Baked Parmesan Crusted Chicken Breast

"Classic coated chicken cutlet recipe only they are baked instead of fried which also makes this an easy recipe to prepare ahead then refrigerate until ready to cook. To add some kick, you could add a dash of red pepper flakes to the coating. These go great with a side of creamy Italian or ranch salad dressing or served with rice, risotto, or pasta."
photo by Tiggies2011 photo by Tiggies2011
photo by Tiggies2011
Ready In:




  • Heat oven to 400 degrees F. Spray baking pan with non-stick cooking spray.
  • Combine all dry ingredients minus the butter.
  • Dip chicken in butter then coat with combined dry ingredients. Place in prepared pan.
  • Bake 20 to 25 minutes or until tender.

Questions & Replies

  1. how many carbs are in the crust anyone need to know?


  1. It was incredible I paired it with cavatelli which made family loved it. Thanks for sharing
  2. Great recipe. I am looking for more non-frying options and I thought it was delicious and simple to make.
  3. This is okay in a pinch. I was hoping it would have more of a crust on the outside. It was kind of mushy.
  4. I thought it had a good flavor and was very moist. Nice change to ordinary chicken!
  5. For such a simple recipe, with ingredients I always have on hand, this is delicious! Double the recipe and freeze half before cooking. I wouldn't hesitate to serve this to guests.


<p>Born &amp; raised in Northern NJ and now live in the NJ suburbs of New York City. <br /><br />I grew up on all the traditional Italian meals from my Grandmother's kitchen. Holiday's were parades of food of all kinds, from main dishes to desserts, but mostly I remember Gram's traditional Italian dishes around the Holiday's surrounded by all of our family. <br /><br />I love to cook everything now. I find it great to experiment &amp; try new recipes. Most of all, I love to entertain &amp; host dinners with family, friends &amp; have Holidays at home with my terrific husband &amp; our four legged furry goofball bulldog! <br /><br />===================================== <br /><br />Spring 2008: I was picked for the Pick-A-Chef Spring 2008 Contest by a wonderful chef: Chef #166642 who made my Recipe #293174 and my Recipe #285517 and lastly, my Recipe #287338 <br /><br />The link to the cookbook from that contest is: <br /><br /><img src= border=0 alt=Photobucket /> <br /><br />===================================== <br /><br />July 2008: I was just Z-mailed that I was picked for My 3 Chefs 2008 Cooking Contest by: Chef #829183 who made my: Recipe #307814 <br /><br />She Z-mailed me the link to the cookbook from that contest: <br /><br /><img src= border=0 alt=Photobucket /> <br /><br /><img src= border=0 alt=Photobucket /> <br /><br /><br />=====================================</p>
View Full Profile

Find More Recipes