Parmesan Crusted Chicken Breasts

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I was scrolling through All Recipes and found this hidden gem.  I haven’t made it yet, but it certainly looks and sounds delicious!  I’ll definitely be making this very soon.  It’s just a simple, crispy oven-baked chicken.  Who doesn’t like chicken? I did change a spice that said oregano to rosemary because I think that would be better.  If you don’t like rosemary, then stick with the oregano.


  • 3 pounds chicken breasts
  • 1 (12 fluid ounce) bottle of Lawry’s Herb & Garlic Marinade with Lemon Juice
  • 1 ½ cups Parmesan cheese, grated
  • ½ teaspoon garlic powder
  • 1 teaspoon paprika
  • 1 teaspoon dried rosemary


  1. Thoroughly rinse the chicken and pat dry with a paper towel. You can remove the skin if you like.

  2. Deeply pierce each piece of chicken 5 or 6 times with a knife or fork. In a large re-sealable plastic bag, combine chicken parts and the Marinade. Try to eliminate most of the air as you seal the bag. Gently shake to make sure all pieces are coated. Marinate in the refrigerator for at least 30 minutes (or overnight).

  3. Preheat oven to 350 degrees F. Prepare a baking rack; oil or use a vegetable spray.

  4. Pour the Parmesan cheese onto a plate. Mix in the garlic powder, paprika, and rosemary.

  5. Remove the chicken from the marinade, discarding the used marinade. Shake off excess liquid. Roll chicken onto the cheese to coat. Arrange the chicken on a rack in a roasting pan. Bake in preheated 350 degrees F oven until meat is no longer pink and juices run clear. This will be about 40 to 45 minutes (approx. 180 degrees F).


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