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!