Best 19 Parmesan Chicken Breasts Recipes

QUICK CRISPY PARMESAN CHICKEN BREASTS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil and spray with cooking spray.
• Whisk bread crumbs, Parmesan cheese, paprika, salt, and black pepper together in a shallow bowl. Stir butter, white wine, mustard, and garlic together in another bowl.
• Dip each chicken breast half into melted butter mixture; press into bread crumb mixture to evenly coat. Place breaded chicken in a single layer on the prepared baking sheet. Pat any leftover bread crumb mixture onto chicken breasts.
• Bake chicken in the preheated oven until no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

PARMESAN CRUSTED CHICKEN BREASTS WITH TOMATO AND BASIL AND POTATOES WITH PEPPERS AND ONIONS

Steps:

• Preheat oven to 500 degrees F.
• Cut fingerling potatoes into halves or quarters, depending on thickness of fingerlings -- thin, small fingerlings may also be left whole, larger potatoes should be quartered to speed cooking process. If you are using small red potatoes, halve or quarter them in the same way.
• Cover a large cookie sheet with foil. Place potatoes on cookie sheet. Combine with peppers and onions, garlic and crushed red pepper flakes. Coat the potatoes, peppers and onions with extra-virgin olive oil just enough to coat vegetables in a thin layer, 2 to 3 tablespoons. Season liberally with salt and pepper. Place potatoes in the oven and roast 20 to 22 minutes, until potatoes are just tender and peppers and onions are crisp at edges. Toss mixture with tongs, turning the potatoes after 15 minutes. When the potatoes are cooked, transfer them to a serving dish and peel the foil off the cookie sheet and discard for super-quick clean up!
• While potatoes cook, prepare chicken. Roll out a 2-foot piece of waxed paper or foil near the stove top. Heat a large nonstick skillet over medium high heat -- your pan must be very hot when the chicken is added. Pile the shredded cheese on the work surface created with the waxed paper or foil. Season your chicken breasts with black pepper but no salt; the cheese will add enough salt to the taste of the dish. Press the breasts firmly into the cheese. Coat both sides of breasts with as much cheese as possible. Add 1 tablespoon extra-virgin olive oil to the skillet, 1 turn of the pan. Set breasts into the skillet and cook 7 minutes on each side, until cheese forms an even, golden casing around the tender chicken breasts.
• While chicken cooks, combine chopped tomatoes with basil in a small bowl. Season with salt and pepper, to your taste.
• Drain off any excess oil from chicken as you remove it from the skillet. Top chicken with big spoonfuls of raw sauce and serve with potatoes, peppers and onions.

DIJON-PARMESAN CHICKEN BREASTS

Steps:

• Heat oven to 400°F. Spray 15x10x1-inch pan with cooking spray. Place cereal in resealable food-storage plastic bag; seal bag and finely crush with rolling pin or meat mallet (or finely crush in food processor).
• In shallow bowl, mix cereal, cheese, basil, garlic salt and pepper. In another shallow bowl, mix egg white and mustard until blended.
• Dip chicken into egg white mixture, then coat well with cereal mixture; place in pan. Drizzle oil over chicken.
• Bake 20 to 25 minutes or until juice of chicken is clear when center of thickest part is cut (170°F).

BAKED CHICKEN BREASTS WITH PARMESAN GARLIC CRUST

Steps:

• Adjust oven rack to upper-middle position and heat oven to 425°.
• Combine breadcrumbs, Parmesan, garlic, oil, salt, and pepper to taste in bowl.
• Pat chicken dry with paper towels and transfer to 13"x 9" baking dish which has been sprayed with Pam.
• Combine basil and mayonnaise in small bowl and spread mixture evenly over chicken.
• Sprinkle breadcrumb mixture over mayonnaise, pressing lightly to adhere.
• Bake until crumbs are golden brown and thermometer inserted in thickest part of chicken registers 160 degrees, about 18 to 22 minutes.
• Serve with lemon wedges.

PARMESAN-STUFFED CHICKEN BREASTS

Steps:

• Preheat oven to 450 degrees. In a small bowl, mix parsley, breadcrumbs, Parmesan, and zest. Season with 1/4 teaspoon each salt and pepper.
• Divide parsley mixture into four mounds. Carefully loosen chicken skin with fingers; tuck parsley mixture under skin. Season chicken with salt and pepper. Place in a 9-by-13-inch roasting pan.
• Bake until skin is crispy, chicken is cooked through, and an instant-read thermometer inserted in the thickest part of the meat registers 165 degrees, about 30 minutes.

