Parmesan Chicken

Note that the color of your roasting pan may make a difference in your results. A dark roasting pan (as pictured) may impart more heat and may brown the bottom of the chicken more.

  • Prep time: 15 minutes
  • Cook time: 15 minutes
  • Yield: Serves 4-6


  • 1 clove garlic, minced (1 teaspoon)
  • 1 stick butter (1/2 cup or 1/4 pound), melted
  • 1 cup dried bread crumbs
  • 1/3 cup grated Parmesan cheese (or 2/3 cup if you are using a Microplane zester)
  • 2 Tbsp chopped fresh parsley
  • 1/4 teaspoon salt
  • 1/4 teaspoon garlic salt (can sub regular salt)
  • A large pinch of Italian seasoning (herb mix)
  • 1/8 teaspoon ground black pepper
  • 2 lbs of skinless, boneless, chicken meat, cut into 1-inch to 2-inch wide pieces


1 Preheat oven to 450°F.

2 Pat chicken pieces dry: Pat the chicken pieces dry with paper towels. Patting the chicken pieces dry will help the chicken pieces have crispy breading when baked.

chicken being prepared for parmesan chicken breast

3 Prepare melted butter and breadcrumbs: In a small bowl, stir the minced garlic into the melted butter. In another bowl mix together the breadcrumbs, Parmesan, parsley, salt, garlic salt, Italian seasoning, and pepper.

4 Dredge chicken pieces in butter and Parmesan mixture: Piece by piece, dip the chicken pieces into the garlic melted butter, and then dredge into the Parmesan breadcrumb mixture to coat.

Note that if your chicken pieces are cold, they may cause the melted butter to thicken, leaving too much butter sticking the chicken pieces. If you see this happening, just reheat the butter.

Buttering chicken for parmesan chicken breasts dredging chicken parmesan breast nuggets in parmesan

5 Place chicken on roasting dish: Place coated chicken pieces on to a 9x13 (or larger) roasting dish. Try to leave a little room between each piece. (You may need to use more than one roasting pan.) Drizzle with remaining garlic butter.

homemade chicken nuggets baked

6 Bake: Bake uncovered at 450°F 15 minutes, or until chicken is cooked through and juices run clear. Note that the chicken will get much more browned on the bottom side than on the top.

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  • Sabrina

    Amazing for my toddler! He hardly ever eats protein, and never chicken, and this was a huge hit! Will be making this again and again.


  • Barb

    Served this tonight and we love this recipe! Definitely a keeper…..!!!!! Thanks for the recipe!!!


  • Barb

    This was the best Chicken Parmesan Nuggets EVER!!!! Hubby and I loved how tender and tasty they were! Thanks for such a great recipe!! (


  • Jean

    I make this for my boyfriend Tim..he loved it


  • Marv Carlson

    I’m a 52 year old retiree who doesn’t have a lot of experience in the kitchen. My wife still works. I made this for my family and I was a hero. Thanks. This recipe is delicious and easy to follow. If I can make it YOU can make it! Thanks for a great recipe. I will definitely make it again.


  • Shelly West

    The flavor was very good. but the breading was very mushy. I was really hoping that these would have some crispiness to them.


  • Lisa Manis

    Totally Awesome! Pinned as favorite !


  • Pam

    Love the recipe!!!! It’s definitely a keeper…

  • Abigail

    Just got back from deployment and I love cooking! It’s been so long I was afraid to cook without a recipe. Dinner turned out amazing, and my family really really loved it. Thankyou!


  • Jami

    We love this recipe. No matter how much I make my boyfriend still eats it all.


  • Maria

    If I used skin on/bone in do u know cooking times and temp.?

    • Emma Christensen

      Hi, Maria! Emma here, managing editor. Are you thinking you’d just leave the chicken on the bone rather than cutting it into smaller strips? If so, I’d decrease the oven temp to 400F and roast for 17 to 20 minutes, or until an instant read thermometer inserted in the thickest part reads 165F. Enjoy!

  • Russ K

    I needed an easy, kid friendly chicken dish for a holiday gathering and this chicken dish totally fit the bill! The family loved it… garlicky yummy-ness! It was easy to prepare and bake while finishing up the other dishes.


  • April

    Hi! Not sure how old this is.. but my mom used to make it too! And I still know the recipe. It is NOT low fat! At least the original. These are not exact measurements. We always kinda just estimated/threw the ingredients together. Here it is: 1lb boneless skinless chicken breast feeds about 4. So it obviously depends on how many you are feeding. Dip chicken into an egg/milk mixture. Then dredge into a flour/grated Parmesan mix..No breadcrumbs. The flour/parm mix was about 25/75 (so I do like 1/4 cup flour and 3/4 Parm depending on how much making). Also added to the dry mix is at least 1TBs Paprika, and salt/pepper/garlic powder to taste. (Paprika is what makes it!). The dry mix should look like a fine mixture wth light pink color. Coat chicken well in this mix. Put into lightly greased pan. Then drizzle melted butter over the chicken. (1/2 cup- 1 cup). Bake at 350 in pre-heated oven, uncovered, for about 30 mins. I usually check it then.. add some parsley, more Parmesan, cover and bake for another 10-15. I also have added a lil Mozzerella before, red pepper flakes, or Italian seasoning.. and it was also good. But the original you just bake and eat, No extras. It goes really well with red skin potatoes and veggies (like green beans or corn). Also good with a wild rice mix or creamy risotto, and side salad.
    Sorry… I’m not a food blogger. Haha! So this recipe is mostly just how we did it. Just thought you may want the “old school” fatty recipe/ingredients. I’ve made it with olive oil, sea salt, and less Parm in the past with brown rice, for a “healthier” option. It was decent.. but not the same. Btw- my sister and I also used to fight over the crunchy, buttery stuff in the pan.

  • Brooke Shelby Biggs

    This is no low-fat recipe, but what it is is an easy crowd-pleaser for casual dinner parties, movie night, etc. I saute spinach in avocado oil with some garlic and red pepper flakes to go with it. Slightly less guilty that way.

  • kathy dinicola

    I liked the flavor but my husband thought the chicken was greasy.

  • Marie

    This was amazing! I really started homeschooling and going to night classes and i was looking for a nice/ fast meal to cook for my husband and son. so i made this and sauteed some brocoli and green beans with goat cheese and baked potatoes and its so good!!

  • Michaela ODonnell

    I’m making tonight for my first time. I defrosted some chicken and every recipe I think of, I’m missing one ingredient. Really don’t want to go to the store though. I’m still missing one for this. The fresh garlic. (Tragic, I know.) I’ll go heavy on the garlic powder. Here goes!

  • Ed in Michigan

    What kind of parmesan cheese is best? Even the Kraft name brand is full of fillers. Is that OK or would you recommend getting a hunk of real parmesan and grading it myself?

  • Jane

    I have made these a “bi-jillion” times we love them. Last evening we visited friends who made them, for our enjoyment. Everything is better when someone else does all the work, and I just get to enjoy. The whole bunch of us say a big Thank-you.

  • Christine Williams

    Tried these tonight and the family loved them, this will be a staple in our home, so good they don’t need any dips or condiments.

  • Venie

    Can you use thighs pounded thin and if so do you adjust time and temperature
    Looks great,

    • Elise Bauer

      Hi Venie, I’m guessing that you could easily do that. Don’t know about the time, I assume the temp would work the same.

