Baked Parmesan Crusted Chicken
Baked Parmesan Crusted Chicken marinates all day and then it’s coated with almond flour and Parmesan and baked to perfection! This recipe will be a hit with both kids and adults, and it’s gluten-free and low in carbs!
PIN Baked Parmesan Crusted Chicken to try it later!
For years now I’ve been updating my earliest recipes with better photos and sometimes better instructions too. And when I made it again recently to take these photos, I still loved the way this Baked Parmesan Crusted Chicken turned out. What I always loved about this recipe is how the chicken is was so flavorful from being marinated in olive oil, garlic, and a little dried poultry seasoning before it was covered with the Parmesan coating.
We did make two changes in the recipe that Kara and I felt made this popular recipe even better! The original version used a tiny amount of whole wheat breadcrumbs combined with Parmesan to coat the chicken before it’s baked. We simply switched out the breadcrumbs for almond flour, which made this recipe gluten-free and lower in carbs. And we also used a bit more seasoning in the marinade mixture for even more flavorful chicken!
Of course if you don’t care about gluten or carbs, you can definitely still make this with breadcrumbs, and the original version only used 1/3 cup of breadcrumbs to coat four chicken breasts, so even that version was relatively low in carbs. But we thought the updated recipe was even better than the original; hope you’ll try this for an easy family-friendly dinner!
What ingredients do you need for this recipe?
(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)
- boneless, skinless chicken breasts
- crushed garlic or Minced Garlic (affiliate link)
- extra virgin Olive Oil (affiliate link)
- Poultry Seasoning (affiliate link)
- Spike Seasoning (affiliate link)
- Szeged Chicken Rub (affiliate link), or use any seasoning blend that’s good on chicken
- Almond Flour (affiliate link)
- finely grated Parmesan cheese
Why do you need slits in the Baked Parmesan Crusted 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 use a shorter marinating time for Baked Parmesan Crusted Chicken?
I think the all-day marinating of the chicken in olive oil, garlic, and poultry seasoning really adds flavor to this chicken dish, and I would recommend prepping the chicken the night before, then adding the marinade and refrigerating it during the day. But if that just isn’t happening at your house, even a few hours of marinating time will be better than no marinating at all.
How do you tell when this chicken is cooked through?
This Parmesan Crusted Chicken is baked and then broiled for a few minutes to brown the almond flour and Parmesan coating. You want to be sure the chicken is almost fully cooked before you broil it, but you don’t want it too done or it will dry out. The best way to tell when chicken is done is to use an Instant Read Meat Thermometer (affiliate link) and bake the chicken until it’s close to 165F/75C before you put it under the broiler. If you don’t have a meat thermometer, the chicken should be firm but not hard to the touch when it reaches that temperature.
How low in carbs is the Baked Parmesan Crusted Chicken recipe?
This delicious and family-friendly chicken recipe has only about 3 net carbs per serving!
More Baked Chicken Recipes:
You can use Low-Carb and Keto Baked Chicken Recipes to find more tasty ideas for baked chicken.
How to make Baked Parmesan Crusted Chicken:
(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)
- Trim the chicken and make small slits crosswise on the chicken to help it cook more quickly.
- Combine crushed or minced garlic, olive oil, Poultry Seasoning, Spike Seasoning, and Szeged Chicken Rub to make the marinade. (If you don’t have all those ingredients you can substitute any seasonings that are good on chicken.
- Then marinate in the fridge all day (or as long as possible).
- When you’re ready to cook, drain chicken and let the chicken come to room temperature while the oven heats to 425F/220C.
- Combine the almond flour and finely-grated Parmesan in a large bowl.
- Then dip each chicken piece in the Parmesan cheese mixture, turning it over and sprinkling on the coating until both sides are lightly coated.
- Bake chicken about 25 minutes or until it reaches a temperature just slightly under 165F/75C on an Instant Read Meat Thermometer. If you don’t have a thermometer, chicken should feel firm but not hard to the touch. Don’t overcook.
- Then turn the oven to broil and brown the top of the chicken for about 2-3 minutes, watching it carefully.
- Serve hot and enjoy!
Make it a low-carb Meal:
For a low-carb meal, this Baked Parmesan Crusted Chicken would taste great with Roasted Cauliflower Rice Medley with Pine Nuts, Roasted Broccoli with Garlic, or Asparagus with Tahini-Peanut Dipping Sauce. Or serve with something easy like Air Fryer Turnip Fries, Air Fryer Asian Green Beans, or Green Beans with Lemon, Parmesan, and Pine Nuts.
