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.
This is one of those recipes that feels like it came from a handwritten index card tucked inside an old recipe box, the kind that got passed from neighbor to neighbor until nobody could remember exactly where it began. In it, chicken pieces are coated in a mix of Parmesan cheese and breadcrumbs, then baked until golden, and finished with a creamy mushroom and Parmesan sauce that coats the angel hair pasta underneath.
The ingredient list is short, and the method is straightforward. You’ll coat the chicken, bake it, add the sauce, and finish it. The flavor, though, is way out of proportion to the effort. It’s rich, savory, and the kind of thing that’s savored from first bite to last.
Add a tossed green salad on the side, and supper’s ready!
Recipe Snapshot: Baked Parmesan Chicken
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour, 10 minutes
Servings: 6
Cuisine: American, Vintage
Cooking Method: Stovetop/Oven
Primary Ingredients: Parmesan cheese, chicken, garlic powder, cream of mushroom soup, angel hair pasta
Skill Level: Easy
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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.
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.
How to Make Baked Parmesan Chicken
- Begin by preheating the oven to 400 degrees.
- 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.
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- 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.
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.
Questions About Baked Parmesan Chicken
If you just absolutely don’t want to use canned soup, you can make a basic white sauce and use that instead.
Certainly. Cooked vegetables like spinach or mushrooms are delicious in this recipe. Simply layer them in the baking dish right before adding the sauce.
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.
More Chicken Recipes You’ll Like
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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.
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Recipe
Baked Parmesan Chicken
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
Instructions
- Preheat the oven to 400 degrees.
- In a large resealable bag, combine the bread crumbs, 4 tablespoons Parmesan cheese, garlic powder, salt, pepper, and Italian seasoning.4 tablespoons Parmesan cheese½ cup fine dry bread crumbs, ¼ teaspoon garlic powder, ½ teaspoon salt, ¼ teaspoon black pepper, ½ teaspoon Italian seasoning
- Add the chicken pieces and shake until well coated with the bread crumb mixture.3 pounds chicken pieces
- Place the chicken pieces in a single layer in a baking dish that has been well coated with cooking spray.Cooking spray
- Bake for 20 minutes. Turn chicken and bake for another 20 minutes.
- In a small mixing bowl, whisk together the soup and milk Spoon evenly over the top of the chicken.10.5 ounces cream of mushroom soup, ½ cup milk
- Sprinkle lightly with paprika and remaining cheese.2 tablespoons Parmesan cheesePaprika
- Return to oven and bake for an additional 20 minutes or until chicken is tender.
- Meanwhile, cook the pasta according to the package directions. Drain well and set aside.12 ounces angel hair pasta
- Remove the chicken from the oven. Remove the chicken pieces from the pan to a plate leaving most of the sauce in the pan. Skim off excess fat if it seems excessive.
- Add the drained pasta to the sauce in the baking pan and toss to coat. Serve the chicken over the pasta and garnish with fresh minced parsley.fresh Italian parsley
Notes
- Use any combination of chicken pieces for a total weight of about 3 pounds. If using breasts, cooking time will be shorter (by approximately 5 minutes). Be sure to check with a meat thermometer for doneness (165 degrees in the thickest part of the chicken).
- Substitute low-fat or reduced-sodium cream of mushroom soup if desired.
- Any type of long, ribbon pasta can be substituted. Follow the package directions for cooking the pasta of your choice.
Nutrition Information
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your healthcare provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
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!
Thanks for letting me know you liked the recipe! It’s one of my favorites, too.
Lana, I enjoy your recipes! I haven’t tried this recipe yet but plan to soon. I also grew up on cream of mushroom and cream of chicken soup. I see no problem with using them. My mom baked a chicken dish that was topped with cream of chicken soup and green olives with pimentos. I think the recipe came off of a Campbell’s Soup label many years ago. My sister and I still use this recipe. I have also eaten chicken enchiladas using cream of chicken soup and they were delicious. I am looking forward to more of your recipes!
I hope you enjoy the recipe, Cathi.
Lovely recipe Lana.
Couldn’t agree with you more about our Mothers and grandmothers being happy as larks when electric appliances became available as well as convenience foods that made cooking a bit easier for them when they had so many other things to tend to every day.
I grew up in the days of waiting for the ice man to arrive with a big block of ice for our kitchen Ice chest, and the man from the Chinese produce farm who’d come clip clopping down our street with his horse and cart full of fresh veggies our Moms would rush out to buy before he left for the next streets on his route. Also had the coal man, the wood man and sawdust man dropping off the furnace fuel and kitchen stove fuel for the week so yes, some old tried and true recipes our mothers and grandmothers made with convenience foods such as creamed soups, are still being used by this old mother/grandmother/great grandmother with nary a complaint about what I made not being delicious.
So I say pooh to your critics who believe the only way to cook a great meal is their way as they are what we ( me and my elderly granny friends ) refer to as self professed food snobs who’d rather we eat grass and seed based meals instead of a good old home made hearty meal with an addition of a creamed soup every once in a while.
Keep on cooking your way Lana, we’re loving it!