  • Jen

    Excellent! My search for oven-baked chicken nuggets ends here. I loved ’em, Hubby loved ’em. This recipe will be in our regular rotation.


  • Viktor

    Delicious! I’m not a big fan of nuggets of any kind but these were amazing

  • Gramma Martha

    This recipe is the bomb!!! I had tried it a few years ago and loved it then and it’s a good tonight as it was back then. I made a honey mustard sauce on the side. Plate licking good.

  • Heather

    Hi… I LOVE this recipe… and my family does to. The only thing I cannot seem to do is get the chicken browned. I use a large roaster (dark) pan, I do everything called for in recipe. I do use Panko…. Any ideas? I just made it tonight and everyone loves it but I just want to see how I can get it browned more…??? Thanks.

    • April

      When the oven is hot enough.. 375 is usually good! And I lightly coat with a butter/olive oil blend in bottom before placing the chicken. It seems to brown it well. Even if just on the bottom. I’ve actually flipped it half way and that helps too.

  • Kelly

    This is one of the best chicken recipes I’ve made. Absolutely delicious!

  • April

    Excellent and easy!

  • Lindsay Christian

    I made this in 2007 when I was very newly married. One of the first recipes I ever made. It was fantastic! And whenever I make it now for my husband AND 3 children, I always smile thinking back to the sweet time when I made it the first time. It’s a family favorite! I love this blog. I love stories, the recipes, the pictures, it’s just the best!


  • Debbie Sue

    We made this tonight for dinner. We loved it! We will be having it again, that’s for sure!

  • Oak in Bedford, NY

    So many useful comments! I did try this over the weekend and my boys LOVED it! Yes, the butter is a bit of rich, but made everything so yummy (what does’nt taste better with butter?) We had it roasted cauliflower. My house could’nt have smelled more wonderful and we ate in front of the fireplace.


  • Adarsh

    Nice recipe, tried last night and it was awesome :)

  • Maggie S

    Made this tonight and it was absolutely delicious. I didn’t want to use the stick of butter so I followed the recommendations to soak the chicken in buttermilk for almost an hour, and it was very tender (even the breast pieces were tender and not dry). We were out of panko bread crumbs so I ended up crushing some Ritz-like crackers in the food processor instead. I also buttered the pan first, then drizzled a little vegetable oil on the pieces before putting into the oven. I’ll be making this often.

  • Susan Gosser

    Just awesome!!! Only baked half of the recipe for Sunday night dinner and the balance for last night. This is definitely going to be a favorite around this house and it is so easy!!!! I have never been disappointed in any recipe from you, Elise!

  • Karen T.

    Thanks for the reminder about this great recipe! This was in heavy rotation when my boys were younger and I’d forgotten all about it. Going to make it this week. :)

  • Inez Johnson

    Thanks for your wonderful recipe. I have prepared it twice and we will keep it in the regular rotation. We use a blue cheese or ranch dip along with baked “french fries “. Yum!


  • Deb

    I’ve made this recipe for years…except our recipe card calls it San Francisco Chicken. I always make it for company and everyone asks WHY it’s called San Francisco (we shorten it to San Fran Chick), and we say we have NO CLUE! But everyone loves it.

    I’ve actually never cut the chicken into nuggets. I usually sliver a breast into three long pieces, and bake it for almost an hour on 350. I use the Italian style bread crumbs, but otherwise the recipe seems the same. Now, I’ll be interested in trying tinier nuggets.

    This recipe is definitely a keeper!

  • Quynh

    Thanks for sharing your delicious simply recipe! I made it last night, it was so yummy! Thanks a bunch!

  • Kelly Anderson

    Do you make your own bread crumbs, or use the kind in the can? Have you ever tried panko for this recipe? I have never used bread crumbs other than panko for coating chicken. Thanks for the info!

    • Elise Bauer

      Hi Kelly, we usually make our own breadcrumbs just by chopping up stale bread and running the pieces through a food processor or blender. But we will use canned bread crumbs if we don’t have any homemade. I think the homemade breadcrumbs work better because they have more texture. Panko would work great too.

  • Donna Binbek

    Oh my! This has been a family favorite now for two years! My 16 yr old picky eater BEGS me to make it and I use it on top spaghetti with a sauce recipe by Scarpetta New York. Your chicken with his sauce, match made in heaven! Thank you for providing something so simple and delicious! Oh, and the AMAZING aroma wafting through my apartment; I actually had a neighbor knock and ask what I’m cooking!

  • Diane

    My absolute favorite weeknight dinner! The only change I made was to dip my chicken in a beaten egg instead of butter before breading. Turned out so delicious!

  • Maureen

    I tried it in October for a family party. Took a chance since no one replied. It was great. I had never tried to prepare it ahead. Took it out of frig about 1 hr before cooking. You are right, it came out great and I had more time to spend with my family.

  • dana

    Deeeeeeeeeeeeeeeelicious!!! I put mine in the frig before baking, and it came out fine. My hubby loved it!!!

  • Maureen

    Has anyone prepared this ahead for party and refrigerated before baking? I have made this before and love it but can’t do the prep work with a house full of company.

  • Natalie

    Oh my gosh! I love this recipe! I usually make the chicken pieces a little smaller, like “nuggets” my little siblings love it and so do i! for sauce, I heat a can of tomato sauce with some salt, pepper, and a little crushed red pepper. Mmmmmm!!!!!!

  • Terra

    I made this recipe for dinner tonight and it was awesome, I was so full from just smelling how good it was I didn’t eat that much. Dh loved it as well as my picky 18 month old. I paired it up with an organic green italian vinagrette salad with some pasta and maranara sauce. Very good! 5 Stars for sure.


  • Jassi

    This is the first thing I’ve ever cooked in the kitchen by myself and it was really easy to do! But what’s more, it came out especially tasty and my whole family was impressed! Thanks for sharing such a nice, simple recipe! :)

  • Linda

    Elise, tell your mom OMG from me. This is melt in your mouth excellent. I can see why you all wanted to eat the drippings. I loved it. Thanks for sharing.


  • emily

    I was wondering – would this go well with pasta and Alfredo sauce? I’m having company over and any insight would be very much appreciated!

    I haven’t tried it with pasta and Alfredo sauce but I don’t see why it wouldn’t work. ~Elise

  • ptlucas

    Absolutly loved this recipe, I made this for the first time tonight and my son and I were amazed, never will buy this dish at a restaurant again! Thanks a bunch!

  • brent

    Great recipe! My four-year-old son told me that this is the only chicken I’m allowed to make from now on.

  • Dannii

    I’ve used this twice now and both times it has turned out fantastically-so moreish! (Although I would advise just using garlic salt and no regular salt.) Mine doesn’t look like your picture but it still tastes divine…thanks for the recipe!

  • Lisa Leong

    This is a brilliant recipe, this make me stumbling to your site. I made it for my husband last night. It is simple and delicious. You just can’t go wrong cheese and butter. I didn’t follow the exact instruction, I replace tomato pasta sauce with pesto pasta sauce. This chicken will go well with rice too. Thanks for sharing all the valuable instructions.

  • Jed

    I made this tonight, and it was fantastic! Thanks for posting it.

  • Patsy

    This recipe is very similar to Chicken Spedini. Try putting the breaded pieces of chicken on skewers and grilling them on the BBQ pit over medium hot coals for about 10 minutes. It’s wonderful.

