Chicken With Parmesan Cheese


Chicken With Parmesan Cheese is one of the best recipes to have in your recipe book. This easy recipe will make you happy! Click here for the recipe:

You know what I like? Chicken. And you know what I like even more than chicken? When chicken is loaded with parmesan cheese and baked to perfection. That’s what I call a week night dinner win!


Parmesan chicken baked in a baking pan

Baked Parmesan Chicken is a super quick and easy recipe for tender, flavorful chicken.  It is so juicy and coated in well balanced flavors, both you and your kids will be so happy to eat it!

Parmesan on chicken is one of my favorite ways to bake and have that melted, crispy cheese laying over top a tender chicken breast

Parmesan Chicken in a baking pan garnished with green parsley.

Baked Parmesan Chicken:

I have been seeing this recipe everywhere on Pinterest. So, I thought it was time to give it a try. Boy am I glad I did! This Parmesan chicken amazingly delicious! Let’s just say my abnormally picky eater ate the whole thing! You know what that means? It gets a 5 star review from me! It is rare that I can make one meal that the entire family goes crazy over. And when I find them, I am so happy! I have a feeling it will go just as well at your house too.

I already invited my family over for dinner just so they could have this mind-blowing experience!  Honestly, thinking about how delicious this chicken was makes me want more! I always get nervous baking chicken and want them to be cooked throughout. I always cut my chicken in half to make tenders. Since I have a big family, I cooked this in a 9×9 and used 3 chicken breasts cut in half. I also put a thin layer of the sauce on the bottom so that the chicken would be perfectly moist!

Parmesan Chicken Ingredients:

It’s actually pretty hard to mess this baked chicken recipe up!  Really it is as easy as mixing all of the ingredients together, smothering them all over the chicken, popping it in the oven, and then, voila, it will come out perfectly! There is tons of delicious flavor in this tender chicken and the crispy parmesan cheese on top is so perfect in texture and taste!

  • Chicken: Boneless skinless breasts work great with the mayonnaise since it keeps them moist while cooking.
  • Light mayonnaise: Or greek yogurt (I used ½ of each and it was delish!) to coat the chicken and keep it tender and flavorful while cooking.
  • Parmesan cheesePart of the cheese will go in the mixture to cover the chicken and part will be sprinkled on top of the chicken before baking.
  • Seasoning salt: I love Lawry’s seasoning salt!
  • Pepper: To taste.
  • Garlic powder: I think I put garlic powder on everything.  It is so good and adds a rich flavor to the chicken.

How to Make the Perfect Parmesan Chicken:

Honestly thinking about how delicious this chicken was makes me want more! I always get nervous baking chicken and want them to be cooked throughout. I always cut my chicken in half to make tenders. Since I have a family of 4 I cooked this in a 9×9 and used 3 chicken breasts cut in half. I also put a thin layer of the sauce on the bottom so that the chicken would be perfectly moist!

  1. Prep: Preheat the oven to 375 degrees and spray a 9×13 pan with cooking spray. Lay the chicken inside the pan.
  2. Mix ingredients and cover chicken: Combine mayonnaise (or Greek yogurt) salt, pepper, seasoning salt, garlic powder, and part of the parmesan cheese. Then, spread the mixture evenly over each piece so that the chicken won’t dry out while baking.
  3. Add remaining cheese: Sprinkle the top of the chicken with the rest of the fresh parmesan.
  4. Bake uncovered for 45 minutes. Enjoy!

How to Make Chicken Breasts Juicy:

  • Marinate them: I love to marinate my chicken in buttermilk.
  • High temperature: Cook your chicken at a high temperature to seal in the juices.
  • Perfect Temperature: Make sure you don’t overcook the chicken.  If you overcook them, they will come out dry.  Use a meat thermometer to be sure your meat reaches 165 degrees.  Also, remember they will continue to cook as they rest after they come out of the oven.
  • Let Meat Rest: Allow the meat to sit before you cut into it so that the juices reabsorb into the chicken and keep it moist.
  • Evenness matters: While you are trying to get that thick part to cook through, the thinner parts are drying out as they overcook.  So, pound out the thicker part of the chicken to make the entire chicken one thickness.


  • Toppings: In the last five minutes of baking, top the chicken with spaghetti sauce and mozzarella for a yummy italian dish.
  • Spices: Add some spice by mixing ½ teaspoon dried herbs, such as rosemary or sage, into the melted butter mixture.
  • Protein: Use chicken tenders, thighs or drumsticks.
  • Crust: Add a yummy crust by adding Italian or Panko bread crumbs.  Then, fry them in ½ olive oil and ½ butter until they reach golden brown on each side.
  • Serve with:  A crisp Caesar salad, pasta and marinara sauce, and garlic bread.
  • Ingredient swap: Replace mayonnaise with egg, butter or oil.

Storing Baked Chicken:

  • Proper storage: To get the maximum safe and quality enjoyment out of the delicious chicken meal you just whipped up, refrigerate the chicken in shallow airtight containers or wrap tightly with heavy-duty aluminum foil or plastic wrap. Keep in mind the size of your leftovers when packing.  A container that’s too large allows room for air to move around, which drives up moisture and encourages bacterial growth. When correctly stored, cooked chicken will last for 3 to 4 days in the refrigerator or in the freezer for 2-6 months.
  • Let it cool first? It is a myth that hot food cannot be placed directly in the refrigerator.  They can be.  You may want to consider letting breaded chicken cool to room temperature before putting it in the refrigerator so that the breading doesn’t get soggy….However, do not wait longer than 2 hours!
  • Chicken needs to be kept below 40 degrees F or above 160 degrees F.  So, for example if chicken is sitting outside by your BBQ on a 90 degree day, it needs to be stored quickly after serving.
  • How to tell if your chicken is spoiled: Check the color.  Your freshly cooked chicken has a brown or white color to the meat.  Over time, as the chicken cooked goes bad, the chicken will start to look more grey, or green-grey. Other signs of spoiled cooked chicken are an offensive smell, chicken that’s slimy after cooking, and mold or white spots on cooked chicken.

