Ingredients for Parmesan-Crusted Chicken<\/h2>\n
Preheat the oven to 350\u00b0F. In a shallow bowl, stir together the butter, mustard, Worcestershire sauce and salt.<\/p>\n In a separate shallow bowl, toss together the bread crumbs and cheese.<\/p>\n Editor’s Tip:<\/em> You can use a baking pan instead of a shallow bowl to make the bread crumb mixture, as a larger pan will give you more room to use and will help catch fallen crumbs.<\/p>\n Dip the chicken in the butter mixture, then in the bread crumb mixture, patting to help the coating adhere.<\/p>\n Editor’s Tip:<\/em> Let any excess butter mixture drip off the chicken before dipping the chicken into the bread crumb mixture.<\/p>\n Arrange the chicken evenly in an ungreased 15x10x1-inch baking pan. Drizzle the chicken with any remaining butter mixture. Bake in the preheated oven, uncovered, until a thermometer inserted in the thickest portion of chicken reads 165\u00b0, 25 to 30 minutes.<\/p>\n Editor’s Tip:<\/em>\u00a0Chicken breast will dry out quite quickly, so check the temperature of your chicken just a moment before the 25-minute mark. Use an instant-read meat thermometer for the most accurate results.<\/p>\n Your leftover chicken crusted-Parmesan bake will keep for a few days in the refrigerator or a few months in the freezer.<\/p>\n Let your breaded chicken recipe cool, then store it in an airtight container in the fridge for up to four days. To freeze your chicken, place it in a freezer-safe airtight container and freeze for up to three months.<\/p>\n If you froze your chicken, let it thaw in the refrigerator. From the refrigerator, follow any of these ways to reheat chicken<\/a> for the best results.<\/p>\n For this Parmesan-crusted chicken recipe, you do not need to pound the chicken first. Chicken is typically pounded into thin cutlets when it’s cooked quickly in a skillet. For this recipe, you could gently pound the chicken just enough to even out the thickness of the breasts, but note that the temp and cook time for this recipe have been tested with unpounded chicken.<\/p>\n Menu planning is all about balancing colors, textures and cooking methods on a single plate. It’s quite fun to think about! For this baked Parmesan-crusted chicken recipe, I’d think about adding bright colors like green and orange. For texture, I’d want to add something crispy like a green garden salad<\/a>\u00a0and something really soft like mashed sweet potatoes<\/a>.<\/p>\n If the breading keeps falling off<\/a> your breaded chicken recipes, follow these simple tips from our Test Kitchen: Don’t start the chicken dry. Remember to shake off your chicken. Don’t skimp on the crumbs. Don’t forget the last pat. And be patient.<\/p>\n\n","protected":false},"excerpt":{"rendered":" Making Parmesan-crusted chicken involves dredging chicken in bread crumbs and cheese to yield crisp, browned exteriors with juicy, tender meat inside.<\/p>\n","protected":false},"author":7061,"featured_media":2052032,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[303971,304162,307335,306910,307330,307344,304328,304292,304338,303966,303887,306848,304268,307307,306961,324623,303994,304150,303883],"categories-v2":[308500,309439,310372,309906,310369,310376,308984,308481,308305,308992,308495,308478,309603,259483,310342,309961,309177,308528,309434,308476],"coauthors":[343535],"recommended_recipes":[{"post_title":"Parmesan Baked Chicken","post_link":"\/recipes\/parmesan-baked-chicken\/","post_image":"\/wp-content\/uploads\/2018\/01\/Parmesan-Baked-Chicken_exps48108_SD19999446C10_15_3bC_RMS-3.jpg"},{"post_title":"Parmesan Crust 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Nuggets","post_link":"\/recipes\/parmesan-chicken-nuggets\/","post_image":"\/wp-content\/uploads\/2017\/09\/Parmesan-Chicken-Nuggets_exps91788_SD2856494B12_03_3bC_RMS.jpg"},{"post_title":"Chicken Parmesan Pizza","post_link":"\/recipes\/chicken-parmesan-pizza\/","post_image":"\/wp-content\/uploads\/2019\/06\/Chicken-Parmesan-Pizza_EXPS_PPMBZ24_195069_DR_11_07_8b.jpg"},{"post_title":"Chicken Parm","post_link":"\/recipes\/chicken-parm\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps1517_TH2030C44.jpg"},{"post_title":"Sheet-Pan Chicken