Kalyn's Kitchen

Marinate-All-Day Baked Parmesan Chicken

Baked Parmesan Chicken marinates all day and then it’s coated with a tiny bit of breadcrumbs and Parmesan and baked to perfection! And the amount of breadcrumbs is very small so this is still a low-carb dish! 

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Marinate-All-Day Baked Parmesan Chicken found on KalynsKitchen.com

I’ve been working my way through the recipe archives, updating my earliest recipes with better photos and sometimes better instructions too. What I remember loving about this Marinate-All-Day Baked Parmesan Chicken is how the chicken is marinated in olive oil, garlic, and a little dried poultry seasoning all day before it’s coated with a very tiny amount of whole wheat bread crumbs and Parmesan and baked. I got this recipe from a blog that no longer exists, and when I made it again recently to take these photos, I still loved the way this chicken turned out.

If you’re a South Beach Dieter or carb-conscious eater maybe the hardest thing about the recipe will be finding 100% whole wheat bread crumbs, but you can make your own bread crumbs from 100% whole wheat bread. This recipe doesn’t use many breadcrumbs and it’s still very low in carbs with the breadcrumbs, but if you want a version of this recipe that’s gluten-free I’m guessing you could sub almond meal for the breadcrumbs with good results, but I haven’t tried that.

What ingredients do you need for this recipe?

  • boneless, skinless chicken breasts
  • crushed garlic or minced garlic
  • extra virgin Olive Oil (affiliate link)
  • Poultry Seasoning (affiliate link)
  • whole wheat bread crumbs, preferably whole wheat Panko breadcrumbs
  • finely grated Parmesan cheese

Why do I cut slits in the chicken?

Cutting small cross-wise slits in the chicken breasts helps them cook a bit quicker and more evenly, and gives a bit more surface area for the Parmesan mixture to stick to.

Can you skip the all-day marinating for this recipe?

I haven’t made this recipe without the all-day marinating of the chicken in olive oil, garlic, and poultry seasoning, and I would recommend doing it because it’s adds so much flavor to the Baked Parmesan Chicken.

More Baked Chicken with Parmesan:

Try Low-Carb Baked Chicken Nuggets for a recipe that’s similar to this one. You might also like Cheesy Creamy Low-Carb Chicken Cordon Bleu Bake or Baked Chicken Stuffed with Pesto and Cheese if you’re a fan of cheesy baked chicken.

Marinate-All-Day Baked Parmesan Chicken found on KalynsKitchen.com

How to make Baked Parmesan Chicken:

(This is just a summary of the steps shown in the photos; scroll down for complete recipe with nutritional information.)

  1. Trim the chicken and make small slits crosswise on the chicken to help it cook more quickly.
  2. Then marinate in the fridge all day in olive oil, garlic, and Poultry Seasoning (affiliate link).
  3. When you’re ready to cook, let the chicken come to room temperature while the oven heats.
  4. Then dip each chicken piece in a mixture of 100% whole wheat bread crumbs (or almond meal) and parmesan cheese.
  5. I baked it until the chicken felt firm (about 25 minutes), and then browned the top of the chicken under the broiler for a very few minutes.
  6. Don’t overcook this recipe or the chicken will be too dry.

Marinate-All-Day Baked Parmesan Chicken found on KalynsKitchen.com

Make it a low-carb Meal:

For a low-carb meal, this would taste great with something like Roasted Asparagus and Mushrooms with Everything Bagel Seasoning or Roasted Broccoli with Garlic, which could cook along with the chicken in the oven.

More Tasty Dinners with Chicken:

Greek Chicken Foil Packets 
Easy Low-Carb Greek Chicken Bake
Marinate-All-Day Greek Lemon Chicken 

Marinate-All-Day Baked Parmesan Chicken found on KalynsKitchen.com

Marinate-All-Day Baked Parmesan Chicken

Yield 4 servings
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes

This Marinate-All-Day Baked Parmesan Chicken gets coated with whole wheat breadcrumbs and Parmesan after it marinates and then it’s and baked to perfection.

Ingredients

  • 4 boneless, skinless chicken breasts
  • 2 tsp. crushed garlic or minced garlic (see notes)
  • 1/4 cup extra virgin olive oil
  • 1/2 tsp poultry seasoning
  • 1/4 cup whole wheat bread crumbs (see notes)
  • 1/4 cup finely grated Parmesan cheese

Instructions

  1. Combine crushed or minced garlic, olive oil, and Poultry Seasoning (affiliate link) in small pan and heat 1 minute, until just warm.
  2. Trim all visible fat and membranes from chicken breasts, then make small crosswise slits about 1/2 inch apart down the length of each chicken breast, being careful not to cut too far into the chicken. (This helps the garlic and herb flavor penetrate the chicken more.)
  3. Put chicken into Ziploc bag, pour heated oil over, and marinate all day in refrigerator.
  4. To cook, take chicken out of refrigerator and let it come to room temperature for a few minutes while you preheat oven to 425.
  5. Mix bread crumbs and Parmesan (pulse a few times in food processor if the mixture isn’t fine enough.)
  6. Place cheese/breadcrumb mixture in flat dish and dip each chicken breast into it, pressing on as much of the coating as you can.
  7. Place each chicken piece in casserole dish which has been sprayed with nonstick spray or olive oil.
  8. Bake until chicken is firm and cooked through, about 25 minutes, then put under the broiler to brown more if desired. (Actual cooking time will depend on the thickness of your chicken breasts; chicken should feel firm but not hard when it’s cooked.)

Notes

Garlic puree from a jar is perfect for this recipe.

Use whole wheat Panko breadcrumbs if you can find them. If you wanted a gluten-free version you can replace the breadcrumbs with Almond Flour but this is pretty low in carbs with this small amount of breadcrumbs. (affiliate link).

Recipe slightly adapted by Kalyn from a blog that no longer exists.

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 354Total Fat: 20gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 107mgSodium: 214mgCarbohydrates: 3gFiber: 0gSugar: 0gProtein: 39g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

If you make this recipe I'd love to hear how it turns out. Leave a star rating or share on social media with the hashtag #KALYNSKITCHEN, thanks!

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
For this chicken recipe you’re not using many breadcrumbs and you only eat the small amount that sticks to the chicken, so this is still a pretty carb-conscious dish; check the nutritional information to see what you think. With 100% whole wheat breadcrumbs like I used, this is suitable for phase 2 or 3 of the original South Beach Diet. If you’d like to make this more strictly low-carb and gluten-free, replace the breadcrumbs with almond meal.

Find More Recipes Like This One:
Use Chicken Recipes to find more recipes like this one. Use the Diet Type Index to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

Historical Notes for this Recipe:
Marinate-All-Day Baked Parmesan Chicken was first posted in 2005 and was updated with better photos September 2008. The recipe was last updated with more information in 2021.

Pinterest image of Marinate-All-Day Baked Parmesan Chicken

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    65 Comments on “Marinate-All-Day Baked Parmesan Chicken”

  1. Pingback: Meatball Pizza - Recipe Girl

  2. my go-to chicken recipe: I use it all the time and it ALWAYS turns out perfect! I add different spices to the marinade every time: basil, oregano, cayenne pepper, crushed red pepper. my favorite is fresh chopped cilantro! I also add chopped mushrooms and tomatoes just before I bake it. 🙂

  3. Colleen, great tips; thanks for sharing.

  4. Try toasting the panko crumbs first in a dry non-stick frying pan. Eliminates the need to broil the chicken. Also, if you put the chicken on a rack (like a cookie cooling rack)on a jellyroll pan–it comes out nice on all sides.