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Parmesan-Stuffed Chicken Breasts


These crisp, flavorful baked chicken breasts are stuffed with a mixture of parsley, breadcrumbs, and Parmesan.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, October 2005


  • 1 cup fresh flat-leaf parsley leaves, chopped
  • 1/4 cup plain dried breadcrumbs
  • 1/4 cup grated Parmesan cheese
  • Grated zest of 1 lemon (about 1 tablespoon)
  • Coarse salt and ground pepper
  • 4 bone-in chicken breast halves (about 3 pounds)


  1. Preheat oven to 450 degrees. In a small bowl, mix parsley, breadcrumbs, Parmesan, and zest. Season with 1/4 teaspoon each salt and pepper.

  2. Divide parsley mixture into four mounds. Carefully loosen chicken skin with fingers; tuck parsley mixture under skin. Season chicken with salt and pepper. Place in a 9-by-13-inch roasting pan.

  3. Bake until skin is crispy, chicken is cooked through, and an instant-read thermometer inserted in the thickest part of the meat registers 165 degrees, about 30 minutes.

Reviews Add a comment

  • shoe-gal
    17 NOV, 2011
    Great chicken dish! I have done this with both bone-in, skin on chicken and boneless, skinless chicken breasts and both work out great. For the boneless, skinless chicken, just butterfly the chicken and fill it with the stuffing. Of course you have to remember to adjust the cooking time so you don't wind up with dry chicken! I have also been very lazy and just topped the boneless skinless chicken with the filling and it also turns out wonderful and the filling gets crispy on top. YUM!
  • redwine48
    4 OCT, 2010
    I'm sure you can use boneless chicken breast. To everyone worried about having the skin on, you can cook the chicken with the skin on and then take it off before you eat it. All the skin does is keep the chicken from drying out. But if you still want to take it off I suggest butterflying the breast and spreading the stuffing on one side and closing the breast using toothpicks. Then continue with the recipe.
  • lacie285
    8 JUL, 2010
    i have a question....does it have too be bone-in chicken? or can it be boneless but still with the skin?
  • AnyPenny
    5 NOV, 2008
    One of my FAVORITES! Always a hit. I serve it with orzo pasta on the side.
  • abedell
    23 SEP, 2008
    This was fantastic. It's so easy and delicious. I highly recommend!
  • CharsMom
    21 FEB, 2008
    This is a really simple and tasty dish. Highly recommended.
  • xina
    10 FEB, 2008
    The parsley-Parmesan-lemon combo is really good with a little garlic. I added 2 cloves to the stuffing and squeezed the juice of half a lemon over the skin before baking. For the sodium conscious, this lets you cut down on added salt. Sour and salty taste buds affect the same direct pathway (ion channel) in the transduction process, so they can essentially confuse the brain. This is why salt substitutes contain citrus peel and acidic dried herbs. Lemon juice also makes the skin crispier.
  • nkaylapup
    6 FEB, 2008
    FYI----Everyday Food has had the nutritional information listed for their recipe's. It's either on the same page with the recipe or they are all listed in an index in the front or back of the book.
  • sschierle
    6 FEB, 2008
    FYI: If you subscribe to Weight Watchers online e-tools, they have a recipe convertor of their web site that will provide nutritional info on any recipe you enter.
  • Mailbag
    6 FEB, 2008
    Most people know what they should, and should not eat. If it looks too high in cholesterol or sodium, find another recipe, or adjust it. Some of us like to read it as it is posted, and may want to try it that way. I don't think it would be too hard to find the nutritional content someplace. I know they have websites that do that.