Parmesan","post_link":"\/recipes\/sheet-pan-chicken-parmesan\/","post_image":"\/wp-content\/uploads\/2025\/01\/Sheet-Pan-Chicken-Parmesan_EXPS_TOHD24_206935_AbbeyLittlejohn_06.jpg"},{"post_title":"Parmesan Chicken Couscous","post_link":"\/recipes\/parmesan-chicken-couscous\/","post_image":"\/wp-content\/uploads\/2018\/01\/Parmesan-Chicken-Couscous_EXPS_TOHCA23_108535_P2_MD_09_21_4b.jpg"},{"post_title":"Parmesan Chicken with Artichoke Hearts","post_link":"\/recipes\/parmesan-chicken-with-artichoke-hearts\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps170537_SD153319D10_14_6b-2.jpg"},{"post_title":"Chicken Parmigiana","post_link":"\/recipes\/chicken-parmigiana\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps10866_QC10064C6B.jpg"},{"post_title":"Pecan Parmesan Chicken","post_link":"\/recipes\/pecan-parmesan-chicken\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps21755_LT10351D11-2.jpg"},{"post_title":"Parmesan Chicken Bites","post_link":"\/recipes\/parmesan-chicken-bites\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps118227_SD163615C04_06_1a.jpg"},{"post_title":"Chicken Parmesan Burgers","post_link":"\/recipes\/chicken-parmesan-burgers\/","post_image":"\/wp-content\/uploads\/2019\/07\/Chicken-Parmesan-Burgers_EXPS_THAS19_47430_B04_18_5b.jpg"},{"post_title":"Parmesan Chicken Patties","post_link":"\/recipes\/parmesan-chicken-patties\/","post_image":"\/wp-content\/uploads\/2024\/07\/recipeFallback.jpg"},{"post_title":"Chicken Parmesan with Mushrooms","post_link":"\/recipes\/chicken-parmesan-with-mushrooms\/","post_image":"\/wp-content\/uploads\/2018\/01\/Chicken-Parmesan-with-Mushrooms_exps49338_SD1440069D64A_RMS.jpg"},{"post_title":"Parmesan Chicken with Lemon Rice","post_link":"\/recipes\/parmesan-chicken-with-lemon-rice\/","post_image":"\/wp-content\/uploads\/2018\/01\/Parmesan-Chicken-with-Lemon-Rice_EXPS_SDAM17_200544_C12_07_5b-2-e1723547000407.jpg"},{"post_title":"Air-Fryer Chicken 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Chicken","datePublished":"2018-01-01","dateModified":"2024-10-01","prepTime":"PT10M","cookTime":"PT25M","totalTime":"PT35M","image":{"@type":"ImageObject","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/09\/Parmesan-Chicken_EXPS_THVP24_515_MR_09_06_2.jpg","height":1200,"width":1200},"recipeCategory":["Dinner"],"description":"Making Parmesan-crusted chicken involves dredging chicken in bread crumbs and cheese to yield crisp, browned exteriors with juicy, tender meat inside.","recipeIngredient":["1\/2 cup butter, melted","2 teaspoons Dijon mustard","1 teaspoon Worcestershire sauce","1\/2 teaspoon salt","1 cup dry bread crumbs","1\/2 cup grated Parmesan cheese","6 boneless skinless chicken breast halves (7 ounces each)"],"recipeInstructions":[{"@type":"HowToStep","name":"Create the dredging mixtures","text":"Preheat the oven to 350\u00b0F. In a shallow bowl, stir together the butter, mustard, Worcestershire sauce and salt. In a separate shallow bowl, toss together the bread crumbs and cheese. Editor's Tip: You can use a baking pan instead of a shallow bowl to make the bread crumb mixture, as a larger pan will give you more room to use and will help catch fallen crumbs.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Parmesan-Crusted-Chicken_THVS24_515_MR_09_06_2.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Dredge and coat the chicken","text":"Dip the chicken in the butter mixture, then in the bread crumb mixture, patting to help the coating adhere. Editor's Tip: Let any excess butter mixture drip off the chicken before dipping the chicken into the bread crumb mixture.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Parmesan-Crusted-Chicken_THVS24_515_MR_09_06_4.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Bake the chicken","text":"Arrange the chicken evenly in an ungreased 15x10x1-inch baking pan. Drizzle the chicken with any remaining butter mixture. Bake in the preheated oven, uncovered, until a thermometer inserted in the thickest portion of chicken reads 165\u00b0, 25 to 30 minutes. Editor's Tip: Chicken breast will dry out quite quickly, so check the temperature of your chicken just a moment before the 25-minute mark. Use an instant-read meat thermometer for the most accurate results.