Mom's recipe for success includes pouring white wine over the partially baked chicken. I've used sherry in a pinch!
I've told several people about this recipe and they all love it. My mom always asks "do you have any more great recipes like THAT ONE". I did change it a bit. I'm doing the DIET thing so I use boneless skinless chicken breasts. Also it doesn't need the butter or the wine. I put all the dry ingredients into a ziplock bag and with one clean hand sprinkle this mixture on the chicken, flipping it and padding it in with your BAD (chicken) hand. I then put the ziplock bag into the fridge for next weeks dinner, I can actually get several meals out of one recipe. Bake at 350 for 45min or until done. Also use the powdered like parmesan cheese that you find in the isle not in the fridge. It sticks to the chicken better then the grated parmesan that is truly grated into little strips.
Read MoreThis was a good recipe. However, although my father and his friend were greatly impressed, I was not. It lacked oomph. This may be because I left out the wine bit, because we didn't have any on hand and I am not legal to purchase alcohol, but I suppose I expected the spices to be a bit more prominant. I will most certainly have to tinker with the seasoning, but it was decent as it was.
Read MoreI've told several people about this recipe and they all love it. My mom always asks "do you have any more great recipes like THAT ONE". I did change it a bit. I'm doing the DIET thing so I use boneless skinless chicken breasts. Also it doesn't need the butter or the wine. I put all the dry ingredients into a ziplock bag and with one clean hand sprinkle this mixture on the chicken, flipping it and padding it in with your BAD (chicken) hand. I then put the ziplock bag into the fridge for next weeks dinner, I can actually get several meals out of one recipe. Bake at 350 for 45min or until done. Also use the powdered like parmesan cheese that you find in the isle not in the fridge. It sticks to the chicken better then the grated parmesan that is truly grated into little strips.
Used skinless, boneless breasts, soaked in Ranch dressing for about an hour first. Didn't have seasoned breadcrumbs, so made crumbs from Ranch flavored almond/rice crackers. And, hubby doesn't like wine in the chicken so left that out. What a surprise! Everyone loved it. Nice and juicy, wonderful flavors. Will make this again for sure. Thanks Christy!
Tastes delicious! Turned out tasting like chicken kiev with all of the butter. Changes I made: 1/2 the amount of wine, cooked uncovered the whole time, put on the wine 1/2way through cooking, cooked a total of 35 minutes. Also, I dipped the chicken in butter before breading to help it stick.
Awwwwsommmmme...wow this was incredible...mmm..mm. Instead of using a whole chicken we used chicken breast. We did 4 breasts in an 8" x 8" glass casserole dish and reduced the cooking time to 30 min. We cooked it for 20 min., then we added the 1/2 cup of Pinot Grigio and cooked for another 10 min. Thanx Mom!!!!
I love this recipe....I used 2 split chicken breast and panko breadcrumbs with alittle seasoning salt. I also put it under the broiler for a few minutes to get a golden color. The sauce is just delicious!!! Thanks for the recipe!!!
I have made this several times and everyone loves it. I use boneless breasts and it's wonderful, especially with rice. My son doesn't like it because of the wine, however all grown ups love it!
Excellent. I marinaded the chicken breasts in a little dressing for about 40 minutes before coating them with the seasoning mix. This recipe is extremely easy on the prep time, but marinating plus cooking time required a couple of hours, so it's not a last-minute recipe. The chicken was moist and the crust delicious. It will go in the frequently-used section of my recipe book.
I made this with 4 chicken brests and had way too much bredding left over. However, the chicken was so tender and tasty it was a great change of pace!
10.13.10 ... https://www.allrecipes.com/recipe/8529/my-moms-parmesan-chicken/ ... Got a thumbs up from 11 yr old daughter & an "I'll have that chicken tomorrow, too"! With not adding the wine or butter, & considering some said it was bland, I made changes. Used 2# chicken strips (soaked them in a little buttermilk while mixing coating); 1 1/2t salt, 1/2t pepper, 1/4t garlic, 1/4t paprika, 1/8t thyme, 1/8t basil, 1/4c Italian bread crumbs, 1/4c Parmesan cheese (powdery canister type). I barely had enough coating, but if I'd not cut into strips, it would've been fine. I sauteed in half butter, half olive oil. Be sure to add enough to pan (before adding chicken) - 1/4c or more - so chicken will brown & not stick to pan. Served it over leftover egg noodles & a simple marinara sauce. More Parmesan (real, not canister, this time) & parsley on top. A good i-n-a-pinch recipe - everything's on hand. 1/1/12 Upped this another star since the boy one, 14, liked it, too. I baked 'em this time & they weren't as good. Not a surprise, but I guess if you're in for the mess, it's worth it. 3/2012 'Tried w/o Parmesan in the coating. 'Immediately sprinkled some over the chicken after flipping. I thought it tasted very similar, but those kids said it wasn't as good. I said it's less mess. Kids said it wasn't as good. Kids. >:/ :) Love 'em.