More Tasty Dinners with Chicken:
Baked Parmesan Crusted Chicken
This Baked Parmesan Crusted Chicken gets coated with almond flour and Parmesan after it marinates all day, and then it’s and baked to perfection.
Ingredients
- 4 boneless, skinless chicken breasts
- 1 T crushed garlic or minced garlic (see notes)
- 1/4 cup extra virgin olive oil
- 1 tsp poultry seasoning
- 1 tsp. Spike Seasoning (see notes)
- 1 tsp. Szeged Chicken Rub (see notes)
- 1/4 cup almond flour
- 1/4 cup finely grated Parmesan cheese
Instructions
- Trim the chicken and make small slits crosswise on the chicken to help it cook more quickly.
- Combine crushed or minced garlic, olive oil, Poultry Seasoning, Spike Seasoning, and Szeged Chicken Rub to make the marinade. (If you don't have all those ingredients you can substitute any seasonings that are good on chicken.)
- Then marinate in the fridge all day (or as long as possible).
- When you're ready to cook, drain chicken and let the chicken come to room temperature while the oven heats to 425F/220C.
- Combine the almond flour and finely-grated Parmesan in a large bowl.
- Then dip each chicken piece in the Parmesan cheese mixture, turning it over and sprinkling on the coating until both sides are lightly coated.
- Bake chicken about 25 minutes or until it reaches a temperature just slightly under 165F/75C on an Instant Read Meat Thermometer.
- If you don't have a thermometer, chicken should feel firm but not hard to the touch. Don't overcook.
- Then turn the oven to broil and brown the top of the chicken for about 2-3 minutes, watching it carefully.
- Serve hot and enjoy!
Notes
Garlic puree from a jar is perfect for this recipe.
If you don't have Spike Seasoning, use any all-purpose seasoning blend. If you don't have Szeged Chicken Rub, use any chicken seasoning blend.
Recipe slightly adapted by Kalyn from a blog that no longer exists.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 392Total Fat 23gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 17gCholesterol 108mgSodium 583mgCarbohydrates 4gFiber 1gSugar 0gProtein 41g
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.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
This new version of Baked Parmesan Crusted Chicken is perfect for low-carb or Keto diets, and it’s also gluten-free. Almond Flour is limited to Phase 2 or 3 for the original South Beach Diet, although there is not much almond flour on one piece of chicken so I probably wouldn’t worry too much about it!
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, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.
Historical Notes for this Recipe:
Baked Parmesan Crusted Chicken was first posted in 2005, and this recipe has been very popular on the site. The recipe was updated with better photos in 2022 and was last updated with more information in 2024.
67 Comments on “Baked Parmesan Crusted Chicken”
Do you have the original recipe. I could kick myself for not printing it off. It was my favorite,
I will put a link for it in the post. (I can’t add links in the comments.)
Pingback: Meatball Pizza - Recipe Girl
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. 🙂
Colleen, great tips; thanks for sharing.
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.
Malina, the comments don't show up until I publish them. If you look under South Beach Suggestions in the post there are a couple of vegetable recipe suggestions to go with this. I love rice, so I might serve it with some kind of rice as well as the vegetable. (You can enter "rice" into the search box to see all the different variations I have.)
I am not sure if my first comments posted or will post so here goes a second time. I love the photo. It caught my eye as it looks absolutely enticingly delicious. I am going to make this recipe tomorrow. I love parmesan and need some new ideas. I am wondering though, Other than pasta, are there other sides you might recommend?
Obviously it's your choice but the longer marinating time adds to the flavor.
I just stumbled upon this recipe and I really want to make it for dinner but wondering.. Is it absolutely necessary to marinate it for a long time??
I found the recipe like others on Pinterest, and though mine came out soggy underneath, it was very good, served it with pasta and the next day for a salad in my daughter's lunch,
I too like Freezer meals, as someone commented above, and I freeze this in the marinade and when ready to cook just coat it with the breadcrumbs,
Thanks for the recipe!
http://pinterest.com/pin/487303622150249443/ Here is the link
No, I haven't seen it like that.
I found this recipe on Pinterest and am making it this evening for dinner-the pin I found said to coat the chicken in Parm, Greek yogurt and spices-was this the original version before you edited it?
I assume you mean the garlic, and yes it is really teaspoon. You can certainly use more though if you want to.