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Parmesan-Crusted-Chicken_THVP24_515_MR_09_06_1.jpg?fit=700,1024"}],"recipeYield":"6 servings","author":[{"@type":"Person","name":"Kim Wehby"}],"nutrition":{"@type":"NutritionInformation","calories":" 270 calories","fatContent":"16g fat (9g saturated fat)","cholesterolContent":"82mg cholesterol","sodiumContent":"552mg sodium","carbohydrateContent":"10g carbohydrate (1g sugars","fiberContent":"0 fiber)","proteinContent":"21g protein. "},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":4.627907,"reviewCount":86,"worstRating":1,"bestRating":5},"video":{"@type":"VideoObject","name":"Parmesan-Crusted Chicken","description":"Check out this video for how to make Parmesan-Crusted Chicken.","thumbnailUrl":["https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/wpconnatixthumbnailsprod\/ParmesanCrustedChickenDIYD515090224H_thumbnail.jpeg"],"uploadDate":"2024-09-27 00:40:46","duration":"P0DT0H1M6S","contentUrl":"https:\/\/videodam.tmbi.com\/wp-content\/uploads\/2024\/09\/ParmesanCrustedChicken_DIYD_515_090224_H.mp4"},"review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-08-31","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Catbird513"},"reviewBody":"I really enjoyed these. I used chicken tenders and they came out great! It's a nice alternative to shake n bake.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2016-11-11","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Lady Fingers","givenName":"Lady","familyName":"Fingers"},"reviewBody":"I made this tonight, using cracker crumbs instead of bread crumbs, and reducing the salt accordingly. It's a really good recipe! The coating stays on, even when the chicken is sliced on the plate. The only thing I would change is that the flavors came out milder than I expected, so next time I will add more mustard, some garlic, and perhaps some poultry herbs.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2017-01-31","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Leicestergrandma"},"reviewBody":"This was delicious. I didn't have any parmesan cheese so I used Pecorino Romano. My husband and I both loved this. I will be making this many more times.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-06-15","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"No_Time_To_Cook"},"reviewBody":"Great recipe and simple. I used chicken tenders and cooked for about 20 minutes as they were thinner. I had salad with them, but thinking macaroni and cheese would be a great side.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-09-11","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"emmy48"},"reviewBody":"I was hungry and didn't want to wait so long for it to cook, so I cooked it in the air fryer instead. Turned out great! I used one of the Perdue Perfect Portions chicken breast and halved the ingredients.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2018-06-20","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"hchambers"},"reviewBody":"My family really enjoyed the flavor of this chicken. I started it in a pan with hot oil to get it crisp on the outside, then finished it off in the oven.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2017-02-02","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"DilekDolgos"},"reviewBody":"I made it tonight. My husband and i loved it. I doubled mustard and winchester sauce bcz i love mustard. It was moist and delicious. Definitely make it again and again...","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2010-08-20","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"johnsen"},"reviewBody":"Have also made using Tilapia fish. Husband loves it. Both chicken or fish excellent.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2015-08-28","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"kathy0903"},"reviewBody":"The flavor was good, but the coating was so mushy. I even tried to broil it for a minute to see if it would crisp up a bit. No luck.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":2,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-04-15","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"jbells"},"reviewBody":"The coating never did crisp up until I turned the oven up to 425. I also used Italian bread crumbs which have a bit more flavor. As for salt we've cut back on that for quite a while so it wasn't an issue. The breading stuck better than many recipes I've used. Pleased with the results over all.