Baked Parmesan Chicken

Baked Parmesan Chicken is a super quick and easy recipe for tender, flavorful chicken.  It is so juicy and coated in well balanced flavors, both you and your kids will be so happy to eat it!

Parmesan on chicken is one of my favorite ways to bake and have that melted, crispy cheese laying over top a tender chicken breast. Try this baked parmesan garlic chicken breast for the same delicious flavor or try bite size baked parmesan chicken nuggets for a kid friendly version.

Parmesan Chicken in a baking pan garnished with green parsley.

Baked Parmesan Chicken:

I have been seeing this recipe everywhere on Pinterest. So, I thought it was time to give it a try. Boy am I glad I did! This Parmesan chicken amazingly delicious! Let’s just say my abnormally picky eater ate the whole thing! You know what that means? It gets a 5 star review from me! It is rare that I can make one meal that the entire family goes crazy over. And when I find them, I am so happy! I have a feeling it will go just as well at your house too.

I already invited my family over for dinner just so they could have this mind-blowing experience!  Honestly, thinking about how delicious this chicken was makes me want more! I always get nervous baking chicken and want them to be cooked throughout. I always cut my chicken in half to make tenders. Since I have a big family, I cooked this in a 9×9 and used 3 chicken breasts cut in half. I also put a thin layer of the sauce on the bottom so that the chicken would be perfectly moist!

Parmesan Chicken Ingredients:

It’s actually pretty hard to mess this baked chicken recipe up!  Really it is as easy as mixing all of the ingredients together, smothering them all over the chicken, popping it in the oven, and then, voila, it will come out perfectly! There is tons of delicious flavor in this tender chicken and the crispy parmesan cheese on top is so perfect in texture and taste!

  • Chicken: Boneless skinless breasts work great with the mayonnaise since it keeps them moist while cooking.
  • Light mayonnaise: Or greek yogurt (I used 1/2 of each and it was delish!) to coat the chicken and keep it tender and flavorful while cooking.
  • Parmesan cheese: Part of the cheese will go in the mixture to cover the chicken and part will be sprinkled on top of the chicken before baking.
  • Seasoning salt: I love Lawry’s seasoning salt!
  • Pepper: To taste.
  • Garlic powder: I think I put garlic powder on everything.  It is so good and adds a rich flavor to the chicken.

How to Make the Perfect Parmesan Chicken:

Honestly thinking about how delicious this chicken was makes me want more! I always get nervous baking chicken and want them to be cooked throughout. I always cut my chicken in half to make tenders. Since I have a family of 4 I cooked this in a 9×9 and used 3 chicken breasts cut in half. I also put a thin layer of the sauce on the bottom so that the chicken would be perfectly moist!

  1. Prep: Preheat the oven to 375 degrees and spray a 9×13 pan with cooking spray. Lay the chicken inside the pan.
  2. Mix ingredients and cover chicken: Combine mayonnaise (or Greek yogurt) salt, pepper, seasoning salt, garlic powder, and part of the parmesan cheese. Then, spread the mixture evenly over each piece so that the chicken won’t dry out while baking.
  3. Add remaining cheese: Sprinkle the top of the chicken with the rest of the fresh parmesan.
  4. Bake uncovered for 45 minutes. Enjoy!

Parmesan chicken baked in a baking panHow to Make Chicken Breasts Juicy:

  • Marinate them: I love to marinate my chicken in buttermilk.
  • High temperature: Cook your chicken at a high temperature to seal in the juices.
  • Perfect Temperature: Make sure you don’t overcook the chicken.  If you overcook them, they will come out dry.  Use a meat thermometer to be sure your meat reaches 165 degrees.  Also, remember they will continue to cook as they rest after they come out of the oven.
  • Let Meat Rest: Allow the meat to sit before you cut into it so that the juices reabsorb into the chicken and keep it moist.
  • Evenness matters: While you are trying to get that thick part to cook through, the thinner parts are drying out as they overcook.  So, pound out the thicker part of the chicken to make the entire chicken one thickness.

Three pieces of baked parmesan chicken resting on a white plate.

