Best Chicken Breasts Parmesan 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).

BAKED CHICKEN BREASTS WITH PARMESAN CRUST

Steps:

• Preheat the oven to 450 degrees F. Mix the mustard, thyme, 1/2 teaspoon salt and the cayenne in a medium bowl. Add the chicken breasts and turn to coat completely; set aside. In a medium shallow bowl, combine the parmesan and panko. Dredge the chicken pieces in the panko mixture, coating evenly and heavily, and pressing the coating into the meat. Put the chicken on a rack set over a baking sheet, spray with a quick burst of cooking spray and put the sheet in the middle of the oven. Bake until the chicken is golden and cooked through, 15 to 20 minutes. Let rest 5 minutes before cutting or serving.
• Photograph by Charles Masters

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.

CRISPY PARMESAN-RANCH CHICKEN BREASTS (STRIPS OR TENDERS)

Steps:

• Grease a 13 x 9-inch baking dish.
• Set oven to 350 degrees F.
• In a shallow dish mix together the cornflake crumbs with Parmesan cheese, garlic powder (if using) black pepper and dry ranch dressing mix.
• Place the melted butter in a shallow dish.
• Coat the chicken breast or strips into the melted butter, then roll into the cornflake mixture.
• Place in prepared baking dish.
• Bake uncovered for about 30 minutes or until the chicken is cooked through (strips or tenders or chicken strips might take less time).

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.

BAKED PARMESAN DIJON CHICKEN BREASTS

Steps:

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

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).

BALSAMIC-GLAZED STUFFED CHICKEN BREASTS WITH PESTO AND PARMESAN

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Cut a pocket 3/4 of the way through the thickest side of each chicken breast. Season chicken with oregano, basil, salt, and pepper. Pour 1 teaspoon sun-dried tomato oil on each breast, rubbing it and some of the seasoning inside each pocket. Fill each breast with 1 tablespoon Parmesan cheese, 2 tablespoons basil pesto, 2 teaspoons sun-dried tomatoes, and 1/4 cup mozzarella cheese. Insert 3 to 4 toothpicks diagonally into each breast to seal.
• Heat remaining 2 teaspoons sun-dried tomato oil in a cast iron skillet over medium heat. Add stuffed chicken breasts and cook until golden, about 2 minutes per side.
• While the chicken is cooking, mix together balsamic vinegar, brown sugar, and garlic in a small bowl. Pour into the skillet around the chicken. Bring to a simmer and cook, stirring occasionally, until the balsamic glaze has thickened slightly, about 5 minutes. Spoon some glaze over each breast.
• Transfer the skillet to the preheated oven and cook until cheese has melted and chicken is no longer pink in the center and the juices run clear, 15 to 20 minutes.
• Remove toothpicks and drizzle with pan juices to serve.

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-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.

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.

PESTO PARMESAN CRUSTED CHICKEN BREASTS OVER TOMATO SPINACH PASTA

Steps:

• Chicken -- I don't like the chicken breasts too thin for this. A scallopini cut is too thin, but lately a few that I have purchased are so thick I had to pound them out a bit.
• Marinate -- Now, if you have time, place the chicken and pesto in a large baggie and let it marinate, 30 minute and up to 4 hours. But not longer than 4 hours. If you do not have time, don't worry. It can be made right on the spot.
• Tomato sauce -- I like to start the sauce first. I use a good Italian flavored tomato sauce, but use your favorite sauce. I also like to add a bit more onion and garlic to mine, but remember, you can really add anything you want to make it "Yours.".
• In a small pot, add the olive oil and bring to medium heat. Then add the onion and garlic and cook 2-3 minutes. Deglaze with the wine and then add in the tomatoes and let simmer while you prepare the chicken. Before serving - after puree - if you add that step, add in the fresh basil.
• Note: Depending on what type of tomatoes you use, you may need to puree them. I use my immersion blender or you can use a regular blender. The end result you want a fairly smooth sauce. I like a little texture, but I use big Italian tomatoes, so I like to puree mine a bit. If you use a fine diced tomatoes, you may not need to do that. It is your choice.
• Chicken -- In a pie plate, or small dish, add the bread crumbs and parmesan cheese.
• Now if you marinated the chicken in the pesto remove each chicken breast and lightly shake off any extra. Then dredge in the bread crumb and cheese mixture. If you didn't marinate your chicken, just add the pesto to a small bowl and dip each breast in the pesto, shake off any extra and dredge in the bread crumb and cheese mixture like above.
• Pasta -- Cook according to package directions.
• Pan Sear -- In a large skillet (I prefer a non-stick pan for this), heat up the olive oil of medium high heat. Add the chicken and cook on each side until golden brown. They only take approximately 5-10 minutes per side depending on the thickness of your chicken.
• Pasta -- Drain the pasta well and toss in the tomato sauce and don't forget to add the fresh basil.
• Serve -- Plate up the pasta and tomato sauce and then top with a chicken breast. You can garnish with extra parmesan if you want. Just add a salad and dinner. ENJOY!

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.

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.

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.

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 CHICKEN BREASTS WITH LEMON (NO TOMATOES!)

Steps:

• Pre-heat oven to 190°C.
• Mix together the breadcrumbs, cheese, onion, lemon zest, butter, salt and pepper.
• Place the chicken breasts (pretty side up) in a lightly greased oven-proof baking dish (or spray dish with non-stick spray).
• Salt and pepper breasts as desired.
• Divide the topping mixture between the chicken, cover them as evenly as possible and press the mixture down with a fork.
• Bake approximately 20 minutes, or until the chicken is done (juices run clear); remove them from the baking dish to plates.
• Add the lemon juice to the baking dish and mix with the pan dishes; return to the oven (briefly).
• Sprinkle the chicken with the parsley.
• Remove the baking dish from the oven, stir the juices again then pour over the breasts and serve.

PARMESAN CRUSTED CHICKEN BREASTS W/TOMATO AND BASIL AND POTATOES

Steps:

• Preheat oven to 500°F.
• Cut fingerling potatoes into halves or quarters. 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.
• 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.
• 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.

BAKED CHICKEN BREASTS W/PARMESAN-GARLIC CRUST

Steps:

• Adjust oven rack to upper-middle position and heat to 425°F
• Combine bread crumbs, Parmesan, garlic, oil, salt, and pepper in a bowl.
• Pat chicken dry with paper towels and transfer to 9x13 baking dish. Combine basil and mayonnaise in a small bowl and spread mixture over chicken. Sprinkle bread-crumb mixture over mayonnaise, pressing lightly to adhere.
• Bake until crumbs are golden brown and instant-read thermometer (inserted into thickest part of chicken breast) registers 160°F 10-22 minutes. Serve with lemon wedges.

QUICK CRISPY PARMESAN CHICKEN BREASTS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with greased aluminum foil.
• 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).