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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.

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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 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. 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!

  2. 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. 🙂

  3. Thanks Paz, Amy, and Natasha.

    Cole, so glad to hear it. I love encouraging people who are new to cooking!

  4. Mmmm This turned out so deicious! Thank you!

  5. Parmesan chicken has long been on my list of recipes to try. I guess I’m one step closer after that picture!

  6. This looks really yummy…and easy (as a novice cook, that is very important to me) I’m trying it tonight! 🙂

  7. 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!

  8. 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.

  9. 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.

  10. 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!

  11. Kalyn, this does look very appetizing and you can used ground nuts in place of bread crumbs too.

  12. 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.

  13. 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?

  14. I’m making this tonight with some angel hair pasta! I’ll let you know how it turned out!

  15. Absolutely lovely photography–it looks very tempting !! I do like going through your blogs,they sound quite interesting !

  16. 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!

  17. 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.

  18. Kalyn – Looks like you did an awesome job on this one!

  19. That chicken looks awesome. Like you, I love to use panko bread crumbs. They make the coating soooo crisp.