Garlic Parmesan Chicken

Cook's Note: Looking for an easy, quick chicken dinner? Fresh garlic combines with Parmesan to make a delicious crunchy coating on this week’s recipe from our KCTS 9 Cooks at Home cookbook.

serves 4


  • 4 boneless skinless chicken breast halves
  • 2 Tablespoons finely minced garlic
  • 1/4 cup olive oil
  • 1/4 cup Italian seasoned bread crumbs
  • 1/4 cup grated (not shredded) Parmesan cheese


Preheat oven to 425 degrees. In a glass pie plate, warm the garlic and olive oil for 20 seconds in the microwave to blend the flavors. In a separate pie plate or shallow dish, combine the bread crumbs and Parmesan cheese.

Pound the thickest part of the breasts so they are an even thickness. Dip the chicken breasts in the olive oil and garlic mixture, then into the bread crumb mixture. Place in a shallow baking dish and cover breasts with any extra crumb mixture.

Bake in the preheated oven for 30 to 35 minutes, until no longer pink and juices run clear, at a temperature of 165 on an instant-read thermometer. The outside of the breasts should be golden brown and crunchy.



I loved this recipe & have made it twice. I halved the recipe & baked it in my toaster oven to save on electricity. I added a rounded tablespoon of ground flax seed to the bread crumbs to kick it up a notch!


Must be a bunch of parsley farmers out there. Forget the parsley and the fish and the picture and just make it and eat it. This recipe is very similar to mine and it is awesome. Parsley????


The photograph of the finished Chicken Parmesan dish looks great to me. However, adding a sprinkling of fresh green parsley would add more appeal. I can't wait to try the dish. I enjoy watching the Saturday Channel 9 Cooking Show whenever it is broadcast. Thank you!


This is based on an old Sunset recipe from the 1980's. The crumb topping is wonderful when used on lightly pounded boneless chicken thighs. If you are gluten free, dry gluten free bread, grind in the processor, add dried Italian herbs,Parmesan or Romano cheese and chopped fresh parsley.

We did this last week and chilled the extra baked thighs and served them sliced on baby greens the second day! Wonderful!


Parslsey is gharstley


Looks like dead FISH? Huh! Yeah, parsley MIGHT be nice! But woohoo! I MADE it and it's totally awesome!!


the recipe sounds lovely, but you need a better photographer! it looks like dead fish. they should put it together with accompanying side just looks blah!
don't mean to denigrate anyone, but the photos need to improve



I don't know about you, but I'd rather eat a dead fish than one that's still alive!


I'd add a sprinkling of chopped parsley if I was serving this at home.


I agree. The parsley will certainly improve the appearance and the taste as well. Good idea!

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