Baked Crisp Parmesan Romano Chicken


Our Italian-style baked chicken parmesan, served with a simple salad, gets its flavor from two cheeses. Along with Parmesan and Romano, the coating consists or oregano, parsley, olive oil, red-wine vinegar, and breadcrumbs made from cubes of crusty white bread.


  • ¼ cup extra-virgin olive oil, plus more for baking sheet

  • ¼ cup plus 1 tablespoon red-wine vinegar

  • ½ teaspoon coarse salt

  • ¼ teaspoon crushed red-pepper flakes

  • ½ teaspoon dried oregano

  • 3 garlic cloves, minced and divided

  • 1 whole chicken (3 to 4 pounds), rinsed well, patted dry, and cut into 8 pieces

  • 1 cup fresh breadcrumbs

  • ¼ cup freshly grated Parmesan cheese

  • ¼ cup freshly grated Pecorino-Romano cheese

  • 2 tablespoons flat-leaf parsley, fresh, finely chopped

  • ¼ teaspoon freshly ground pepper


  1. Preheat oven to 400 degrees. Whisk together oil, vinegar, salt, red-pepper flakes, oregano, and 2 minced garlic cloves in a 9-by-13-inch baking dish. Add chicken to marinade in dish, turning each piece to coat. Cover with plastic wrap, and refrigerate at least 1 hour or up to 8 hours.

  2. Stir together breadcrumbs, cheeses, parsley, pepper, and remaining garlic in a medium bowl. Line a rimmed baking sheet with parchment paper or foil and coat lightly with olive oil.

  3. Dredge each chicken piece in breadcrumb mixture to coat; shake off excess. Transfer to prepared baking sheet.

  4. Bake chicken until breadcrumbs are golden and chicken is cooked through, 45 to 50 minutes. Using a spatula, loosen chicken from sheet before serving.

    baked chicken Parmesan

Cook's Notes

Marinating and baking the chicken is a healthy alternative for keeping it moist and flavorful.

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