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2009-03-08","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Aquarelle"},"reviewBody":"I've been making something very similar to this for nearly 30 years (I copied my recipe out of a cookbook put out by my college roommate's synagogue). My version calls for a minced clove of garlic to be added to the butter\/Dijon\/Worcestershire mixture, and for a generous shake of parsley flakes in the breading mixture. I do like the proportions of breadcrumbs to Parmesan in this version better, though!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2012-01-15","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"selias"},"reviewBody":"Made this tonight,,,, great taste!Would make it again for sure!!!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-09-08","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"shannondobos"},"reviewBody":"My family LOVED this chicken. The flavor was perfect - the dijon added just the right amount of tang to make it different - in a good way! It baked up crispy on the outside and so tender and moist on the inside. Definitely a good recipe.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-09-28","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Randy"},"reviewBody":"This was easy to make and it\u2019s excellent.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2019-07-21","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"mewolcott412"},"reviewBody":"I think I'll make this using thin chicken cutlets and pan frying. It sounds tasty.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":3,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-10-21","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Katie Gabric","givenName":"Katie","familyName":"Gabric"},"reviewBody":"My family loved this!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-01-15","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"astarzynski"},"reviewBody":"Family loved it.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2010-03-03","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Classicrock"},"reviewBody":"These are tender and flavorful. I add 1 tsp refrigerated minced garlic to the butter mixture. I bake my 4-oz. pieces in a 15\"x10\" pan at 350 degrees for 30 minutes. -Lori in WI.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2010-03-17","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Sylvia F.","givenName":"Sylvia","familyName":"F."},"reviewBody":"DELICIOUS!!! Had to use soy sauce (was out of Worcestershire), added minced garlic and used panko breadcrumbs as someone else suggested, and the end result was AMAZING!! Great recipe!!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2010-03-21","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"cindymh"},"reviewBody":"very very good!! chicken was so moist and tender!! perfect busy day meal!!!! i served it with spaghetti and sauce, like Chicken Parmesan.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2010-05-18","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"DKM2"},"reviewBody":"Moist and delicious. Simply perfect!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2010-08-20","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"nancejean513"},"reviewBody":"So moist and everyone's favorite in my house!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2010-02-15","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"alinas04"},"reviewBody":"Delicious!!!!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2010-09-15","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"LauraManning"},"reviewBody":"I also used soy sauce instead of worcestershire. Very good!!