CRISPY PARMESAN CHICKEN BREASTS

Steps:

• Preheat oven to 400 degrees F.
• Mix cheese, crumbs, and seasonings in a bowl/dish.
• Dip chicken in butter and dredge in cheese/bread crumb mixture and place chicken in greased 15x10 baking dish.
• Bake 20 minutes or until chicken is cooked through.

PARMESAN ARTICHOKE STUFFED CHICKEN BREASTS

Steps:

• Mix the artichokes, Parmesan, and thyme in a small bowl.
• Cut a 2-inch pocket in the thickest part of each chicken breast.
• Stuff a quarter of the artichoke mixture into each pocket.
• Rub the breasts with EVOO and and season with salt and pepper.
• Heat a grill or grill pan to medium. Grill the chicken, turning once, until cooked through, 6 to 7 minutes per side.

PARMESAN CHICKEN BREASTS

Steps:

• Flatten chicken to 1/4-in. thickness. In a shallow bowl, combine the bread crumbs, Parmesan cheese and basil. In another shallow bowl, beat the egg. Dip chicken into egg, then coat with crumb mixture. , In a large skillet, brown chicken over medium heat in butter and oil for 3-5 minutes on each side or until juices run clear.

BREADED CHICKEN BREASTS WITH PARMESAN CHEESE

Steps:

• Cut away and discard any white membranes or traces of fat from the breast halves. Sprinkle each with salt and pepper.
• Put the flour in a shallow dish. Dip the breasts in the flour. Coat well, and shake off excess.
• Combine the egg with water, salt and pepper in another shallow dish, and beat to blend.
• Combine the bread crumbs with Parmesan cheese in a third dish, and blend.
• Dip the breast halves in the egg mixture, coating thoroughly. Drain off excess. Dip the pieces in the bread-crumb mixture, also coating thoroughly. Pat the pieces lightly with the flat side of a large knife to make the crumbs adhere.
• Heat the oil, preferably in a nonstick skillet, and add the breasts. Cook over moderately high heat until golden brown on one side, 3 to 4 minutes. Turn and cook 3 to 4 minutes or until golden brown on the second side.
• Transfer the chicken to a warm platter; pour the fat from the skillet.
• Add the butter to the skillet, and cook until bubbling. Add the tarragon and lemon juice; blend. Pour the sauce over the chicken, and serve immediately.

PARMESAN AND PINE-NUT CRUSTED CHICKEN BREASTS

Steps:

• Place first 6 ingredients in food processor, process until nuts are chopped finely. Pour mixture onto a plate.
• Coat chicken in Egg Beaters and dredge in bread crumb mixture
• Heat olive oil in a large skillet over medium-high. Place chicken breasts in the skillet and cook 3 minutes on each side, until browned.
• Transfer chicken to a baking dish and finish cooking in the oven at 375 degrees for 15-20 minutes.
• Serve chicken topped with jarred pesto sauce or heated marinara sauce.

BAKED PARMESAN DIJON CHICKEN BREASTS

Steps:

• Directions: 1 Heat oven to 375°F Grease 13 X 9 inch pan. 2 Mix bread crumbs and cheese in alrge resealable plastic food storage bag. 3 Mix butter and mustard in shallow dish. 4 Dip chicken into butter mixture, then shake in bag to coat with crumb mixture. Place in pan. 5 Bake uncovered 20 to 25 minutes, turning once, until juice of chicken is no longer pink when centers of thickest pieces are cut.

BAKED CHICKEN BREASTS WITH PARMESAN-GARLIC CRUST RECIPE

Steps:

• Adjust oven rack to upper-middle position and heat oven to 425 degrees. Combine bread crumbs, Parmesan, garlic, oil, salt, and pepper to taste in bowl. Pat chicken dry with paper towels and transfer to 13 by 9-inch baking dish. Combine basil and mayonnaise in small bowl and spread mixture evenly over chicken. Sprinkle bread-crumb mixture over mayonnaise pressing lightly to adhere. Bake until crumbs are golden brown and instant-read thermometer inserted in thickest part of chicken registers 160 degrees, 18 to 22 minutes. *To make fresh bread crumbs, process 2 slices of hearty white sandwich bread in a food processor until coarsely ground.

DIJON-PARMESAN CHICKEN BREASTS

Steps:

• Heat oven to 400°F. Spray 15x10x1-inch pan with cooking spray. Place cereal in resealable food-storage plastic bag; seal bag and finely crush with rolling pin or meat mallet (or finely crush in food processor).
• In shallow bowl, mix cereal, cheese, basil, garlic salt and pepper. In another shallow bowl, mix egg white and mustard until blended.
• Dip chicken into egg white mixture, then coat well with cereal mixture; place in pan. Drizzle oil over chicken.
• Bake 20 to 25 minutes or until juice of chicken is clear when center of thickest part is cut (170°F).