This is a fantastic dish! My boyfriend and I scrapped our plates clean. I wouldn't change a thing.
I wanted a crispy finish to the chicken so I eliminated the wine step and served the Pinot Grigio with the meal. Also, I deleted the butter as it is really not needed and doubled all the seasonings except the salt. I used fresh diced garlic instead of powered garlic as I prefer the flavour. My family loved it but would have liked more of the paprika flavour to come through. So I will up that by another 1/2 tbsp next time.
This chicken really knocked my socks off!!! I wish my mom made chicken like this. This is a great day for chicken.
Made this using more garlic and less wine using only 2 very large bone in split breasts. It was so good. The wine steamed the chicken from the bottom, leaving the top perfectly crispy. Mine cooked in 50 minutes on convection. I will definately make this again!
Made it for dinner tonight and it got two thumbs up from my husband and daughter! I used boneless breasts and followed the cooking time recommended by another reviewer (30 minutes then ten minutes). Served with rice and spooned leftover sauce over the rice which was yummy. this is a quick and easy recipe for dinner on a work night, less than an hour from start to table!
Awesome! Great recipe, I just added 2 cups of cheese and three table spoons of garlic powder.
This recipe is a keeper! I used chicken breasts, as many others did, and it was so moist. I was afraid to pour the wine over the chicken, thought it would make it soggy, but that must be the reason for success! I used sherry- wonderful, hubby loved, too.
Great recipe. Used dried parsley and turned out great. To spice up add a little more cayenne and season with red pepper flakes when out of oven. Great dinner for parties too - easy to make and looks/smells elegant.
I made a slightly modified version of this recipe and my family devoured it. My very picky 6 year old had seconds :) This is a great recipe and can be modified if you need to (which was my case because of what I had on hand) This is the reason I'm giving it 5 stars.
Delicious! I have already made this twice since discovering the recipe. I always add a little extra --- lots of extra parmesan, extra seasoning and, of course, extra wine. This is pretty easy to make and a restaurant-quality taste.
Really good flavor! I only had four thighs but still used the whole amount of seasoning which was a little much, but the flavor of this was really good. Next time I will drain some of the fat before adding the wine and not pour the wine over the chicken because it turned the nice crispy top a little mushy. Not bad at all, but it would have been better to leave it as is.
I used chicken breasts instead of a cut-up chicken. I also quadrupled the spices. The end result was nice--this made for very flavorful chicken breasts, which is what I was looking for as well as a quick dinner for one tired Mama. I'll make this again. GREAT with rice and roasted vegetables.
This was a good recipe. However, although my father and his friend were greatly impressed, I was not. It lacked oomph. This may be because I left out the wine bit, because we didn't have any on hand and I am not legal to purchase alcohol, but I suppose I expected the spices to be a bit more prominant. I will most certainly have to tinker with the seasoning, but it was decent as it was.
We enjoyed this chicken, very tender and juicy. I used split chicken breasts with the skin on, but I think I would like it better without skin so that the meat could soak up some of the flavor. I think I would make this again with boneless, skinless chicken breasts.
I used two chicken breasts and cut the rest of the ingredients in half. Tasty, but nothing spectacular. Worth a try.
My family loved this. We did also add potato wedges with the chicken and had broccoli as a side dish. This recipe is definitely a keeper!
I made this for dinner guests, and it was a huge hit!! I'll definitely be making this again. Chicken was so tender and tasty-melt in your mouth. I used boneless chicken breasts. One of the best chicken dishes I've made-& easiest!
Delish! I had no problem getting the coating to stick. I used chicken breast and pounded to the same thickness for even baking. The butter makes the breading crunchy, but the wine is not necessary - it made the bottom soggy. I will leave that out of the recipe next time and skip the salt. The cheese gave it enough saltiness.