Variations:

  • Toppings: In the last five minutes of baking, top the chicken with spaghetti sauce and mozzarella for a yummy italian dish.
  • Spices: Add some spice by mixing 1/2 teaspoon dried herbs, such as rosemary or sage, into the melted butter mixture.
  • Protein: Use chicken tenders, thighs or drumsticks.
  • Crust: Add a yummy crust by adding Italian or Panko bread crumbs.  Then, fry them in 1/2 olive oil and 1/2 butter until they reach golden brown on each side.
  • Serve with:  A crisp Caesar salad, pasta and marinara sauce, and garlic bread.
  • Ingredient swap: Replace mayonnaise with egg, butter or oil.

Storing Baked Chicken:

  • Proper storage: To get the maximum safe and quality enjoyment out of the delicious chicken meal you just whipped up, refrigerate the chicken in shallow airtight containers or wrap tightly with heavy-duty aluminum foil or plastic wrap. Keep in mind the size of your leftovers when packing.  A container that’s too large allows room for air to move around, which drives up moisture and encourages bacterial growth. When correctly stored, cooked chicken will last for 3 to 4 days in the refrigerator or in the freezer for 2-6 months.
  • Let it cool first? It is a myth that hot food cannot be placed directly in the refrigerator.  They can be.  You may want to consider letting breaded chicken cool to room temperature before putting it in the refrigerator so that the breading doesn’t get soggy….However, do not wait longer than 2 hours!
  • Chicken needs to be kept below 40 degrees F or above 160 degrees F.  So, for example if chicken is sitting outside by your BBQ on a 90 degree day, it needs to be stored quickly after serving.
  • How to tell if your chicken is spoiled: Check the color.  Your freshly cooked chicken has a brown or white color to the meat.  Over time, as the chicken cooked goes bad, the chicken will start to look more grey, or green-grey. Other signs of spoiled cooked chicken are an offensive smell, chicken that’s slimy after cooking, and mold or white spots on cooked chicken.

More Baked Chicken Recipes:

Baked Parmesan Chicken

Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Author Alyssa Rivers
Servings 6 Servings

Baked Parmesan Chicken is a super quick and easy recipe for tender, flavorful chicken.  It is so juicy and coated in well balanced flavors, both you and your kids will be so happy to eat it!

Course Dinner, Main Course
Cuisine Italian American
Keyword baked parmesan chicken, chicken recipes, parmesan chicken

Ingredients

  • 6 chicken breasts
  • 1 cup light mayonaise or greek yogurt I used 1/2 of each and it was delish!
  • 1/2 cup parmesan cheese and reserve more for top
  • 1 1/2 tsp seasoning salt
  • 1/2 tsp pepper
  • 1 tsp garlic powder

Instructions

  1. Preheat the oven to 375 degrees and spray a 9x13 pan with cooking spray. Lay the chicken inside the pan.
  2. Mix together all ingredients. Spread the mixture evenly over each piece so that the chicken won't dry out while baking.
  3. Sprinkle the top with fresh parmesan on the top of the chicken.
  4. Bake uncovered for 45 minutes. Enjoy!

Recipe Notes

Updated on April 28, 2020

Originally Posted on January 17, 2013

Nutrition Facts
Baked Parmesan Chicken
Amount Per Serving
Calories 546 Calories from Fat 324
% Daily Value*
Fat 36g55%
Saturated Fat 7g35%
Cholesterol 166mg55%
Sodium 1214mg51%
Potassium 857mg24%
Carbohydrates 1g0%
Fiber 1g4%
Sugar 1g1%
Protein 51g102%
Vitamin A 157IU3%
Vitamin C 3mg4%
Calcium 113mg11%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

 

Alyssa Rivers

I am Alyssa and the blogger behind The Recipe Critic. I started my blog in June of 2012 as a place to share my passion for cooking. I love trying new things and testing them out with my family.

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  1. Hey Alyssa!

    This is my first time to your blog and I love it! I have to laugh because I had actually tried making this off Pinterest too a while ago and it looked like death coming out of the oven. We threw it out and ordered pizza! I’m not sure where i went wrong but it was bad! I’m excited to try it again now that theres proof it can be done – it looks so delicious! I’m also going to to try the Cheeseburger Soup – it all looks so good!

    1. Honestly I wasn’t really expecting this to turn out! Lol You need to give it another try! Try making it in a 9×9 pan like I did, keeping the ingredients the same and cutting the chicken breasts into tenders. This was so delicious! I am glad you found my blog!!

