Baked Crisp Parmesan Chicken

You can double or triple this easy recipe to feed more people. Just make sure there’s a bit of space between each chicken breast on the rack.

Serves: 6Hands-on: 15 minutesTotal: 8 hours 55 minutesDifficulty: Easy

Serves: 6


  • 6 boneless, skinless chicken breasts (4 oz. each)
  • 1 tsp. salt
  • 1⁄8 tsp. ground black pepper
  • 1 tsp. paprika
  • 1 tsp. dried marjoram leaves
  • 1 cup buttermilk
  • 1⁄4 cup mustard
  • 1⁄2 cup grated Parmesan cheese
  • 1⁄3 cup dry breadcrumbs
  • 2 Tbsp. butter, melted


  • Place chicken in a glass baking dish and sprinkle on both sides with salt, pepper, paprika, and marjoram. In small bowl, combine buttermilk and mustard; pour over chicken. Cover and refrigerate for 8 hours.
  • Preheat oven to 350°F. Place a rack in a large, shallow roasting pan. Combine cheese, bread crumbs, and melted butter on a plate. Remove chicken from marinade and shake off excess. Dip into cheese mixture to coat.
  • Place chicken on rack. Bake for 30 to 35 minutes or until meat thermometer registers 165°F. Remove chicken from oven and let stand for 5 minutes, then serve immediately.