Baked Parmesan Chicken Recipe -- Lana’s Cooking

Name: Baked Parmesan Chicken
Prep time: 10 min
Cook time: 60 min
Total time: 70 min
Ingredients: ½ cup fine dry bread crumbs; 6 tablespoons grated Parmesan cheese (divided); ¼ teaspoon garlic powder; ½ teaspoon salt; ¼ teaspoon black pepper; ½ teaspoon Italian seasoning; 3 pounds chicken pieces; Cooking spray; 10.5 ounces cream of mushroom soup; ½ cup milk; Paprika; 12 ounces angel hair pasta; fresh Italian parsley (minced)

4.86 from 7 votes

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This vintage Baked Parmesan Chicken recipe is richly flavored, simple to make, and just the kind of recipe I reach for when supper needs to be hearty but the day has run long. It’s the kind of meal that feels like somebody’s been cooking for hours, when you actually just popped it in the oven after work.

Ever since I started blogging, something I’ve always strived for is authenticity. Whatever I post here is something that I cook and serve to my family. And any time I do a post for a brand name product, it’s something that I use myself and can honestly recommend.

A serving of Parmesan chicken and pasta on a dinner plate.

Maybe you’re wondering why I’m rambling on about authenticity. Well, it’s because of one of the ingredients in this recipe. Specifically, canned cream of mushroom soup. Believe me, I understand that there is a massive number of people out there who would never, under any circumstances, use a can of cream-of-whatever soup.

And that’s fine with me. My philosophy is that there’s room for everybody in the food world. If your choice is to be vegetarian, go for it. If you want to follow a paleo diet, that’s fine with me. I would never feel that it was my place to lecture you on how you should or should not cook and eat.

I hear a lot of people talk about their “food culture.” Well, trust me when I tell you that for people my age who grew up in the ’50s and ’60s in the rural south, convenience foods are a huge part of our food culture.

Those things were new and innovative, and our mothers, grandmothers, and aunts embraced them wholeheartedly. Remember, this was a rural area which, at that point in time, was only a little more than a decade into the era of electricity, and the majority of those cooks had started out on wood stoves.

If I had been cooking on a wood stove with no electricity, and suddenly I had an electric stove and store-bought canned foods, I’d take advantage of them, too!

Maybe you’re thinking to yourself, “Yes, but you don’t have to use that now. There are better ways. You could make a sauce from scratch,” and you’d be right! But do you know what? Sometimes there’s just nothing that beats the convenience of a can of cream-of-something soup. So, please be kind in your comments. I’m just being authentic here.

This creamy Parmesan chicken is one of those community cookbook types of recipes that we enjoy so much. It’s quite simply baked chicken with a creamy mushroom and Parmesan sauce served over angel hair pasta. Add a fresh tossed salad on the side, and supper’s ready to serve!

Recipe Snapshot

Cuisine: American, Vintage
Cooking Method: Stovetop/Oven
Total Time: 1 Hour, 10 Minutes

Servings: 6
Primary Ingredient(s): Parmesan cheese, chicken, garlic powder, cream of mushroom soup, angel hair pasta
Skill Level: Easy

What You’ll Like About This Recipe

The ingredients are simple and familiar, and you probably have most of them on hand already.
You can use the chicken pieces your family likes best, whether that’s thighs, drumsticks, breasts, or a mix of all three.
The creamy Parmesan and mushroom sauce tastes like you spent all afternoon on it, but it’s just a can of soup and a splash of milk.

Ingredient Notes

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Chicken pieces – I like to use bone-in thighs and drumsticks, but you use whatever your family prefers. If using boneless, skinless breasts, remember that they tend to cook a little faster.
Bread crumbs – Plain bread crumbs give the chicken a nice coating. If you don’t have purchased bread crumbs on hand, just blitz a few slices of day-old bread in the food processor or blender to make what you need.
Parmesan cheese – You’ll need grated Parmesan for both the breading and the sauce. Pre-grated Parm in the green shaker box is fine. You don’t need to invest in expensive imported Parmesan for this simple recipe.
Garlic powder – Just a little more than a dash is all you need to give the breading a savory boost without being overpowering. A little goes a long way with garlic powder.
Cream of mushroom soup – Cream of mushroom soup makes the creamy base of the sauce. It brings the whole dish together with a rich, nostalgic flavor. I’ve used the low-sodium and “heart-healthy” versions with good results.
Milk – A splash of milk smoothes out the soup, making it into a pourable sauce. Whole milk or half-and-half gives you a richer result, but whatever you have on hand will do.

The complete ingredient list with detailed measurements is included in the printable recipe card at the bottom of this post.

How to Make Baked Parmesan Chicken

Begin by preheating the oven to 400 degrees.

Bread crumbs and seasonings in a resealable bag. — **STEP 2.**

Chicken pieces added to seasoning mix in a bag. — **STEP 3.**

Coated chicken pieces in a baking dish. — **STEP 4.**

In a large resealable plastic bag, combine the bread crumbs, four tablespoons of the Parmesan cheese, garlic powder, salt, pepper, and Italian seasoning. Seal the bag and shake gently to mix.
Add the chicken pieces to the bag, seal again, and shake until all the pieces are evenly coated with the breadcrumb mixture.
Arrange the breaded chicken in a single layer in a baking dish that has been generously coated with cooking spray.

