A coating of garlic butter, soft white bread crumbs, Parmesan cheese and parsley makes this simple oven chicken dish sassy as well!

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat oven to 350 degrees F (175 degrees C).

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  • In a shallow glass dish or bowl, combine the crushed garlic with the melted butter or margarine. In another small bowl mix together the bread crumbs, cheese, parsley, salt and pepper. Dip chicken pieces into garlic butter, then into crumb mixture to coat.

  • Place coated chicken pieces into a lightly greased 9x13 inch baking dish. Drizzle with remaining garlic butter and bake uncovered in the preheated oven for 1 to 1 1/4 hours, or until chicken is cooked through and juices run clear.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

607 calories; 40.4 g total fat; 174 mg cholesterol; 821 mg sodium. 13.4 g carbohydrates; 45.1 g protein; Full Nutrition

Reviews (613)

Read More Reviews
851 Ratings
  • 5 star values: 616
  • 4 star values: 187
  • 3 star values: 35
  • 2 star values: 9
  • 1 star values: 4
Rating: 5 stars
03/23/2006
This was really terrific. I altered it to four boneless skinless breasts. I cut all the coating ingredients in half except for the garlic and the parmesan cheese (I grate mine fresh and recommend that!). Since I had cut down the butter I brushed the garlic butter onto the chicken with a pastry brush rather than dipping the chicken into the butter. There was a ton of coating mix leftover so after I drizzled the leftover garlic butter onto the chicken as recommended I then dumped some of the remaining coating on top of the chicken when it was already in the pan. I baked it for about 40 minutes. It was really fantastic - made the whole house smell delicious - it was moist and really flavorful. My kids both loved it. I will definitely make this again. I can only imagine that if it is made with the skin on the chicken it is probably incredible. But it worked extremely well prepared as above. Read More
(572)
Rating: 5 stars
03/21/2011
Wonderful recipe! I used boneless chicken breasts that I pounded down thin. For the bread crumbs I used Italian style and added a mxiture of spices (Italian seasoning crushed rosemary oregano basil) along with the Parmesan cheese parsley salt and pepper basically eyeballing everything. 1/4 pound of butter is 1/2 cup and I added a bit more garlic than called for to that as I love garlic. I baked my chicken at 375 for 35 minutes and it was done perfectly - moist and juicy not dry at all with a wonderful crispy coating. Read More
(305)
Rating: 5 stars
10/04/2003
My family loved this chicken. The only thing I did differently from the recipe is I set the oven to 375 degrees I put the breasts in about 15 minutes before the other pieces so the smaller pieces didn't get overdone and I used a jelly roll pan instead of a 13 X 9 pan to promote crispiness. The chicken was VERY crispy and juicy. Loved it!! Read More
(253)
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Rating: 5 stars
07/13/2006
This was the best oven fried chicken I have ever had. Usaually I don't eat oven fried anything but WOW!!!. I could not help but think while I was eating this (this sure beats all the oil and fat that I would be eating if this was my normal deep fried chicken and on top of that this is really crunchy and Gooood!!!). I used Italian bread crumbs and I used chicken wings. If you do not like or can not have a lot of salt cut the amount in half then sprinkle a little bit on after dipping into the butter I used seasoning salt. I double dipped my chicken because I had so much breading left over and hate to waste. Then poured remaining butter mixture over chicken then baked. What ever you do try this recipe IT'S THE BOMB!!!!!. Read More
(153)
Rating: 5 stars
11/28/2005
VERY good recipe! I despise frying chicken so have been in search of the best oven-fried recipe for a while. I can stop searching. This recipe is easy and very flavorful! The coating comes out nice and crispy and stays that way when reheated as leftovers. Read More
(74)
Rating: 5 stars
01/04/2006
Very good you could omit the bread crumbs add extra parm and stick to a no carb diet if you prefer very tasty either way. Read More
(73)
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Rating: 5 stars
01/05/2004
Fantastic recipe. Thanks Judy! I have made this several times. Family and guests really love it!I normally make my own bread crumbs but I was out and no bread in the house. I substituted crushed cornflakes.I eliminated the melted butter and instead spread the chicken with a mixture of dijon and mayo. Then carefully patted on the cornflake cheese and parsley mixture.Place in the greased pan then dropped small bits of butter onto each breast. Wow! The dijon/mayo really zipped up this recipe! Now everyone asks for seconds! Read More
(66)
Rating: 5 stars
12/31/2005
This recipe was really flavorful and good but it was a bit too buttery for me. I made it again but this time I substituted eggs instead of the butter and added garlic to them Came out delicious. Remember to pound the chicken flat! Read More
(46)
Rating: 5 stars
11/03/2005
Great recipe for the healthier alternative to fried chicken. It was moist and juicy and the outside crunchy. I added some saltine cracker bits to the breading for a little extra crunch. I also did chicken strips so it only took about 30 mins. Tossed some leftover alfredo and marinara sauce in a pan added some canned mushrooms. Threw it all on top of some vermicelli noodles and voi la! An awesome dinner. Thank you so much! Will definately add this to our "regular" meals. Read More
(34)