Crispy Breaded Parmesan Chicken

This is one of my oldest recipes because my family still loves eating it! I remember my mom making Parmesan chicken when I was very young, and it’s probably one of the first things she taught me to cook on my own. (It’s not the same as Chicken Parm. I like it better when there is no tomato sauce involved.)

Preheat the oven to 350 and spray a 9 X 13 pan.

Mix all of the following together in a bowl:

1 c. Italian bread crumbs

1/2 c. grated Parmesan cheese

1/2 t. paprika

optional: 1 t. Italian seasoning if you’re using plain breadcrumbs

1/2 t. garlic powder

1/2 t. salt

1/4 t. black pepper

Melt in another bowl and set aside:

4 T. butter

Cut into halves or thirds, depending on what size you’d like:

4 chicken breasts (about 2 lbs.)

Dip the chicken pieces into melted butter, then the coating. Place the chicken pieces in the greased dish and sprinkle the remaining coating over the top. Bake for 35-40 minutes or until they’re cooked through. (I use a digital meat thermometer.)

While the Parmesan chicken is cooking, prepare any sides. I usually make rice in the Instant Pot: 3 c. rice, 4 1/2 c. water, 5 minutes at high pressure and quick release. Pasta is also good!

Parmesan chicken

Crispy Breaded Parmesan Chicken

I remember my mom making Parmesan chicken when I was very young, and it’s probably one of the first things I learned to cook on my own.
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Prep Time 20 mins
Cook Time 40 mins
Total Time 1 hr
Course Main Course
Cuisine Italian
Servings 8

Equipment

  • pressure cooker

Ingredients
  

  • 1 cup Italian bread crumbs
  • 1/2 cup grated Parmesan cheese
  • 1/2 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 tablespoons butter 1/2 stick
  • 2 pounds boneless skinless chicken breasts about 4
  • 3 cups rice
  • 4 1/2 cups water

Instructions
 

  • Preheat the oven to 350 and grease a 9×13 pan.
  • Mix the breading ingredients together in a bowl.
    1 cup Italian bread crumbs, 1/2 cup grated Parmesan cheese, 1/2 teaspoon paprika, 1/2 teaspoon garlic powder, 1/2 teaspoon salt, 1/4 teaspoon black pepper
  • Melt the butter in another bowl and set it aside.
    4 tablespoons butter
  • Cut the chicken into halves or thirds (the size of tenders). Dip the chicken into the melted butter, then the crumb mixture. Arrange the pieces in the prepared pan. Sprinkle leftover crumbs over the top. Optional: Add 1/2 c. of water to the pan to make the coating on the bottom gooey rather than crunchy. It tastes great mixed into rice.
    2 pounds boneless skinless chicken breasts
  • Bake the chicken at 350 for 35-40 minutes.
  • Prepare sides while the chicken is cooking. I cook rice in the pressure cooker 5 minutes on high with a quick release.
    3 cups rice, 4 1/2 cups water
Keyword chicken
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