Parmesan Crusted Chicken (with Tomato Cream Sauce)

I’ve been posting a lot of recipes lately.  Maybe it has something to do with my darling cooking utensils being lost in Box-Land. Anyway, here’s the one I made last night: Parmesan-Crusted Chicken (my own recipe), to accompany Pioneer Woman’s Tomato Cream Sauce. I took pictures, but I forgot to take them until we had finished and were about to put the food away, so…..

Parmesan Crusted Chicken

Prep Time: Approx. 30 min.
Bake Time:  18-20 min.
Serves: 4


  • 1 pkg. boneless, skinless chicken breasts (or tenders — whatever floats your boat!)
  • 1/2 c. flour
  • 1-2 garlic cloves, or 1 tsp. garlic powder
  • 1-2 eggs, as needed
  • Oil (I used olive oil because I couldn’t find my others in the Tower of Boxes)
  • Thyme, basil, oregano (optional)
  • A lot of Parmesan cheese (the stuff in the green container works fine) — approx. 1 cup


Mix Parmesan, flour, garlic, and spices in a small bowl with a fork.  Beat egg(s) in another small bowl.  Cut chicken into serving-size pieces.  Dip in egg, then roll in Parmesan (pat some on if you need to).  Brown chicken in small amount of oil over medium heat.  Put into 9×13 baking dish; bake at 350, uncovered, for 18-20 minutes (although it can cook longer if you want it to — it doesn’t really matter).  This turns out a very pretty golden color.  Serve with pasta and sauce (I really liked it with the Tomato Cream Sauce referenced above).

This was a knockoff of the Cheesecake Factory’s “Crusted Chicken Romano” (with Parmesan instead), and I thought it was fairly successful.  And much cheaper. 🙂

Y’all let me know what you think!

About Charity

I have an inexcusable number of cookbooks (and like to experiment with them), have worked in architectural antiques, and have been sewing most of my life. I recently graduated with a Ph.D. in Apparel, Merchandising, & Design from Iowa State University. Doing household things (except for cleaning!) and hunting for antiques are my favorite pastimes.
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3 Responses to Parmesan Crusted Chicken (with Tomato Cream Sauce)

  1. ana says:

    what do you do with the olive oil and how much is needed?

    • Charity says:

      Hi Ana,
      After the chicken is breaded, use the olive oil in a skillet to brown the chicken. At the risk of sounding like my great grandmother, you “just use as much as you need.” 😉 I start out with maybe a few tablespoons and add more as needed — you just don’t want the chicken to stick or burn, and the olive oil helps prevent that. Hope this helps!

  2. Pingback: Hating Facebook Is Like Hating a Hammer | The Daring Domestic

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