Browned chicken pieces in a baking dish. — **STEP 5.**

Sauce mixture poured over chicken in the baking dish. — **STEP 6.**

Bake the chicken for 20 minutes. Remove the dish from the oven, turn each piece, and place it back in the oven for another 20 minutes to brown the other side.
While the chicken is baking, whisk together the cream of mushroom soup and milk in a small bowl. Remove the baking dish from the oven, and spoon the sauce evenly over the top of the chicken pieces. Sprinkle lightly with paprika and the remaining Parmesan cheese.
Return the dish to the oven and bake for 20 more minutes, or until the chicken is tender and cooked through.
During the final 20 minutes of baking, cook the pasta according to the package directions. Drain it well and set it aside.
Remove the chicken from the oven. Transfer the chicken pieces to a plate, leaving most of the sauce in the baking dish. If there’s a lot of excess fat in the pan, skim it off before continuing.
Add the drained pasta to the baking dish and toss gently to coat it with the sauce. Serve the chicken over the pasta and garnish with fresh minced parsley.

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Recipe Tips and Variations

Because boneless, skinless chicken breasts cook faster than bone-in pieces, you’ll need reduce the cooking time slightly. I’d suggest about 15 minutes for each part of the baking. Always check for doneness with a meat thermometer. The internal temperature should reach 165°F in the thickest part.
My preference for this recipe is a mix of thighs and drumsticks. Dark meat stays moist and flavorful, even after a long bake.
Don’t worry if the breading doesn’t stay crisp once the sauce goes on. The end goal is flavor, not crunch.
A pinch of crushed red pepper in the breadcrumb mixture adds a little kick if you like that sort of thing.
Swap the cream of mushroom soup for cream of chicken if that’s what you have on hand. Either one will create a nice creamy, savory sauce.

Serving Suggestions

This recipe is a bit rich, so it pairs best with sides that offer a counterpoint. A crisp salad is always a smart choice. Try serving it with a simple green salad tossed in my Lemon Vinaigrette for something light and bright alongside the creamy chicken and pasta.

For a vegetable, Roasted Asparagus works beautifully. It’s quick to prepare and adds a fresh, clean flavor to the plate.

If you’d like to serve bread, Homemade Pull-Apart Rolls are a lovely addition. They’re soft, buttery, and always welcome on the table.

Finish the meal with something cool and sweet. Classic Lemon Bars bring just enough tartness to balance out the richness of the main course without feeling too heavy.

How to Make Ahead, Store, and Reheat

I sometimes assemble this dish a few hours in advance if I need to. To do that, bread and arrange the chicken in the baking dish, then cover it and refrigerate until you’re ready to bake. Take the baking dish out and let it sit at room temperature for about 15 minutes while the oven preheats, then continue with the recipe as written.

Leftovers keep well and make a nice lunch the next day. Store the chicken and pasta in separate airtight containers in the refrigerator for up to three days. Reheat the chicken in a covered dish in a 325°F oven until warmed through. The pasta can be gently reheated on the stovetop or in the microwave with a splash of milk to loosen the sauce.

This isn’t a dish that’s ideal for freezing, since the sauce can separate and the breading tends to soften, but it holds up for a day or so in the fridge.

More Chicken Recipes You’ll Like

If creamy baked dishes are your kind of comfort food, you’ll enjoy my Marry Me Chicken recipe.
For something a little different but just as flavorful, give my Lemon Olive Chicken a try. I love this combination of briny olives and bright citrus.
This Butter Roasted Chicken is a true classic. It’s perfect when you want the house to smell like home.
If you’re looking for a casserole-style option, Easy Chicken Pot Pie Casserole is always a hit. It’s topped with a flaky biscuit crust that’s hard to resist.
You can also keep things light with my Meyer Lemon Chicken or Paprika Chicken, both of which bring loads of flavor without being too heavy.
And if you’ve never tried Neena’s Company Chicken, it’s worth adding to your rotation. It’s one of those time-tested recipes that’s always perfect to feed a crowd.

Questions About Baked Parmesan Chicken

What can I use instead of cream of mushroom soup?

Of course, I knew someone was going to ask. If you just absolutely don’t want to use canned soup, you can make a basic white sauce and use that instead.

Can I add vegetables to this dish?

Certainly. Cooked vegetables like spinach or mushrooms are delicious in this recipe. Simply layer them in the baking dish right before adding the sauce.

Can I serve this without the pasta?

Of course you can. If you want to skip the pasta, serve the chicken and sauce with mashed potatoes or rice with steamed vegetables or a simple salad on the side.

Have a question or thought to share?

If you have a question about the recipe or if you’ve made it and want to share how it turned out, I would truly enjoy hearing from you. Just scroll down to leave a comment or add your star rating.

Thank you for stopping by. It means a lot to have you here.

— This post was originally published on October 16, 2015. It has been updated with additional information.

4.86 from 7 votes (3 ratings without comment)

30 Comments

Martha says:

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This sounds great and I have all of the ingredients on hand. Re canned foods – my grandmother was born in 1903 in Maine, the youngest of 10 children. She lovee mixes and canned foods! A brownie mix, cake mix, canned soup, JELLO, she was there for those! Always cheerful and let me lick the bowl if she was making brownies. Very happy memories. And she made a fabulous apple pie from scratch, too. Love your recipes. They are always delicious and easy. Thank you!

1. Lana Stuart says:
  
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  Thanks, Martha! Although I’ve always enjoyed cooking from scratch, I have no problem at all with mixes or taking advantage of shortcuts in the kitchen. Your grandmother sounds like my kind of cook!
  
Sarah P says:

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We love this recipe. I have made it twice in 10 days and it will become part of our weekly rotation. It is simple, easy to amend per your tastes with herbs and peppers. I added sliced mushrooms to the dish and didn’t need to sauté them first. It all comes out perfectly! ♥️ So glad I found it!

1. Lana Stuart says:
  
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  Thanks for letting me know you liked the recipe! It’s one of my favorites, too.