  • Bear

    Found the recipe while looking for occasion online; Wonderful, we love it, eat it all the time. It used to be, as it originated, a more special or rare occasion meal, but we love it so much it’s more and more often, typically with corn and mashed potatoes; highly recommended; especially for us, the smaller the pieces, the more moist and crisp the breading, the bigger, the dryer- not our preference

  • ruby

    Made this tonight. My family all LOVED it. This has gone to my favourites bar!

  • Maria

    This is a fantastic recipe! I have 2 preteens and whenever I make this(at least 2 to 3 times a month)we NEVER have leftovers. The kids and my hubby keep going back for seconds and sometimes thirds. Thank you so much, Elise, for sharing :)

  • vero

    these were so simple to make, I did not have Italian seasoning but my crumbs were Italian seasoned and they turned out great!!!

    I watch my super picky 3 yr old nephew, he sits at the table at least 2 hrs a day finishing his lunch. I ask him everyday if something is good and he will say no before I even finish asking, but today he said YES. My 1 yr old just asked for more. These will be on the menu from now on. Thanks

  • Anju

    Fabulous recipe! My two-year-old son who never eats any meat that isn’t completely minced (hamburger style) kept gobbling down these “chicken nuggets” as we called them. He kept asking for more! Seriously, tonight was the very first time he ate whole pieces of meat. So thank you, Elise, for helping create a new channel for him to get his proteins!

  • Michelle

    Great recipe. Tried it tonight but used chicken breasts sliced a bit on the thin side. It tasted great along with a mixed greens salad and angel hair pasta with a red sauce.

  • Rhea

    Loved it! Putting it on my list of favourite recipes.

  • Susan

    Another great recipe from your site! The whole family enjoyed it, kids included. I’ll definitely make it again, although I think I went too heavy on the butter this time, so I’ll try and fix that. I may also try flipping the chicken and putting it back in the oven for an extra few minutes to try and crisp up both sides.

  • Jennifer

    I made this last night. It was SO good, I wish I had made more! This will definitely be saved in my recipes. Thank you!!!

  • Nicholas

    Thank you for posting this recipe, it’s fast becoming a new favorite. I cook it just a little differently. I have the misfortune of owning an electric oven, so naturally nothing cooks correctly. Things tend to dry out rather easily. I prepared the chicken in the way your wrote but put them in a round cake pan lightly greased with olive oil, then placed another cake pan on top of it. Cooked it on one side from 10 minutes and then on the other for 5-7. The end result a perfectly golden exterior and a juicy steamed middle.
    Again thank you for one of our favorite recipes.

  • Sophia

    I made this once before for a dinner party and it took me a little longer than anticipated to dip and crumb each piece of chicken, I was still working on it when the guests had arrived, I want to make it again for a party this sunday but I wanted to know how ahead of time I can get the chicken preped for baking? I don’t want it to end up soggy.

    Great question, no idea about the answer though. ~Elise

  • Ashley R.

    Hi, Elise! I’ve made this twice, and it’s divine. A huge hit with my husband, and I can tell it’s going to become a comfort food of mine. :-) One question – I made it just as instructed, and it didn’t brown at all. The chicken was done–I sliced 2 or 3 pieces open to be double sure–but it was not browned, bottom or top. I’m thinking skipping the drizzling of extra butter may help. Any thoughts?

    Try patting the chicken pieces dry before coating them with butter and Parmesan bread crumbs. Any water moisture will inhibit browning. The butter helps the browning. ~Elise

  • Mary

    Has anyone cooked this and eaten it cold the next day, perhaps with salad? If so, did it taste nice?

  • Marie M.C.

    I remember this recipe very well. It was printed in the San Francisco Chronicle — over thirty (forty?) years ago. The original recipe as I remember used margarine in a tub (ugh!) slathered over chicken pieces, bone-in, skin-on, rolled in the bread crumb mixture. (I used softened butter.) The coating was a combo of Italian bread crumbs (the kind in a can), Parmesan cheese (the kind in a green can*), and fresh or dried parsley. Then roasted in the oven. Because it was so good and easy to make it was passed from friend to friend. I’ve made different versions of it through years. A sauce I sometimes make is a mix of Meyer lemon juice and BUTTER. (Everything’s better with butter.) For some reason I always served it with spaghetti in pesto sauce.

    Thanks for the memories, Elise’s mother!

    *30 or 40 years ago we couldn’t buy the real deal Parmesan cheese in our supermarkets.

  • Melody

    These were amazing! I did substitute garlic powder for garlic salt and still found it a bit salty, though that might have been because I added the seasonings to Italian seasoned bread crumbs. My 4 year old loved them, and my husband and I did too. We served with sweet potato fries and egg noodles with a little Parmesan cheese. We will definitely make again but probably serve with healthier sides! Thanks!

  • Lulu

    Delicious! I just made this last night and we loved it. What I changed: olive oil instead of butter (cholesterol concerns), three cloves of garlic instead of one and I used bone-in chicken thighs instead of nuggets, just because it was what I had. Baked at 325 for 30 minutes, then raised temperature to 350 for 30 more minutes. The chicken was perfectly moist and the crust was crunchy and oh-so-delicious. Next time I’ll try it with the 2″ pieces of chicken. I’ll bet it’s even better.

    Wednesday is my night to cook dinner, and this blog has been my go-to place for recipes since I discovered it. Every meal has been a hit! Thanks, Elise, for recipes that are easy, well-explained, include photos and come out delicious!


  • Joy

    Thanks for the great recipe. My son is so picky about chicken that I’d almost given up on making it. He loved this and I’m putting it into my regular rotation now.

  • Sandra

    My husband and I are absolutely crazy about this recipe! I decided to make some last Sunday, as the kids and grandkids were coming to dinner and asked if I would make “that awesome Parmesan chicken.” I had forgotten to buy bread crumbs. All I had for bread was rye and multi-grain wheat…not the best choices for crumbs. I did however have a box of RITZ crackers and box of CLUB crackers. I combined both types of crackers equally to yield the amount necessary to coat the chicken I was making. I used whole boneless, skinless breasts which I had prior to dipping, cut a small slit into each piece, rather than cutting the chicken into pieces. Another thing I did different, as I do not use non-stick cookwear or baking dishes is, I melted enough butter to coat the bottom of my baking pan to prevent any sticking…you could also use Pam butter flavored cooking spray. I have to say, it had a much richer flavor than simply using the basic bread crumbs. My husband and kids all agreed that it was the best I had ever made…Imagine that, just because I forgot to buy bread crumbs! Oh by the way, I serve this chicken recipe with angel hair pasta, smothered in Alfredo sauce, a green vegetable, usually seasoned asparagus and a nice green salad with Italian dressing. Not what could be considered a low calorie dinner but we all have to splurge a little once in a while.

  • Meem

    Hello! I just made this the other night and I’m giving it another try tonight. I think I might have done something incorrectly because my chicken wouldn’t crisp up and the breading wouldn’t stay on (even though I felt like I was cooking it to the point of the chicken being overdone!). I LOVE your recipes and ideas, so I know the flaw isn’t with the recipe! :] Any help would be much appreciated.

    Thank you,

  • Michael

    I’ve used this recipe several times now. I love it! Quick, easy and delicious. Thank you! :)

  • Jay

    Yum good and easy. I love chicken. Peace

  • cindy

    Oh and I didn’t cut the chicken into pieces. I just cut some tears into the big chicken breast to insure it cooks inside, it came out delicious.