Thanks, Joycelyn. I remember the milk man coming every week to our house. Mama would leave a note in the milk box on the porch with her order. We also had an ice house in town for years and years and would go get ice whenever we needed it for churning ice cream. The world is so very different now — some good, some not so good :-)
Easy & delicious! I have NO “PROBLEM-O” with using a can of soup in a dish, if & when the recipe calls for it, but I use the Heart Healthy version if it’s available, to cut down on the sodium & fat. My grandmother used canned soups in some of her dishes, and she lived to the ripe old age of 94. She passed away from old age in her sleep, and never had a sick day, as long as I can remember. Canned soups are NOT poisonous, and the people who claim they would NEVER use them are nutzo. This is a terrific recipe, and is in my recipe box with 5*s.
Thanks, Angelina. The heart healthy soup does work very well in this recipe.
Thank you Lana for sharing the recipe. I grew up in the 50’s and 60’s in a little town outside of Fort Worth TX. My Mama loved her convenience foods. Sneaking a can of mushroom soup is a guilty pleasure I sometimes indulge in myself. Sometimes some recipes, especially the older ones, just don’t taste the same without them. As we have gotten older we have tried to move away from processed foods and we do most of the time but nobody’s perfect. Blessings!
You let ’em HAVE it Lana! This is your blog and you can post what you want! You are not making anybody make this. Let somebody else “clean it up” and post on their own blog! My mom and her sisters were all good cooks, and I was raised in that era as well. We lived “out” – way past the suburbs back then – and mom always kept a few extra cans of “helpers” around to save time. Imagine when “Hamburger Helper” came out – you could do the same for most of them by using a good ole can of soup instead of whatever powdered thing came in the box. And much less expensive. I am always glad to see your posts, reminds me of home. Some of us appreciate what you do!
I’m with you on this one. I have no issues with people eating special diets, especially if it’s a health reason. But I’m so tired of people telling other people what to eat, and not eat. I grew up on sugar, cereal and convenience foods. We also had a garden. It was all about balance. Take shortcuts on the days you’re busy, cook from scratch when you have time. No one made anyone feel bad for their choices. So I’m right there with you.
I also grew up in the time where opening a can of cream of mushroom soup was normal. Pour over meatballs or chicken, bam, tasty dinner. I love this recipe, takes me back, and that’s a good thing.
I’m also with you about products. I turn down about 10 to every 1 I take. If I don’t use it personally it doesn’t appear on my blog. I hope most readers know most of us are like that. I’m all about cooking from my heart.
I totally feel the same way you do! We grew up on cream of mushroom soup and cream of whatever soup and everyone around here uses it! We use it all the time but I feel so weird when I post about it because I’m just waiting for people to freak out. I personally LOVE this chicken!
I actually love the taste of many dishes using cream of mushroom soup—but I tend to get puffy from all the sodium. SO, every once in a blue moon, I’ll make an old favorite. And this Parm chicken of your could easily become a new favorite.
I agree with you 100% – everything in moderation. There’s something comforting about the convenience items that I grew up with (cheez whiz spread on a toasted bagel being one of my favorite comforts). This chicken sounds scrumptious!
Oh yes, cheez whiz is one of the great ones, isn’t it?
I’m all about convenience items in times of need, and have specific recipes I make that use cream of whatever soups. Your baked Parmesan chicken looks delicious. There’s no denying it!
Thanks Renee. I have so many of these types of recipes that I’d love to share.
I agree with Kimberly! Let’s enjoy it all, in moderation, and use the conveniences available. And, the chicken looks great. You know that’s my favorite protein. Yep.
Miss P
Right! As long as you’re not overdoing it and you enjoy it, why not have what you like in moderation? That’s my feeling about it anyway. And yes, you would really enjoy this recipe!
I’m with you on the convenience thing. Although I almost exclusively cook from scratch I’ll be the first to admit that there are times when I reach for something convenient. While our family is health-conscious our eating philosophy is also “all things in moderation.” An occasional indulgence is perfectly fine! It’s annoying when people take such militant stances on things, especially in public forums. Two classic examples from Gwyneth Paltrow: “I’d rather smoke crack than eat cheese from a tin” and “I would rather die than let my kid eat Cup-a-Soup.” Seriously? Crack and death are healthier and more desirable than a can of food? Let’s get real, people. Pass me a plate of that chicken, Lana, and I’ll join you for dinner! :)
Thanks for your comment, Kimberly! You cracked me up with the “crack and death” part! I mean, seriously…a can of soup is not worth getting that worked up over.
You tell’em girlfriend…and I’m off to find my recipe for Butter Rum Cake that uses a yellow cake mix that everyone DIES over. :)
I’d love to see that recipe, Barb! You know I’m all for cooking from scratch and using whole ingredients, but I also have so many old recipes that I cherish and enjoy that come from that era when convenience foods were just emerging and being embraced in our moms’ kitchens. As I said, there’s a place for everything in moderation!
It’s on my blog along with an awful, terrible, no good very bad photo…so I’m redoing it. From the looks of it, it must have been one of the first recipes I put online with a photo. So bad. Plus…it is one of those that is so good and so easy it’s just time to share again; I’ll probably do that early December.
I admit, I most often love to take an old recipe and update it. My take on the Strawberry Pretzel Salad was an example. I replaced the Cool Whip with whipped cream and instead of Jello I made the filling with strawberries thickened with cornstarch. For me that’s fun and lots of readers enjoyed having a new version but it’s not a condemnation of the original; just something that is the result of what I enjoy doing…giving myself a bit of a challenge which I then share with others. Some probably think I’m nuts and well, you know…that might be true. :)
Parmesan makes everything taste good!
It does! Truly.
Thank you for the nice recipes and have a great weekend!
Thank you for being a loyal reader, Liz, and a very good weekend to you as well!