This was my first time making Parmesan chicken-- and I highly recommend this recipe! Instead of using a whole chicken, I used 5 boneless/skinless chicken breasts and cut them into 2x2's. I didn't use wine at the end, but it still turned out very good. I agree about shaving off the cooking time by 5-10 minutes, I was able to cook it in approx. 30-35 mins.
OMG this was delish! A real keeper. Followed the recipe exactly as written. Chicken was very moist and flavorful.
So good! I served this with spaghetti and poured marinara sauce over the top. This is a new favorite!
This marinate for the chicken was great. I did have to make several changes just cause I didn't have the ingredients on hand. I put corn flakes cereal in a chopper and make it into the crumbs, used garlic salt, and didn't use fresh parmesan but the canned one, plus garlic powder. I make only half a whole chicken but next time I will either use only dark meat or white meat since the breast cook much faster and they did come out kind of dry by the time the dark meat was done. Flavor was awesome. I also used it in covering pork chops. I marinated the pork chops in the wine over nice and then coated them with the marinate put them in a wire wrack and baked them for about 45mins. The last 5 mins I turned on the broil to get them that crisp texture....they were great next time I will cut done the cooking time to about 30mins.
My very picky son and husband LOVED this, not to mention me, lol. I followed the recipe, with the exception of the wine. I used spaghetti sauce instead. Paired it with whole wheat spaghetti noodles and romaine salad. Fantastic!
This was very good, but shave off the cooking time by 5-10 minutes. I cooked it a few minutes less and it was still a tad dry. I also used panko bread crumbs, and subbed sherry for the wine. Very good with rice! I just poured the butter over the chicken in the dish, and sprinkled the breading over.
Very good and will make again. I just like them a little more crispy. I think the butter was a little much.
Wow thought I would try this and it was very easy. My family, including teenagers, thought it was the best chicken I ever made! I used chicken breasts and cut them in half. Perfecto!
Tasty and so easy. I used chicken and marinated for 1 hour in a balsamic dressing. I don't think I would use 1/2 cup of wine next maybe just 1/4 cup there was a lot of juices
I used skinless, boneless chicken breast. Followed the recipe exactly. However, I only baked the chicken for 20 minutes total. After 10 minutes I added the wine. Worked out very well. I made enough to have "leftovers". Took those pieces out earlier so they won't be too dry. Great recipe.
Loved this! I read other reviews and made a few changes as well. I used boneless skinless chicken breast. I dipped in egg before putting on bread crumbs. I also melted 2 TBL of butter & drizzled on chicken breast and eliminated the remainder of the butter. It was very moist and tasty!
This is great sooooooo easy the wine i used was pinot grigio Great flavor also I pressed the bread crums on to the dried chicken in the plastic bag no egg needed worked great also I used all chicken legs
marinaded the chicken in ranch dressing over night....then followed recipe....very moist and delicious.
I like to have meals in my freezer and this chicken was just as moist and delicious as the day I made it.
I'm so mad I made this for lunch and no one else was here to enjoy it! So moist and crunchy! I loved it!
I love this recipe. It's so flavorful and easy! I bake it using two chicken breasts and I do it in my cast iron. It's wonderful!!
I received 2 thumbs up from my husband & daughter. This is a very tasty recipe. I had 4 boneless chicken breasts. I cut them in half, pounded them a little flat. Basically a Scallopini. I used sherry too. We'll be making this again. I did not use egg, ranch dressing or anything else to adhere the crumb mixture to the chicken. It stuck on just fine. Using the fine grated Parmesan cheese rather than freshly grated I think helped.
This was fabulous w/some changes made--I used a bit more garlic (3/4 tsp) Used different cheeses (mix of asiago, romano, parm for breading-same measure. 2 tbls butter is more than enough with the juice from chicken and wine. I also marinated in ranch dressing for 1 hr in ziploc bag, into egg wash then put dry bread/chesse coating on--sprinkled on and patted in (saves crumb mixture for later) Cooked uncoved for 25 minutes--took out, poured 1/2 cup dry white wine, then covered each chicken breast w/slice of mozzarella cheese and put back in oven uncovered for approx 15 minutes or to safe temp (I used only chicken breasts for this recipe & they were thick) My husband doesn't like white meat, but these were by far the moistest chicken breasts I have ever had--he asked me to PLEASE make this dish often ;-)
This was fantastic! I was pleasantly surprised because I wasn't sure I would appreciate the wine added at the end. I used cutlets, and soaked them in buttermilk for about a half hour prior to coating them with the cheese/crumb mixture. This entree was perfect and was gone in one sitting. Unfortunately, there are-no leftovers!
