Delia Smith Parmesan Chicken Recipe
Delia Smith’s Parmesan Chicken is a simple baked chicken recipe with a crisp, golden Parmesan and breadcrumb coating. Chicken pieces are marinated in garlic and beaten egg before being coated with fresh breadcrumbs, Parmesan and parsley, then baked in butter and olive oil.
Unlike traditional Italian-American chicken Parmesan, this recipe has no tomato sauce or mozzarella. Its appeal is the crisp, savoury coating and the garlic-flavoured chicken underneath.
Delia Smith Parmesan Chicken at a Glance
- Prep: 15 minutes
- Marinating: At least 4 hours
- Cook: 40 minutes
- Total: About 4 hours 55 minutes
- Serves: 4
- Difficulty: Easy
- Oven: 200°C / 180°C Fan / Gas Mark 6
- Best served: Hot or cold
Why You’ll Love This Parmesan Chicken
- The Parmesan and breadcrumb coating becomes crisp and golden in the oven.
- Garlic and egg add flavour to the chicken before it is breaded.
- Fresh breadcrumbs give the coating a light, textured finish.
- The chicken can be prepared several hours ahead.
- It works equally well as a family dinner or a picnic dish.
- Unlike chicken Parmesan, there is no heavy tomato sauce or mozzarella.
Ingredients
For the Chicken
- 1.6 kg (3 lb 8 oz) chicken, jointed into 8 pieces, or 8 thigh and leg portions
- 4 large cloves garlic, crushed
- 2 large eggs
- Sea salt
- Freshly milled black pepper
For the Parmesan Coating
- 40g (1½ oz) Parmesan, finely grated
- 50g (2 oz) fresh breadcrumbs
- 2 heaped tablespoons finely chopped fresh parsley
- A little salt
- Freshly milled black pepper
For Baking
- 50g (2 oz) butter
- 4 tablespoons olive oil
How to Make Delia Smith Parmesan Chicken
1. Marinate the Chicken
Crush the garlic with a heaped teaspoon of sea salt until smooth. Beat the garlic into the eggs and add some freshly ground black pepper.
Arrange the chicken pieces in a single layer in a roasting tin. Pour over the garlic-and-egg mixture, cover and refrigerate for at least 4 hours, turning the chicken halfway through.
Keep the chicken covered and refrigerated throughout the marinating time.
2. Make the Parmesan Breadcrumb Coating
Mix the finely grated Parmesan, fresh breadcrumbs and chopped parsley on a plate. Season lightly with salt and freshly milled black pepper.
Fresh, coarse breadcrumbs are preferable because they give the finished coating more texture.
3. Heat the Oven, Butter and Oil
Preheat the oven to 200°C / 180°C Fan / Gas Mark 6.
Put the butter and olive oil into the roasting tin and place it in the oven while it heats. The fat should be hot before the coated chicken is added.
4. Coat the Chicken
Remove each piece of chicken from the marinade and allow the excess egg mixture to drip away.
Press the chicken firmly into the Parmesan and breadcrumb mixture, turning it so that all sides are evenly coated.
Don’t leave a thick layer of wet egg on the chicken, as excess moisture can cause the coating to slide off.
5. Bake the Chicken
Carefully place the coated chicken pieces into the hot butter and olive oil, leaving some space between them.
Bake on a high shelf for 20 minutes.
Turn the chicken pieces over and pour off any excess fat. Return the tin to the oven and bake for another 20 minutes, or until the coating is deeply golden and the chicken is cooked through.
For the most reliable check, use a food thermometer in the thickest part of the chicken, avoiding the bone.
6. Rest and Serve
Transfer the cooked chicken briefly to kitchen paper to remove excess fat.
Leave it uncovered for a few minutes before serving so that steam does not soften the crust.
Serve hot, or allow it to cool properly if you are serving it cold.
How to Get a Crispy Parmesan Crust
The crisp coating depends on three things: removing excess marinade, starting with hot cooking fat and leaving enough space around the chicken.
Let the excess egg drip off
The chicken should be coated in the garlic-and-egg mixture, but it shouldn’t be dripping wet when it goes into the breadcrumbs.
Use coarse fresh breadcrumbs
Fresh breadcrumbs give the crust a lighter, more textured finish than very fine crumbs.
Start with hot butter and oil
Heating the fat before adding the chicken helps the underside of the coating begin browning immediately.
Don’t overcrowd the tin
Leave space between the pieces. If the chicken is packed too closely together, steam can build up and soften the coating.
Keep the chicken uncovered after baking
Covering hot breaded chicken traps steam, which can quickly turn a crisp coating soft.
How Is Delia Smith’s Parmesan Chicken Different From Chicken Parmesan?
Although the names are similar, they are different dishes.
Chicken Parmesan, also called chicken Parmigiana, is usually made with breaded chicken, tomato sauce and melted mozzarella or Parmesan and is commonly served with pasta.
This Delia Smith Parmesan Chicken is much simpler. Chicken pieces are marinated in garlic and egg, coated in Parmesan, fresh breadcrumbs and parsley, then baked in butter and olive oil.
There is no tomato sauce and no mozzarella. The focus is on the crisp, savoury Parmesan crust.
Ingredient Notes
Chicken
The original-style recipe works particularly well with bone-in chicken pieces such as thighs and drumsticks. They remain relatively moist during the longer oven cooking time.
Parmesan
Freshly grated Parmesan is preferable because it mixes evenly with the breadcrumbs and gives good coverage.
