A rich and delectable chicken entrée that tastes best when paired with French bread and soft sides like sautéed veggies. This chicken has a wonderful flavor of fresh basil.
| Prep Time: | 45 mins |
| Cook Time: | 20 mins |
| Total Time: | 1 hr 5 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 1 egg
- ½ cup heavy whipping cream
- 1 cup crushed saltine crackers
- ¼ cup grated Parmesan cheese
- 2 tablespoons chopped fresh basil
- 1 tablespoon garlic powder
- salt and pepper to taste
- 2 pounds skinless chicken thighs
- ¼ cup olive oil
Instructions
- Preheat oven to 400 degrees F (200 degrees C).
- In a medium bowl, combine the egg and heavy cream and beat together well. In a separate medium bowl, combine the cracker crumbs, cheese, basil, garlic powder and salt and pepper to taste.
- Rinse chicken and pat dry. Dip each piece into the egg wash and then dredge liberally in the cracker crumb mixture. Heat the olive oil in a large skillet over medium high heat. Fry the chicken in the oil for 5 minutes per side, or until both sides are golden brown and crusty. Place chicken in a 9×13 baking dish and cover with foil.
- Bake, covered, at 400 degrees F (200 degrees C) for 15 minutes, then remove foil and bake, uncovered, for 15 to 20 more minutes, or until chicken juices run clear.
Nutrition Facts
| Calories | 409 kcal |
| Carbohydrate | 10 g |
| Cholesterol | 187 mg |
| Dietary Fiber | 1 g |
| Protein | 34 g |
| Saturated Fat | 8 g |
| Sodium | 326 mg |
| Sugars | 1 g |
| Fat | 25 g |
| Unsaturated Fat | 0 g |
Reviews
Sorry, not really a fan. A lot of ingredients and preparation, and didn’t deliver enough flavor. I used chicken cutlets, not thighs. Also, the top crust was a little crunchy, but the bottom was soggy. I don’t think putting the breasts in the oven was a good idea, it lost most of it’s crunchiness. If I make this again, I think I’m just going to fry, drain and serve. The other Allrecipes recipe for Baked Parmesan Chicken was more flavorful and easier in mho.
This was pretty good! Could’ve used a little more flavor. I served with a side of couscous. Baked for 15 minutes with the foil and 15 without and that was plenty. The cracker mix quickly got all used up with my 6 chicken thighs. If i made again, I would spritz some fresh lemon on the completed dish, and add more spices, such as paprika.
Cooked with some extra garlic, Recommend baked pineapple for dessert
This recipe was a huge hit for my family. 5 out of 5 of us not only approved, but cleaned our plates! That is a small miracle around here. We have one VERY picky eater, so I am so happy to have another recipe to add to our rotation that he will eat. We made the recipe as it was written and the only thing I think I will change is either to complete the cooking process in the skillet or to brown it in the skillet and move to the oven for the last 15 minutes of cooking (really didn’t need more for us as we used boneless thighs) but I will keep the lid off so as to not lose the crispiness. When we cooked it as the recipe indicated, our breading was a little mushy on the plate. Otherwise super yummy! Thank you so much!
I made this for my parents and found it was a great recipe to play with. So I added a bit of lemon zest to the cracker crumb mixture and a 1/2 teaspoon to the egg mixture and it tasted wonderful. However, all the breading has fallen off after baking so we will try again another time! Great recipe.
Such an easy and delish dish! I didn’t have time to fry and then bake. I skipped the fry and baked instead for 45 ish minutes at 375. Was super crunchy on top and not quite as much on the bottom but it was still awesome.
Had to give my 2 cents worth. Taste was just off. Crackers did not cling to meat. For me, just a waste of good meat.
This was awesome! Fairly simple, just a bit messy to make. Using whipping cream with the egg really helps the breading stick to the chicken better than just plain egg. Try not to handle to much when doing the initial frying of the chicken, let it cook each side 5 minutes. The more you handle the more breading you loose, and its too yummy to waste!
Made this last night. Really good! However – you don’t need to cook it as long as it says. I browned them nicely on both sides – then put in the oven covered for 25 min, took the cover off for 5 min. Really juicy and yummy!
Need to add more basil. Basil flavor did not come through. Overall it was tasty and simple.
Added a few mushrooms
It was nice. I liked how it came out. It went well with other sides that had good flavor.
Tasted good, but I need more practice on execution
Only change I made was that I didn’t have any basil. This recipe turned out awesome, very flavorful & tender. Will definitely make this again!
Excellent change of pace flavor and very easy to make. My wife who is a very picky eater loved it and this will definitely become a go to meal. I served it with garlic Parmesan asparagus.
Substituted saltine crackers with Italian bread crumbs and panko.
Especially good when made with added italian spices and butter crackers.
It turned out wonderful. Everyone loved it and my husband isn’t easy to please. He loved it so much he ate it again the next evening. This recipe is a keeper.
This was delicious and I will definitely make it again! I did use twice as much Parmesan cheese! I placed the chicken covered in the oven for the 15 mins, took out,uncovered and sprinkled mozzarella cheese on top and placed back in the oven just until the cheese was melted.
I didn’t have eggs so I used a mashed banana instead and I didn’t have saltines so I used ritz crackers. I absolutely loved the flavor and would make it the same way again.
really really good