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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. 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. This recipe doesn’t use many breadcrumbs and it’s pretty low in carbs, but if you want a version of this recipe that’s gluten-free and even lower in carbs, I’m guessing 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:

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

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.


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


  1. Combine crushed 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. (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.)


Garlic puree from a jar is perfect for this recipe. If you wanted a lower-carb version you can probably replace some or all the breadcrumbs with Almond Flour (affiliate link), but I haven't tried it that way. Recipe slightly adapted by Kalyn from a blog that no longer exists.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 412 Total Fat: 20g Saturated Fat: 4g Unsaturated Fat: 15g Cholesterol: 107mg Sodium: 252mg Carbohydrates: 6.1g Fiber: 2g Sugar: 0g Protein: 42g
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.

I'd love to see your pictures if you make this recipe. Share on social media with the hashtag #kalynskitchen so I can see how it turned out for you!

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.

Pinterest image of Marinate-All-Day BAKED PARMESAN CHICKEN

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

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

  2. 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.

  3. 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!

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

  5. 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!

  6. 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.

  7. 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.

  8. 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 ?

  9. 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!

  10. 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!?!?!

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

  12. 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!

  13. 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.

  14. 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?

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

  16. 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.

  17. 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.

  18. 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.

  19. 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.

  20. 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!