Parmesan Crusted Chicken

This chicken dish is easy enough to make for a quick weeknight dinner but also elegant enough for company.


This is a great chicken dish to add to your repertoire. It’s easy enough to make for a quick weeknight dinner but also elegant enough for company. Even kids love it — I think mostly because it bears some resemblance to chicken fingers. There are two secrets to success: first, pounding the chicken breasts to an even 1/4-inch thickness tenderizes the meat and ensures even cooking; and, second, a three-step breading method ensures that the coating adheres to the meat while it cooks, resulting in a crispy crust and juicy interior every time. The fresh herbs are totally optional; use what you have on hand, or none at all.

Parmesan crusted chicken 4
Parmesan crusted chicken 7
Parmesan crusted chicken 5

Parmesan Crusted Chicken

This chicken dish is easy enough to make for a quick weeknight dinner but also elegant enough for company.

Servings: 4

Total Time: 30 Minutes



  • ½ cup all purpose flour
  • 2 eggs
  • ⅔ cup seasoned Italian bread crumbs (I use Progresso)
  • ⅓ cup freshly grated Parmigiano-Reggiano cheese
  • ¼ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • 1 tablespoon finely chopped fresh herbs, such as thyme, parsley, chives or rosemary


  • 3-4 boneless skinless chicken breasts (about 1½ pounds), pounded ¼”-thick*
  • Salt and freshly ground black pepper
  • ¼ cup olive oil
  • Lemon wedges, for serving


  1. Set up three large shallow bowls in an assembly line. Put the flour in the first bowl; beat the eggs in the second bowl; and mix the bread crumbs, Parmesan cheese, salt, pepper, and chopped fresh herbs in the third bowl.
  2. Season chicken breasts with salt and pepper. Dredge the first chicken breast in the flour and shake off the excess until just a light coating remains. Next, dip the chicken in the egg mixture and turn to coat evenly, letting any excess egg drip off. Finally, dredge the chicken in the bread crumb mixture, turning a few times to coat well. Set breaded chicken on a plate and repeat until all of the chicken breasts are breaded.
  3. Heat the oil in a large sauté pan over medium heat. When the oil is hot, add the chicken breasts to the pan and cook for 2-3 minutes until the first side is golden brown. Flip and continue cooking until done, 2-3 minutes longer. Serve immediately with lemon wedges.
  4. *If chicken breasts are large (8 or more ounces), you can cut them in half once they are pounded out.


Cheesy Parmesan Chicken is marinated chicken breasts that are topped with a ranch and parmesan mixture, panko crumbs, and shredded cheese.

Cheesy Parmesan Ranch Chicken


I love chicken, and it’s fun to have a variety of recipes to keep it from being too boring. This cheesy parmesan chicken is easy to make, and the chicken is juicy and tender. There are wonderful flavors from the marinade and the toppings. And, you can marinate the chicken a day ahead of time so it’s ready to be cooked when you are ready to make it!


There are two parts to this recipe–the chicken marinade and the toppings.

Chicken: I used four boneless, skinless chicken breasts for this recipe. Depending on the size of the chicken used, you may want to pound out the chicken for even thickness. This will help when it comes to cooking the chicken.

Marinade: The marinade is a blend of spices and a little olive oil. Let the chicken marinate for at least an hour in the refrigerator before cooking.

Ranch Dressing: Ranch dressing is mixed with some parmesan cheese for the first topping. You can make your own homemade ranch dressing if you don’t have any on hand!

Panko: Panko is a Japanese-style breadcrumb that is lighter and will stay crispier longer. Look for panko in the Asian food aisle of the grocery store. (You could use regular bread crumbs in a pinch, but the chicken will have a different texture.)

Cheese: My choice was shredded Monterey Jack cheese. It is American white cheese that has a very mild flavor. A good substitution would be Havarti cheese.

How to Make Cheesy Parmesan Ranch Chicken in a Skillet


All you need for this marinade is a few simple ingredients. Add the Italian seasoning, garlic powder, onion powder, salt, pepper, paprika, and olive oil to a large bowl and mix. Place the boneless, skinless chicken breasts into a sealable plastic bag.

Pour the marinade over the chicken, shake it up (carefully) to coat, and seal the bag shut. Place the coated chicken in the refrigerator to marinate for an hour. You could also just add the chicken breasts to the bowl, cover them, and place them in the refrigerator for the hour. You could also make this a day ahead of time.

Cheesy Parmesan Ranch Chicken on Plate


Once the chicken has had time to marinate, it’s time to get it cooked and served! First, in a small bowl, combine the ranch dressing and 1/2 cup of parmesan cheese. Set that aside as you cook the chicken.

To cook the chicken, heat up the olive oil in an oven-safe skillet. The skillet will be transferred to the oven to broil for a minute or two at the end, so make sure the pan you are using is oven-safe. Cook the chicken for about 5-6 minutes per side. Of course, times may vary, depending on the size of each chicken breast. Chicken is fully cooked when the internal temperature of the chicken reaches 165°F.

Once the chicken is cooked, divide the toppings evenly over each chicken. First, top with the ranch dressing and parmesan mixture. Next, add the panko crumbs, followed by the shredded cheese. Transfer the skillet to the oven to broil for 1-2 minutes, watching carefully. Broil just long enough for the cheese to melt.

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