Is it really tsp or do you mean tablespoon?
Lisa, I don't have enough experience with freezer meals to really know how that would work. I think it might, unless the garlic gets too strong when the chicken marinates in it for a long time. If you try it, I'd love to know how it turns out.
This recipe looks absolutely yummy! Do you think the marinade and raw chicken could be frozen and cooked at a later time? I love freezer meals because they do make life easier for me. Thanks for the recipe.
Thanks for the recipe! Looking forward to trying it!
I made this last week, and it was such a huge hit with my husband that I'm making it again tonight! The only thing I did different is add more herbs to it, such as Basil and Rosemary. Although tonight I'm going to make it without my additions to see how it is!
Thank you so much for posting this recipe!
Yum, looks so delicious! Thanks for posting this!
Nancy, how fun. I have been surprised at how common it is (my mom thought she made up the name!)
Sounds and looks so good! I'm going to make this tonight or tomorrow night.
Love your name to…I have a 17 year old named Kalyn! =)
Nancy
So glad you enjoyed it and it turned out to be a good Valentine's Day dinner!
Sooo… I found this chicken recipe on Pinterest! I am not a big Pinterest fan, but I saw it and it caught my eye. I have been wanting to make it, but I decided to make it for my husband for Valentine's Day! I am not normally the cook in the house, nor am I a very good cook. I made this off of your recipe, and it turned out amazing. This is an awesome dish for a quick meal and it tastes amazing. It can be healthy and it is still super juicy! Great recipe… Thanks!
Instead of the whole wheat bread crumbs try crushed pork skins, they are amazing!
Pork skins might be tasty, but they would not be South Beach Diet approved because of the saturated fat. They would probably work for low-carb dieters though.
Thank you! I figured it was from the picture but I just wanted to make sure. Thanks so much!
Casey, there is a photo of the Parmesan mixed with the breadcrumbs, but I should have been more clear. It's the finely grated Parmesan cheese; will edit.
Hi Kalyn! I'll be cooking this recipe this weekend and I'm so excited! But what kind of parm do you use? Grated? Shredded? Or slices? I couldn't figure it out! Thanks so much!
Annie, thank you. Glad you are enjoying it.
The whole family loved this chicken. Thanks so much for the recipe. I also used your post on cooking dry beans in the crock pot today. So glad I found your site!
I'm bookmarking this for a celebratory dinner once Hubby and I make it through Phase One. I have a freezer full of whole wheat bread crumbs, because I use the bread for my kids' lunches then put the end pieces into a blender and then freeze them for later use.
Priyanka the poultry seasoning I have is a blend of dried spices with sage, white pepper, red and green bell pepper, lemon peel, savory, rosemary, dill weed, allspice,thyme, marjoram, and ginger.
You could use a few of those spices, whatever you have but I also think any spice blend that tastes good on chicken will work.
Hi,
The recipe looks fab. Will definitely be trying it this weekend. Don't think I;d find the poultry seasoning here in India – would a dry bbq rub work? Or any other suggestions ?
Thanks
Liz, I have been a Penzey's fan for many years. I also like The Spice House (Bill Penzey's sister.) Hope you enjoy this!
I saw this on Pinterest and think I'm going to have to give it a shot. I see that you use Penzey's poultry seasoning. Isn't Penzeys Spices the BEST!?!?!
Susan, happy to hear you liked it. Thanks for the tip about the rack; good idea.
Thanks for delicious recipe. I’ve made this a few times and think the overnight marinade is especially key. This is also a great “take-along” meal if you’re delivering a meal to someone (I served it over some pasta and red sauce). I also added some Italian seasonings to the panko mixture, and baked the chicken on a cooling rack (placed in a cookie sheet), since my chicken tended to get a little soggy at the bottom. Thanks again!
Nate-n-Annie, one of the best improvements Blogger made in the last few years is that you can update a post by changing the date, and it moves it forward but keeps the url the same. Since they made that fantastic change, I do actually go back and edit the old post, then change it to the current date. I put (updated) at the beginning of the post hoping it gets re-indexed in Google, and to alert anyone who might have bookmarked it.
Kalyn,
first of all, LOVELY chicken!
Question: when you’re updating recipes, do you actually go back and edit the original post, or do you create a whole new post and reference the new one from the old one?
Readhead, thanks for letting us know you liked it. Mmmm, onion sounds great with this.
