I just love Parmesan Chicken Bake! It is a tasty, succulent, chicken recipe that can be ready for the oven in about five minutes. This is probably my most-used recipe over the years. I can’t tell you how many times I have served this recipe. Probably hundreds, literally! It is my go-to baked chicken recipe for company as well as just fixing a meal for family.
Parmesan Chicken Bake is a scrumptious main dish that can be paired with so many other casseroles. Over the years I have added or cut back on the butter in the recipe trying to cut out some of the extra calories. Recently, I made it with just cooking spray and it wasn’t too bad, but it does taste a little better with the butter.
Ann Bingham shared this wonderful recipe with me back when we lived in New England and her husband, Yates, was the director of the New England Baptist School of Ministry (kind of like a satellite campus from The Southern Baptist Theological Seminary).
Yates has passed on to glory and I haven’t kept up with Ann, but during our years in New England, Carolyn Allen and I catered a lot of meals in the school’s kitchen for the convention office and she was a wonderful encourager to both of us.
If you’re looking for a wonderful go-to recipe your family is sure to love, give Parmesan Chicken Bake a try. We love it and believe you will too.
Parmesan Chicken Bake is our household’s favorite chicken recipe — hands down.
Parmesan Chicken Bake is so easy to make, yet so tasty.
This picture shows the inside portion of the chicken. It’s very succulent. Parmesan Chicken Bake is tasty, sumptuous, and wonderful dinner fare for your family or company. I have used this recipe so many times changing out the seasonings, you can use gluten-free bread crumbs if you need to, or panko crumbs. You can even use different cheeses although this is probably the easiest. But if you want a little variety, try some different herbs or spices after you’ve made it this way a few times so you know what to expect.
Here’s what I did.
Spread Italian bread crumbs on a plate. Add parmesan cheese, parsley, thyme, lemon pepper, and salt.
Mix ingredients together well.
You can melt the butter in the pan and dredge the coated chicken pieces with the butter. I decided to melt it and just drizzle over top of the chicken this time.
Coat chicken well on both sides. This recipe is enough to coat 4-6 small to medium chicken breasts. If you have whoppers like I had you will have to make up extra crumbs for the coating.
Place chicken pieces dredged in Italian crumb mixture in the bottom of a well greased or sprayed casserole dish. Fit pieces in as well as possible. You may have to use two pans. Normally, a 9×13″ pan will only fit 4 chicken breasts easily. Drizzle chicken with butter.
Normally the chicken takes about an hour at 350. These were whopper size pieces so I cooked them a little longer to ensure they were cooked through all the way. You can drain off the butter at this point.
Wow! Doesn’t Parmesan Chicken Bake look fantastic? We love the moistness of this chicken dish.
Here’s the recipe.
PARMESAN CHICKEN BAKE
(Recipe from Ann Bingham, Baptist Convention of New England, Northborough, MA)
- ½ cup dry Italian bread crumbs
- 2 heaping tbsp. grated Parmesan cheese
- 1 tbsp. parsley flakes
- 1 tsp. salt
- 1/8 tsp. lemon pepper
- 1/8 tsp. thyme
- 6 skinned, boneless chicken breasts
- 3 tbsp. melted butter
- Preheat oven to 350°.
- Combine bread crumbs, cheese and seasonings in shallow dish.
- Dip chicken in crumb mixture.
- Coat both sides well.
- Melt butter in 9×13” baking dish in oven.
- Add chicken, turning to coat both sides with margarine.
- Bake, uncovered, for 1 hour.
I like easy, and this chicken entree is certainly easy! Yum, yum.
These chicken breasts were so large each piece could have served two or three people! This is just ONE!!! Parmesan Chicken Bake is an economical dish for your family, too. It’s very inexpensive to make. If you are trying to cut corners, then make this with bone-in chicken, just adjust your time accordingly.