  • cindy

    I just finished doing this recipe.
    For the bread crumbs I didn’t have my car so I made my own. I toasted the bread and then put it in a ziplock bag, then crushed it. Then for the italian seasoning which I also didn’t have I made my own. I used garlic with parsley (a little thing like a salt tupperware thing) and adobo (spanish thing), salt, and pepper…and viola. Easy. Then I put it in the conventional oven for like 20 min. Turning it around every 5 minutes. Then I made white rice and vegetables with butter. YYYUUUUMMMMMMMMMMMMM!!!!!!!!!!

  • Lisa

    I am making this again tonight for probably the 4th or 5th time since I found this recipe. Everyone loves it from picky mom and brother to my fiancé who is not a fan of chicken. I don’t follow the recipe exactly. I use garlic power instead of salt and I use way more parmesan cheese then it calls for and I use Progresso Italian Panco bread crumbs. I gave this recipe to a friend of mine and I think she has made it more than me!!!

  • Julie

    Melissa, mashed taters w/chicken gravy would probably work. Unfortunately, my husband is diabetic and my son loves food (and you can tell to look at him) so I try and limit our carbs. I’m making this tonight and I will fix several fresh veggies. Broccoli and skillet corn probably. But, gee the mashed potatoes and chicken gravy sound the best!

  • melissa

    I loved this recipe. I was wondering if you or anyone have any suggestions for what to serve it with. Thanks!

  • Vicky

    This recipe is AMAZING!! I just pulled a batch out of the oven and my first bite was better than anything I had ever hoped for: tender, buttery, soft, slightly crunchy, flavorful and melts on the tongue. I engulfed the entire piece within seconds!! I will definitely make this recipe over and over again!!

  • Lisa Santoski

    The kids and the husband liked it a lot.
    Simple and quick to make.
    Thumbs up.

  • Mark Prescott

    I have a similar recipe that we have made for years. In the butter mixture, add 1 to 2 tsp. of Worcestershire sauce and a tbsp. of Dijon mustard.
    This gives the chicken a little zing. We think it makes it additive to eat!

  • Daniel

    !!!! I made this recipe tonight and it was so delicious! Absolute delight! The butter and parmasean with garlic and the parsley burst with flavor and had so much charm! I am adding this to my permanent collection of dishes and can only say that a pasta with Italian tomato basil sauce along with your recipe takes this dish and bumps it up to a hall of fame meal.
    Thanks so much for posting this I bow down to you and your mom.

  • Marousopoulou Maria

    Great finger-party food!
    I’ve made it once on my birthday and ever since everybody expects to have when they come over. I tryied it also with bigger, but not thicker, pieces of chichen after having put them into yogart-garlic marinade overnight. It still came out wonderfully cooked and tasty.

  • Kim

    I cut back on the butter, used Italian bread crumbs, didn’t add salt and it was grrrrrrreat! My kids and hubby LOVBD IT!

  • Aru

    This is an amazing recipe! I only just made it and it turned out delicious. I didn’t have any parmesan cheese, so I used mozzarella, and after the chicken was done cooking I added a dash on lemon juice on top. Had it with pasta – so delicious!

  • Jman2112

    This recipe is great!! The family loves it!!

  • tia

    this recipe is awesome, fast, easy, and a big hit…LOVE IT!!!

  • Kristin


  • Jenny

    This is, hands down, my favorite simple recipe. My friend had to step in to host a LARGE event at her home and I recommended this right away. It was simple AND a huge hit with the guests. It’s very easy to make LOTS of great bites with a relatively small budget. It’s SO delicious!

  • Jess

    We had this last night w/ the cold pea salad and avocado salad w/ heirloom tomatoes. It was delicious!! Not one bite of chicken left. The family loved it. Thanks, Elise :)

  • Brenda

    Very yummo! My family loved this recipe. I used boneless, skinless thighs, and it turned out GREAT! Thanks

  • thedogace

    I have had parmesan chicken at Texas de Brazil and thought is was the best, but yours beat it hands down. I did change it around a bit because I can’t eat some of the stuff in it but still it was GREAT!!!! My husband said it was the best chicken I have ever made and we have been married for 15+ years. It was very, very juicey. I had to use margarine instead of butter, and I used Italian bread crumbs with a touch of extra Italian seasoning. I omited the black pepper and parsley. It was a bit salty but I think that was because I used the margarine and didn’t omit the salt. All in all we will be eating this one alot and often. Thanks for sharing this wonderful recipe.

  • angie

    Holy cow this was GOOD. We made it last night and could not stop eating it. I ate so much I got a stomach ache, and also was eating the crumbs off the pan. Leftovers heated up really well. DO try this~

  • ChaCha

    I really enjoyed this recipe. I come from a southern family and we’re not big on Italian or Parmesan anything, but I figured I’d give this recipe a try and it was a great success, it tasted great. Awesome recipe. =]


    OMG!! I just put my plate in the sink and I must say that this recipe is the BEST. I love Parmesan Chicken and have had it at a lot of “Italian” restaurants, but this recipe was by far the best I have had. I had Garlic Bread and Spaghetti with Emeril’s Garlic Spaghetti sauce and I am still licking my fingers!! I actually put a little salt on my chicken prior to dipping it to ensure it did not have a bland taste and I sprinkled extra parmesan on during the last 3 minutes of baking. It is a quick recipe and one that you will definitely be satisfied with. I only used unsalted butter, minced garlic (in the container not the clove), salt, pepper, stove top stuffing with herbs, and parmesan cheese and it was outstanding. You gotta try it.

  • josh M

    I just cooked this chicken tonight with some fettuccine and it was an amazing combination of a meal. I definitely recommend this recipe…

  • Alexis E.

    Simply Delicious! Simply simple! Thank you!

  • James

    Awesome recipe. Instead of bread crumbs I used broken up Ritz crackers. AWESOME!!!

  • cookingforseven

    I had some marinara sauce leftover from lunch and we had boneless chicken breasts thawing in the refrigerator. My boyfriend suggested we make chicken parm and I was so happy that we stumbled onto this recipe. It was so quick and easy to prepare. Luckily I had all the ingredients needed (minus the garlic salt). The chicken was so yummy and tender! I also heated up an extra batch of butter and garlic to drizzle onto the chicken pieces and possibly b/c our oven is strange I added an extra 6 minutes so it would have that crunchy exterior, so deliciously yummy! Thank you for sharing!

  • Elisa

    This has become an instant classic in our house. To save time I even make up a big batch of the bread crumbs and keep them in the freezer. Just tried it with pork the other night since we didn’t have chicken on hand, and it was awesome as usual!! Thanks so much Elise’s mom!

  • Ari

    This is by far my favorite recipes. I have shared it with many family and friends who also enjoy it like I do. Thank you for sharing it!!

  • Mike

    Unbelievable! I didn’t have any fresh parsley and nearly out of dried but even omitting it was great. I made half recipe but used the same amount of garlic, wonderful (although my girlfriend and I sweat garlic, the whole house smells like it…). I also made a basil/garlic tomato sauce and tossed over al dente linguine, delicious. Thank you very much, this was very easy and very good, now just have to find a way to cut the fat!

