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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 and Parmesan after it marinates and then it’s and baked to perfection. This tasty chicken is low-glycemic, and South Beach Diet Phase Two. Use the Diet-Type Index 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

Trim the chicken and make small slits the length of the chicken to help it cook more quickly. Then marinate in the fridge all day in olive oil, garlic, and poultry seasoning. When you’re ready to cook, let the chicken come to room temperature while the oven heats. Then dip each chicken piece in a mixture of 100% whole wheat bread crumbs and parmesan cheese. 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 few minutes. 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 Ideas 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.

Ingredients:

  • 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
  • 1/4 cup finely grated Parmesan cheese

Directions:

  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 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.)

Notes:

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, I’m sure you could replace the breadcrumbs with almond meal, but I haven’t tried it that way.

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.

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

  1. 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.

  2. 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.

  3. Thanks for the recipe! Looking forward to trying it!

  4. 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!

  5. Yum, looks so delicious! Thanks for posting this!

  6. Nancy, how fun. I have been surprised at how common it is (my mom thought she made up the name!)

  7. 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

  8. So glad you enjoyed it and it turned out to be a good Valentine's Day dinner!

  9. 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!

  10. Instead of the whole wheat bread crumbs try crushed pork skins, they are amazing!

  11. Thank you! I figured it was from the picture but I just wanted to make sure. Thanks so much!

  12. 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.

  13. 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!

  14. Annie, thank you. Glad you are enjoying it.

  15. 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!

  16. 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.

  17. 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.

  18. 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

  19. 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!

  20. 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!?!?!

  21. Susan, happy to hear you liked it. Thanks for the tip about the rack; good idea.

  22. 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!

  23. 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.

  24. 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?

  25. Readhead, thanks for letting us know you liked it. Mmmm, onion sounds great with this.

  26. 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.

  27. 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.

  28. 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.

  29. 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.

  30. 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!

  31. 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!

  32. 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. 🙂

  33. Thanks Paz, Amy, and Natasha.

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

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

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

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

  37. 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!

  38. 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.

  39. 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.

  40. 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!

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

  42. 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.

  43. 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?

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

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

  46. 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!

  47. 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.

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

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

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