Fresh Breadcrumbs
Use coarse fresh breadcrumbs rather than turning the bread into a fine powder. A day-old white loaf works particularly well.
Parsley
Fresh parsley adds colour and a mild herbal flavour to the Parmesan coating.
Butter and Olive Oil
The combination provides both flavour and the cooking fat needed to brown the breadcrumb crust.
Can You Use Chicken Breast?
Yes, but chicken breast needs more care because it contains less fat and can dry out if overcooked.
If using breast pieces, choose pieces of similar size and check them for doneness earlier rather than automatically cooking them for the full 40 minutes.
Can You Use Chicken Thighs?
Yes. Chicken thighs are particularly well suited to this recipe because they tend to stay juicy during baking.
Bone-in thigh and leg portions are also closer to the style of chicken used in the original recipe.
Can You Use Dried Breadcrumbs?
You can, but fresh breadcrumbs are preferable for this recipe.
Fresh breadcrumbs give the coating a lighter and more irregular texture, while dried breadcrumbs generally produce a firmer, more uniform crust.
If using dried breadcrumbs, avoid very fine breadcrumbs if you want a more textured coating.
Can You Prepare Parmesan Chicken Ahead?
Yes. The chicken can be marinated several hours ahead and kept covered in the refrigerator.
For the best crust, prepare the breadcrumb mixture and coat the chicken shortly before baking.
Avoid leaving the breaded chicken sitting for several hours, because the breadcrumbs can absorb moisture from the egg marinade and become less crisp.
How Long Should You Marinate the Chicken?
Marinate the chicken for at least 4 hours.
Because the marinade contains raw egg and the chicken is raw, keep the covered roasting tin refrigerated throughout the marinating period.
Preparing the marinade earlier in the day is a convenient way to have the chicken ready for dinner.
What to Serve With Parmesan Chicken
The crisp Parmesan coating works best with simple sides.
Try serving it with:
- Green salad
- Cherry tomatoes
- New potatoes
- Coleslaw
- Roasted vegetables
- Simple tomato salad
- Crusty bread
- Picnic-style salads
For a lighter meal, a sharp green salad or tomato salad works particularly well alongside the rich Parmesan crust.
Can Parmesan Chicken Be Served Cold?
Yes. This is one of the useful features of the recipe.
The coating is crispest when freshly baked, but the chicken can also be served cold. As it cools, the crust becomes firmer and the garlic and Parmesan flavours become more pronounced.
For a picnic, allow the cooked chicken to cool properly before packing and keep it refrigerated until needed.
Storage and Leftovers
Allow cooked chicken to cool promptly, then refrigerate it in a covered container.
For the best texture, keep it separate from wet salad ingredients and sauces.
Use leftover chicken in:
- Sandwiches
- Salads
- Wraps
- Packed lunches
- Cold picnic lunches
If you want to restore some crispness, reheat the chicken in an oven or air fryer rather than a microwave.
Common Mistakes to Avoid
Overcrowding the roasting tin
Too many pieces close together trap steam and prevent the coating from becoming crisp.
Using too much marinade
Excess egg can make the breadcrumb coating slide away. Allow the chicken to drain before breading.
Adding the chicken to cold fat
The butter and olive oil should be hot before the chicken goes into the roasting tin.
Using very fine breadcrumbs
Fine breadcrumbs can produce a denser coating. Coarse fresh breadcrumbs give more texture.
Covering the chicken after baking
Trapped steam softens the crust. Keep the chicken uncovered while it rests.
Judging doneness by colour alone
A golden crust doesn’t necessarily mean that the chicken is fully cooked. Check the thickest part of the meat with a food thermometer.
Nutrition Facts
- Calories: ~850 kcal
- Protein: ~75 g
- Fat: ~65 g
- Carbohydrates: ~7 g
- Fiber: ~1 g
Nutrition estimated per serving based on 4 serving
Frequently Asked Questions
Can I use pre-grated Parmesan?
Yes, although freshly grated Parmesan is preferable because it incorporates more evenly into the breadcrumb mixture.
Can I leave out the garlic?
Yes, but garlic is an important part of the flavour of the marinade. Leaving it out will produce a milder Parmesan chicken.
Can I freeze Parmesan Chicken?
The recipe is best eaten freshly baked or chilled. Freezing and thawing can soften the breadcrumb coating.
If you do freeze leftovers, expect the crust to lose some of its original crispness.
Can I make this for a picnic?
Yes. Cook the chicken thoroughly, cool it promptly, refrigerate it and transport it in a suitable chilled container.
What can I do with leftover Parmesan chicken?
Use leftovers in sandwiches, salads, wraps or cold lunches. Reheating in an oven or air fryer can help restore some of the coating’s crispness.
Recipe Tips
For the best results:
- Marinate the chicken for at least 4 hours.
- Keep the chicken refrigerated while it marinates.
- Let excess egg drip away before adding the breadcrumbs.
- Use coarse fresh breadcrumbs.
- Heat the butter and oil before adding the chicken.
- Leave space between the chicken pieces.
- Don’t cover the chicken immediately after baking.
- Check the thickest part of the chicken for doneness rather than relying only on the colour of the crust.
About This Delia Smith Parmesan Chicken Recipe
This recipe is based on Delia Smith’s Parmesan Chicken from The Delia Collection: Chicken. The recipe presentation, cooking notes and additional guidance on this page have been adapted for modern home cooks.
This website is an independent recipe resource and is not affiliated with, sponsored by or endorsed by Delia Smith or Delia Online.
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