  2. I made something similar MANY years ago using a combination of mayonnaise and dijon mustard with the parmesan cheese and it was incredibly good. Even won a recipe contest with it!!!

    This is so moist and wonderful.

  3. Loved it. I used 3/4 teaspoon sea salt instead of the 1 1/2 teaspoons of seasoning salt called for (because I don’t ever have seasoning salt on hand!), and 1/2 cup mayo plus 1/2 cup sour cream. I will totally make this again.

  4. I tried this last night. We did all Greek yogurt, and I mixed in spaghetti parmesan cheese. The flavor was a bit overkill so I am wondering if you used the shredded parmesan throughout the whole recipe? Overall though it was very delicious and flavorful!

    1. Hmmm I used shredded throughout. I don’t remember the flavor being overkill, I am going to have to make it again! 🙂

  5. I brine my chicken breasts..4 Large size chick breast (boneless skinless with or without)
    1/4 cup of kosher salt and 1/4 cup of sugar dissolve with water about 1 gallon of water sprinkle seasoning in it like oregano,pepper,garlic granules..let it brine over night or 4 hours in fridge…

  6. This is my hubby’s favorite recipe. You definitely want to use shredded parm. and not the spaghetti sprinkle cheese…it makes a HUGE difference!

    1. Yes Nicole, Thank you for clarifying the shredded parmesan cheese through out. Ingredients mention parmesan cheese, but which one? Its not until you put it together that it actually mentions FRESH shredded parmesan cheese. Makes a BIG DIFFERENCE.

  7. I’m going to try this tonight…thanks for the heads up on the different cheese types cause I was gonna cheat n use the shake out if a can parm. :-0 Have you tried this with bread crumbs? Just wondering if they would enhance or ruin this recipe?! New to your blog but going to read more because I have 3 picky eaters!

    1. I don’t think that you would need the bread crumbs. 🙂 and I can point you into the right direction on any picky eater approved recipes. Hehe. My youngest is the pickiest!!

  8. I was wondering if this could be converted into a crock pot recipe. If so how long do you think it would take to cook and would you adjust the ingredients at all?? Thanks love the site!

  9. I’ve been making this once a week since I read the recipe! It’s soooo good. I’ve even added capers and chopped artichokes to it and it’s delish!

  10. I love the simplicity, yet the tastiness. I actually added some Lays Ranch seasoning, and sour cream to the mixture, and then Panko bread crumbs coupled with the parmesan chess on top. I think it gives the meal a little more savor, and texture. 🙂 Thanks for this recipe!

  11. I love the simplicity, yet the tastiness. I actually added some Lays Ranch seasoning, and sour cream to the mixture, and then Panko bread crumbs coupled with the parmesan cheese on top. I think it gives the meal a little more savor, and texture. 🙂 Thanks for this recipe!

  12. Made this tonight, my kids absolutely love this. I even have a picky eater who doesn’t like anything. I added a little more garlic since we love garlic and bacon and it turned out great. My hubby loves this too and can’t wait to make it again

  13. I love this recipe! It is so easy. I make chicken Caesar sandwiches with this and my family asks for them all the time.
    Lightly toast good buns or hogie bread in the oven, remove and spread with Caesar salad dressing then stack romaine lettuce, the chicken and a little extra parmesan! So delicious!

  14. I made this and it was good. It had a great flavor; however I think it should be more saucier. I served it over spaghetti. So it just seemed like good flavor chicken cubes on top of spaghetti.

  15. My husband and I loved it! It’s just the two of us, so I did two chicken breasts and used the Greek yogurt and baked in a 9×9 pan. It turned out perfect!

  16. I can’t wait to try this recipe! I’ve tried other recipes but it usually comes out very salty and I think I know why. I used spaghetti Parmesan so I’m gonna try the fresh. Thank y’all for all the tips!

  17. Delicious dish but I do think it needed bread crumbs on top. I added mixture of Italian bread crumbs, panko and olive oil on top. 45 mins is way too long–20-25 mins was long enough to get temp to 165 for my 4-6 oz breasts. I didn’t have seasoning salt so added a little Italian seasoning, onion powder and extra garlic powder

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