Mary Berry Parmesan Chicken is a simple and satisfying main course made with tender chicken breasts coated in crisp breadcrumbs and plenty of Parmesan cheese. The outside turns golden and crunchy while the chicken stays juicy inside, giving every bite rich savoury flavour. It is an easy recipe that suits both weeknight dinners and casual entertaining. Total time is around 40 minutes, including preparation and baking.
Ingredients
For the Chicken
- 4 boneless chicken breasts
- 75g plain flour
- 2 eggs, beaten
- Salt and black pepper
For the Parmesan Coating
- 100g fresh breadcrumbs
- 75g Parmesan cheese, finely grated
- 1 tsp dried oregano
- 1 tsp garlic powder
- 2 tbsp olive oil
To Serve
- Lemon wedges
- Green salad or vegetables
How to Make Mary Berry Parmesan Chicken Recipe
- Prepare the oven: Preheat the oven to 200°C or 180°C fan. Line a large baking tray with baking parchment and place a shelf in the centre of the oven.
- Prepare the chicken: Pat the chicken breasts dry with kitchen paper. If thick, place between sheets of parchment and gently flatten to an even thickness.
- Set up the coating: Put the flour in one shallow bowl. Place the beaten eggs in a second bowl. In a third bowl, mix the breadcrumbs, Parmesan, oregano and garlic powder.
- Coat the chicken: Season the chicken with salt and pepper. Dip each breast first into flour, then egg, then press into the Parmesan breadcrumb mixture until fully coated.
- Arrange for baking: Place the coated chicken on the prepared tray. Drizzle lightly with olive oil to help the coating turn golden.
- Bake: Bake for 22 to 25 minutes, turning once halfway through cooking, until crisp, golden and fully cooked in the centre.
- Rest and serve: Leave the chicken to rest for 5 minutes before serving with lemon wedges.
Tips
How do I keep the coating crisp?
Use a wire rack set over the tray if possible, and avoid overcrowding the pan.
Why is my chicken dry?
Overcooking is the usual cause. Use evenly sized breasts and remove them once cooked through.
Can I fry instead of bake?
Yes, shallow fry over medium heat until golden on both sides and cooked through.
What breadcrumbs work best?
Fresh breadcrumbs give the lightest and crispiest finish, though panko also works well.
Serving Suggestions
- Serve with buttered new potatoes
- Add a crisp green salad
- Pair with steamed vegetables
- Slice and serve over pasta with tomato sauce
Storage
Room Temperature
Leave out for no longer than 2 hours after cooking.
Refrigerator
Store in an airtight container for up to 3 days. Reheat in the oven to restore crispness.
Freezing
Freeze cooked chicken for up to 2 months. Defrost overnight in the fridge before reheating.
Nutrition
- Calories: 420 kcal
- Carbohydrates: 18g
- Protein: 42g
- Fat: 19g
- Saturated Fat: 6g
- Sodium: 620mg
Nutrition values are estimates and may vary depending on ingredients used.
FAQs
Can I use chicken thighs instead?
Yes, boneless skinless chicken thighs work very well. Increase cooking time slightly if needed.
Can I prepare this ahead of time?
Yes, coat the chicken and refrigerate for up to 8 hours before baking.
What can I use instead of Parmesan?
Try Grana Padano or Pecorino for a similar savoury flavour.
How do I know the chicken is cooked?
The juices should run clear and the thickest part should reach a safe internal temperature.
Mary Berry Parmesan Chicken Recipe
Course: Main CourseCuisine: BritishDifficulty: Easy4
people15
minutes25
minutes40
minutes420
kcal40
minutesTender chicken breasts coated in breadcrumbs and Parmesan cheese, baked until golden and crisp. A quick and delicious family dinner full of flavour.
Ingredients
4 chicken breasts
75g plain flour
2 eggs, beaten
100g fresh breadcrumbs
75g Parmesan cheese, finely grated
1 tsp dried oregano
1 tsp garlic powder
2 tbsp olive oil
Salt and black pepper
Lemon wedges, to serve
Directions
- Preheat the oven to 200°C (180°C fan). Line a baking tray with parchment.
- Flatten the chicken breasts slightly so they cook evenly.
- Place flour in one bowl, beaten eggs in another, and breadcrumbs mixed with Parmesan, oregano and garlic powder in a third bowl.
- Season the chicken, then dip each piece into flour, egg and breadcrumb mixture.
- Arrange on the tray and drizzle with olive oil.
- Bake for 22 to 25 minutes until golden and cooked through.
- Rest for 5 minutes before serving with lemon wedges.
Notes
- Use freshly grated Parmesan for best flavour.
- Do not overcrowd the tray or the coating may soften.
- Check the chicken is fully cooked before serving.
