Parmesan chicken is a classic dish of tender chicken covered in a crisp, golden coating of Parmesan cheese and breadcrumbs. For a rich, savoury crust, Delia Smith Parmesan Chicken Recipe combines garlic-marinated chicken with fresh parsley, cheese and breadcrumbs.
Ingredients
This recipe serves 4 people and takes approximately 20 minutes to prepare, 4 hours to marinate and 45 minutes to cook.
For the chicken:
8 chicken pieces, preferably thighs and drumsticks (about 1.6kg)
4 large garlic cloves, peeled
3 medium eggs
1 heaped teaspoon sea salt
Freshly ground black pepper
For the Parmesan coating:
50g fresh white breadcrumbs
40g Parmesan cheese, finely grated
2 heaped tablespoons fresh parsley, finely chopped
A small pinch of salt
Freshly ground black pepper
For roasting:
50g butter
4 tablespoons olive oil
Use freshly grated Parmesan if possible. It has a stronger flavour than most packaged grated cheeses and mixes nicely with fresh breadcrumbs. Slightly stale white bread also makes good breadcrumbs because it crumbles easily without becoming too soft.
How to Make Delia Smith Parmesan Chicken
Step 1
Start by preparing the garlic marinade. Place the peeled garlic cloves in a mortar with the sea salt and crush them into a smooth paste. If you don’t have a mortar, finely chop the garlic and press it against a chopping board using the flat side of a knife.
Crack the eggs into a large bowl and beat them lightly. Add the crushed garlic, salt and freshly ground black pepper, then whisk until everything is combined.
Arrange the chicken pieces in a shallow dish and pour the egg mixture over them. Turn each piece several times until it is covered with the marinade.
Cover the dish and refrigerate for at least 4 hours. You can also leave it overnight if preparing dinner the following day.
I prefer giving the chicken several hours in the marinade because the garlic has more time to flavour the meat. Turn the pieces once during marinating to keep the coating even.
Step 2
Preheat your oven to 180°C (160°C fan), Gas Mark 4.
Place the fresh breadcrumbs in a wide, shallow bowl. Add the finely grated Parmesan, chopped parsley, a little salt and freshly ground black pepper. Mix everything with a fork until the parsley and cheese are evenly distributed.
Put the butter and olive oil into a large roasting tin. Place the tin in the oven for a few minutes until the butter melts and the oil becomes hot.
Remove the chicken from the refrigerator. Lift each piece out of the marinade and allow the excess egg mixture to drip back into the dish.
Roll the chicken in the Parmesan breadcrumbs, pressing gently so the coating sticks to the surface. Cover every side, including around the edges of the pieces.
Try not to leave thick patches of egg on the chicken before adding the breadcrumbs. A thinner coating usually cooks more evenly and develops a better crust.
Step 3
Carefully remove the hot roasting tin from the oven and arrange the coated chicken pieces inside. Leave a little space between them so they roast evenly.
Spoon some of the melted butter and olive oil over the top of each piece. This helps the Parmesan breadcrumbs develop their golden colour.
Roast the chicken for approximately 20 minutes, then remove the tin and carefully turn the pieces over.
Return the tin to the oven and continue cooking for another 20–25 minutes, or until the coating is golden and the chicken is thoroughly cooked. Larger pieces may need additional time.
Check that the thickest part of the chicken reaches an internal temperature of at least 75°C, without touching the bone.
Transfer the cooked chicken to a serving plate and leave it uncovered for about 5 minutes before serving. Resting helps keep the meat juicy, while leaving it uncovered prevents steam from softening the crust.
What I particularly like about Delia Smith Parmesan Chicken Recipe is the contrast between the crisp cheese coating and the garlic-flavoured chicken underneath. It has enough flavour to serve without a sauce, although a little fresh lemon juice is a nice addition.
What to Serve With Delia Smith Parmesan Chicken
Roast potatoes are probably my favourite accompaniment. Their crisp edges go nicely with the Parmesan coating, and they can cook in the oven while you prepare the chicken.
Steamed green beans or broccoli give the meal a lighter side. Season them with salt, black pepper and a small amount of butter.
Creamy mashed potatoes are another good choice, especially for a family dinner. Their smooth texture contrasts nicely with the crunchy chicken.
Fresh green salad works well if you prefer something lighter. Combine lettuce, cucumber and tomatoes with a simple olive oil and lemon dressing.
You can also serve the chicken with buttered rice, roasted carrots or sautéed courgettes. I would keep the side dishes fairly simple because the Parmesan and garlic already give the chicken plenty of flavour.
Delia Smith Parmesan Chicken Nutrition Information
The following nutritional values are approximate for one serving, based on four servings.
Nutrient | Approximate amount |
|---|---|
Calories | 650–800 kcal |
Protein | 50–65g |
Carbohydrates | 7–10g |
Fat | 45–60g |
Saturated Fat | 13–20g |
Fibre | 0–1g |
Sugar | 1–2g |
These estimates depend on the size of the chicken pieces, the amount of coating used and how much roasting fat remains on the chicken. Skin-on thighs generally contain more fat than skinless chicken breasts.
FAQs
Can I use chicken breasts instead of thighs?
Yes. Chicken breasts work well with Parmesan breadcrumbs, although they cook faster than bone-in thighs and drumsticks. Reduce the roasting time and check that the thickest part reaches 75°C. Avoid cooking them longer than necessary because breast meat dries out more easily.
Can I prepare Parmesan chicken ahead of time?
Yes. You can leave the chicken in its garlic and egg marinade overnight in the refrigerator. Prepare the breadcrumb mixture separately and keep it refrigerated until needed. Coat the chicken shortly before roasting to prevent the breadcrumbs from becoming too wet.
Why is my Parmesan chicken not crispy?
Too much egg marinade, overcrowding in the roasting tin or insufficiently hot cooking fat can leave the coating soft. Drain off excess marinade before adding the breadcrumbs, leave space between the pieces and make sure the butter and oil are hot before roasting.
Can I use dried breadcrumbs instead of fresh?
Yes. Dried breadcrumbs produce a slightly firmer, crunchier coating. Fresh breadcrumbs give a lighter texture and absorb the butter nicely. Both are suitable, although I prefer fresh breadcrumbs for this particular dish.
How long does leftover Parmesan chicken last?
Cooked Parmesan chicken can be refrigerated in an airtight container for 3–4 days. Refrigerate leftovers promptly after cooking. Reheat them in the oven until thoroughly hot. The microwave is also suitable, but it tends to soften the breadcrumb coating.
Can I freeze Parmesan chicken?
Yes. Allow the cooked chicken to cool, then place it in freezer-safe containers or bags. Freeze for up to 3 months for the best quality. Defrost overnight in the refrigerator and reheat thoroughly in the oven. Keeping the chicken uncovered during reheating helps the Parmesan coating become crisp again.