Baked Chicken Parmesan

Name: Baked Chicken Parmesan
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lb. chicken, with skin removed; 1/4 tsp. garlic powder; 1/4 tsp. paprika; 1/8 tsp. thyme; 1/4 c. Parmesan cheese; 1 Tbsp. minced parsley; 1/3 c. fine bread crumbs; 1/3 c. water; 1 Tbsp. vegetable oil; 1/4 c. margarine, melted; 1/3 c. Marsala wine

Eats Now Editorial Team · 475 kcal · Meat & Poultry

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Baked Chicken Parmesan – a delicious recipe with chicken, garlic powder, paprika, thyme, Parmesan cheese, parsley. Easy to follow and perfect for any occasion.

Serves 4 Meat & Poultry

Servings: persons

2 lb. chicken, with skin removed
1/4 tsp. garlic powder
1/4 tsp. paprika
1/8 tsp. thyme
1/4 c. Parmesan cheese
1 Tbsp. minced parsley
1/3 c. fine bread crumbs
1/3 c. water
1 Tbsp. vegetable oil
1/4 c. margarine, melted
1/3 c. Marsala wine

1
In plastic bag place seasonings, cheese, parsley and crumbs. Coat chicken, a few pieces at a time.
2
Oil a shallow roasting pan. Pour in water and arrange chicken.
3
Sprinkle chicken with oil and melted margarine.

475

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 lb. chicken, with skin removed, 1/4 tsp. garlic powder, 1/4 tsp. paprika, 1/8 tsp. thyme, and more.

Yes, Baked Chicken Parmesan falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Info

Servings
4 servings
Calories
475 kcal
Category
Meat & Poultry

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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