Chicken Parmesan

Easy parmesan chicken recipes always start with the freshest chicken on the market and, of course, fresh grated parmesan. Use real butter, also, and breadcrumbs that hail from some of your favorite breads, such as seasoned Italian bread or leftover garlic bread. When preparing chicken parmesan, make sure the entire chicken is coated with butter and then with breadcrumbs, and also keep an eye on the oven. You never want to over bake chicken, or it will be dry and tasteless

Chicken Parmesan

Photo by Nick B.

  • Prep Time


  • Total Time


  • Servings



  • ¼ cup breadcrumbs

  • 4 tablespoons whole wheat flour or cornmeal

  • Parmesan cheese

  • 1 tablespoon fresh oregano, finely chopped

  • 1 tablespoon powdered garlic

  • 1 4 to 5 pound chicken, cut up

  • ½ stick salted butter

  • Salt

  • Pepper


Create your own breadcrumbs by crushing stale Italian or garlic bread. This can be done well in advance of making the meal, and breadcrumbs can be kept in the freezer for later use. Place the breadcrumbs in a shallow bowl, and mix in the flour or cornmeal. Grate about ¼ cup Parmesan cheese, and add it to the breadcrumbs. Sprinkle in the oregano and garlic. Mix the breadcrumbs, and set aside. Wash and drain the chicken. While the chicken is draining, melt the butter and place it into a second shallow bowl. Sprinkle a little salt and pepper into the butter, and stir until blended. Pat the chicken dry with paper towels, and then dip the pieces, one at a time, into the butter. Allow each chicken piece to drip for a few seconds before you roll it in the breadcrumbs until uniformly coated. Place the chicken pieces into a shallow roasting pan that has been prepared with non-stick vegetable spray. Bake for about 40 minutes in an oven that has been preheated to 375 degrees Fahrenheit. Serve topped with tomato sauce. Tip: Know the temperature of your oven. Chicken that is cooked in too hot an oven will turn out very dry and unappetizing.


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