Simple Baked Parmesan Chicken

4.5
(25)
24 Reviews
3 Photos

I came up with this recipe when I had no bread crumbs but had Parmesan cheese. I decided to try olive oil instead of egg to dip the chicken in. I love how the cheese melted down over the chicken and it had a wonderful flavor.

Submitted by roadrunner8
Updated on January 31, 2023
3
Prep Time:
10 mins
Cook Time:
25 mins
Total Time:
35 mins
Servings:
8
Yield:
8 servings
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Ingredients

Original recipe (1X) yields 8 servings

  • ⅓ cup olive oil

  • 1 cup grated Parmesan cheese

  • 1 teaspoon celery salt

  • 1 teaspoon cayenne pepper

  • ½ teaspoon garlic powder

  • 8 (5 ounce) boneless, skinless chicken thighs

Directions

  1. Preheat the oven to 375 degrees F (190 degrees C). Line a jelly roll pan with foil.

  2. Put olive oil in a shallow bowl. Mix together Parmesan cheese, celery salt, cayenne pepper, and garlic powder in another shallow bowl.

  3. Cut chicken thighs in half. Dip chicken pieces in olive oil so both sides are covered, then press one side in the Parmesan mixture until coated. Place on the prepared pan with the coating facing up.

  4. Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts (per serving)

315 Calories
22g Fat
1g Carbs
28g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 315
% Daily Value *
Total Fat 22g 28%
Saturated Fat 6g 29%
Cholesterol 95mg 32%
Sodium 419mg 18%
Total Carbohydrate 1g 0%
Dietary Fiber 0g 0%
Total Sugars 0g
Protein 28g 55%
Vitamin C 0mg 0%
Calcium 124mg 10%
Iron 1mg 8%
Potassium 237mg 5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.