|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 31g||40%|
|Saturated Fat 14g||72%|
|Total Carbohydrate 26g||9%|
|Dietary Fiber 1g||5%|
|Total Sugars 3g|
|Vitamin C 1mg||4%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
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. For extra flavor, use garlic-seasoned or Italian-seasoned breadcrumbs, or feel free to add some garlic powder or granulated garlic to the breadcrumb coating mix to amplify the flavor.
Make this baked chicken for any night of the week when you want a little bit of hands-off time to do other things while it bakes, or prepare it on the weekend. You can serve it any number of ways, whether that's alongside something like a baked potato or steamed broccoli. It also goes well with cooked rice or angel hair pasta with a little marinara. This dish tastes great served alongside a very simple tossed salad or sliced fresh tomatoes.
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
Gather the ingredients. Preheat the oven to 350 F.
Pat the chicken breasts dry with paper towels.
In a medium bowl, whisk the eggs.
In a separate bowl, combine the cheese and breadcrumbs.
Dip the chicken breasts into the beaten eggs.
Coat the chicken thoroughly with the breadcrumb mixture.
Place the breaded chicken on a greased baking sheet.
Drizzle with salad dressing, then the melted butter.
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.
How to Store and Freeze Italian-Style Baked Chicken
Leftover chicken will keep for three to five days if stored in the refrigerator in a covered container. Then, reheat it in the oven tented with foil to keep it from drying out, or use it cold on top of salads.
Wrap any leftover chicken in foil and then freeze in a zip-close freezer bag for three to four months.
- You can fry this breaded chicken in a sauté pan with oil if you'd like a faster preparation and really want the crunch and crisp of a pan-fried chicken breast.
- You can also cook it in the air fryer for about half the time it would take to bake in the oven. Follow the recommendations of your particular air fryer model for temperature and timing.
- You can try this recipe with other hard Italian cheeses such as pecorino Romano or Grana Padano.