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}}]},"video":{"title":"Parmesan-Crusted Chicken","description":"Check out this video for how to make Parmesan-Crusted Chicken.","url":"https:\/\/videodam.tmbi.com\/wp-content\/uploads\/2024\/09\/ParmesanCrustedChicken_DIYD_515_090224_H.mp4","duration":"66","mime_type":"video\/mp4","thumbnail_url":"https:\/\/videodam.tmbi.com\/wp-content\/uploads\/2024\/09\/515_1200.jpg","advertising":true,"jw_id":"psJzVdbQ","jw_url":"http:\/\/content.jwplatform.com\/videos\/psJzVdbQ-IFfy1PC6.mp4","jw_thmub_url":"http:\/\/content.jwplatform.com\/v2\/media\/psJzVdbQ\/poster.jpg?width=720","jw_publish_date":"09\/27\/2024"},"rms_legacy_id":"515","romance_copy_dek":"Making Parmesan-crusted chicken involves dredging chicken in bread crumbs and cheese to yield crisp, browned exteriors with juicy, tender meat inside.","enhanced_recipe_title":"Parmesan Chicken","rms_legacy_data":{"RecipeCategories":null,"Ingredients":[{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/2 cup butter, melted","IngredientText":"1\/2 cup butter, melted"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2 teaspoons Dijon mustard","IngredientText":"2 teaspoons Dijon mustard"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 teaspoon Worcestershire sauce","IngredientText":"1 teaspoon Worcestershire sauce"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/2 teaspoon salt","IngredientText":"1\/2 teaspoon salt"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 cup dry bread crumbs","IngredientText":"1 cup dry bread crumbs"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/2 cup grated Parmesan cheese","IngredientText":"1\/2 cup grated Parmesan cheese"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"6 boneless skinless chicken breast halves (7 ounces each)","IngredientText":"6 boneless skinless chicken breast halves (7 ounces each)"}],"FeaturedImage":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Parmesan-Chicken_EXPS_THVP24_515_MR_09_06_2.jpg","RecipeId":515,"AttachmentSourceId":null,"AttachmentSource":"Taste Recipes","PhotoCredit":"Parmesan Chicken Recipe photo by Taste Recipes","VideoCode":"[dam-video dam-id=\"56588\"]","RecipeAttachmentFileName":"Parmesan-Chicken_EXPS_THVP24_515_MR_09_06_2.jpg","ContributorId":null,"Firstname":"Schelby","Lastname":"Thompson","City":"Camden Wyoming","StateDescription":"Delaware","IsCommunityCook":false,"ContributorAttachmentFileName":"https:\/\/cdn3.tmbi.com\/toh\/Recipe\/testkitchenapproved.png","TimeCallout":"Prep: 10 min. Bake: 25 min.","MinimumServingQuantity":6,"MaximumServingQuantity":6,"Yield":"6 servings.","DigitalTitle":"Parmesan Chicken","SubmittedTitle":"Parmesan Chicken","RecipeTypeId":1,"AverageRating":4.63,"WebPublishedDate":"1\/1\/2018 12:00:00 AM","ContestPlacementId":null,"FbImage":"FB_THVP24_515_MR_09_06_1.jpg","PreparationTimeInMinutes":10,"CookTimeInMinutes":25,"TotalTimeInMinutes":35,"ServingDescription":null,"IsTestKitchenCertified":true,"IsContestWinner":false,"IsFieldEditorRecipe":false,"IsCommunityRecipe":false,"PublishedProjectTitle":"Parmesan Chicken","OriginalSourceProject":"Parmesan Chicken","ContestPlacement":"","Trailer":"![\"Parmesan](\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Parmesan-Crusted-Chicken_THVS24_515_MR_09_06_1.jpg?fit=700%2C1024\")
TASTE OF HOME<\/span><\/span><\/p>\n\n
Directions<\/h2>\n
Step 1: Create the dredging mixtures<\/h3>\n
![\"Parmesan](\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Parmesan-Crusted-Chicken_THVS24_515_MR_09_06_2.jpg?fit=700%2C1024\")
TASTE OF HOME<\/span><\/span><\/p>\n![\"Parmesan](\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Parmesan-Crusted-Chicken_THVS24_515_MR_09_06_3.jpg?fit=700%2C1024\")
TASTE OF HOME<\/span><\/span><\/p>\nStep 2: Dredge and coat the chicken<\/h3>\n
![\"Parmesan](\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Parmesan-Crusted-Chicken_THVS24_515_MR_09_06_4.jpg?fit=700%2C1024\")
TASTE OF HOME<\/span><\/span><\/p>\nStep 3: Bake the chicken<\/h3>\n
![\"Parmesan](\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Parmesan-Crusted-Chicken_THVP24_515_MR_09_06_1.jpg?fit=700%2C1024\")
TASTE OF HOME<\/span><\/span><\/p>\nRecipe Variations<\/h2>\n
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How to Store Parmesan-Crusted Chicken<\/h2>\n
How long does Parmesan-crusted chicken last?<\/h3>\n
How do you reheat Parmesan-crusted chicken?<\/h3>\n
Parmesan-Crusted Chicken Tips<\/h2>\n
![\"Parmesan](\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Parmesan-Crusted-Chicken_THVP24_515_MR_09_06_2.jpg?fit=700%2C1024\")
TASTE OF HOME<\/span><\/span><\/p>\nShould you pound out the chicken for Parmesan-crusted chicken?<\/h3>\n
What can you serve with Parmesan-crusted chicken?<\/h3>\n
Why does the breading keep falling off my chicken?<\/h3>\n
Test Kitchen Tips<\/b>\r\n
Test Kitchen Tips<\/b>