user225869

As I have started on a diet/exercise program, I have been searching for low fat protein sources for dinner. A plain, skinless grilled chicken breast gets boring after a while! Dry rubs are a good way to add flavor, but not fat. I made four basic rubs that I found in the index of a Martha Stewart Everyday Food publication, "Great Food Fast". The chili rub consists of 1T plus 1 t chili powder, 2 t. cumin, 2 t. brown sugar, 1 t. oregano and 1 t. coarse salt. I mixed 2 tsp. of this rub with the 2 TB. shredded, (not grated or shaved) parmesan cheese. The baked breasts turned out so juicy and flavorful and the shredded parmesan cheese retained an interesting texture. This will definitely be a "go to" recipe for me and my husband.


  1. Mix cheese and chili powder in pie plate.
  2. Add chicken; turn to evenly coat all sides.
  3. Place chicken on ungreased baking sheet.
  4. Bake at 350 for 30 min, or until chicken is cooked through.

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