I can remember my mom making this recipe for me all the way back in high school! It has been a favorite of my entire family’s for well over a decade. There is something about the breadcrumbs mixing with the Parmesan and then that tiny touch of paprika that just WORKS. You can do this as chicken breasts, but I prefer tenders because there is more surface area for the breadcrumb goodness and they get nice and crispy without drying out. We served ours over an easy kale Caesar. I also think these would be divine over alfredo for a super rich and filling meal, or simply served alongside the grain of your choice with a roasted veggie. Mom says it’s divine with mashed potatoes too!

PARMESAN BAKED CHICKEN INGREDIENTS

• Breadcrumbs
• Grated Parmesan cheese
• Paprika
• Garlic salt
• Pepper
• Chicken tenderloins or chicken breasts
• Melted butter OR Pam olive oil spray

HOW TO MAKE PARMESAN BAKED CHICKEN

• STEP 1: Make the breadcrumb mixture by combining the breadcrumbs, Parmesan cheese, paprika, garlic salt, and pepper in a shallow pan or bowl.
• STEP 2: In a separate bowl, melt the butter.

• STEP 3: Dip the chicken pieces in the butter, then roll them in the breadcrumb mixture. 

• STEP 4: Arrange chicken in a casserole dish or on a parchment-lined sheet pan. If using bone-in chicken, place it skin-side up.

• STEP 5: Bake uncovered at 350°F for 45 minutes to an hour, until the chicken reaches an internal temp of 165°F.

NOTES, SUBS, AND ADDITIONS:

• I have found that chicken tenders take 45 minutes whereas whole breasts or bone-in chicken takes an hour.
• Freezer friendly: You can make a large batch of these tenders at once and freeze them! Mom freezes them in the casserole dish she plans to bake them in. She freezes them raw, and you can bake either once defrosted or from frozen. 
• If you have chicken breasts but prefer tenders, simply cut them using sharp kitchen scissors. 
• Any breadcrumbs will work — whole wheat, white, Italian style, or panko.
• If you need to avoid gluten, shop for gluten-free breadcrumbs!

Parmesan Baked Chicken

Recipe by KateCourse: Chicken, Freezer Friendly, Suppertime

A longtime favorite entree of my whole family’s. Serve these flavorful chicken tenders with a salad and grain, over pasta, or with any sides you want!

Ingredients

• 1 cup dry breadcrumbs (can be whole wheat or white)

• 1/2 cup grated Parmesan cheese

• 1/2 teaspoon paprika

• 1/2 teaspoon garlic salt

• 1/4 teaspoon pepper

• 4 tablespoons butter, melted (Berta says for a lower-fat option you could spray the chicken with Pam olive oil spray instead)

• 1 pound chicken tenderloins or chicken breasts

Directions

• Preheat oven to 350°F.
• In a shallow pan or bowl, combine the breadcrumbs, Parmesan cheese, paprika, garlic salt, and pepper. 
• In a separate bowl, melt the butter.
• Dip the chicken pieces in the butter, then roll in the breadcrumb mixture. 
• Arrange chicken in a casserole dish. Alternatively, you can place them so that they do not touch on a baking sheet lined with parchment paper. (If using bone-in, skin-on chicken, place the chicken skin-side up.)
• Bake uncovered for 45 minutes to an hour, until the internal temp reaches 165°F. (I have found that the tenders take 45 minutes whereas whole breasts or bone-in chicken takes an hour).

Other posts you may like:

Barbecue Chicken Quinoa Casserole Coconut Curry Chicken Warming Chicken Curry {my favorite lunch meal!} Creamy Chicken Enchiladas (to freeze some or feed a crowd)