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The Spruce / Julia Hartbeck
This delicious and easy baked chicken recipe is a simple Parmesan- and breadcrumb-coated chicken with a surprising and tasty butter and Italian dressing drizzle, baked to perfection. For extra flavor, use garlic-seasoned or Italian-seasoned breadcrumbs.
Make this baked chicken for any night of the week, or serve on a busy weekend. Serve it with hot cooked rice or angel hair pasta with a little marinara and a tossed salad or sliced fresh tomatoes.
Ingredients
- 4 boneless skinless chicken breasts (halved)
- 3 large eggs
- 1 cup grated Parmesan cheese
- 1 cup fine dry Italian breadcrumbs
- 1/4 cup Italian salad dressing
- 1/4 cup butter (melted)
Steps to Make It
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Gather the ingredients. Preheat the oven to 350 F.
The Spruce / Julia Hartbeck
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Pat the chicken breasts dry with paper towels.
The Spruce / Julia Hartbeck
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In a medium bowl, whisk the eggs.
The Spruce / Julia Hartbeck
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In a separate bowl, combine the cheese and breadcrumbs.
The Spruce / Julia Hartbeck
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Dip the chicken breasts into the beaten eggs.
The Spruce / Julia Hartbeck
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Coat the chicken thoroughly with the breadcrumb mixture.
The Spruce / Julia Hartbeck
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Place the breaded chicken on a greased baking sheet.
The Spruce / Julia Hartbeck
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Drizzle with salad dressing, then the melted butter.
The Spruce / Julia Hartbeck
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Bake for 45 minutes, flipping halfway through, or until the crust is golden brown. The safe minimum internal temperature for chicken is 165 F. Serve and enjoy.
The Spruce / Julia Hartbeck
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