EASY PARMESAN CRUSTED CHICKEN BREASTS

Steps:

• 1. Cut each chicken breast in half lengthwise to make 6 smaller chicken breasts; place in a baking dish. (You can also use 4 regular size breasts without cutting, but these days I find that the chicken breasts I buy are HUGE)
• 2. Mix together remaining ingredients; spread on top of chicken breasts.
• 3. Bake at 400 for 35 to 40 minutes.

STUFFED CHICKEN BREASTS WITH ASPARAGUS AND PARMESAN RICE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place the chicken breasts between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the chicken with the smooth side of a meat mallet to a thickness of 1/4 inch.
• Heat the olive oil in a skillet over medium heat, and cook and stir the asparagus, garlic powder, salt, and black pepper just until the asparagus is bright green and beginning to become tender, about 5 minutes. Remove from heat.
• Lay each chicken breast out onto a work surface, and place a slice of ham on the flattened breast. Place 1/4 of the asparagus mixture over the ham, and top with 1/4 of the Cheddar cheese. Roll the chicken breast around the filling and secure with toothpicks or tie with cotton kitchen string; place the stuffed breasts into a 9x13-inch baking dish, seam sides down. Top each breast with about 1/2 tablespoon of butter.
• Bake in the preheated oven until the chicken is no longer pink and the juices run clear, 30 to 40 minutes. An instant-read thermometer inserted into the center of a stuffed breast should read 160 degrees F (70 degrees C). Baste the stuffed chicken breasts occasionally with pan juices while baking.
• While chicken is baking, bring chicken broth and 1 tablespoon of butter to a boil in a saucepan. Stir in rice and tomatoes, reduce heat to a simmer, cover, and cook the rice until tender and the broth has been absorbed, about 20 minutes. Remove from heat, and let rice stand covered for about 5 minutes; stir in Parmesan cheese. Serve stuffed chicken breasts on the cooked rice.

BAKED CHICKEN BREASTS WITH PARMESAN CRUST

Steps:

• 1. Preheat oven to 450 degrees.
• 2. Mix mustard, thyme, 1/2 tsp salt and the cayenne pepper in a medium bowl. Add the chicken breasts, turn to coat completely, set aside.
• 3. In medium shallow bowl, combine parmesan cheese and panko breadcrumbs. Dredge the chicken pieces in panko mixture, pressing coating into the meat.
• 4. Put chicken on a rack over a baking sheet. Spray chicken with a quick burst of cooking spray; and place in middle of the oven. Bake until chicken is golden brown, and cooked through, about 20 minutes. Let rest 5 minutes before cutting and serving.

PARMESAN CHICKEN BREASTS

Steps:

• Mix Seasoned Bread Crumbs and Parmesan Cheese together.
• Pound breast fillets to a thickness of 1/4 inch thick.
• Put flour, egg, water and crumb/cheese in individual shallow dishes.
• Dredge chicken pieces in each and place on a large platter (in order above).
• Preheat oven to 200F degrees.
• In a wide frying pan, heat butter and oil.
• Add half the breasts and saute until golden (about 3-5 minutes per side).
• Do not crowd the pan.
• Keep cooked breasts warm in oven while sauteing remainder.
• Add more butter as needed.
• Garnish with sliced avocado and oranges.

PARMESAN CHICKEN BREASTS

Steps:

• In a pie plate or shallow bowl combine the butter, mustard, worcestershire sauce, and salt.
• In a plastic bag combine the breadcrumbs and Parmesan cheese.
• Dip chicken in butter and then shake in crumb mixture.
• Place in an ungreased 13x9 baking pan.
• Drizzle with any remaining butter mixture.
• Bake at 350 for 40-45 minutes or until juices run clear.

PARMESAN-CRUSTED CHICKEN BREASTS

Steps:

• Combine pesto and 2 tablespoons cheese in small bowl. Place remaining cheese in shallow dish. Rub pesto mixture under skin and over chicken (about 1 generous tablespoon per breast). Season with pepper. Place chicken meat side down on cheese; press to adhere. Refrigerate uncovered for 1 hour. (Can be prepared 4 hours ahead. Cover).
• Preheat oven to 425°F. Transfer chicken to baking sheet. Bake 15 minutes. Drizzle chicken lightly with oil and cook until crusty and cooked through, about 10 minutes. Garnish with assorted herbs if desired and serve.