Italian Baked Chicken

Italian Baked Chicken

Amy V. 0

"This recipe is great for those of us who suffer from 'picky kid syndrome.' You can slice the chicken into strips for even more dinner time fun. Serve with scalloped potatoes and green beans for a wholesome meal. Enjoy!"

Ingredients 1 h 5 m {{adjustedServings}} servings 315 cals

Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 315 kcal
  • 16%
  • Fat:
  • 9.7 g
  • 15%
  • Carbs:
  • 19.7g
  • 6%
  • Protein:
  • 35.6 g
  • 71%
  • Cholesterol:
  • 170 mg
  • 57%
  • Sodium:
  • 388 mg
  • 16%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly coat a medium baking dish with the butter.
  2. In a shallow dish, mix the bread crumbs, flax seed, Romano cheese, and parsley. Place the beaten eggs and flour in 2 separate shallow bowls. Dredge chicken in the flour, dip in eggs, and press into the bread crumb mixture to coat. Arrange coated chicken in the prepared baking dish.
  3. Cover, and bake 40 minutes in the preheated oven, or until chicken juices run clear. Turn on the oven broiler. Remove cover, and broil chicken 5 minutes, until coating is lightly browned.
Tips & Tricks
Italian Chicken Skillet

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See how to make easy, juicy baked chicken with a delicious, crispy skin.

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Reviews 9

  1. 10 Ratings


I'm not quite sure what flax seed meal is doing in this recipe, and not having any I just used 1 cup of italian bread crumbs. To that I added the dried parsley, romano cheese as well as some parmesan, garlic powder, italian seasoning, basil and oregano. I didn't measure, just eyeballed it and mixed it up. I used two eggs and thinned that out with a bit of milk. I didn't bother with the flour either. I cut the chicken breasts into smaller pieces and dipped them into the egg then the bread crumb mixture then back into the egg and back into the bread crumb mixture (double dipping) for a thick coating. I sprayed a glass baking pan with Pam so nothing would stick and baked it for 35 minutes at 350 turning once during baking. The chicken was very moist and had a great italian herb flavor.

Erin Knowles

I love this recipe. However i add 1/2 cup of itailian dressing to the egg mixture and it's great!!


I really like this recipe. I didn't use flax seed, and I took the other reviewers suggestion to add a little italian seasoning to the egg mixture. I also sprinkled lemon juice over the cutlets before baking. It was wonderful! I served it over pasta and put red sauce over it, and my husband said it was better than being at an italian restaurant!