Perfectly Baked Parmesan Chicken

    1 hour 20 min

    Chicken pieces are coated in a cheese and herb crumb before being baked. The secret to this recipe is pouring white wine over the partially cooked chicken. It's delicious!

    244 people made this

    Serves: 4 

    • 1 (0.9-1.35kg) whole chicken, cut into pieces
    • 1 teaspoon salt
    • 1/4 teaspoon ground black pepper
    • 1/4 teaspoon garlic granules
    • 1/4 teaspoon paprika
    • 1/4 teaspoon dried thyme
    • 50g Parmigiano Reggiano (Parmesan) cheese, grated
    • 1 tablespoon chopped fresh parsley
    • 55g seasoned breadcrumbs
    • 50g butter, melted
    • 125ml dry white wine

    Prep:20min  ›  Cook:1hr  ›  Ready in:1hr20min 

    1. Place salt, pepper, garlic granules, paprika, thyme, Parmigiano Reggiano, parsley and breadcrumbs into a bag. Shake chicken pieces in bag until well coated.
    2. Lightly oil a roasting tin and arrange chicken in the tin. Sprinkle with melted butter.
    3. Bake, uncovered, at 180 C / Gas 4 for 45 minutes. Remove from oven, and pour wine over all. Cover and bake an additional 15 minutes.

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    Reviews in English (251)


    I've told several people about this recipe and they all love it. My mom always asks "do you have any more great recipes like THAT ONE". I did change it a bit. I'm doing the DIET thing so I use boneless skinless chicken breasts. Also it doesn't need the butter or the wine. I put all the dry ingredients into a ziplock bag and with one clean hand sprinkle this mixture on the chicken, flipping it and padding it in with your BAD (chicken) hand. I then put the ziplock bag into the fridge for next weeks dinner, I can actually get several meals out of one recipe. Bake at 350 for 45min or until done. Also use the powdered like parmesan cheese that you find in the isle not in the fridge. It sticks to the chicken better then the grated parmesan that is truly grated into little strips.  -  01 Aug 2007  (Review from Allrecipes US | Canada)


    Used skinless, boneless breasts, soaked in Ranch dressing for about an hour first. Didn't have seasoned breadcrumbs, so made crumbs from Ranch flavored almond/rice crackers. And, hubby doesn't like wine in the chicken so left that out. What a surprise! Everyone loved it. Nice and juicy, wonderful flavors. Will make this again for sure. Thanks Christy!  -  30 Apr 2008  (Review from Allrecipes US | Canada)


    Tastes delicious! Turned out tasting like chicken kiev with all of the butter. Changes I made: 1/2 the amount of wine, cooked uncovered the whole time, put on the wine 1/2way through cooking, cooked a total of 35 minutes. Also, I dipped the chicken in butter before breading to help it stick.  -  01 Jan 2009  (Review from Allrecipes US | Canada)