Delectable chicken covered in Parmesan cheese and bread crumbs. So simple, but your visitors won’t realize how little effort you put in!
| Prep Time: | 10 mins |
| Cook Time: | 45 mins |
| Total Time: | 55 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 8 skinless, boneless chicken breast halves
- 1 egg
- salt and pepper to taste
- 2 teaspoons garlic powder, divided
- 1 cup bread crumbs
- ½ cup grated Parmesan cheese
- 1 pound sliced fresh mushrooms
- ¼ cup butter, melted
- 1 tablespoon fresh lemon juice
- 1 teaspoon chopped fresh parsley
Instructions
- Preheat the oven to 375 degrees F (190 degrees C).
- In a shallow bowl, beat the egg with salt, pepper and 1 teaspoon garlic powder. In a separate dish, mix bread crumbs with 1 teaspoon of garlic powder and Parmesan cheese. Set aside.
- Mix together the melted butter and lemon juice. Pour about 2/3 of the butter mixture into the bottom of a 9×13 inch baking dish. Tilt pan to coat the bottom. Spread mushrooms in an even layer in the bottom of the dish. Dip each chicken breast into the egg mixture, then into the bread crumb mixture. Place on top of the mushrooms. Drizzle remaining butter over the chicken, and sprinkle with parsley.
- Bake uncovered for 45 minutes in the preheated oven, until chicken is golden brown and juices run clear.
Nutrition Facts
| Calories | 281 kcal |
| Carbohydrate | 13 g |
| Cholesterol | 110 mg |
| Dietary Fiber | 1 g |
| Protein | 30 g |
| Saturated Fat | 6 g |
| Sodium | 334 mg |
| Sugars | 2 g |
| Fat | 12 g |
| Unsaturated Fat | 0 g |
Reviews
Feels decadent and fancy without being overly unhealthy and saturated in butter and oils. Loved the sauteed mushrooms with the breaded chicken; may add this to the dinner rotation!
Made it using breast’s and thighs. Was a big hit at our family dinner. Will be making it again
Great! Instead of garlic, I used chicken seasoning.
Easy and delicious. The only suggestion is to use less breadcrumbs. I threw a lot of the bread mixture out.
I substituted Bob’s Red Mill vegan egg replacer for the egg. Tasty!
This recipe was fast and easy. The chicken was so moist and we loved it! I will definitely make this again.
Absolutely love this recipe. It’s a favorite of mine and my husband! I don’t always have fresh mushrooms, but a small jar of sliced mushrooms works fine. Other than that, NO changes are necessary; the garlic is perfect with the lemon and butter flavors. It all comes together perfectly.
This was ok but don’t think I would make it again.
Easy to make, had to use 2 eggs. Tasted great!
Turned out really well! Thanks to whomever’s Grandma! Super simple, easy-to-follow instructions in perfect progression. Minor adjustments: Used parmigiano-regiano blend instead of parm, and switched out the lemon juice for OJ due to household member’s allergy problem w/lemon (but not orange!). Just turned out really great. Was afraid the full LB of mushrooms would be too much, but baked down just fine. I was thinking those massive Costco chicken breasts that come two to a packet were halves, but in retrospect, whether they’re halves or whole, they’re so large you’ll definitely need to halve them. Now if I can just figure out how to delete my immediate prior review on this that included some incorrect suppositions!
This is one of our favorite chicken recipes. It’s terrific!
Honestly nothing wrong with this recipe – just wasn’t anything extraordinary. For a simple solid meal, a good option!
This was ok, but nothing I’d ever really want to make again. For a similar, but better flavor profile, I’d rather just go with a chicken picatta. Made it as directed, and doubled the sauce and mushrooms. I also added fresh parm after I felt it needed something, and still not a fan.
This was an amazing dish! So easy and tasty! It’s even good cold!
The chicken was very tasty.
No changes. Made in several times. Always a favorite
Amazingly easy and delicious. I adjusted the recipe and made this dish for 4 expecting leftovers but we are every bit. I will definitely make this again.
I made per recipe except I used Italian style breadcrumbs as that’s what I had and my husband and I loved it. As someone else noted, the bottom of the chicken is soggy from sitting on the mushrooms, so next time, I may only bread the top of the chicken or I’ll try cooking chicken on a rack above the mushrooms.
This was very good and easy to make. I didn’t make any changes, and I will be making it again. It was done in 40 min. Next time I might add more lemon juice.
Yummy, I did add some turmeric n used cilantro instead on top of it.
I really like this recipe, and so has everyone I’ve served it to. The only changes I’ve made were to double the sauce, replace the lemon juice with Chardonay, and marinate the chicken in Chardonay for an hour or so in advance. It’s delicious over linguini tossed with olive oil and pesto.