  • Ric

    I was looking for a simple recipe for Parmesan chicken and came across this one. This was the best batch of Parmesan chicken I have ever made. It was easy to make and tasted wonderful. My wife is gluten-free, so I used canned GF cornflake crumbs in place of bread. She said this is now her favorite dish.

  • Joy

    I made this the other day and it is awesome. I use Panko breadcrumbs and olive oil instead of butter. It is so good.

  • B.Swetnam

    I always thought I made really good Chicken Parm, and maybe I did, but this is fabulous. I will not be going back to my old ways. I made this last night and as everyone was coming in they all made the same comment, “what are you cooking that smells so good”. Dipping in the butter is the secret. I served it with fresh pasta and Heidi Swanson’s 5 Minute Pasta Sauce, on the side, nice and light. I’m going to try this with veal! I think you could cook an old shoe like this and it would be wonderful. Thanks again.

  • Lindsey

    Absolutely perfect Parmesan chicken! I’ve made it a few times, it’s always a success and well worth the little bit of extra effort to make bite size pieces. I wouldn’t change a thing.

  • sudu

    I made this for the pre-super bowl game party and it was a delicious hit. The melted garlic butter part is the main stay of this recipe. I also added some paprika to bring up the heat and color. It took 15 min on each side (flipping once) at 475 F. Reheating it was a bit soggy but tasty.

  • SaLena

    This recipe is such a keeper. My boyfriend never has any suggestions for dinner other than, “Just find something new on that website…” Last night, when I took this out of the oven, I felt like I had hit the chicken jackpot! It’s so wonderful: everyone try it!
    (Elise, thank so so much for the amazing site!)

  • David

    Made this for the first time last night. I have to say it is amazing! I used 3lbs of boneless, skinless chicken breast and it took about 25 minutes. Like others have said, it is delicious and is hard to resist eating all of it. I will try this next time with the tomato sauce. Thanks for sharing these great recipes!

  • Frankie

    I loved this recipe. I need to have things simple and uncomplicated because I have a real challenge when it comes to my schedule.Thanks!

  • Cindy

    I made this a few times and my husband and I loved it. I usually use dried parsley instead of the fresh one because it is something I always have in the cupboard. Thanks for a great and easy to make recipe.

  • Michelle

    I made this tonight for dinner and it was amazing! It was suggested that I put this “sprinkly stuff” on some cut up cubed potatos as well. Lets just say the picky eater went back for 3rd’s. Thank you for this wonderful recipe!

  • Marilyn

    I used this recipe for the first time about a year ago and I have probably made it 20 times since then – it is great! Doesn’t take long to prepare or to cook so it’s perfect for after a long day at work when you want something good to eat.

  • Harold Morse

    I do a lot of the cooking in our home, especially when my wife had been working that
    day. Sometimes I make Chicken Parmesan. I make the chicken exactly the same way my grandmother made it which is also the way stated above. Instead of baking the chicken, after dipping it in the batter, and breading, I pan brown the pieces in olive oil on the stove, then I place them on a baking dish serving dish, and cover it with a homemade parmesan tomato sauce and bake it until chicken is almost done, then I add mozzerrella cheese slices, on top and bake till they melt over sauce and chicken. I then serve it with garlic bread….Yum.

  • crystalia

    This is an unbelievable recipe! I didn’t have any parmesan on hand so instead used romano and even went so far as to add more romano on top. Cooked it for 25 minutes on 350 and then broiled the tops to give it an even brown on both sides.

  • Meagan

    Wow!! This recipe was amazing! I needed a quick dinner, and this one was so simple and quick to put together. I did change it up a little bit-I didn’t have any parmesan cheese, so I sprinkled some mozzarella on top, then spread some marinara sauce over it before I baked it. Came out so delicious and juicy!! This recipe is a keeper!!

  • Greta

    So yummy! I made nugget sized for my son (and had to tell my husband to stop snitching them) and he loved them. I also made cutlet sized servings which came out well (pounded thin and baked for 25 minutes). I opted not to use the parmesan per my son’s request but may try to sneak that in next time. Thanks for another great recipe!

  • Paula

    This recipe was a lot of fun and came out great. I actually used italian styled bread crumbs from Publix, which brought out more flavor. This recipe is definitely a thumbs up!

  • Carol

    We love this recipe, and it’s the best Parmesan Chicken I’ve ever made from scratch. I’ve even slightly modified it to make pieces large enough for sandwiches. Doesn’t matter how you serve this, it’s delicious.


  • Priya

    2 thumbs up for the recipe. Was awesome and easy to make. Thank you.

  • Mary

    My mom makes a similar dish and it is one of my favorites. Some things are different, though. She usually beats the chicken so its flatter and doesn’t chop it into small chunks. Her wet ingredients are usually eggs and/or milk. Also, she fries the chicken first and then puts them on paper towels (to soak up the extra grease). A wonderful additional step after frying them… put them in a casserole dish, put tomato sauce over them and around them… and then put large slices of Mozzarella over each chicken… then bake it till the cheese is melted. Goes great with pasta and a side of steamed broccoli! :)

  • Ray

    Wow – after all of these people who made this without any problems, I think I got overconfident or something.

    The recipe was easy to follow and I was able to get through the first part (the seasoning and breading the chicken) without a hitch.

    I preheated the oven to 450 and put the chicken in for 15 minutes (on the rack at the lowest point of my oven). I should have checked earlier, but I didn’t check til around 14 minutes in and all of the butter had burnt/blackened.

    I took the chicken out, and it was (somewhat) edible, but it was totally overcooked and the bottoms were almost black.

    Let’s see – what could have gone wrong?

    – I didn’t put Crisco or butter on my baking pan because it doesn’t say to do so in the recipe. Was this my fatal flaw?

    – Should I check it every five minutes to see if it is burning? I probably could have had decent chicken at 10 or 12 minutes.

    – I originally cut the chicken into bite size pieces, but they were really small after baking. Maybe I should cut into the size of “two bites”?

    Help please! I want to try this again, but I don’t want to ruin it again. Thank you!

    Is the heat element of your oven on the bottom? That might account for it. I would put the chicken on a middle rack. I would increase the size of the pieces. And I would check it a few minutes before it is supposed to be done. ~Elise

  • trish clark

    OMG we made this with crushed garlic and parmsean croutons, and added the parmsean cheese-soaked chicken in melted butter, then fried in olive oil. Yummo!!

  • Cindy

    Just as I thought….this recipe is FABULOUS!!! Although, I did substitute turkey for chicken, crackers for bread crumbs, eggs for butter….JUST KIDDING!!! :)) Elise, this recipe is amazing as is. A new family favorite!!

  • Cindy

    I ran across this recipe today and can’t wait to try it. I do have to say that I find it fascinating that so many people feel the need to alter your original recipe. :) Does that ever drive you crazy?!

    I love the experiments, well most of them. Anything to encourage cooking is a good thing. What does drive me nuts is when people complain about a recipe after they’ve made a bunch of substitutions. ;-) ~Elise

  • Belinda

    Love This. I made it once for my family they loved it and requested it again. But I lost the recipe. So I am happy that I tracked it down again after much franctic searching.

  • Bailey

    I’m 18 years old and about to go off to college so I decided to take matters in my own hands and learn how to cook a little before I left home. I made this recipe for my girlfriend and it was awesome! I had no problems at all in making it and it was a great dish. I also went a little heavy with the Italian spices to give it a little extra kick and loved it. I will definitely be making this dish again, and soon!

