Chicken Parmesan I
Juicy, crispy chicken Parmesan with a buttery, cheesy crust, perfect for satisfying family dinners or casual gatherings with bold flavors and comforting textures.
Ingredients
Instructions
- Mix dry ingredients (crushed crackers, Parmesan cheese, parsley, garlic, salt, pepper) in a 9 x 9-inch pan.
- Melt butter; dip chicken in melted butter, then dip the top of the chicken in the crumb mixture.
- Place the coated chicken in a 9 x 13 x 2-inch baking dish.
- Pour the remaining melted butter over the chicken.
- Bake uncovered at 350°F (175°C) for 1 hour, without turning the chicken.
Tips & Substitutions
For a crunchier coating, consider using panko breadcrumbs instead of crushed Townhouse crackers. You can also substitute the Parmesan cheese with Pecorino Romano for a sharper flavor. Make sure to pound the chicken breast to an even thickness for uniform cooking. If you prefer a herbaceous touch, feel free to add dried Italian herbs to the crumb mixture for added depth, aligning with classic Italian recipes.
Serving Suggestions
Serve the Chicken Parmesan alongside a simple green salad or roasted vegetables for a balanced meal. It pairs beautifully with Low-Fat Spaghetti Sauce over pasta for a delightful Italian-inspired dinner. This dish also works well with garlic bread or a side of broccoli for added nutrition and flavor.
Storage & Reheating
Store leftover Chicken Parmesan in an airtight container in the refrigerator for up to 3 days. To reheat, place in a preheated oven at 350°F (175°C) for about 15-20 minutes until heated through, ensuring the coating remains crispy. For best results, avoid microwaving, as it can make the chicken soggy.
Nutrition & Diet Analysis (per serving)
Each serving of Chicken Parmesan I contains roughly 232 calories, with 17g protein, 28g carbohydrates, and 8g fat. It is an excellent source of vitamin C (88% of the Daily Value), iron (70% of the Daily Value), and protein (33% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 532mg per serving (23% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen chicken breasts for this recipe?
Yes, you can use frozen chicken breasts, but it's best to thaw them completely before cooking. This ensures even baking and proper coating adherence. If you're short on time, thaw the chicken in cold water or the refrigerator overnight.
What can I substitute for parsley in this recipe?
If you don’t have parsley, you can use fresh basil or oregano as substitutes. Both herbs will provide a different flavor profile but will still enhance the dish. Dried herbs can also work, just use a smaller amount as they are more concentrated.
How do I know when the chicken is fully cooked?
The best way to ensure the chicken is fully cooked is to use a meat thermometer. The internal temperature should reach 165°F (75°C). If you don't have a thermometer, cut into the thickest part of the chicken; the juices should run clear and there should be no pink inside.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).