This is good, flavorful chicken. The only thing I did differently was dip the chicken in egg first and then the mixture. Also it took my chicken about an hour to cook but that's probably because I used big drumsticks. ***And as I was just reading the reviews I realized that I totally forgot to add the wine and it still turned out good. and I forgot to cover it.
fabulous, so moist even my kids loved it. the only ingredients I didn't have was paprika and parsley and it was still great.
Amazing dish!!! It's so tender, and the flavor is awesome. My very picky 4 year old loves it :) (we also use just chicken breasts and just don't cook it quite as long - delicious!)
This was great! I will make this again for sure. It was very quick and easy and the chicken was really juicy.
Great rececipe, but I did make some changes. Used scant amount of olive oil on top of chx instead of butter. Since we are such garlic lovers, I used chopped garlic in addition to garlic powder. Eliminated the salt and used three boneless breasts sliced into three pieces each. No need to use dressing to coat chx as others suggested. Put all dry ingredients in zipped bag, added chx, and left in refrig for 45 minutes. Yummy!
My family loved this! Excellent recipe, I didn't change anything! Thank you for posting this
The seasoning on this chicken parm was amazing. I threw in a few extra seasonings, just an extra shake here and there, but it was fantastic. I used thin sliced chicken breast and dipped them in egg before coating. Cooked for about 10 minutes, then flipped over. Cooked for another 5 minutes, then covered each breast in marinara sauce and shredded mozzarella cheese, and cooked another 5 minutes or so. Obviously changed the recipe a little, but it was a great base and the chicken turned out perfectly seasoned and juicy. Served with spaghetti and garlic bread. Definitely making this one again!
So good! The entire family approved and asked that it become a regular. Like others, I found after trying to get cry mixture to coat the chicken I needed to dip in an egg-mixture first. This did the trick. I also put under the broiler for just a couple of minutes to crisp up the outside. Otherwise, followed recipe completely. Thanks for a winner!
Made this once and followed the recipe except used 1/4 sherry,1/4 white wine. Excellent and DH loved it. I'm making it again tonight.
Now this recipe is superb. I used skinless boneless chicken breasts and followed the directions exactly, except instead of melting the butter, I dabbed it on the chicken. The chicken was sooo tender and tasty...mmmm and, I am fussy - I'll be sure to make it again!! I fail to understand why anyone would rate this less than 5 stars. Thanks for sharing Christy
This was easy to prepare and tasted delicious. Made it for the first time yesterday and we are making it again today.
This was so simple to make! It tasted wonderful, and I didn't change a thing! Thanks for a great recipe!
Made this with chicken tenders and they were a bit dry (due to the meat, not the recipe). Didn't use the wine, and only used 1T. butter. Used panko instead of bread crumbs. Very good recipe. Would be great with fish (halibut, rockfish) as well. I bought some boneless chicken thighs to make it again tomorrow. They should be more moist than the tenders. Will definitely keep this as an easy go to recipe. Thanks!
sooo delicious. i didn't have the parsley, thyme or paprika... so i made it with just the other ingredients and served over pasta alfredo... absolutely amazing. i made it when a friend came over and she demanded the recipe lol super easy too and that is a big plus to this mom of two!
My husband and I loved it! Will definitely make again. I used boneless chicken breasts and recipe came out perfect.
Really great and flavorful! I didn't have any bread crumbs, so I put pieces of bread (whole wheat with flax seed) in the oven as it was heating up, which dried it out and I made my own bread crumbs! I will definitely make this again.
This recipe was fun. My 8 yr old loves to help so I let her measure and put everything in the bag and shake it - she told everyone she made dinner and more importantly - she ate it too and raved how good it was!
awsome!!! i loved it! i used dry sherry and also added sliced mozzarela cheese when i added the wine. it was so good that i'm looking forward to leftovers.
This was delicious, next time I will use boneless chicken breast or teners to get more crust in each delicious bite!