  • Karen

    Well, this is the first time I have ever posted a comment on any recipe site, and I’ve been to a lot of them. This recipe was delicious, as is every recipe I have tried on this beautifully laid out, well organized site. I am so happy to have found a resource for new recipes that reflects the way I like to cook; tried-and-true techniques and fresh, whole ingredients that work well together. Oh and by the way, my children fought over the crumbs too!

  • Abbie

    I made this tonight and it was great!!!. I don’t eat meat very often and I loved it. Thank you for such a great fast and easy recipe.

  • Sunny

    I loved this recipe! i had leftovers in a roll with some mayo and everyone was drooling over the smell. My family of picky eaters (who wont eat anything with any specs of green on it) wolfed these down and asked for more!!! this will stay in my regular rotation for a long long time!!!

  • jillian

    I made this twice already and both times came out fantastic! Love how simple the ingredients were but tasted so wonderful and delicious. Yum! I made this dish for a potluck dinner and they were gone almost immediately after I took them out of the oven. Any suggestions on what other type of variations I can do for this dish? I actually tried coating the chicken with desiccated coconut instead of breadcrumbs but kept the cheese and they came out great as well. Sweet and savoury together and the toasted coconut really gave another layer of flavour to the chicken. Thanks!

  • Persis

    Hi Elise, The Boy’s been ordering Chicken Parmesan a lot lately, so in the spirit of cooking for The Boy, I gave your mum’s recipe a go! Very garlicky and cheesy and yums. Served with your basic tomato sauce (blender blitzed). The Boy and I recently got engaged, and I’m learning to make a lot of Southern and Mexican food – your site is fast becoming one of my first call resources for recipes! Persis x

  • jessa

    I have a very similar recipe. My recipe actually uses miracle whip (mayo actually, but for some reason i like the flavor of miracle whip better) as a binder rather than butter, but the garlic butter is really ingenious! I can’t believe I never thought of that. Anyway, I intentionally make leftovers because my favorite thing to use this chicken for is chopped up in chicken salad. I assume everyone has a favorite chicken salad, so I won’t include a recipe, but I will note that I always add golden sultanas and a shot of honey to mine. I love the idea of smaller nuggets rather than whole breasts, and I will be sure to try this out with my family soon! Thanks!

  • Steve

    Excellent recipe. Easy to cook and everyone loved it.

  • Annalisa

    I use buttermilk, too, instead of the melted butter, but I let it sit in the buttermilk for about 15 minutes before breading and nd baking.

  • Jen

    I made this recipe for my brother-in-law and his family for our first meal together after they moved back to Minnesota from California. I served it with homemade Alfredo. It was a HUGE hit. We all really enjoyed it and they asked me for the recipe. I stumbled across this when I was looking for chicken recipes and I’m so glad I found it. I’ve made it so many times since then. It’s great with all kinds of different stuff, like alfredo, mashed potatoes, or even rice. Thank you for sharing it! It’s definitely making it’s way around! :) I made it as is with no changes.

  • Cyntilla

    Another big hit, thank you for the recipe! I’m in love with Parmesan cheese, it’s one of my favorites. =)

  • Lorraine

    This sounds familiar. Years ago I made a Parmesan recipe with a lot of butter also. It was delicious then but I have a cholesterol problem. I’m thinking of using buttermilk to coat the chicken (or turkey) … do you think this will work well?

    You might try soaking the chicken in buttermilk for an hour or so first, as a marinade buttermilk will make the chicken more tender. Other than that, I would substitute vegetable oil for the butter. ~Elise

  • lauren

    This truly is my new chicken recipe! So easy and so tasty! So glad that I found this recipe!

  • .:Cat:.

    So I just tried this recipe lastnight and it was great! I called my mom and gave her the recipe and she said shes going to try it. I’m a newlywed that just moved into a new house with a huge kitchen, so I have been cooking up a storm and trying new recipes. This was so easy and great for a beginner cook as myself:) I paired it with a tomato based sauce and angel hair pasta. My husband loved it and took the leftovers for lunch.

  • Val

    This recipe is great!!! I think this is the first time that I cook chicken in the oven that taste so good, I didn’t take the bones out of the chicken because I didn’t have time do to it but it was still delicious. I served it with Parmesan and romano rice and my toddler loved it.

  • Frank

    Not a kitchen friendly man, I was glad to see a chicken reciept not only easy to make but tasty. I was online typed in chicken and found it. Served it with angle hair pasta and sauce. My girlfriend loved it,she is a very picky eater and we were both tired of the same old way of cooking it.

  • Sorya

    WOW’s the word!!! I wanted to try something different out tonight, so I was browsing for chicken recipes to try out, and I was sold from the moment I saw the picture!! The chicken turned out delicious, Thanks:)

  • Leeza

    Very delicious. I’ve never cooked chicken before, and this was easy to make (though it took me a while because I have never even cut raw chicken before….I’m only 21, that’s my excuse). I do feel guilty about eating something drenched in butter though, so next time I plan on substituting with olive oil. Thanks.

  • Amy

    I am in the kitchen making this right now and it wasn’t until a few hours after I decided to make it did I go back and carefully re-read…

    For some reason I bought chicken thighs (too much internet searching is what I am blaming)…so we will now see how this recipe comes out with boned chicken.

    The status right now is my house smells amazing. They’ve been in 20 minutes so I am about to test. Stay tuned.

  • Lee

    One for our recipe book. Nothing I can say about how good it is, except what was said before. Thanks for a winning recipe!

  • Nikki

    Very good. We didn’t have bread crumbs so we used croutons that were mashed into the size of bread crumbs.

  • Jenn

    I love this recipe! I just tried it and it turned out so good! My date was very impressed. I served it with homemade bruschetta and garlic red skin mashed potatoes. A huge hit!

  • Laurene

    My father used to make a parmesan chicken recipe similar to this one (and he’s been dead for almost 40 years), except he dipped the chicken into buttermilk before rolling it into a flour/parmesan/oregano/paprika mixture. The oregano gives it a wonderful flavor and aroma. Try it sometime–you may love it like I do.

  • Wo-ow-eee!

    This is without a doubt the best chicken recipe on the PLANET! I have made this so many times now, I don’t even need the recipe any more. Nothing, I repeat NOTHING, I have made for my friends and family gets the “oohs and ahs” this does. This is also probably the most dangerous chicken on the planet as well, as it is next to impossible to resist the urge to pop 2 or 3 (or 12 or 15) of these in your mouth while you are cooking (I usually make quite a bit and have to do it in batches). Delicious!

  • Ray

    WOW! This is a great basic recipie, really easy and makes enough for seconds! A couple of extras:

    * Start with 4 medium chicken breasts (skinned and boned) – any more and you’ll probably make more than the pan holds. * Try a couple tablespoons of honey in with the garlic butter * We never cook with salt, you can use Mrs. Dash maybe if you want * Works great with any nice red sauce, or honey mustard, or even barbeque * A loaf of toasted garlic bread is very nearly a must-have extra with this dish!

  • Malaika13

    WOW! I just made this dish for the first time tonight and it’s an absolute HIT with my DH, who is probably one of the hardest-to-please eaters I’ve ever met. A local restaurant makes a garlic chicken dish similar to this which DH often craves and even he said this was better than the restaurant’s recipe! Thank you so much, this going to be a regular on our dinner table from now on. :)

  • Kerri

    Best chicken I’ve ever had. Totally awesome recipe~!