Great recipe. I gave this a try last night for dinner and it came out great. I did not have any bread crumbs on hand though so I whirled up some onion rolls in my mini food processor which made the cheese mixture extra delicious.
Roberto, I love the sound of your Chicken Milanese, whatever you want to call it. Thanks for the nice words about the blog too. Always nice to know someone is liking it.
First, I would like to say that I’ve been reading your blog for two or three years and I love it.
Second, I like this recipe quite a bit. I have an alternate way of making it: instead of using the whole breast, you can butterfly it, and then use a meat tenderizer (mallet) to flatten it and make it as thin as possible without breaking up the flesh, so that you get a very thin chicken steak (also works with beef or pork); then coat it with the crumbs and cheese, and whatever else you put in it, the way you would normally do it, and then fry it in olive oil. My mom used to make this when I was a kid, and now I make it once in a while. She called it “chicken milanese”, but I don’t know if this even exists in Italy. Just my two cents.
Now I’m off to try the cannellini bean with mint recipe. Thanks.
Julia, you could substitute almond meal for the bread crumbs. I’ve had good luck using that, like I did in the recipe for Baked Chicken Strips with Mustard, Almond, and Parmesan.
This is the kind of simple dish I never think to make, but I just might this week. One question though…I’m gluten free. I see someone recommended using ground nuts as a flour alternate? any other ideas for South Beach friendly breading alternatives? It would also be nice to find something I could eat in phase one. Thanks!
wow, this dish looks fabulous. so crunchy. i’ve recently started eating a lot of chicken (never really enjoyed it before) so i might have to give this a go!
This really looks great and I love recipes that use Panko bread crumbs as they always add so much to the recipe!! I will try this one. 🙂
Thanks Paz, Amy, and Natasha.
Cole, so glad to hear it. I love encouraging people who are new to cooking!
Mmmm This turned out so deicious! Thank you!
Parmesan chicken has long been on my list of recipes to try. I guess I’m one step closer after that picture!
This looks really yummy…and easy (as a novice cook, that is very important to me) I’m trying it tonight! 🙂
Kalyn,
This is so awesome! Living in NJ, the chicken parm you can get at italian restaurants here is so tasty. Yet when I go home and try to recreate it, it never works. I think you’ve got the formula! I also love that it’s oven – baked…great for company. This is definitely getting topped with homemade tomato sauce and fresh mozzerella.
You are a kitchen goddess!
Yum!
Paz
Peter, thanks. It was tasty!
Tanna, I used to be able to find the whole wheat panko here at Wild Oats, but since it turned into Whole Foods, they don’t have them any more. I still have some in the freezer, but meanwhile I’m asking them to order it for me.
Valentina, glad you like the freezing tip! You’re right that the marinating time does keep the chicken moist.
I am always amazed at how good you are with your recipes – saving them,, going back, updating..I need to get tips off you now that I am back blogging. I love this chicken.It is probably quite moist due to the long time marinading. The tip about freezing breadcrumbs was great because I use them very rarely.
Ah, do you realize that is so totally awesome . . . have to make that.
I’ve been able to find whole wheat panko can you believe!
Kalyn, this does look very appetizing and you can used ground nuts in place of bread crumbs too.
Bella, in Utah I can only find the whole wheat Panko crumbs at Wild Oats. If you don’t have a Wild Oats, you might check some other health food store.
How difficult is it to find whole wheat panko breadcrumbs? I can find panko breadcrumbs at my local Safeway, but I don’t think they have whole wheat ones. Where did you find it? Would an Asian market have them?
I’m making this tonight with some angel hair pasta! I’ll let you know how it turned out!
Absolutely lovely photography–it looks very tempting !! I do like going through your blogs,they sound quite interesting !
This chicken looks great!
I have some left over chicken breasts in the freezer from before (which always pops up everytime i go through the drawers and always saying to myself, one day, i’ll cook you) that needs cooking. Only thing is my other half doesn’t like parmesan cheese while i can’t get enough of it…
I wonder what sub i can use? I’ll have to think of this one carefully…
if you have any suggestions, please let me know – the chicken’s begging to be cooked!
I saw the original post (the “Vampire” recipe) a few days ago, and thought it looked like a good one to try. I’m glad that you did it and gave it a thumbs up, as I trust your taste.
Kalyn – Looks like you did an awesome job on this one!
That chicken looks awesome. Like you, I love to use panko bread crumbs. They make the coating soooo crisp.