Fantastic blend of seasonings - it was great. I made just a few changes: I let the chicken soak in buttermilk for about an hour first and then I made the breading as the recipe says. However, I let it finish in the oven; I did not do the wine step. I wanted the chicken crusty on the outside and thought that by adding the liquid at the end it would make it soggy. I used the amounts listed for the breading but only used 2 chicken breasts. It would not be enough breading if you were doing more than that - in my opinion.
This dish was wonderful. The whole family loved it. I didn't have any white wine so I chose not to use it and it was still a hit!
Made last night for a semi-quick Sunday night dinner and they were yummy! I decreased the parm & bread crumbs to 1/3 c each, but left the spices the same since I only had three breasts. Cooked 20 min's added the wine and cooked an additional 10 min. I sliced the breasts in 1/2" slices, fanned out on our plates then drizzled a little of the wine drippings over both the chicken & some homemade mashed po's - my husband & I totally enjoyed - VERY MOIST!
Tastes great! I didn't have dry white wine handy but had sparkling wine and that worked out fine. Had salad with it. It was delicious
This was pretty good the family seemed to enjoy it. I followed the recipe exactly, and the breading was kind of soggy, still great taste.
One word.....Awesome! I did use boneless skinless breast and sherry because thats what I had on hand. I do really like bone-in chicken and can't wait to try it that way also. This was such a quick simple dish with amazing taste.
This recipe worked really well, and I was a little worried how the outcome would be because i didnt realize I didnt have white wine. I seasoned the chicken lightly also because the parm cheese is salty. I pan fried just for a few mins on each side before putting in the oven for a nice crisp crust. YUM!!! I didnt use parsley either because I forgot!But it still worked really well, we loved it!
I LOVED this!!!! I think this is the best chicken I ever made. The bad thing is that only 1 out of my 4 kids liked it! I thought for sure my 7 yr old who is a chicken lover would like it but nope. My hubby was out of town so I don't know about him but I'll def bemaking this again for me!!!! Thanks
I made this for dinner and it was sooooo good! It was simple to make and tasted out of this world. I substituted almond meal for the bread crumbs to make this a wheat free dish. All I can say is YUM!!
my family loved this~but I thought it was a little greasy and kind of bland. I used marinated boneless breast and pounded them out- to cook more evenly. The recipe was easy enough. Next time I'll jazz it up a little more with some extra garlic and a little lemon. The chicken was very juicy.
My family and I LOVE this recipe! It's easy to make so I don't feel trapped in the kitchen and didn't require any ingredients that I don't normally have available! Thanks for sharing it!
What a wonderfuly easy recipe. I did use boneless, skinless chicken. So I also reduced the first part of the cooking to only 30 minutes because of that. I also would used dried parsley flakes next time because they quickly seperated from the coating process in the bag. This is one of my favorite recipes and will do over and over again.
Great easy recipe! I read other reviews and decided to marinate chicken in pesto sauce I made earlier this week for a couple of hours before breading. Was delicious, moist and gobbled up by my family and guests. I used chicken whole legs which I skinned and separated the thighs from the drumstick first and panko instead of traditional bread crumbs. Stuck with the recipe otherwise. Will definitely make this dish again.
This made a delicious topping and very flavorful chicken. I added a little basil and baked for 45 minutes at 350 and omitted the butter and white wine because I didn't have any. Tasted great.
OK Please tell your mom THANK YOU!!! This was absolutely delicious. I put the chicken in a plastic bag as suggested and let all of the ingredients set in the chicken for about 15 minutes. The only thing I did differently was add more spices (which I do to most recipes). However, I kept the recipe pretty much exactly as it was. I omitted the wine simply because I did not have any on hand. This will for sure be in my regular rotation. I served it wiht my own version of a vegetable stir fry. OMG it was awesome!!!!!!!!!!
Very good! I used the coating on chicken breast and made chicken fingers, baked for 30 mins on pizza stone at 150C in fan forced oven. I didn't use the butter or wine - might try next time!
This was excellent. I did a whole chicken without skin...the thighs and legs were OK but I agree with other raters that bonless skinless breasts would be much easier and that was everyone's favorite. I do think the wine is a must but the butter could be less or even eliminated...I will try that next time. Also, I just used cooking spray on the pan instead of oil. Great recipe terrific flavor.
This is a great, quick and tasty recipe. I did use the grated parmesan cheese from the bottle like another reviewer did. I omitted the basil and added some garlic salt for more seasoning. It was really yummy!! Thanks for the recipe.