  • Ella

    I have been compiling my favorite chicken recipes and I made this one last week. I know I can’t do this one…But I sure can make it again. One word = AMAZING. Thanks Elise and keep up the good work!

  • ashley

    This is delicious!

  • Robyn

    This looks really good. I think I want to try this, but make it chicken nugget size instead for my kids. Is there any point in this recipe that I can freeze them and save for a later date? I would love that so I can stop buying the horrible frozen nuggets from the store.

  • Shana

    I’m not talented in the kitchen, but this recipe is so much fun to fix and it’s simple enough that I haven’t screwed it up once. Since finding the recipe a couple months ago, I’ve fixed this about 5 times. My younger brother, who normally harasses me because I lack expertise in the kitchen, begs me to fix this because it always comes out fantastic. Thank you!

  • Anitra

    I am a mother of 3, if you count my HUSBAND 4, it’s very important for me to have dinner done with no excuses. When I came across this recipe I can have real dinner, quick and not take out. THANK YOU, THANK YOU, & THANK YOU AGAIN.

  • Jay

    I was trolling for chicken recipes and came across this one late last week. It was fantastic! Thanks so much!

  • Ashley

    This is the best chicken ever, hands down! My husband said he would have proposed on the spot if I made this for him before we were engaged.

  • Sheri

    I live in a house with 3 other people, and we all have very diffrent tastes, but every one LOVED this chicken! I served it with Angel Hair spaghetti with tomato sause. An instant hit! Tonight is the SECOND time I’m making it in 4 days! Wonderfull recipe!

  • chris marsh

    Heavens to Betsy – this was sublime. Finally – a chicken dish that my husband, two picky children and I all loved. I seriously thought my husband was going to lick the plate. I took a picture for my food blog too :)

  • Tarah

    I absolutely loved this recipe! And so did my entire family! It was so delicious! It was especially good when you dipped it in marinara sauce. Oh so yummy!

    Thanks for this delicious recipe!!

  • brandi

    MMMMMMMMM I put the chicken on top of thin spaghetti noodles and sauce!! The chicken is awesome it melts in your mouth!

  • Hannah

    I used —
    * panko bread crumbs
    * chicken breasts
    * less butter (1/2 of the stick) and used olive oil to drizzle later

    And it still came out so goood.
    Thank you Elise!

  • Laurie


    I substituted panko bread crumbs – and since using large pieces of chicken lowered the cooking temp.

    So Good.

    Thanks for the great recipe.

  • Rob Newville

    I used this recipe today for mother’s day and I could not be happier with how it came out. I used my own interpretation of it and used some extra cheese but really this makes for some extremely yummy chicken. Will make again for sure. Thanks for sharing the great recipe!

  • Matthew's Mom

    Absolutely easy and awesome!! I just wish I had some salad in the house:-) I just made a few alterations because I only had 1 lb of chicken in the house. I cut them into smaller pieces and lowered the temp to 375 and just kept checking them. They wound up taking a half hour and are perfect!

  • Anna

    This recipe is awesome! I just made it, and it tastes wonderful. I did a few things different though. First, I didn’t have any bread crumbs so I used chicken breading, which looks more like flour. Second, I didn’t have any parmesan cheese so I put shredded mozarella cheese on top of the chicken. This tastes great. I can’t wait to try it with all of the “correct” ingredients. I will definately be making this a lot!

  • kelly

    This is a fantastic recipe that leaves our whole apartment smelling of garlic and parmesan!! I have made it at least once a month for the past 6 months. Soooo good and very simple.

  • mac

    This is a great recipe, it’s how I orginally found your site. I made it for the kids last night. You just can’t go wrong cheese and butter.

  • curt

    Try putting basil pesto, sundried tomato sauce, and mozzarella cheese on one side of a boneless chicken breast and fold it over and secure the edges with toothpicks. THEN dip it in the butter and breadcrumbs and follow recipe. You will need to pound it thin and cook it a little longer, but gives you a variation. Usually pan fry this, but didnt feel like the mess and baked..very good

  • Jenna Woodul

    Elise they loved this one. I think I’ll try it next time with less butter or no butter, as some of your fans have suggested in Comments. But honestly I haven’t had raves like this in quite a while. Thanks for all your great recipes and lovely photos :-)

  • Ashley

    I’m 18 and have never really cooked before and I made this recipe for my boyfriend. It was quick and easy and tasted AWESOME!! The only thing I added was extra cheese on top of the chicken. My guy loved it and had thirds.

  • Christine

    Just made this recipe for the first time! WOW! It was a huge hit! My youngest son dipped his chicken into a little honey ~ the rest of us loved it as is! I’ll definitely save this to my favorites! Yummm!

  • Clairessa

    Hi, I know this recipe is delicious and I’m going to make it after the next trip to the groecry store but what do you mean by Italian seasonings? Is there a special blend to use or is there a brand of Italian seasoning I can get? I love Italian food so I probably have all the seasonings.

  • abby

    Just made this for dinner and it was great! I also made asparagus with it…rolled the asparagus in some olive oil and drizzled with the leftover breadcrumbs, baked for just a little bit and it was yummy! You roll the asparagus in any leftover butter if you wanted to be truly decadent. Thanks for the recipe, I’ve saved to my favorites file!

  • Bill

    This is one of my new, most favorite recipes! I also tried this recipe with pounded-down whole chicken breasts, and that was great too! Everyone thinks I’m a hero when I make this :) Thanks so much, Elise!

  • Jessica

    I just made this tonight. My husband couldn’t stop gushing over how good it tasted.

  • ha3rvey

    I tried this one out just a few weeks ago, and it was really nice. I used unsalted butter and garlic powder since I was concerned about the salt concerns. It was AWESOME.

    I may make dress this up a bit for a catering job in a few weeks. I’ll probably start with a bunch of fresh herbs and go from there.

  • Erin

    I made these last night and they were delicious, but the coating didn’t adhere very well. I cut the recipe down for the amount of chicken I had – did I maybe not have enough butter? Or too much cheese/not enough bread crumbs? Any suggestions would be appreciated!

  • Elise Bauer

    Hi Tobi – I just changed the amount of salt called for in the recipe from 1/2 a teaspoon to 1/4 teaspoon. I agree with you that the original recipe was on the salty side.

  • Tobi Gadient

    Definitely use unsalted butter! I didn’t have any and used salted butter along with the garlic salt and it was too salty! Still very yummy, though! Can’t wait to make it again with less salt … will become a family favorite. I baked a little bit longer for a more crunchy outside- was delicious.

  • Donald

    Googled chicken strips and after going through page after page of ho-hum recipes I stumbled across this one. I made it tonight and it was a huge hit! Very tasty and simple! We used it in conjunction with a lemon sauce recipe for dipping with the kids which worked Great!

  • Dave

    I prepared this tonight and it was heavenly. It ranks as one of the best-tasting chicken dished I have made. Thanks for sharing it.

  • Keri

    I love this recipe!!

    My boyfriend and I recently moved to Montreal from Marin County and while here I am not working and giving the house-wench gig a try. Being that I am the lone female in my family who does not cook, I sought inspiration online and found your blog. Of course it made me a little home-sick at first to read of all the happenings in the Bay Area and California, but it also helps me feel connected, and has now given me a newfound sense of accomplishment! The first time I made this my boyfriend cleaned his plate long before I did, a highly unusual occurence in my house. (Normally either he talks way too much or I eat way too fast…) I have now made it several times in the past couple of weeks and literally cannot wait to make it again!

