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Kalyn's Kitchen

Marinate-All-Day Baked Parmesan Chicken

This Marinate-All-Day Baked Parmesan Chicken gets coated with whole wheat breadcrumbs (or almond meal) and Parmesan after it marinates and then it’s and baked to perfection. This tasty chicken is low-glycemic, and pretty low in carbs, even if you use the small amount of breadcrumbs. Use Chicken Recipes to find more recipes like this one.

Click here to PIN Marinate-All-Day Baked Parmesan Chicken!

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 little bit 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. And if you want a version of this recipe that’s gluten-free and lower in carbs, I’m sure you could sub almond meal for the breadcrumbs with good results, but I haven’t tried that.

(Marinate-All-Day Baked Parmesan Chicken was updated with better photos September 2008.)

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

How to Make Marinate-All-Day Baked Parmesan Chicken:

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

  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.
  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. My original instructions said to bake this 30-40 minutes, but when I made it recently I just 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 or the chicken will be too dry.

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

Make it a Meal:

For a carb-conscious 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 Recipes with Chicken:

Slow Cooker or Pressure Cooker Chicken Recipes Index ~ Slow Cooker or Pressure Cooker
Low-Carb Baked Chicken Nuggets with Mustard, Almond, and Parmesan from Kalyn’s Kitchen
Parmesan Chicken from Simply Recipes
Baked Chicken Stuffed with Pesto and Cheese ~ Kalyn’s Kitchen

Marinate-All-Day Baked Parmesan Chicken

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.


  • 4 boneless, skinless chicken breasts
  • 2 tsp. crushed garlic (garlic puree from a jar is perfect here)
  • 1/4 cup extra virgin olive oil
  • 1/2 tsp poultry seasoning (I used Penzeys)
  • 1/4 cup whole wheat Panko bread crumbs (or almond meal)
  • 1/4 cup finely grated Parmesan cheese


  1. Combine crushed garlic, olive oil, and poultry seasoning 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 (or almond meal) 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. (Original directions said to bake 30-40 minutes, but I wouldn’t cook it that long. Actual cooking time will depend on the thickness of your chicken breasts, but chicken should feel firm but not hard when it’s cooked.)


I used Penzeys poultry seasoning for this recipe.

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

All images and text ©

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Marinate-All-Day Baked Parmesan Chicken would be phase two for the South Beach Diet, due to the bread crumbs, but you’re not using much breadcrumbs and you only eat the small amount that sticks to the chicken, so this is still a pretty carb-conscious dish. If you’d like to make this low-carb and gluten-free, replace the breadcrumbs with almond meal.

Find More Recipes Like This One:
Use the Recipes by Diet Type photo index pages 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.

Nutritional Information?
If you want nutritional information for a recipe, I recommend entering the recipe into this nutrition analyzer, which will calculate it for you. Or if you’re a member of Yummly, you can use the Yum button on my site to save the recipe and see the nutritional information there.

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.

  5. 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.)

  6. 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?

  7. Obviously it's your choice but the longer marinating time adds to the flavor.

  8. 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??

  9. 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!

  10. No, I haven't seen it like that.

  11. 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?

  12. I assume you mean the garlic, and yes it is really teaspoon. You can certainly use more though if you want to.

  13. Is it really tsp or do you mean tablespoon?

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