    We did find it a bit salty though, so because I cannot find store-bought bread crumbs that are unsalted here (and since I am not quite to the making my own stage yet), this last time I left out the regular salt, kept the garlic salt, and it was perfect.

    Thank you so much, Elise!

  • Julie B.

    I’ve been reading your blog for awhile now, and I’ve made quite a few of your recipes (always to lavish praise from co-workers and family members – the Strawberry White Chocolate Mousse was a big hit), but this one really takes the cake. My husband couldn’t stop saying how good it was while he was eating last night, and he even text-messaged me this morning to remind me that he loved it. Thanks for your blog and your delicious recipes. I’m definitely a fan!

  • Catherine

    This is a delicious recipe that I tried for the first time tonight. Thank you for sharing it!

    I modified the recipe slightly by using panko crumbs istead of traditional bread crumbs, which was delcious. However, the coat didn’t brown evenly, like you mentioned it wouldn’t; as a matter of fact, the top didn’t brown at all! Had it not been for the delicious smell I would have thought it never cooked. So I popped it back in the oven for a few more minutes after turning the pieces over. I think next time I’ll brown the chicken pieces in a pan first then finish them off in the oven.

    When it was all said and done, I served these with parsnip and potato mash (made with parsley, vegetable broth, left over water from the boil, unsalted sweet cream butter, S&P).

    Does anyone have an idea why the panko didn’t brown on top?

  • Lisa

    This is the first recipe I have tried from this blog and it was delicious! It was very easy to make and did not take a lot of time. My boyfriend and I love it. I will definitely make this again!

  • Keli

    I’ve made this twice since it was posted… very good stuff! No complaints from the crew :)

  • jill elise

    My mom used to make us picky kids this when we were little, except she coated it in egg and cooked it on the stove, not in the oven.
    Now, my mom and I can’t have wheat, so I used a mix of tortilla crumbs and corn flakes as the bread crumbs. Comes out delicious!

  • Kristi

    All I can say is WOW…. what a fantastic recipe! I made it the day after you posted it, and I can tell you it’s definitely made the top 10 list in my family. Amazingly easy, too. I can’t wait to try the coating on veal…….

  • Elise Bauer

    Hi Vladimir,
    There is a good tomato sauce that goes with another chicken parmesan recipe I have on the site. Not overwhelming.

  • Vladimir

    Very very good meal and easy too. Any ideas for a potential sauce to serve with it? That the only problem that my girlfriend had with it was a bit too dry. It’s not so easy to my mind as I want something that compliments the parmasean coating but not something that would overwhelm it like a mustard-based sauce.

  • Rita

    I made this tonight, only I used all parmesan cheese instead of adding the bread crumbs. (I’m not supposed to eat wheat.) It was really tasty.

    This is very similar to a recipe I make with halibut. I dredge halibut pieces in lime juice and then dip in parmesan cheese mixed with garlic salt, dill and black pepper. Then bake it in a 350 degree oven until flaky. I’m sure you could dip in butter as well, but the recipe came from Weight Watchers years ago…and of course all that butter would count for your fats for a week or two. ;o)

    Thanks Elise for the great recipes you diligently post and the wonderful pictures!

    Rita Scott

  • ben

    I love this stuff: quick, simple, tasty. As “The Old Foodie” does, I use beaten egg instead of butter — I also add a generous dollop of Sierra Nevada Pale Ale & Honey Spice mustard.

    Roast some small potatoes alongside the chicken on the same baking sheet, and it’s just too easy.

  • Hawk

    Just a little tidbit – a lot of recipes where you rub flour on something or breadcrumb it, you can substitute rice flour and either tapioca or arrowroot (a little bit). The rice flour has a nice grainy texture, and it’s gluten free.

    It’s not the same, but it works.

  • Alyssa

    I tried this recipe two days ago and it was absolutely delicious and surprisingly quick and easy to make. My husband and six-year-old son raved about it. My husband, who usually doesn’t eat dark meat, even ate those pieces. The only change I’d make is increasing the parmesan to bread crumbs ratio because we love cheese so much. I will definitely make this recipe again.

  • Nancy

    Oh yes indeed…….I had this for supper last night and it is a winner for sure…….so simple……so good………

  • mireille

    It takes a lot to make me interact with raw chicken but I did. It’s in the oven, and it smells WONDERFUL! thanks so much for the recipe. xoxo

  • Steve

    We have a recipe similar to this, we use beaten eggs instead of the butter. Both are yummy. Also try it with cut up turkey cutlets. One of my favorite meals. Only problem is it takes a lot of will power not to eat too many.:)

  • The Old Foodie.

    This looks like perfect party food for my MIL’s 80th birthday in a couple of weeks – something that everyone will like. I have been making a similar recipe for years, using long strips of chicken breast, marinated in a yoghurt mixture first, not in butter, and then rolled in a mix of cornflake crumbs, parmesan, and sesame seeds. A lot of the old folk dont like sesame seeds though (and do love butter), so I think I’ll make your version. Do you know the story about the seventeenth century diarist, Samuel Pepys and his (very valuable) piece of “Parmizan”? When the great Fire of London was approaching his house in 1666, he dug a pit and buried important documents, his best wine, and his piece of Parmesan cheese. Now there’s a man who knew got his priorities right!

    Note from Elise: What a great story, thank you!

  • Mel

    My mom makes this often, but without the butter for health reasons. She uses italian breadcrumbs & parm cheese mixed together, tosses the chicken into it & sautes in a non-stick pan with a tiny bit of olive oil spray. Quick, easy, yummy & delish, great hot with pasta & sauce or cold the next day on a salad or in chicken salad. Love your blog.

  • RC

    This is actually one of our favourite recipes as well (though we don’t do anything beyond dip the chicken in melted butter and roll in a bread crumb/parmesan mixture, no other spices at all). Quick and easy to make for a fast dinner and SO much tastier than the frozen breaded chicken breasts at the store.

  • Ana Cardia

    That’s pretty much how I make chicken “nuggets” here at home. So good! (sometimes I skip the butter and use yogurt combined with minced garlic as the wet coating, but the butter defnitely produces much better results)
    And yours look great, so crispy!! Yummy!!

    • Laura @ RYG

      Like the yogurt idea. I’m going to try that. But yes, I always use butter and more butter and that effect is awesome. I have small kids (2 & 4) who are absolutely are going to love these!!! Like gobble them down. I can’t believe I never thought to make something like this myself (ok, I can believe that). But chicken nuggets are their favorite and these look so delicious. I might even throw them on top of a pizza.

      • Kitcats

        And here I’ve been passing along a very similar recipe to all my friends and family for years. The only difference is that instead of the garlic butter, I coat the chicken in ranch dressing. That makes the most tender chicken I’ve ever tried anywhere and the different varieties of ranch each add subtle differences to the taste. Making them nuggets is great but also more time-consuming, so sometimes I’ll make these using thin, boneless strips. They still end up as finger food, but I don’t have to dip nearly as often. I’ll have to try out the yogurt to see how that turns out.

  • Deb

    This is one of our very favorite recipes! We usually save it for special company meals because it is such a hit. If anyone hasn’t tried it, you should because it is a real keeper!